1. Put red bean paste, water syrup, condensed milk, lemon juice and egg yolk in a large bowl and stir well
2. Sift in almond flour
3. Scrape and mix into a uniform batter
4. Take two-thirds of the red bean paste batter and mix it with red pigment
5. The piping bag contains 104 piping nozzles, and put the mixed batter into the piping bag
6. Oil paper, squeeze out the pattern you like
7. Place the squeezed bean paste cookies on a baking tray, put them in a preheated 160 degree oven, and bake for 25 minutes
8. After the baking time is over, do not rush to take it out, continue to dry in the oven until it is warm before taking it out
9. The remaining one-third of the bean paste batter, stir in the green coloring
10. Put it into a piping bag (the leaves use the 104 piping nozzle), squeeze out the leaves and pedicels, and preheat the oven at 160 degrees for 15 minutes
11. After the flowers and leaves are roasted, they can be assembled and placed on a plate
Tips:Bean paste cookies have relatively high humidity, so they are suitable for low-temperature baking for a long time when baked. After baking, they will continue to be left in the oven for further maturation and dehydration. Such bean paste cookies will be more crispy.
