Cooking Steps

1. 

   Step1:It's similar to making Qifeng cake, but it doesn't need to add oil or water or corn starch. Use the mounting bag to extrude the strip. Preheat the oven. Heat it up and down for 150 degrees. 15 minutes, the middle and lower layers. Bake it until golden and not burnt. Cool it and seal it to keep it hard and crisp.

2. 

   Step2:Roughly follow the steps - A. egg yolk protein separation. Add 1 / 3 sugar to egg yolk and sift into low powder and mix until there is no dry powder. b. Beat the egg white cream with sugar and egg white. Turn the egg white cream upside down with sharp lines. Mix in the egg yolk paste three times. Add in the vanilla pod (vanilla powder is OK. Drop a few drops of lemon juice if not) C. mix the biscuit paste into the flower mounting bag and extrude it. Bake it in the oven until golden. It is soft when it comes out of the oven. It will be hard when it is cool.

3. 

   Step3:It's necessary for tiramisu. It's sealed and moisture-proof.