Main Ingredients: (for crust) 130g of medium gluten flour, (for crust) 40g of lard, (for crust) 10g of granulated sugar, (for crust) 60g of hot water, (for shortening) 80g of low gluten flour, (for shortening) 40g of lard

Seasoning: (for filling) 280g of rosehip sauce, (for filling) 20g of cooked glutinous rice flour, and (for surface) appropriate amount of red coloring< /p>

Practice steps:

1, rose sauce, cooked flour and lard mixed into a ball, divided into 10 parts, rolled round for use.

2. Mix lard and low flour into oil crust, divide into 10 small doses and set aside.

3: Add medium flour, lard and sugar to boiling water, mix well with chopsticks, roll into a ball and divide into 10 small portions.

4: Roll out the water skin and wrap it in oil.

5: Take care of it in turn.

6: Roll out into a long tongue shape.

7, roll up in turn.

8, stand up, flatten, roll out and then re-roll.

9: Fold and roll again into a round crust.

10: Wrap the rose filling and flatten it into a cake.

11, in order to do a good job, spray water, 170 degrees baked 30 minutes.