The production method and materials of flower cake are as follows:

Main ingredients: (oil skin material) 130 grams of all-purpose flour, (oil skin material) 40 grams of lard, (oil skin material) fine sugar 10 grams, (oil pastry material) 60 grams hot water, (pastry material) 80 grams low-gluten flour, (pastry material) 40 grams lard.

Seasoning: (filling) 280 grams of rose sauce, (filling) 20 grams of cooked glutinous rice flour, (surface) appropriate amount of red coloring.

1. Mix rose sauce, cooked flour and lard into a ball, divide into 10 portions, roll into balls and set aside.

2. Mix lard and cake flour to form an oily crust, divide into 10 small portions and set aside.

3. Add medium flour, lard, and sugar to boiling water, stir evenly with chopsticks, knead into a ball, and divide into 10 small portions.

4. Roll out the water skin and wrap it in oil skin.

5. Process them in order.

6. Roll it into a long tongue shape.

7. Roll up in turn.

8. Stand it up, flatten it, roll it out and then roll it up again.

9. Fold it in half and roll it into a round skin.

10. Wrap in rose filling and flatten into cake shape.

11. Do it in sequence, spray with water, and bake at 170 degrees for 30 minutes.