1. Ingredients: 250g unsalted butter, 100g egg white, 20g fine sugar.

2. Accessories: 40g of fine sugar, 30g of water, appropriate amount of pigment, appropriate amount of glutinous rice base.

3. First soften the unsalted butter at room temperature.

4. Beat with a whisk.

5. Add fine gauze sugar and water into a milk pot and cook until the sugar almost melts.

6. When the sugar water is boiled to 117°-121°, it will turn from transparent to golden yellow, and the surface will be covered with small bubbles.

7. Add sugar to the egg whites.

8. Beat until eight and distribute (distribute a little earlier).

9. Immediately pour the sugar water into the beaten egg whites.

10. Beat the egg whites at high speed until the egg whites cool down slightly.

11. Pour into the whipped butter paste.

12. Beat evenly.

13. Take a small amount of cream and add different colorings.

14. Adjust the color you need.

15. Put it into a piping bag.

16. Use a rose mouth and a glutinous rice base to decorate the flower.