Cooking Steps

1. 

   Step1:After mixing the flour, sugar and lard in the pastry material, add boiling water, quickly mix them evenly, and then knead until the surface is smooth. The pastry is ready; then mix the pastry material evenly, and the pastry is finished.

2. 

   Step2:Divide the oil skin materials into 11 parts on average. Roll and cover with plastic wrap respectively and wake up for 10 minutes.

3. 

   Step3:Evenly divide the pastry materials into 11 parts and roll them for standby.

4. 

   Step4:Wrap each oil skin into a pastry. Squeeze tightly.

5. 

   Step5:All wrapped dough should be closed face down. Cover with plastic wrap and let stand for 10 minutes.

6. 

   Step6:Take a wrapped dough and roll it into a tongue shape.

7. 

   Step7:Roll up from top. Make all dough in turn. Cover with plastic wrap and let stand for 10 minutes.

8. 

   Step8:Take a roll of dough and roll it out along the rectangle.

9. 

   Step9:Roll up again from top to bottom. Make all dough in turn. Cover with plastic wrap and let stand for 10 minutes.

10. 

    Step10:Take a roll of dough. Use chopsticks to gently press it in the middle. Push both sides toward the middle. Then press it with your palm.

11. 

    Step11:Use a rolling pin to roll open the dough, put Rose stuffing on it, wrap it and tighten the mouth.

12. 

    Step12:Close your mouth down. Press it a little flat.

13. 

    Step13:Make all the biscuits in turn. Seal them for the sake of beauty.

14. 

    Step14:Put into the preheated oven. Bake the middle layer at 170 ℃ for 25-30 minutes. The skin will change color slightly.

15. 

    Step15:Write production step

16. 

    Step16:Write production step