1. Weigh all the ingredients. If the glutinous rice flour is raw, put it in a non-stick pan and fry until slightly yellow.
2. Mix the rosette sauce, cooked glutinous rice flour, and cooked white sesame seeds evenly
3. Stir until there is no dry powder
4. Divide 20 parts equally
5. Mix the oil skin and pastry materials separately, knead until smooth, and let stand for 20 minutes
6. Divide 20 parts equally
7. Take a piece of oily skin, flatten it, put a piece of oily pastry on it, wrap it tightly
8. Roll into an oval shape with a rolling pin
9. Roll up from top to bottom, let stand and relax for 15 minutes
10. Flatten
11. Roll it again into an oval shape
12. Roll up and let it rest for 15 minutes
13. Pinch the two ends tightly in the middle, press flat, and roll into a thick dough with thin edges in the middle
14. Put a piece of stuffing and wrap it
15. Close the mouth and squeeze it down, flatten it into a pie
16. Place in the baking tray
17. Use food coloring to dot the pattern on the cake, put it in the preheated oven, middle layer, upper and lower heat, 155 degrees, about 30 minutes
18. Out of the oven!
19. You can also brush the whole egg liquid on the surface and bake it later, which is also tempting
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