1. Put the ingredients in the crust into the cook machine and knead for 20 minutes. The kneaded crust can be pulled out of the glove film. Let stand for half an hour after kneading
2. Mix the ingredients in the shortbread while standing
3. Stir it with a spatula and let stand for 10 minutes
4. Divide the set crust and shortbread into 8 equal portions, and round them
5. Take a pie crust, flatten it, put it in shortbread, and wrap it
6. Wrap the rest in turn. Preheat the oven at 165 degrees
7. Then take one and roll it up and down from the middle to make it into a tongue shape.
8. Turn it over, roll up from top to bottom, make the others in turn, then cover with plastic wrap and relax for 15 minutes
9. Proof time divide the rose filling into 25 grams each
10. Then press the rose filling into the egg yolk
11. Spheronize one by one
12. Use a rolling pin to roll up and down again from the middle
13. Turn over and roll up from top to bottom, relax for 15 minutes, fold the two ends of the loose dough in the middle, and knead it well
14. Pinch both ends of the proofed pie crust tightly
15. Press the flat to wrap the filling, slowly pinch tightly to close the mouth
16. Make them one by one and put them in the baking tray
17. Brush with egg wash
18. Put it in the oven at 165 degrees for 10 minutes, take it out and brush a layer of egg wash, sprinkle with black sesame seeds, and put it in the oven. 165 degrees for 15 minutes
19. Just let it out and let cool
20. Finished product
21. Finished product
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