Sift flour and baking powder.
Knead butter with a speed cutter
Add sugar to 1 and mix well.
Add salt and eggs to 3 and stir.
Add 4, milk, and love to 1, and mix quickly.
Put 5 into 6 muffin cups and bake at 180degrees for 20 minutes.
Remove from the oven and cut out the center of themuffin and put 1/2tbsp of the rose jam.
Drain tofu the day before.
Make 8 very smooth with a speed cutter.
Add lemon juice to 9 and stir, then add rose syrup andstir well.
Add whitebean jam to 10, put into a squeeze bag, and squeeze over 7 with a Mont-Blanctip.
Sprinkle rose granulatedsugar on top.