Cooking Steps

1. 

   Step1:Add 25g of sugar to an egg. Beat with warm water until it is inserted into toothpick. Stand up and add 40g of sifted low flour. Mix well. Add 8g of oil and 8g of milk. Mix well. Put into the preheat oven at 175 ℃ for 15 minutes, and let it cool for us

2. 

   Step2:Cream cheese with sugar and hot water. Beat with hand-held eggbeater until smooth and add 100g milk. Mix wel

3. 

   Step3:Take the remaining 50g of milk. Saute the gelatine. Heat it for 30 seconds. Mix well. Pour in the cheese paste and mix well

4. 

   Step4:Pour the prepared cheese paste into the flat. The quantity is just enough to make a full mold

5. 

   Step5:Add some cocoa powder to the remaining cheese paste at the bottom of the pot. Mix well in the flower mounting bag

6. 

   Step6:Squeeze out the horizontal pattern. Forgive me for squeezing the pattern. But if you cut it into small pieces, you won't see that ugly. Ha h

7. 

   Step7:Use a toothpick. Slide out the marks. (90 ° to the horizontal line. Just row it vertically. Refrigerate it for one hour