Practice:

1. Weighing: 1.4 kilograms of finished product per basin, weighing churned sugar 0.7 kilograms, cake flour 0.7 kilograms, gorgonzola powder 25 grams.

2. rub cake: churned sugar, cake flour, gravy powder on the counter mixed rubbing, rubbing to moist, with a 60-eye sieve sifted into the cake billet powder (should not be too much rubbing, to prevent rubbing bloating).

3. pot, open and cut: with a 35 × 36 cm pot frame set on the bottom of the pot, will rub a good cake billet powder into the pot, hand-planning, and then scrape with an iron comb, copper pressure gently pressed (should not be overly tight) open into a 5 × 9 cm rectangular shape. Take out the basin frame, placed for about 1 hour (so that the cake powder rose moist condensation), and then use color printing paper seal by seal packaging, that is, the finished product.