How to do:
1, mix the water and oil dough and shortening dough, let it rest, then make the filling.
2, stir-fry the glutinous rice flour until lightly browned, add it to the rose sauce and scrub it well to make the rose filling.
3, roll the rose filling into balls of uniform size.
4: Divide the dough into small pieces and shape them into balls.
5: Flatten the dough, put the shortcrust dough on top and wrap it tightly.
6: When all the pastry is finished, press it flat.
7, roll into a long shape, roll it up, and repeat this two to three times, so that there are layers.
8, then roll the dough into a slightly thicker skin, wrap it in the flower filling, tighten the mouth and press it flat.
9, put into the baking dish, do not need to brush the egg wash, so that the baked out is also white.
10, preheat the oven at 200 degrees for 5 minutes, change to 180 degrees into the baking dish baked 20 minutes, take out to cool, the top with chopsticks dipped in food coloring, dotted with red dots, the flower cake is ready, layers of crisp.