What you said about the flapjack cake, this small dessert is mainly more popular abroad, in China eat very little. If you feel like it, it's not difficult to learn this, and there's nothing you can't learn.

The plasticity of the cake is particularly strong, compared to the milk and cream, there is no better. It can be molded into any shape you can imagine.

The main ingredients are still the same: low gluten flour, secondary ingredients: eggs, seasonings: salad oil, salt, sugar, egg whites, butter, powdered sugar, vanilla powder, and most importantly: flipping sugar.

The method is as follows, for reference only:

1,Separate egg whites and yolks into a clean, waterless and oil-free bowl, place the yolks directly into a container with oil, add one-fourth of the sugar to the egg yolk mixture and mix well.2,Add the low gluten flour and salt to the sieve three times. Mix well.3,Add the sugar to the protein and mix with an electric mixer to form white bubbles.4,Add a few drops of white vinegar and continue mixing;7. until the mixing head can stand on a small vertical point.5,Pour one third of the protein into the yolk mixture and mix well, then pour the well-mixed yolk mixture into the rest of the protein.6,Stir gently from the bottom up, pour into the molds and place in a preheated 180 degree oven on the lower middle shelf for 40 minutes. degree oven, lower middle shelf, 40 minutes7,First, sprinkle powdered sugar evenly on a cutting board to avoid sticking during handling; use a toothpick to stick the powdered sugar pigment onto the sugar paste8,Knead evenly until the desired color is achieved, then roll into a large circle with a non-stick stick and take out the corresponding candy flower using a small five-petal flower mold9,Take out the corresponding candy flower using a large five-petal flower mold, and prepare all the other candy flowers using the same method10,Take a large candy flower and Place it on a surgical sponge and press down on the center point with the small round tip to make it slightly concave, drag the center point on each petal outward with the large round tip.11,Then roll the round tip along the edges of each petal and comb the large petal plums slightly to make them more three-dimensional.12,After the small five-petal flower is moved on the sponge, the round tip is also used to drag it from the center of the flower to the outside of each petal. After dragging, the rounded head is pressed against the center and will clump.13,In the same way, prepare the large and small plum blossoms in preparation for the reserve, and draw the center pistil with an orange pen.14,Draw all the blossoms and pistils in the same way, and then dip the small rounded head in honey and place it in the center.15,Decorate the centers with a little pearl sugar, and then roll a piece of the syrup into a long strip and cut it into a small strip.16,Roll the other pistils into top and oval pistils rounded at the bottom as a reserve17,Weigh the protein, powdered sugar and butter, put them in a container and mix well18,Mix the meringue frosting and spread the meringue frosting on the top of the cake19,Prepare as much lavender cream as you will need and roll it out into a large round shape with a stick20,Cover the cake, cutting off the excess corners and finishing it off21,Roll out the desired amount of brown buttercream into thin strips22,Roll out a strip of brown buttercream on the the back of the cake with the meringue icing and attach to the cake23,attach the other branches as you wish and attach the plum blossoms and buds to the top. The basic method is here, you can pay attention to the food thirty-six, together with the exchange of learning oh, wish you good luck again and again