1. Put the digestive biscuits in a bag, tap horizontally or vertically with a dough stick, and then press the biscuits into crumbles (or break them and place them in a food processor).
2. Put the whipped cream in a container, add 5 grams of sugar, and beat with an electric whisk at a low speed to 5-6 minutes (just a little bit patterned, in a flowing state)
3. Stir with condensed milk until it becomes hard (obvious lines appear and cannot flow).
4. Take a cup and put a layer of biscuits on the bottom
5. Put the whipped cream into a piping bag, and cut a half-centimeter opening at the tip of the piping bag. Then squeeze a circle of cream from the inside out (you can add some fruit), and then spread a layer of biscuits, alternating in turn
6. Until the cup is full, the top layer should be biscuits, so it is easier to scrape. Keep in the refrigerator for 3-4 hours.
Tips:1. Oreos can also be used for digestive biscuits.
2. Use low speed when whipping whipped cream.
3. The whipped cream does not need to be completely beaten, it is almost the same until the obvious lines appear, and the taste will be more tender and smooth. If it is completely passed, it will be fine, and the taste will be looser.
