WHAT YOU NEED

Ingredients

40 grams of corn oil
35 grams of flour
35 grams of whole eggs
90 grams of cornstarch
10 grams of low-fat flour
20 grams of milk powder

How TO MADE Mini rose milk and cream

Steps 1 to 4

1. The sugar powder is added to the cornstarch and stirred until the sugar powder is completely melted.

2. The eggs are dispersed and added to the sugar oil mixture, stirring thoroughly until the egg oil is mixed evenly.

3. A mixture of cornstarch, low starch powder, milk powder, sifted twice, added to the egg oil mixture, stirred with a scraper until dry powder free.

4. The mixed dough is divided into 18 small doughs.

Steps 5 to 8

5. If the dough is a little sticky, it can be wrapped in a thin layer of low flour.

6. The dough grows slowly, 12 cm long and 3 cm wide, without pressing too long, otherwise it becomes a rose petal that is not noticeable.

7. Roll the long strips of pineapple, cut them in half from the middle, stand them up, and adjust the shape a little by hand.

8. Don't roll the face too tightly, otherwise the petals won't be visible.

9. When all the roses are ready, put them in the oven.

10. Preheat the oven to 180 degrees, raise the fire and bake for 25 to 30 minutes, until the surface of the rose turns a pale yellow.

11. My oven is low-temperature, so you can cook at about 150 degrees, and the time can be adjusted accordingly.

12. The finished skin is delicate, the taste is also very delicate, with the aroma of egg milk and a faint sweetness.

13.