1. Buy some roses about 10 days in advance, pluck the rose petals, wash them, dry them, pickle them with honey, and seal them in a bottle for later use.
2. The rose flower sauce is ready. The longer the marinade, the better. I only marinated it for ten days and used it this time, but it was also quite fragrant, without the bitterness.
3. Put the water and oil leather materials together in a bowl and knead well.
4. Knead the water and oil skin until the film can be pulled out, cover with plastic wrap and let stand for 30 minutes.
5. Knead the pastry ingredients well.
6. Cover with plastic wrap and let stand for 30 minutes.
7. Mix the rosette sauce with cooked glutinous rice flour, and divide into 8 equal parts (the glutinous rice flour is roasted in the oven in advance).
8. Water oil skin and shortbread are divided into 8 equal parts.
9. Wrap the water and oil into the shortbread, roll it into an oval shape, and roll it up. This process is repeated twice.
10. Flatten them one by one, wrap them in the stuffing, and close the mouth down.
11. Dip the red yeast rice powder with chopsticks and dot the middle decoration, put it in the oven, 180 degrees, middle layer, 25 minutes.
12. It's out.
13. Perfect, beautiful.
14. One more piece.
