This roasted bean paste rose has been popular in Korea for a long time. Recently, it was because I participated in the kitchen and mountains and rivers and seas for 16 years. I used to exchange gifts. I didn't expect the results to be very satisfied. I shared it with you.
The white bean paste is scraped and smoothed. Then add milk and water, and the lemon juice is smooth.
Add almond powder and smooth, and finally add egg yolk
Add red pigment toning, put it into the piping bag, and prepare the silk flower! Do not use Korean flat mouth for rose mouth, use Sanneng, Huiertong can, I used Huiertong 104 round mouth 12
When the flower is almost ready, preheat the oven to 130 degrees, 110° to bake the middle layer for 35 minutes and the lower layer for about 15 minutes. Each oven is not the same temperature. You need to see if there is any color in the later stage. You can cover the oil paper in the middle.
1. This recipe can be used for about 32 medium-sized roses.