1. Method 1:

(1) Ingredients: 200g medium flour, 20g sugar, 60g warm water, 135g cake flour, 67g lard, rose sugar 350g, 100g cooked glutinous rice flour, 20g cooked white sesame seeds

(2) Prepare rose sugar. Mix all filling ingredients together. Made into rose flower filling. ***Divided into 20 portions. Mix the oil crust ingredients evenly, put in a plastic bag and refrigerate or rest at room temperature for 30 minutes. When the pastry is ready, place it in a plastic bag and refrigerate or rest at room temperature for 20 minutes. The two kinds of dough after relaxation are divided into 20 pieces respectively. Take 1 piece of dough, flatten it slightly, and wrap it in 1 piece of dough. The tiger's mouth is closed, surrounding the pastry. Wrap tightly and close the mouth downwards. Flatten the kneaded pastry slightly, roll it into an oval shape from the middle to both ends; roll it from bottom to top, with the seam facing up. Arrange and relax for 15 minutes. Then flatten it slightly with your hands, then roll it into an oval shape from the middle to both ends; roll it from bottom to top. Turn the seam side down and let it rest for 20 minutes. Take the loose puff pastry, seal it upwards, and press both ends toward the middle. Roll it into a round shape and fill it with filling. Close the mouth downward. Press flat. Use chopsticks dipped in red dye to make a red dot in the middle. Put it in the preheated oven, 170 degrees, for about 20 minutes.

2. Method 2;

(1) Ingredients: 130g all-purpose flour, 280g rose sauce, 40g lard, 80g low-gluten flour, 40g lard, 10g fine sugar, heat 60g of water, 20g of cooked glutinous rice flour, and a little red coloring

(2) Pour the glutinous rice flour into the pot and slowly stir-fry over low heat until it turns slightly yellow, which is the cooked glutinous rice flour. Pour rose sauce into a bowl and strain out excess juice. Add cooked glutinous rice flour, mix well and refrigerate for more than 1 hour. Add cooked glutinous rice flour, mix well and refrigerate for more than 1 hour. Pour all the ingredients in the oil dough into a basin, mix and knead into a smooth dough. Cover the kneaded oil dough with plastic wrap and place in a warm place to rest for 30 minutes. Pour the pastry ingredients into the bowl, mix and knead evenly. Cover the mixed pastry with plastic wrap and place in a warm place to rest for 30 minutes. After resting, divide the dough and puff pastry into 12 equal parts and roll them into balls. Take a portion of the dough, flatten it and wrap it in a portion of the pastry. Use the palm of your hand to slowly push up the dough until it completely covers the dough, and pinch the closing edge tightly. Place the dough with the seam facing down and wrap the other dough in turn. Take a piece of dough and use a rolling pin to roll it into a long tongue shape. Roll it up from top to bottom, pinching tightly at the closing edge. In the same way, process the other dough in turn, cover with plastic wrap and rest for 20 minutes. Roll the rested dough into a tongue shape again, roll it up, cover with plastic wrap, and rest for 20 minutes. Take a roll and press it in the middle with your fingers. Pinch the two ends toward the middle. Place the seam side up on the dough mat and roll it into a round shape with a rolling pin. Put rose sauce in the middle. Slowly push up with the tiger's mouth to wrap the rose paste in the dough. After it is completely wrapped, pinch the closing edge tightly. Once everything is done, place it seam side down on a non-stick baking sheet, and flatten it slightly with the palm of your hand. Use a wooden stamp dipped in a little red pigment and stamp it on the center of the cake. Place the mold into the middle rack of the preheated oven and bake at 170 for 28 minutes. After baking, take it out of the oven and place it on a drying net to cool.

3. Method three:

(1) Ingredients: 240 grams of rose sauce, 20 grams of cooked glutinous rice flour, 30 grams of cooked peanuts, 130 grams of all-purpose flour, 40 grams of lard grams, 60 grams of hot water, 10 grams of sugar, 80 grams of low-gluten flour, 40 grams of lard, appropriate amount of red yeast rice powder, 1 wooden seal

(2) Bake the peanuts in the oven at 180 degrees for 12 minutes , cool and peel. Crush the peanuts using the large-hole knife of a food processor, and take 30 grams for later use. Homemade rose sauce, open the lid and the aroma is fragrant. Take 240 grams, try not to use sauce, take the petals and use homemade rose flower cake. Rose sauce, add cooked glutinous rice flour and cooked peanuts, stir evenly, and refrigerate for an hour (if the rose sauce liquid is large , extend the refrigeration time) take it out and divide it into 12 portions, each weighing about 23 grams.

Then put in the refrigerated homemade rose flower cake. While the rose sauce is refrigerated, we will make the oil crust and the pastry. Let it stand for 20 minutes. Divide the oil crust and pastry into 12 equal parts. The oil crust hugs the pastry. The next step is to make the homemade rose flower cake. Flatten the dough, put in the pastry, put it in the tiger's mouth, slowly push upward to close the homemade rose flower cake, roll the cake into a ox tongue shape, roll it up from top to bottom, do this step twice to make the homemade rose flower cake. Take one, press the middle with chopsticks or fingers, and gather the two sides toward the middle. Roll it out slightly with a rolling pin, and press around with your hands. Prepare homemade rose flower cake. Take out the rose filling and put it on the cake crust. Slowly push the tiger's mouth upward to gather it and close it. Homemade rose flower cake, flatten it and put it into the baking pan. Mix the red yeast rice powder with water and stir evenly. Dip the seal in water and press it on the paper first and then press the flower shape on the rose cake. Homemade rose flower cake, use a needle to stamp the printed part. Punch holes in the place to prevent the homemade rose flower cake from exploding during baking. Preheat the oven and bake at 175 degrees for 20 minutes.