Cooking Steps

1. 

   Step1:Prepare the ingredients.

2. 

   Step2:Make water and oil skin - mix the water and oil skin ingredients, knead them into smooth dough, seal them with plastic wrap and let them stand for 20 minutes.

3. 

   Step3:Making pastry - mix and knead the pastry ingredients evenly. Leave to stand.

4. 

   Step4:Make rose stuffing - mix the ingredients well. Divide into 10 parts.

5. 

   Step5:Divide the pastry evenly into 10 parts.

6. 

   Step6:Divide the water and oil skin evenly into 10 parts.

7. 

   Step7:Roll open with a tarpaulin, wrap a pastry and close it down.

8. 

   Step8:Flatten and roll the dough long.

9. 

   Step9:Roll up. Cover with plastic wrap and let stand for 20 minutes.

10. 

    Step10:Then flatten it. Roll it vertically.

11. 

    Step11:Roll up. Cover with plastic wrap and let stand for 15 minutes.

12. 

    Step12:When you're relaxed, take one. Press it with your fingers in the middle. Close both ends.

13. 

    Step13:Flatten the package with a rose filling. Close it down.

14. 

    Step14:Flatten to shape with a mold.

15. 

    Step15:Put in the baking tray. Poke 3 holes with toothpick to prevent baking cracking. Finally, decorate with red pigment dots.

16. 

    Step16:Preheat the oven. 180 degrees. Bake in the oven for 25 minutes. Last 10 minutes. Cover with tin paper to prevent the color from being too deep (try to keep the main white tone).

17. 

    Step17:You can taste it when it's cold.

18. 

    Step18:The skin of rose flower cake is crisp, white, thin and multi-layered. The fragrance of rose red stuffing is off the nose.

19. 

    Step19:It looks delicious. It tastes good.