Cooking Steps

1. 

   Step1:Mix egg yolk with sugar and water. Add corn oil. Beat until white. Sift in low gluten powder and mix wel

2. 

   Step2:Add lemon juice to the egg white, add one third of the fine sugar to the fisheye foam, and then add one third to the obvious pattern until the hook is pulled out of the wet foaming state, add the last third, until the hard foaming state of pulling the small sharp corne

3. 

   Step3:Add the egg yolk paste into the egg white in three times. Use the cross gesture from the bottom to the top. Quickly mix well. Pour in the eight inch movable bottom round mold.

4. 

   Step4:Put into the middle and lower layers of the preheated oven. Bake at 150 ℃ for about 60 minutes. Take out and turn it upside down to cool and demould

5. 

   Step5:Whipped cream and sugar. Sent to flower mounting stat

6. 

   Step6:Slice the Qifeng cake embryo, smooth it with cream in the middle, cover it with a layer of cake slice, and smooth it with cream around and on the to

7. 

   Step7:Roughly position the pattern with the tip of the toothpic

8. 

   Step8:Dark chocolate melts in water. It's put into a small cut flower mounting bag. Trace the neck and tail

9. 

   Step9:The cream is put into a small cut flower mounting bag. It extrudes the outline of the body and wing

10. 

    Step10:Yellow chocolate is treated the same way. Squeeze out the mouth and the sun. Red chocolate extrudes red to

11. 

    Step11:Also use dark chocolate to trace legs and pine branches. Point your eyes

12. 

    Step12:Cream with 1 drop of green pigment. Mix well and draw the pine leaves. Then decorate the edge with flower shaped mout

13. 

    Step13:In order to use less pigment, try to use different flavors of chocolate for the colored part instead of cream.

14. 

    Step14:It's more malleable if you mount it with cream. The chocolate solidifies too fast. It's not easy to cross the line.