1. Take a pot and add rose sauce, peanut flour, cooked glutinous rice flour
2. Add honey
3. Add white sesame seeds and chopped peanuts and mix well
4. Roll into 9 small balls for use
5. Oily skin: 100g of low-flour, 30g of lard, 50g of water, 10g of sugar, 1g of salt Take a pot of low-flour, add lard, sugar, salt, and water to knead the dough for oily skin
6. Pastry: 60 grams of low-flour, 30 grams of lard, take a pot, add low-flour, add lard and knead to make pastry dough
7. Put 2 pieces of dough into the basin, cover and relax for 20 minutes
8. Divide the loosened dough into 9 equal parts
9. Roll the oil crust into a circle, and put the oil pastry into a ball in the middle
10. Wrap the shortbread with oily skin into a ball shape and let it rest for another 10 minutes
11. Take a loose dough and roll it into a strip
12. Roll it up
13. Turn the horizontal bar into a vertical bar, squash it and roll it out with a rolling pin
14. Roll it up again and continue to relax for 10 minutes
15. Take a piece of dough and squeeze the 2 ends in the middle by hand, then turn it over and flatten it
16. Use a rolling pin to roll into a circle and place the rose filling in the middle
17. Close your mouth slowly and squash it
18. Divide into 6 equal parts
19. In each portion, make 2 more cuts with a razor blade to cut only the surface layer
20. Pinch it in the middle with your fingers. If you loosen it, put some honey on the edge of the cake.
21. I made 2 tricks
22. Use chopsticks to dip some pigment to make a red dot
23. Put it in the preheated oven at 180 degrees and bake for 20 minutes
24. Fresh flower cake out of the oven
Tips:I made the rose sauce in advance. If you like to eat sweet, you can add some sugar to the filling!
