1. Mix the rosette sauce, cooked powder and lard into a dough, divide into 10 portions, and knead into rounds and set aside.
2. Mix lard and low powder into oily skin, divide it into 10 small doses for later use.
3. Add medium powder, lard, and sugar to boiling water, stir evenly with chopsticks, knead into a ball, and divide into 10 small portions.
4. Roll out the water skin and wrap it in the oil skin.
5. Take care of them in turn.
6. Roll it into a tongue shape.
7. Roll up one by one.
8. Stand it up, squash it, roll it out and then roll it up again.
9. Fold it in half and roll it into a round skin.
10. Wrap the rose filling and squash into a pie.
11. Prepare them in sequence, spray water, and bake at 170 degrees for 30 minutes.
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