Rose Marlin
1.
Weigh egg whites and sugars for later use. Whip the egg whites and add sugar in portions.
2.
Whisk until coarse bubble and add sugar for the first time
3.
Beat the egg whites until thick and add the second sugar
4.
Beat the egg whites until there are obvious lines and add sugar for the third time
5.
Beat the egg whites to short sharp corners.
6.
If you make a single color, you can add toner here.
7.
Continue to talk about roses. . . . . Sift in the milk powder and cornstarch, cut and mix evenly.
8.
Add toner. Because you want a gradual feel, simply stir and write down.
9.
Put it in a piping bag. Flower mouth, I chose Wharton’s 2D
10.
Line the baking pan with greased paper. Squeeze into the baking tray.
11.
Long-winded sentence. The choice of flower mouth can be as you like.
12.
The oven is 100 degrees. Lower middle level. Bake for 45 to 60 minutes. The specific temperature is adjusted according to your own oven. Do not get too close to the upper tube. Don't take it out immediately after baking, let it stuff for 10 minutes.
13.
Cooled out of the oven, sealed for storage.
Tips:
1. Don't reduce the amount of sugar in the formula, the texture will be unclear if it is reduced
2. Protein sugar does not require high pigments, and pink pigments can be used.
3. The baking must be low temperature. After baking, it can be easily removed from the oil paper. If it feels sticky, you can bake it for a while.
4. The temperature must not be too high. Bake slowly at low temperature.
5. The amount of color pink pigment can be added according to personal preference.
