Cooking Steps

1. 

   Step1:Make a portion of water and oil skin - 200g flour, 30g sugar, 90g water and 20g lard. Knead into dough.

2. 

   Step2:Pastry medium gluten flour 160g, lard 100g.

3. 

   Step3:Relax the pastry and pastry for 20 minutes. If the weather is dry, cover with plastic wrap.

4. 

   Step4:The tare is flattened. Cover a portion of the pastry.

5. 

   Step5:Water and oil skin closing and doug

6. 

   Step6:Use a rolling pin to roll it into a cow tongu

7. 

   Step7:Then roll it up.

8. 

   Step8:Roll up the back as shown in the picture.

9. 

   Step9:And then in the next roll into a tongu

10. 

    Step10:Roll it up agai

11. 

    Step11:Use a rolling pin to roll the dough into a dough.

12. 

    Step12:The rose sauce is filtered out with a clean fine mesh, and the liquid in the rose is thoroughly drained by gently pressing it several times. The leaking rose liquid can be used to make tea and drink better. It will not be wasted.

13. 

    Step13:Put the rose petals filtered out of the rose liquid into a uniform size ball by han

14. 

    Step14:Wrap a roll of dough around a rose paste.

15. 

    Step15:Close the mouth down. Squeeze it tight.

16. 

    Step16:The palm presses the cake slightly.

17. 

    Step17:Brush a proper amount of egg liquid and put it in the oven at 200 ℃ for 20 minutes. The power of each oven varies. Oven temperature and time are for reference onl