1. Mix 100g (one pack) of cream powder, 200g (after refrigeration) of pure milk, and 25g of granulated sugar to beat. 2. Put the whipped cream in the refrigerator for 30mins-1h. PS: The first time I used cream powder, I found that the cream would be very sticky. If you want to be thinner, you can add a little more milk. I used a manual whisk, and it took about 2 minutes to beat, and I found this cream to beat well.
2. Prepare a pack of original Oreos and scrape away the filling with a spoon. 4. Use a small bag with Oreo cookies and use a rolling pin to count.
3. Put a small spoonful of Oreo powder into a small cup and tap lightly to flatten it.
4. Then put on a layer of the previously mixed cream and gently shake it up and down to spread the cream evenly on the upper layer. Repeat the steps until the cup is full.
5. Finally, I put on a piece of Oreo and mint leaves, and put it as you like, haha 😄
6. I don’t have mint leaves, so I can’t find watercress in the kitchen so it’s hard to use it as a collocation. Although it keeps falling, I have worked hard to level it, haha 😄 don’t care, I’ll do it for the first time, it’s at this level 😂
Tips:The cream should not be too thick or too runny. Too viscous is not easy to spread evenly, too thin will melt the Oreo cookies. In order to make the black and white more distinct, you need to be more careful when tiling the materials layer by layer. When appropriate, wipe the edges with kitchen paper.