Main Ingredients

Medium Gluten Flour

250g

Cool Water

70g

Baking Powder

3g

Lard

140g

Powdered Sugar

25g

Sugar Syrup

13g

Side Ingredients

Low Gluten Flour

180g

Rosehip Sauce

130g

Butter

60g

Honey

50g

Steps

1. 70g of gluten flour sifted, 13g of syrup, 3g of baking powder.

2. Add 70g water, 25g powdered sugar.

3. Mix completely.

4. Then add lard.

5. Again mix it completely.

6. Add 180g of medium fine flour.

7. Mix thoroughly to make the crust, then set aside for 30 minutes.

8. 180g low gluten flour bake in the oven for 10-15 minutes.

9. Prepare the butter and rosehip sauce.

10.Add butter, rosehip sauce and honey to the baked flour.

11. Mix it to become rose filling.

12.Divide the rose filling into small balls of about 25 grams.

13.The crust is also divided into small balls of about 25 grams.

14. Take one piecrust and press it flat to wrap the filling.

15. Seal and round off.

16. Place on a baking sheet, seal side down.

17. Use red coloring to decorate the top of the pie.

18. Preheat oven to 200 degrees and place on a baking sheet.

19. Bake for 25-30 minutes. Finally, you can also turn up the temperature to 220 degrees bake for 10 minutes to let the surface of the moon cake color.