I really don't like to use pigments, so my push has always been based on fruit pieces such as strawberry mango. Suddenly, I had inspiration today. I dig two spoonfuls of red dragon fruit meat before I put it in the cream. The effect is surprisingly good and pink. However, this method is applicable to cake sandwiches, mousses, etc. It is not suitable for cake scented flowers because there are slightly granules of dragon fruit inside.
Prepare the material, 200g Anjia whipped cream, 20g white sugar, two spoonfuls of red dragon fruit, 30g Nestle milk powder.
Except for the milk powder, all the other materials are placed in the basin and sent at high speed. Until the whipping cream has a slight texture, put in the milk powder and continue to whipped until the cream is hard and the color becomes pink.