2. Peel the beet head and cut it into small pieces.

3. Yeast 1 g, mix well with a small amount of warm water, pour into100g flour, and then add a small amount of beet head juice several times.

4. Stir with chopsticks until there is no dry powder.

5, 5, into a smooth dough, covered with plastic wrap, set aside.

6. Operate like white dough.

7. After 40 minutes, divide the white and red dough into 3 equal parts, each of which is about 50 grams.

8. Divide each part into 7 even parts, each part is about 7 grams.

9. White is the same as red.

10, take 3 parts of small red dough and 4 parts of white dough, or take 4 parts of small red dough and 3 parts of white dough, roll them into thin discs, stack them together, make the extra small dough of that color into a flower core and put it at the bottom, and press it in the middle with chopsticks.

1 1, rolled up from bottom to top.

12, cut from the middle, two roses are finished, and the others can be finished in turn.