1. Mix the oil surface materials into dough, cover with plastic wrap, and stir 15 minutes.

2. Mix the oil-water surface materials evenly and knead them into oil-water dough wrap. Wake up 15 minutes.

3. Divide the oil level and water-oil level into 12 parts respectively. Take a portion of water-oil dough, roll it flat into pieces, and wrap one portion of oil into a ball. Do the others in turn.

4. Roll the wrapped dough into a tongue shape, roll it up, and cover it with plastic wrap for proofing 10 minutes. Roll it twice like this, and it will become a crispy blank.

5. Take a cake blank, roll it into pieces, wrap it with rose stuffing, put it in a baking tray, shut up, and do other things in turn, with a dot in the middle with rose sauce.

6. Preheat the oven, put the baking tray in the middle layer of the oven and bake at 180 degrees for 20-25 minutes.