1. Put the flour and black sesame seeds in the pan and stir-fry together, and the flour can change color. Mix the fried flour and sesame seeds with rose sugar. You can divide the dough into different sizes and store them in the freezer.
2. Knead the oil pastry and water oil skin into a ball, cover with plastic wrap and relax for 20 minutes. Divide the loosened oil pastry and water oil skin into 9 parts each, take 1 water oil skin and flatten it, wrap it in the oil pastry, and close it down
3. Take 1 wrapped dough, roll it into an oval dough, roll it up from top to bottom, complete the rest in turn, relax for about 10 minutes, take the loose roll, flatten it again, and roll it into an oval shape. Roll up from the bottom, complete the rest in turn, take a small roll, roll it into a circle with a rolling pin, put in the rose filling, wrap it up, and finish it in turn.
4. Dip the pigment with chopsticks, place it on the cake, bake in the preheated oven, in the middle of the oven, fire up and down at 180 degrees for 20 minutes
