1. Heat the cream first. While heating, it can be stirred to accelerate the oil block to become liquid. Heat it until it begins to bubble from the fire.

2. When the cream is cooled, stir it with a cooking machine until the water and oil are mixed. Put it in a clean and sealed container, completely cool it, and put it in the refrigerator for refrigeration.

3. Refrigerate for 24 hours. Then follow the original steps of sending cream and send it normally.