1. Wash 200 grams of fresh roses with kitchen paper to absorb the moisture, add 300 grams of white sugar and marinate for 10 minutes. Rub the petals with your hands until they are fully fused with the sugar, remove the poisonous container, put a layer of petals and squeeze a layer of honey. After installation, close the lid, seal it, and store in the refrigerator for three days.
2. Combine 120 grams of low-powder, 7 grams of fine sugar, 35 grams of butter, and 50 grams of hot water and oily skin materials together and mix into a snowflake shape, then knead until a smooth dough, cover with plastic wrap and let it stand for 1 hour.
3. Put 75 grams of low-flour and 35 grams of butter in the water and shortbread ingredients together and knead until smooth dough, cover with plastic wrap and let it rest for 1 hour.
4. Take out the water and oil skin and divide the water and oil pastry into 10 parts. Take one oil skin dough and flatten it into round cakes. Put a shortbread dough on top,
5. Wrap tightly and close the mouth like a bun, then press it to grow into a tongue shape, roll it into a tube, and cover with plastic wrap to relax for 15 minutes. Take a small tube, flatten it, squeeze it into a tongue shape, and roll it into a small roll. Cover with plastic wrap and relax for 15 minutes. The loosened good shortbread crust is closed upward, fingers are pressed down from the middle, the four corners are tightened into a circle, and rolled into a circle.
6. Take out the rose paste in advance, mix with fried glutinous rice flour and butter and refrigerate for later use. Put rose filling on the rolled dough.
7. Wrap it tightly and press it down, poke the hole underneath with a toothpick, and put it on the baking tray. Brush the surface with egg mixture, sprinkle with white sesame seeds in the middle, preheat the oven at 200 degrees and bake for 18-20 minutes.
