1. Prepare materials and molds, mix low-gluten flour with baking powder and sift.
2. The butter melts in water.
3. Add caster sugar to the egg mixture.
4. Beat until the sugar melts and the egg liquid becomes slightly viscous.
5. Add the sifted powder.
6. Pump the zigzag shape with your hands and stir evenly.
7. Add the previously melted butter and continue to stir evenly in a zigzag pattern.
8. Add homemade rosette sauce.
9. After mixing, put it in the refrigerator for 30 minutes.
10. Take out the refrigerated batter and beat it smoothly again with egg soot. At this time, the batter is already relatively viscous.
11. Put the batter into the kitchen piping bag.
12. Squeeze into the mold, about 8 minutes full.
13. Give a few vigorous shocks. Put it in a preheated oven at 185 degrees and bake for about 25 minutes. (Please set the time and temperature according to the actual situation of your own oven)
14. Demould as soon as possible after baking.
15. Demoulding.
Tips:Please adjust the baking time and temperature according to the actual situation of your own oven.
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