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1. Mix the oil surface materials into dough, cover with plastic wrap and wake up for 15 minutes.

2. Mix the oil-water noodle materials evenly, knead them into oil-water dough cover plastic wrap and wake for 15 minutes.

3. Divide the oil level and water-oil level into 12 parts respectively. Take a portion of water-oil dough and flatten it into pieces, and wrap a portion of oil in a spherical shape. Do the others in turn.

4. Roll the wrapped dough into long tongues, roll it up, cover it with plastic wrap and wake up for 1 minutes. Roll it twice like this, and it becomes a crispy blank.

5. Take a pastry blank, roll it into pieces, wrap it in rose stuffing, put it in a baking tray with the mouth closed and the other things done in turn, and point a dot in the middle with rose sauce.

6. preheat the oven. put the baking tray in the middle layer of the oven and bake at 18 degrees for 2-25 minutes.

Practice: Edit

1. Bite glutinous rice flour in a microwave oven for 3 minutes, and grind peanuts, sesame seeds and walnut kernels into broken particles with a cooking machine.

2. Add salt, white sugar, vegetable oil, sugar rose and cooked glutinous rice flour into the three kinds of nuts and stir them evenly until they can be kneaded into dough. The glutinous rice flour can be increased or decreased as appropriate.

3. Wrap the stuffing into 12 portions and knead it round.