Cooking Steps

1. 

   Step1:First, make the tare. Mix 125g flour, lard and sugar. Add 60g hot water at 85

2. 

   Step2:Quickly mix the flour with chopsticks. Then knead it into a smooth dough. Wrap it with plastic wrap for standby

3. 

   Step3:Make pastry. Mix high gluten flour and lard. Rub vigorously on the chopping board for several minutes until the lard and flour are completely integrated into the dough

4. 

   Step4:Divide the tare and pastry into 12 parts. Knead them into circles for standby. Cover them with plastic wrap to prevent the surface from drying

5. 

   Step5:Take a dough of oil and water. Flatten it with the palm of your hand

6. 

   Step6:Put a pastry in the center of the pastry doug

7. 

   Step7:Wrap it up. Tighten it up

8. 

   Step8:Keep the fresh film on the back cover for standb

9. 

   Step9:Make flower stuffing. Refrigerate rose paste before use. Take 250g of rose past

10. 

    Step10:Add cooked glutinous rice flour in Rose sauce (method of cooked glutinous rice flour - stir fry in a wok and heat it. Pour in raw glutinous rice flour. Stir continuously over low heat until the glutinous rice flour is slightly yellow, then turn off the heat. Use after cooling down).

11. 

    Step11:Mix the glutinous rice flour and rose paste. Divide the rose stuffing into 12 parts. Continue to refrigerate. Better package after moldin

12. 

    Step12:Take a dough. Put the end of the dough up. Put the smooth side down on the chopping board. Flatten it with the palm first

13. 

    Step13:Use a rolling pin to roll the dough out into an oval shape.

14. 

    Step14:Roll up the long oval from top to bottom.

15. 

    Step15:Roll up the cover and relax for 15 minute

16. 

    Step16:Take a roll. Flatten it with your palm.

17. 

    Step17:Roll with a rolling pi

18. 

    Step18:Roll up from top to bottom.

19. 

    Step19:Let the dough stand for about 15 minutes. Cover the dough with a plastic film to prevent drying

20. 

    Step20:Take a roll of pastry. Press it in the middle with your finger

21. 

    Step21:Then squas

22. 

    Step22:Roll it out into a circle with thick middle and thin peripher

23. 

    Step23:Put the rose stuffing in the middle of the doug

24. 

    Step24:Slowly close up and squeez

25. 

    Step25:Put the wrapped dough in the baking pan with the mouth closed. Press it with the palm of your han

26. 

    Step26:It's all don

27. 

    Step27:Use a small seal dipped in red pigment to print out the flower shape. Use a toothpick to pierce a number of holes on each pastry to release the heat generated during baking. Avoid the hot gas bursting the pastry

28. 

    Step28:Put it into the preheated oven with the temperature of 190 ℃. Bake it for about 20 minutes

29. 

    Step29:Finished produc