1. Make a water and oily skin: 200 grams of all-purpose flour, 30 grams of sugar, 90 grams of water, and 20 grams of lard, and knead it into a dough.
2. Pastry: 160 grams of all-purpose flour, 100 grams of lard.
3. Separate the water and oil skin and the shortbread dough into uniform dough and relax for 20 minutes. If the weather is dry, cover with plastic wrap.
4. Squeeze the water and oily skin to wrap a portion of shortbread.
5. The water and oily skin is closed, and the dough is formed.
6. Use a rolling pin to roll it into a beef tongue shape.
7. Then roll it up.
8. The dough looks like the picture after being rolled up.
9. , And then roll it into a beef tongue shape.
10. Roll it up again.
11. Use a rolling pin to slightly roll the dough into a dough.
12. The rose jam is filtered through a clean fine strainer to filter out the rose liquid, and then gently press a few times with your hands to let the liquid in the rose completely drain. The rose liquid that has leaked can be used to make tea and it is better, and it will not be wasted!
13. The rose petals from which the rose liquid has been filtered out are massed into uniform masses by hand.
14. Wrap a piece of rosette sauce with a piece of rolled dough
15. With the closing mouth facing down, squeeze the closing mouth tightly.
16. Slightly round the pie with the palm of your hand.
17. Brush an appropriate amount of egg liquid and put it in the oven at 200 degrees for about 20 minutes. The power of each oven is different, the temperature and time of the oven are for reference only
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