1. Put butter, warm water, all-purpose flour, and sugar into the cook machine and start kneading.
2. Just knead out the film and put the dough in a fresh-keeping bag to wake up for 10 to 20 minutes.
3. Roast the sesame seeds (roast at 180° for 10 minutes) and peanuts (roast at 180° for 5-8 minutes) in an oven, and fry the glutinous rice flour on medium-low heat until slightly brown. Mix the rosette sauce, cooked glutinous rice flour, sesame seeds, and chopped peanuts and stir, divide into 12 balls, refrigerate or freeze for later use.
4. Mix the flour with the butter, knead it with your hands to form a dough and put it into a fresh-keeping bag for later use.
5. Divide the wake-up pastry dough and dough into 12 portions. Wrap the shortbread with water-oiled skin, use the tiger-mouth wrapping method, close the mouth downwards, and wrap them in sequence.
6. Cover the wrapped dough with plastic wrap to prevent it from drying out.
7. Roll the wrapped pastry (closing upwards) into a beef tongue shape, roll it up from top to bottom, cover with plastic wrap and relax for 15 minutes. Then roll out the loose pastry (with the mouth facing upwards) again, and roll it up from top to bottom.
8. .Press the noodle roll with your fingers in the middle, then fold the two sides to the middle, roll out slightly with a rolling pin, put a rose filling, and slowly close the mouth with the mouth of the tiger. Close the mouth downward and gently press it with the palm of your hand.
9. Preheat the oven at 160° in advance, simply decorate the flower cake with a mold, put it in the oven and bake for 25-30 minutes. (When baking for 10 minutes, cover with tin foil)
