Sawdust Cup
1.
Prepare the ingredients, such as animal fresh cream, condensed milk, and biscuits. Break the biscuits into small pieces by hand.
Use the stirring grid to stir the biscuits into crumbs. You can use the machine's "jogging" function to stir a few more times.
The animal whipped cream is whipped at high speed with an electric whisk until the whipped cream is semi-solid (Picture 6)
2.
Add the condensed milk and continue stirring with an electric whisk at low speed for about 3 seconds, until the condensed milk and whipped cream are combined.
3.
Take out the Mousse cup, use a spoon to dig out some cookie crumbs and spread them on the bottom of the cup. Put the piping bag into the large round mouth squeezing spout, put the whipped cream into the piping bag, and squeeze a circle of whipped cream into the musi cup.
Spread a layer of biscuit crumbs on the whipped cream. Squeeze a circle of whipped cream, repeat a layer of biscuit crumbs, a layer of whipped cream, and fill the moss cup.
4.
Spread each layer of biscuit crumbs flat with a spoon. Move the prepared dessert to the refrigerator and chill for 1 hour before eating.
Tips:
1. The classmates who look online all use Mary cookies or Oreo cookies. I used Jiashili’s breakfast biscuits here, but it was not enough. I used homemade graham biscuits and found that the homemade biscuits taste better.
2. The animal whipped cream should be kept in the refrigerator for more than 8 hours before whipping. It is easier to whipped by adding condensed milk when it is dispensed. After adding condensed milk, do not over-stir it. The whipped cream should be tender and smooth. But it can't be beaten. The liquid whipped cream will soak the biscuits, which is bad.
3. The weather is relatively cold now, so you can eat it directly after it's done, no need to put it in the refrigerator. It will taste like ice cream in the refrigerator when it is hot.
