Rose Cake
1.
Wash the dried rose petals with cold water, soak in cold water for ten minutes after washing, and take it out
2.
Add sugar and glutinous rice flour, mix well, add a small amount of water until it can form a dough
3.
Knead the oily skin and shortbread materials into a ball separately, cover with plastic wrap and let it stand for 30 minutes
4.
Divide into six parts, wrap the oily skin into the shortbread, cover and relax for 10min
5.
Roll into an oval shape, roll it up, cover and relax for 10 minutes, then roll it up and roll it up and relax for 10 minutes
6.
Squeeze the side upwards, roll out the stuffing, squeeze, put in the oven, 160 degrees for 25 minutes, turn the dough twice
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