Cooking Steps

1. 

   Step1:Add some cream to the white bean paste. Stir well until it is neither too wet nor too dry to mount flowers.

2. 

   Step2:Take some bean paste and add some strawberry powder. Mix well. Add some bean paste to cocoa powder (flower core), and a small part to tea powder (leaf).

3. 

   Step3:Cut a hole in the flower mounting bag. Install 104 flower mounting mouth. On the other side of the flower mounting mouth. Install red bean paste. Push it to one side with the scraper.

4. 

   Step4:On the wide side of the flower mounting mouth, put the white bean paste in the primary color (the bean paste I bought is yellow, because it's made in the evening. With the orange light on, the photo is more yellow affected by the light). Rub it at the junction of the two colors to make the color excessive and more natural.

5. 

   Step5:Take a flower mounting nail. Squeeze a little bean paste in the middle. Put on the flower mounting paper. At the middle point, the wide mouth faces in and the thin mouth faces out. Turn the flower mounting nail with the left hand and squeeze out a petal with the right hand.

6. 

   Step6:Insert the mounting mouth under the first petal.

7. 

   Step7:Extrude the second petal in the same way.

8. 

   Step8:Extrude five pieces. Then use the No. 2 mounting mouth to extrude the cocoa core in the middle of the flower. Squeeze out a total of 10. Then put them in the refrigerator to freeze.

9. 

   Step9:Cool the sponge cake and spread it with bean paste.

10. 

    Step10:Then put on the frozen five petals.

11. 

    Step11:You can add some bean paste in the middle and then put the remaining flowers.

12. 

    Step12:After all, use the tea bean paste to squeeze out the leaves in the space. Use 352 leaves to mount the flower mouth.

13. 

    Step13:Don

14. 

    Step14:Finished produc

15. 

    Step15:Meimeid

16. 

    Step16:Meimeid