Milk tea frozen cheese

1. Soak the flower and fruit tea in 150ml of water, filter out the tea residue, let it dry until warm, then add a piece of softened gelatin slice and refrigerate in the refrigerator until the flower and fruit tea is frozen. Cut into small pieces and set aside.

2. Put the digestive biscuits into a fresh-keeping bag and crush them.

3. Butter melts in water.

4. Pour the cookie crumbs into the butter and stir evenly.

5. Place oil paper at the bottom of the mold, pour the cookie powder into the bottom of the mold and compact it into a cookie base, then store it in the refrigerator for later use.

6. Cream cheese softens at room temperature.

7. Soak two gelatin tablets in cold water until soft.

8. Add 100 milliliters of hot water to the black tea, soak until it boils, filter out the tea residue, and let it dry until warm.

Prepare 150 milliliters of milk.

10. Filter the softened gelatin slices and add them to black tea, stirring until melted.

11. Pour the milk into the red tea gelatin solution and stir evenly.

12. Add sugar to cream cheese and beat until fluffy.

13. Add a small amount of milk tea liquid multiple times to make cheese paste. Stir the milk tea liquid evenly each time before adding it again.

14. Pour the cheese batter into about one-third of the mold.

15. Add an appropriate amount of herbal tea jelly.

16. Pour in the remaining cheese paste and refrigerate for at least 4 hours before consumption.