1. Weigh all materials
2. First, make the fillings, put the glutinous rice flour in a pot and stir-fry on low heat. Put the rosette sauce, cooked glutinous rice flour and white sesame together.
3. Stir well
4. Divide equally into 20 portions, cover with plastic wrap and set aside for later use
5. Knead the water and oily skin and the shortbread into smooth dough respectively
6. Divide equally into 20 parts, let stand and relax for 15 minutes
7. Take a piece of water and oily skin, wrap it with a piece of pastry, wrap tightly, and close up
8. Press flat and roll it into an oval shape with a rolling pin
9. Roll up from top to bottom
10. Continue to roll into an oval shape
11. Roll up
12. Prepare all in order, cover with plastic wrap, and set aside to rest for 20 minutes
13. Take a loose piece of dough, pinch both ends to the middle, and press flat
14. Roll it into a thick dough with a thin edge in the middle, and put a piece of rose filling on it
15. Wrap tightly, close the mouth downwards, and flatten into a pie
16. After everything is done, place it in a baking tray, dot the flower shape with red pigment, or not. You can brush a layer of egg liquid or not.
17. Put it in the preheated oven, middle level, up and down, 180 degrees, 25 minutes or so, until the surface is slightly colored.
18. This one is brushed with whole egg liquid
19. So crispy!
