1. Three egg yolks
2. Three egg whites
3. Add 15 grams of white sugar and 30ml of pure milk to the egg yolk and stir evenly until the white sugar is melted
4. Add 25ml of vegetable oil
5. Whipped to blend
6. Sift in low powder 70g
7. Stir until there is no corn starch
8. Add the remaining 25g sugar to the egg white
9. Use a whisk until there are small sharp corners when you lift it up. The best condition is that the egg whites will not fall off when you buckle down.
10. Take one-third of the egg whites into the mixed flour and egg yolks
11. Stir evenly
12. Pour the mixed egg yolks into the remaining egg whites
13. Stir evenly
14. Put in a piping bag
15. Arrange the small cake cups evenly in the baking tray
16. Squeeze the cake batter
17. Place the rose with a small spoon
18. Preheat the oven at 170 degrees for about 10 minutes
19. Puff in the oven
20. The color is golden and delicious
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