I remember I had a pastry recipe last year, which came from a pastry maker, and it worked very well, but it was difficult, and many friends couldn't handle the sugar, so the success rate was low. In order for friends who like mountain cakes to eat them easily, they make them today, without any special tools, without a blender, without sugar, with a stainless steel soup pan, and with a high success rate. It doesn't look very subtle when it's cut open, but it tastes the same