Valentine's Day Rose Lollipop

Name: Valentine's Day Rose Lollipop
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g protein; 40g Powdered sugar; 5g milk powder; Gram corn starch; Some Whirltone Food Coloring; Some Chocolate Ganache

by Seung Chan Mommy CCM

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Today is the first day to make a home in the gourmet world, and it happens to be Valentine's Day. On such a special day, flowers, roses, and chocolate seem to have become standard items. Men, please act quickly. The best time to make girls happy is already Come, make a candy like this, and remember the sweetness of the two while eating, it is really romantic, friends, hurry up and make it. . .

This meringue snack is sweeter, so I added slightly bitter chocolate ganache in the middle to neutralize the sweetness of the biscuits. After making it, I wiped out two of them at once, because I really like it too much. Sweet tooth. . . . "

Ingredients

Valentine's Day Rose Lollipop

1. Pour the egg whites in an oil-free and water-free container

2. Add the powdered sugar in two portions to beat the egg whites

3. When the egg whites are stiff and foamy, add food coloring and continue to beat evenly

4. Add milk powder and cornstarch, cut and mix evenly

5. Randomly dip a little pigment in the piping bag, and then put it in the whipped meringue

6. Squeeze the circle with the shell mouth, it will naturally form a rose pattern, 110 degrees 60 minutes

7. Pair the baked meringues

8. Assemble a piece of meringue + chocolate ganache + lollipop paper stick + another piece of meringue

9. Made lollipop

10. Finished picture

11. Finished picture

Tips:
1: The key to making this dessert is the meringue. The meringue must be beaten to a hard and foamy shape, that is, lift the whisk to form an upright sharp corner, and then add the coloring agent and beat it for a while. .
2: When mixing in milk powder and corn starch, the action should be fast and gentle to prevent the protein from defoaming
3: The temperature should not be too high during baking, the best way is to bake at low temperature for a long time