1. Put the flour in a pan and fry over a medium-low heat
2. Put the cooked peanuts and cooked sesame seeds in the fresh-keeping bag, and lightly crush them with a rolling pin
3. Put the rose sauce in a large bowl, add cooked flour, ground peanuts and sesame seeds
4. Mix gently with chopsticks or spatula
5. Divide into small portions of about 20 grams each, and round them one by one for later use
6. Mix all the water and oily skin materials and knead it by hand to form a light dough with moderate hardness
7. Then mix the ingredients of the pastry and knead it into a ball
8. Cover the water and oily skin and shortbread with plastic wrap and let stand for 20 minutes
9. Divide the water and oily skin and shortbread into 20 small portions of equal size, and round them separately (from here, both the shortbread and the shortbread should be covered with a damp cloth or plastic wrap, otherwise the dough will be dry and difficult to handle)
10. Take a portion of the oily crust and shortbread, and completely wrap the shortbread with the oily crust
11. Close the mouth down, gently press down for use (this side should also be covered with a damp cloth, because the entire process takes a long time)
12. Repeat steps 5-6 to make all the butter crusts in turn
13. Take a pie crust and roll it into a tongue shape with a rolling pin
14. Roll up from one end to the other and place the seal on the silicone cushion
15. Make all the rolls (still cover with a damp cloth)
16. Take a small roll and squeeze it slightly with your hands
17. Roll it out slightly with a rolling pin and then roll it up
18. Stand up the small roll, squeeze it and use a rolling pin to roll it into a thin round skin that is thick in the middle and around it, and put a rose filling on it
19. Wrap the stuffing completely
20. Turn the mouth down and gently flatten it with the palm of your hand, and the green body is ready
21. Place all on a non-stick baking tray, put it in the middle of the preheated oven, and bake at 180 degrees for 15-20 minutes
