Sawdust Cake Cup

Sawdust Cake Cup

1. Put the biscuits in the fresh-keeping bag and press them into powder with a squeegee

2. Sieve the pressed powder

3. Sieved biscuit powder

4. Whip the whipped cream over iced water until 6th, add some condensed milk when distributing

5. Put the whipped cream distributed until nine into the piping bag

6. Take an appropriate amount of biscuits to the bottom of the mousse cup and compact it with a rolling pin

7. Squeeze a layer of cream on the cookie powder

8. Spread a layer of biscuits to touch and compact with a spoon

9. Repeat steps 7-8, sprinkle biscuits on the top layer, and freeze in the refrigerator for 2-3 hours

Tips:

1. Maria biscuits are the most commonly used biscuits for this dessert. If not, you can choose other types of digestive biscuits instead;

2. The biscuits can be made with a food grinder. If not, use a rolling pin to press. If it is a rolling pin, I personally recommend not to put too much operation at a time. Less and more precise will make it easier to improve efficiency;

3. The process of pressing with a spoon after adding the biscuits should be light, otherwise the cream will be pressed on the entire wall of the cup;

4. Try not to put too much of the end of the biscuits. First, the taste will be dry, and the second is of course to reduce the flavor brought by the cream (though I feel that the same amount is more beautiful, but the taste should be the first);

5. The amount of condensed milk can be increased or decreased according to personal taste;

6. In addition to the suggestion to whipped cream in summer, it must be whipped away with ice water. The whipped cream should also be refrigerated in advance. Moreover, it is best to operate in an air-conditioned room to reduce the failure rate of whipping!