Cooking Steps

1. 

   Step1:Soften with sugar and softened non salt cream. Add protein and condensed milk twice.

2. 

   Step2:Sift in the flour with low gluten. Add in the almond powder and stir to form the almond batter.

3. 

   Step3:Change the muffin machine into a kori cake mold. Preheat it at the red light. When the green light is on, add 1 tablespoon of almond paste each. Just cover it. 4 minutes.

4. 

   Step4:This is the color of the baked kori cake. The edge may overflow. But at this time, hold the meat floss while it is hot. After the meat floss is rolled, knead it for a while and wait for it to cool down. Break off the spilled part after it is brittle.

5. 

   Step5:Roll the meat floss while it's hot.

6. 

   Step6:After the cream is sent, put it into a mounting bag, add a big flower mouth in advance, milk the cream in the middle of an uncoiled kori cake, and then circle a circle of kori rolls on the side. It's not easy to do this, because the bottom kori cake is easy to break when it meets cream. Add a small disk. Wrap six rolls around the sides. First, tie them with ribbons. Then adjust the rings. Finally, fill the middle hollow with cream. Until the top of the head three more times.

7. 

   Step7:Add a few red and bright sugar beans to the bottom cream. Finally, put the pony on.