1. Rose flower sauce, stir-fried glutinous rice flour and form a ball for later use
2. The shortbread and watery oily skins are put together into a dough and let stand for half an hour.
3. Divide the oil pastry and water oil into 10 equal parts
4. Take a water and oily skin to wrap the shortbread and tighten it
5. Make all the dough in turn and place it down
6. Take a dough, roll it into a beef tongue shape and roll it up from one end
7. After making all the dough in turn, cover with plastic wrap and let stand for 20 minutes
8. Roll it into a beef tongue again and roll it up from one end
9. Pinch both ends to the middle
10. Roll into a round cake shape and wrap the fillings to tighten
11. Squeeze down
12. Preheat all the biscuits in the oven and bake at 180 degrees for 20 minutes. Turn over and bake for another 10 minutes.
13. Finished picture
14. Finished picture
15. Finished picture
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