500 g (18 oz) skinned red bean paste*70 g (2.5 oz) ground almonds
1 egg york
1 tablespoon light corn syrup
2 tablespoons milk
parchment paper or disposable icing bag (or ziplock bag)
icing tip - any star tip
#12, 104, flower nail and couplers for rose
Preheat oven to 180C or 360F.Mix everything together.
Add some food coloring and mix well.
Insert an icing tip to the end of the bag, snip off the end.
Fill the mixture in the bag, and make shapes.
To make a rose pattern, fill one bag with #12 tip, and the other with #104.On a flower nail, attach a small parchment paper, squeeze Hershey's chocolate shape base using tip #12.
For rose petals, use #104 with pointy side up, squeeze each petal.
There's a useful site for this.Go see the pictures.http://www.wilton.com/decorating/basic/roses.cfm
Line a baking sheet with a parchment paper.
Bake for 20-30 minutes.
*skinned red bean paste can be purchased in some Korean grocery.You can make it with canned lima bean or chick pea.
Drain beans, peel and grind in a food processor with some sugar to a fine paste.
I would add 2-3 tablespoons sugar to one-16 oz can.
Put in a pot, cook with very low heat to evaporate water so it becomes very thick paste.