1. Roll the cookie skin to a thickness of about 0.4 cm, press it into the cake mold and poke the hole with a fork, and relax for about 10 minute; 2. Bake the separated ballast in an oven at 200/200℃ for about 12 minutes; 3. Take out the paper and ballast, and then put it in the oven to continue baking for about 3-5 minutes until the surface is golden yellow for later use; 4. Boil watercress in water until it boils, then add honey red beans and mix well until it boils again; 5. Add malt, cook until gelatinized, and pour into the crust; 6. Beat the protein with a foaming machine until it bubbles; 7. Add the fine sugar twice, beat until it is dry and foaming, and then squeeze it on the red bean pie with a flower squeezing bag; 8. Bake in the oven at 200/200℃ for about 2 ~ 3 minutes until the protein surface is light yellow brown.

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