Cooking Steps

1. 

   Step1:Add 10g sugar to the egg white and beat until it foams.

2. 

   Step2:In another bowl, pour in egg yolk, milk and 10g sugar. Sift in flour and mix well.

3. 

   Step3:Pour the egg white into the yolk bowl. Stir evenly (from the bottom up. Do not circle. Otherwise, it will defoaming

4. 

   Step4:Set the oven to the up and down mode. Preheat to 150 degrees. Set for 25mi

5. 

   Step5:Preheat and place in the middle of the oven.

6. 

   Step6:When the cake embryo is cold, cut it into small pieces for use.

7. 

   Step7:Soften the butter to a stirring state. Add 25g sugar and stir evenly. Finally, add water for 4 to 5 times and stir evenly (add water and butter completely and then stir with water). Take a small amount of the adjusted butter and put it into the flower mounting bag with a round mouth flower mounting mouth.

8. 

   Step8:Continue to add strawberry powder to make it pink. Here, choose a one line mounting mouth and put it into the mounting bag. Put the adjusted pink butter into the mounting bag.

9. 

   Step9:Put a piece of cut baking paper on the mounting bracket. Extrude a conical column with a round mouth.

10. 

    Step10:Squeeze a circle along the cylinder with a shaped flower mouth. Wrap it around the cylinder. Hold the flower needle in the left hand and hold it still. Milk the oil with the N shape in the right hand. Turn the flower needle clockwise in the left hand. Milk the oil with the N shape on the far right side of the first flower identification. Repeat this for 3 to 4 times. Put the rose into the refrigerator for 30 minutes after it is finished.

11. 

    Step11:Just decorate the egg cone with roses.