Cooking Steps

1. 

   Step1:First, remove the flower holder of rose tea, then crush the dried flowers with a rolling pin, and then add water to soak the

2. 

   Step2:When soaking the petals, stir fry the glutinous rice flour until the petals are soft and open, then pour out the extra water and add xylitol and osmanthus sugar. If you want to adjust it according to your taste, then mix in the glutinous rice flour bit by bit, mix it evenly, and then put it aside for them to absorb

3. 

   Step3:10 g of xylitol has been added to the water oil noodles, and the softened butter has been added to the water to start kneading them into a smooth dough

4. 

   Step4:The next dough is pastry, which is just buttered and kneaded into a smooth dough

5. 

   Step5:After standing for about 20 minutes, I weighed two dough and divided them into one small dough because everyone's dough size is different. I made 19 water and oil dough, which is about 17g, and one oil crust, which is about 14

6. 

   Step6:Cover the pastry with oil and roll it into a roll

7. 

   Step7:After such a shape, wake up again for about 20 minutes, and then repeat the rolling pie again. After wake up, the dough will be fine. The rest is to wrap the bag, and maybe the stuffing will be left, so we should do our best not to use all the stuffing to cause the package to fail or crack..

8. 

   Step8:After the oven is preheated to 180 degrees, the middle layer fire lasts for 2530 minutes. If you are afraid of too deep color, you need to cover the tin paper

9. 

   Step9:Just let it cool. You remember that snacks can't be eaten at that time. That way, the owner of the most delicious dessert will be disgusted all of a sudden. And the dessert itself also needs oil. Although you are eager to taste it, please hold back.