1. Wash, peel and cut all the fruits that need to be used, and put them in a container for later use
2. Take a deep stainless steel basin (a special egg-beating basin is better), if there are water drops in it, wipe it clean with a dry cloth to keep it dry, pour in cream (the kind that can be used for cake decorating), sugar, according to If you like, you can add a little condensed milk. Use an electric whisk to whip in a circle in one direction to make the cream evenly beaten. Beat to the point of eighty to nine minutes. Dip the tip with your finger and stop.
3. Put the whipped cream into the piping bag, choose a piping nozzle of a moderate size, and squeeze out the excess air in the piping bag. Prepare a dry and anhydrous transparent container to squeeze a layer of cream and place a layer of fruit. Make it in this order until it fills the entire box. If you need to cover the lid, reserve a certain space to avoid squeezing.
4. The top layer is best used to put fruits and put some simple shapes~ You're done~ Cheers, babies
Tips:#Preparation should be sufficient so as not to be rushed during production; refrigerate if you can't finish eating; try to choose fruits that don't like juice, and the container must be free of water during the entire production process, otherwise the cream will be diluted and unsightly
