Cooking Steps

1. 

   Step1:Wipe the egg basin clean, without water or oil. Pour in the egg whites and make bubbles with the electric egg beater. Add the icing in several times and continue to bea

2. 

   Step2:Beat until thick, add vanilla powder and pigment to make pink. Continue to bea

3. 

   Step3:The electric egg beater always gives out a shiny protein cream. Lift the egg beater to have an upright triangular tip

4. 

   Step4:Small 6-tooth mounting mouth is put into the mounting bag. On the inner wall of the mounting bag, three or four straight lines are dripping with pigment

5. 

   Step5:Preheat the oven for 120 degrees. Spread oil paper on the baking tray. Extrude roses evenl

6. 

   Step6:Bake for 100 minutes at 110 degrees in the oven. The roasted rose is good for demoulding. It will not stick on the oiled paper

7. 

   Step7:Crispy. Instant entry. Very popula

8. 

   Step8:Finished product drawin