1. Water, butter, salad oil, white sugar, all-purpose flour are mixed to form a water-based oily crust dough, salad oil, low flour and pastry dough, mixed nuts are chopped, cooked powder, and rose sauce are reserved.
2. Stir-fry the glutinous rice flour in a wok over medium heat to produce a slightly yellow flavor to make mature flour.
3. Add rosette paste to the crushed nuts.
4. Add cooked powder to make rose filling.
5. After waking up for 10 minutes, the dough is divided into evenly small portions. 18 grams of oily skin, 12 grams of shortbread, 20 grams of rose filling.
6. Roll out the water and oily skin to cover the shortbread.
7. Roll out into a beef tongue shape after wrapping one by one, roll up and wake up for 10 minutes.
8. After waking up, press the dough roll from the middle so that the two ends are up, press and roll it into a circle, and wrap it with rose filling.
9. Wrap it like a bun, press it into a small cake with the palm of your hand, and put it on a baking tray.
10. In the middle and lower layer of the oven at 180 degrees for 20 minutes, the surface is lightly yellowed.
11. Finished picture.
12. Finished picture.
13. Finished picture.
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