Sawdust Cup-the Taste is Refreshing and Not Sweet, Let's Have Another Cup~
1.
Put the biscuit crumbs in a food bag and use a rolling pin to beat them into powder
2.
Sift the powdered biscuits and set aside
3.
Whip the whipped cream with sugar to 60%, then pour the condensed milk into the cream
4.
Whipped cream with sugar and beat to 60%
5.
Then pour the condensed milk into the cream and beat it with an electric whisk until the foam reaches 90%.
6.
Spread the sifted biscuit crumbs on the bottom of the pudding cup and use the bottom of a rolling pin to compact
7.
Put the whipped cream into a disposable piping bag and cut a small mouth
8.
Put a layer of biscuit crumbs on the pudding cup and squeeze a layer of light cream
9.
Spread a layer of biscuit crumbs and compact with a rolling pin
10.
Repeat the above, and finally spread a layer of loose cookie crumbs on the surface
11.
Put the prepared sawdust cup in the refrigerator and freeze for 2-3 hours, scoop it out and eat it with a spoon. The weather is getting hotter and hotter. Come to a refreshing and cool sawdust cup to soothe some impetuous mood...
Tips:
Precautions:
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 every other way with ice water. The whipped cream should also be refrigerated in advance. Furthermore, it is best to operate in an air-conditioned room to reduce the failure rate of whipping!
