1. Put the dried butterfly pea flower and water in a small pot and heat it on low heat. After boiling, turn off the heat for about 2 minutes. Use a strainer to filter out 30 grams of blue butterfly pea flower juice.
2. Heat the butter in the main ingredient until melted and set aside.
3. Put the eggs and sugar in a bowl and beat them with a manual whisk.
4. Mix the low-gluten flour and baking powder into the Yangchen flour sieve, sift into the egg liquid, and stir evenly in a "Z" shape.
5. Add 30 grams of butterfly pea flower juice cooked before and stir evenly in a "Z" shape.
6. Add the butter in two portions and mix well.
7. Put the piping bag on the flour sieve in Yangchen, pour the batter into the piping bag, seal the mouth and put it in the refrigerator for more than 30 minutes (refrigerating overnight is better).
8. First brush the Yangchen Jiulian Madeleine mold with a thin layer of butter, and then sprinkle a layer of low-gluten flour to control the excess powder. Squeeze into the batter and shake the baking pan a few times. The amount of this recipe is exactly 9 squeezed.
9. Preheat the oven at 180 degrees for 10 minutes, put it in the middle layer, and bake for 15 minutes. When the bumps appear, you are successful. Bring out and let cool for later use.
10. Cream frosting uses pigments to adjust the five colors of white, yellow, green, light pink, and dark pink, and put them in a piping bag for later use (see Tips for the production of cream frosting)
11. Use yellow cream to draw the outline of the peony flower.
12. Fill the petals and leaves according to the drawn outline.
13. Then use the hook line pen to gently brush out the embroidery lines from dark to light.
14. Finally, draw the collar of the cheongsam and it's OK.
Tips:1. The preparation of cream frosting: soften the butter, add fine sugar and whip until it turns white, add whipped cream several times and continue to whip until smooth. If the weather is hot, the cream is too thin, you can put it in the refrigerator for a while. If the cream is slagging, it means that the temperature is too low and insulation water needs to be blown smoothly.
2. The longer the butterfly pea flower is cooked, the darker the color.
3. The oven has different tempers, so the temperature and time are for reference only.
