Preparation materials: Oreo Salted Cream, Matcha Xiangti Cream, Chocolate Xiangti Cream and Raw Coconut Xiangti Cream.

Oreo salted cream

Preparation materials:

Oreo biscuit crumbs 35g (Oreo if used for plastering.

Remember to crush the biscuits with a rolling pin.

Sea salt 1g (salt is halved, don't ask me how I know)

Cream 180g

Fine sugar 12g

Operating steps:

1 Add salt and fine sugar to light cream and tell to beat until 6-7 minutes.

Hair, soft and slightly textured and the texture does not disappear.

2 Add Oreo biscuits and stir with a scraper for a few times, and the cream will gradually become stiff.

Matcha sweet cream

Preparation materials: whipped cream 200g, matcha powder 3g, fine sugar 15g.

Operating steps:

Add fine sugar and matcha powder to the light cream, and the beater will not be powered on. Beat it several times first (to prevent the matcha powder from splashing) and whisk it to the desired state at high speed.

Chocolate sweet cream

Preparation materials: chocolate coin 30g, whipped cream A30g, whipped cream B 150g, fine sugar 16g.

Operating steps:

1 Let's make chocolate first. Ganesh: The chocolate coins are melted in water, and the whipped cream A is put in the microwave oven for high heat 10 second, and then poured in skillfully.

In the acrylic, mix evenly. 2 let the ganache cool to below 25℃, add whipped cream several times, add one time and mix it evenly with eggs, add fine sugar, cover it with plastic wrap and put it in the refrigerator overnight. 3 take it out the next day and send it to the state you want (this cream is sent quickly, pay attention to observation).

Raw coconut cream

Preparation materials: 260g whipped cream, 20g coconut milk, 15g fine sugar.

Operating steps:

1 Add fine sugar to the whipped cream, and send it at high speed to eight (plastering state).

2 Add coconut milk and continue to distribute it until nine (remember not to add coconut milk at the beginning).

Oreo biscuit crumbs 35g (if you want to use it for plastering, please use a rolling pin to crush the Oreo biscuit crumbs) sea salt 1g (salt is halved, don't ask me how) whipped cream 180g fine sugar 12g Operation steps:

① Add salt and fine sugar to the whipped cream and tell it to be distributed until 6-7. It is soft and slightly textured and the texture does not disappear.

(2) Add Oreo biscuit crumbs and stir with a scraper for a few times, and the cream will gradually become stiff.

Matcha Xiangti Cream Preparation Material: whipped cream 200g Matcha powder 3g fine sugar 15g Operation steps:

Add fine sugar and matcha powder to the light cream, and the beater is not powered on. Beat it several times first (to prevent the matcha powder from splashing when sending). 2 The beater sends it to the desired state at high speed.

Preparation materials of chocolate fragrant cream: chocolate coins 30g whipped cream A30g whipped cream B 150g fine sugar 16g Operation steps:

Let's make chocolate Ganesh first: the chocolate coins are melted in water, and the whipped cream A is put into the microwave oven at high heat 10 second, then poured into the chocolate and mixed evenly.

2 Let Ganesh cool to below 25℃, add whipped cream B several times, add it once and mix it evenly with eggs once, add fine sugar, cover it with plastic wrap and put it in the refrigerator overnight. (3) Take it out the next day and send it to the state you want (this cream is sent quickly, pay attention to observation)

Raw Coconut Butter Preparation Material: 260g whipped cream 20g coconut milk 15g fine sugar Operation steps:

Add fine sugar to the whipped cream, and send it to eight at high speed (plastering state).

(2) add coconut milk, continue to send to nine distribution (remember not to add coconut milk at the beginning)