Cooking Steps

1. 

   Step1:Knead the pastry material into a smooth dough. Knead the pastry material into a dough too. Cover with the plastic wrap for use.

2. 

   Step2:Mix the stuffing. Knead it into 12 small balls for use. (the amount of water in the filling should be added according to the actual situation. As long as it can be kneaded into a ball, the dry rose petals should be slightly soaked with water. The water should not be poured out. This water is the water beyond the amount of the recipe.)

3. 

   Step3:Divide the pastry and pastry into 12 small pastries on average. Take a pastry dough and wrap it with a pastry dough. Wrap 12 pastry dough in turn.

4. 

   Step4:Take a wrapped dough and roll it into an oval shape. Roll it up. Roll 12 dough in turn. Roll twice.

5. 

   Step5:Take a roll. Make a circle with both ends in the middle. Press flat. Roll it into a round piece with the thickness of the middle and the thickness of the four sides. Pack the filling. Close the roll and place it downward. (if the closing part is a little dry, you can wipe some water and then pinch it.

6. 

   Step6:Put the dough into the baking pan. Preheat it 180 degrees in the oven. Put it into the baking pan. Middle layer. Heat up and down. Bake for about 20 minutes. The surface turns yellow.

7. 

   Step7:Finished products. Clear layers. Crispy dregs. Good to eat.