Title: How to squeeze roses when placing a piping mouth? A complete analysis of 10-day hot topics and techniques
Recently, the discussion of baking enthusiasts on piping techniques has continued to rise, especially "how to squeeze roses with piping mouths" has become a hot topic on the Internet. This article will combine popular data and professional skills from the past 10 days to provide you with a structured guide.
1. Top 5 popular baking topics on the entire network (next 10 days)
| Ranking | topic | Search volume | Main Platforms |
|---|---|---|---|
| 1 | Tips for piping roses | 580,000+ | Xiaohongshu/Tiktok |
| 2 | Cream Stability Formula | 320,000+ | B station/Weibo |
| 3 | Korean piping tools | 250,000+ | Taobao/Zhihu |
| 4 | 3D three-dimensional rose flower | 180,000+ | Kuaishou/Kitchen |
| 5 | Pigment preparation method | 150,000+ | WeChat official account |
2. Key steps for squeezing roses with piping mouth
1. Tool preparation list
| Tool Type | Recommended model | Description of use |
|---|---|---|
| Piling mouth | Wilton 104/125 | Special for petal forming |
| Pipe bag | Thickened silicone model | Explosion-proof design |
| Turn on the Taiwan | Metal weighted | Maintain stability |
2. Step-by-step operation guide
(1)Creamy status: Send until 7-8, with sharp corners not drooping
(2)Bag packing tips: 1/3 of the piping nozzle, fill the cream until 2/3 full
(3)Basic techniques:
| step | Key points of action | angle |
| Flower core | Vertical squeeze + rotation | 90° |
| Inner petals | Half squeeze and half lift | 45° |
| Outer petals | Quick wrist swing | 30° |
3. Frequently Asked Questions
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Petal collapse | Cream too soft/high temperature | Ice-separated water operation |
| Not clear lines | Clogged piping mouth | Use a toothpick to clear |
| Rose is not formed | Uneven rotation speed | Practice wrist force |
4. Advanced skills sharing
According to the popular tutorial data of Douyin, successful rose piping requires mastering the following three key data:
| Number of petals | 5-7 layers best | 3-5 petals per layer |
| Squeeze pressure | 300-500g strength | Kitchen scales can be used to practice |
| Optimal temperature | 18-22℃ | Air-conditioned room operation |
5. Recommended popular materials
Among the popular videos of Xiaohongshu, these materials combinations received the highest likes:
•Cream Cream Recipe: 50g white butter + 50g light cream + 10g powdered sugar
•Color scheme: Pink + trace brown to make retro rose
•Practice Tools: Silicone Practice Board (reuse rate increased by 80%)
Through the above structured data and skills analysis, I believe you can quickly master the key points of making roses. Remember to be patient during practice. Most users can achieve satisfactory results after 7-10 attempts!
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