1. Take a cup of glutinous rice flour, pour it into a pan, stir-fry on low heat until slightly yellow, and turn off the heat for later use.
2. Mix cooked glutinous rice flour with rose filling.
3. Stir it with chopsticks to make the glutinous rice flour and rose filling mix evenly. If it is too dry, add a little bit of butter that melts into a liquid. (The sweetness of the rose filling is just right, no need to add additional sugar, if you feel it is not sweet enough, you can add it as appropriate)
4. Divide the filling into several small portions, knead them into small balls, and put them in the refrigerator for a while.
5. Mix the ingredients for the shortbread.
6. Mix well and knead into a smooth dough.
7. Mix the materials for making water and oil leather.
8. Mix well and knead into a smooth dough.
9. Cover the pastry and water-oiled dough with plastic wrap and put them in the refrigerator for half an hour and take them out for later use.
10. Divide the water and oily skin and the shortbread into 10 portions, and roll them into round balls for later use.
11. Take a small ball of water and oil and press it flat.
12. Put shortbread in the middle of the water and oil skin.
13. Push up around the water and oily skin, wrap the shortbread, and close the mouth.
14. After everything is wrapped, place it with the mouth down, cover with plastic wrap and let it stand for ten minutes.
15. Take out a portion and roll it into a beef tongue shape.
16. Roll up from one end.
17. After everything is done, cover with plastic wrap and let stand for ten minutes.
18. Take out a small roll and put it upright.
19. Roll it out again into a strip.
20. Roll up from one end.
21. After everything is done, cover with plastic wrap and let stand again for ten minutes.
22. Take out a small roll, press it with chopsticks in the middle, and push both ends toward the middle.
23. Flatten and press flat.
24. Put the filling in the middle.
25. Push around to the middle to wrap up the filling.
26. Wrap up and close your mouth.
27. All are done and placed with the mouth facing down.
28. Press it flat and place it neatly on the baking tray, and spread a layer of greased paper on the baking tray in advance.
29. Mix a drop of red food coloring with a little water, dip it with chopsticks, and place it in the middle of the rose cake for decoration.
30. Put it into the preheated oven, heat up to 160 degrees, lower to 175 degrees, and bake for 15 to 18 minutes. (For reference only, the specific baking time and temperature depend on the temper of your own oven, so you can be flexible.)
31. Take out after roasting.
32. It's ready to be eaten on a plate.
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