1, the protein must be sent fully until it is hard to foam, which is more important when baking Qifeng cake, otherwise it will cause shrinkage; Sugar is added in stages. 2. When adding protein paste to the egg yolk paste, turn it gently from bottom to top. 3. Do not open the oven door frequently when baking, and cover it with tin foil when the surface is heavily colored. Time and temperature should be sufficient, if it is not fully mature, it will easily break. 4. Oil paper should be spread under the back button, so that the thin layer with heavier color will stick to the oil paper, and the surface of the roll will be beautiful. 5. Don't roll until the cake is cooled. And cut a knife about 2 cm at the beginning of the cake body to be rolled up, which has tension and is not easy to break.