1. After the oil method, knead the dough until the film is formed, and ferment to double its size.
2. After the fermentation is complete, the air is exhausted, divided into 4 portions, kneaded into small round doughs, and fermented for 15 minutes.
3. Take a dough and press it flat, and put in an appropriate amount of rosette sauce.
4. Close the mouth downward, roll it into a flat circle with a rolling pin, and cut it into petals with a knife.
5. Twist the petals into a flower shape. Ferment to double the size, brush the egg liquid on the surface, and put it in a preheated oven at 180 degrees for 15 minutes. According to your own oven temperature.
6. Finished product
7. Finished product
