1. Lemon Chanti Cream: In the milk maker, first stir the mascarpone and powdered sugar until there are no particles, then add the lemon zest, whipped cream, Cointreau and blend until 80%.
2. Cheese drawing sauce: a. First heat the glucose syrup and pure milk until there are no particles, then slowly add glutinous rice flour, corn starch and powdered sugar and stir, then heat and steam (use chopsticks or other tools without water That's it) b. First steam a and put it in the milk machine, then add butter and mascarpone and stir evenly until it becomes a dough; c. Finally, soak the gelatine in ice water and add it to the whipped cream Heat over water and stir until there are no particles, then slowly pour into step b and stir evenly.
3. First put a layer of cake base on the bottom of the jar.
4. Squeeze in 20g lemon chantilly cream.
5. Add another layer of cake base and squeeze in 25g of cheese drawing sauce.
6. Then add 30g pineapple pulp filling.
7. Squeeze out 30g lemon Chanti cream balls.
8. The decoration is crispy and ready to eat~
9. Just sprinkle with moisture-proof powdered sugar.
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