Preparation materials: 400g of sugar roses, edible roses, 30g of all-purpose flour, 30g of rice flour, oily dough, 200g of ordinary flour, 100g of warm water, 50g of lard, 25g of fine sugar, a pinch of salt, pastry, 170g ordinary flour, 85g lard

1. Mix all the ingredients in the water-oil dough and knead it into a smooth and non-sticky dough. Wrap in plastic wrap and let sit for 15 minutes.

2. Mix all the shortbread ingredients and shape it into a ball with your hands. Wrap in plastic wrap and refrigerate for 15 minutes.

3. Roll the dough into large pieces, wrap the refrigerated pastry in the dough, and then roll it up and down into strips.

4. Fold the long noodles twice into three layers.

5. After opening the pastry, you can roll it into a roll like this.

6. Divide the shortbread into 15g portions and the dough into 25g portions.

7. Wrap the shortbread into the dough, tighten your mouth, roll it into a round shape and flatten it.

8. Roll up and down into beef tongue.

9. Then roll it up from top to bottom, cover each squat with plastic wrap, and let it sit for 15 minutes.

10. Mix the slightly yellow fried flour with rice flour and rose sugar.

11. Divide into 20g pieces and freeze them for better packaging.

12. Put the filling into the rolled dough, tighten your mouth so that the filling is not exposed, and gently press it into a small flat surface. Preheat the oven to 220 degrees and bake for 20 minutes.

13. Finished product picture.