1. Mix the rosette sauce and cooked glutinous rice flour evenly.
2. Put the water and oily skin material into the bread machine, knead until the film is formed, and let it stand for half an hour.
3. Mix the pastry ingredients, knead them into a dough, and keep them in the refrigerator for half an hour.
4. Divide the rose fillings into 16 equal parts, round them, and freeze them in the refrigerator.
5. Divide the water, oily skin and shortbread into 16 portions and round them.
6. Wrap the shortbread into the water and oily skin.
7. Roll round, cover with plastic wrap and let stand for 15 minutes.
8. Roll them out one by one.
9. Roll up lengthwise, cover with plastic wrap and let stand for 15 minutes.
10. Roll it out again.
11. Roll up, cover with plastic wrap and let stand for 15 minutes.
12. Fold both ends of the pie crust toward the middle.
13. Roll it out.
14. Pack the stuffing, round and press slightly.
15. Round, press slightly flat.
16. Place it in a baking tray and print a pattern on the surface with pigment.
17. Put it in the middle of the oven and heat up to 140 degrees and lower to 130 degrees for 20 minutes, turning over halfway.
18. The cake can be baked when it starts to bulge.
19. Finished picture.
20. Finished picture.
21. Finished picture.
Tips:1. Adjust the amount of water in the water oil skin according to the water absorption of the flour.
2. When the temperature is high, the shortbread must be refrigerated and allowed to stand still.
3. Each process should be allowed to stand for enough time to avoid mixing.
4. Adjust the baking temperature according to the attributes of each person's oven.
5. When the pie starts to bulge, it must be baked in time, otherwise it is easy to show the filling.
6. Only 16 can be made here.
