1. Put 150g glutinous rice flour in a pot and stir-fry on low heat
2. 250g rose filling for spare
3. Pour the rose filling into the fried glutinous rice flour, add 180g of water, stir evenly, and then mix into 16 rose filling balls
4. Oil skin: 200g moon cake powder, 60g lard, 120g warm water, stir evenly and knead into a dough
5. Shortbread: 200g moon cake powder, 120g lard knead into dough
6. Wrap the kneaded dough with plastic wrap and let it stand for 30 minutes
7. Knead the oily skin and shortbread into 16 doughs for use
8. Take a oily skin and wrap it with shortbread
9. Then roll it out into a bar
10. Roll it up again
11. Roll it into a long strip and roll it up
12. Squeeze directly and wrap the rose filling, knead it into a ball and squeeze it.
13. Bake the wrapped flower cake at 180 degrees for 25 minutes
14. The baked flower cake is delicious only when it's cold
