1. To make water-oil skin, pour water and lard into flour, knead it into water-oil dough, knead until the dough is smooth
2. Make shortbread, pour the lard into the flour and knead it into a smooth dough for later use!
3. Stir the glutinous rice flour into the rosette sauce and add the chopped peanuts
4. The loose dough, the water and oil skin is divided into equal small dough;
5. Round the water and oil skin, take a piece of pastry dough, and wrap the pastry dough with the water and oil skin;
6. Take a piece of dough and roll it out into an oval shape
7. Roll up, closing up
8. Make all the rolls in turn, cover with plastic wrap and relax for 20 minutes
9. Take a piece of dough, roll it out again into an oval shape, and roll it up
10. Make all the rolls in turn, cover with plastic wrap and relax for 20 minutes
11. Take a roll of loose pastry, close it upwards, press down from the middle with your thumb, and tighten the four corners to the middle into a ball shape, roll it round, flatten it with a rolling pin, and wrap it with rosette sauce
12. Dip all the red yeast rice powder with chopsticks and place it on the cake. Put it in the oven and bake at 180℃ for 20 minutes.
13. Let's eat
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