Cooking Steps

1. 

   Step1:Stir fry glutinous rice flour in a non stick pan until golde

2. 

   Step2:Rose sauce mixed with glutinous rice flou

3. 

   Step3:Mix glutinous rice flour and rose paste evenl

4. 

   Step4:Water and oil skin material mixin

5. 

   Step5:Stir with chopsticks until flocculen

6. 

   Step6:Knead to smooth doug

7. 

   Step7:Knead until the film is pulled ou

8. 

   Step8:Pastry mi

9. 

   Step9:Stir with chopsticks until flocculen

10. 

    Step10:Knead agai

11. 

    Step11:Divide the pastry and the oil rind into 10 small parts respectivel

12. 

    Step12:Add Monascus powder to the oily skin and knead until it is even. Increase or decrease the amount of Monascus powder according to the degree of color absorption of the oily ski

13. 

    Step13:Rubbed tare and pastr

14. 

    Step14:Roll the pastry into dumpling skin. Take a pastry and wrap it in it

15. 

    Step15:Like a bu

16. 

    Step16:Close. Mouth dow

17. 

    Step17:In the shape of a tongu

18. 

    Step18:Roll from top to botto

19. 

    Step19:Leave the wrap on a large roll for 15 minute

20. 

    Step20:Take the roll and press it with a rolling pi

21. 

    Step21:Turn into a tongue agai

22. 

    Step22:Roll from top to bottom again to form a small volum

23. 

    Step23:Cover with plastic wrap and let it rest for 15 minute

24. 

    Step24:Take small roll and press flat in the middl

25. 

    Step25:Fold both ends to the middle. Roll them into thin dumpling skin like sheet

26. 

    Step26:Take thin slices and wrap them in the refrigerator and take out the frozen glutinous rice rose balls

27. 

    Step27:Close. Mouth down. Press flat slightly. Spread tin paper on the baking tray. Space between cake

28. 

    Step28:Put on the red seal. If not, leave it o

29. 

    Step29:Preheat the oven 180 degrees. Circulate the hot air from the top to the bottom of the middle layer for 30 minutes. During this period, see the cake slowly expanding. Observe beside the oven 20 minutes later. For example, the surface of the cake is slowly colored, deepened, covered with tin paper to prevent too deep coloring

30. 

    Step30:One breath. Layers of crisp