1. Beat the egg yolks into a bowl, add white sugar and stir well.
2. The egg whites are added three times with white sugar and beat until the state shown in the figure.
3. Take one third of the meringue and add it to the egg yolk paste and mix well.
4. Pour all the egg yolk paste into the remaining meringue and stir evenly.
5. Sift in low-gluten flour and stir evenly.
6. Put it into a piping bag, extrude a round shape of equal size in a baking tray, preheat the oven to 170 degrees, and bake for 15 minutes.
7. Take out half of the round cake, turn the other half over, place a marshmallow, and bake for another 2 minutes.
8. Put the taken out round cake upside down on the toasted soft marshmallow.
9. After the chocolate is heated and melted, wrap the chocolate liquid evenly with the finished green body.
10. Place it on a baking tray or on a drying net to dry.
