Step 2: Mix lard and low gluten flour and roll into shortening. Make the shortening, put it in plastic wrap and refrigerate for half an hour.

Step 3: To make the crust, knead the dough and cover with plastic wrap and let it rest for 10 minutes.

Step 4: Mix the rose sauce with the ingredients in the accessories and add glutinous rice flour to make the rose cake, which is glutinous and delicious.

Step 5: Divide the rose filling into 15 equal parts, cover with plastic wrap and set aside.

Step 6: Divide the rested dough into 15 equal portions and wrap one portion of dough around one portion of shortening.

Step 7: Roll out the dough into a tongue shape.

Step 8: Roll up.

Step 9: Roll out each portion in turn and cover with plastic wrap and let stand for 15 minutes.

Step 10: Stand the rolls up, flatten them again, and let them rest for 15 minutes.

Step 11: Roll out one portion of the roll and wrap one portion of the rose filling around it, sealing it tightly.

Step 12: Press in the center.

Step 13: Brush with egg wash if you like.

Step 14: Preheat the oven at 200 degrees Celsius and bake in the middle and upper and lower heat for 20 minutes.