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I have failed many times, wasting a bag of sugar, and many eggs. I have made French and Italian styles, and experienced palm-hard biscuits, deflated sugar cakes, and hollow crispy sugar cakes. Now I have finally adapted to the oven. I still feel that the French style is simple and easy to operate. Unlike the Italian style, which still uses boiled syrup, the Italian style may be smoother, but the taste is about the same. Master these points, and you can also bake beautiful ponies. The skin must be dried, the proportions should not be out of balance, the mixing should not be excessive, and the temper of the oven must be understood
