Main Ingredients

Rose Flower Sugar : 100

Sub Ingredients

Medium Gluten Flour ? : 150

Water : 40

Sugar : 40

Coloring oil? : 45

Sesame seeds : moderate

Egg wash : moderate

Low gluten flour ? : 90

Lard? : 60

Steps

First Step

1. Ingredients for oil skin: lard, water and sugar mixed with medium gluten flour and kneaded into a dough.

Step 2

2. Shortening ingredients: mix salad oil and low gluten flour to form a dough.

Step 3

3. Knead the dough well and let it rest for 30 minutes.

Step 4

4. Knead the dough well and let it rest for 30 minutes.

Step 5

5. Divide the dough and shortening into 16 equal portions, take a piece of dough, flatten it and put a piece of shortening on top.

Sixth step

6. After wrapping the shortcrust pastry, roll it out with a rolling pin to form an oval shape, fold 1/3 of the way down from the top, and then fold 1/3 of the way up from the bottom, fold the dough down and roll it out, repeat the process 2 times.

Step 7

7. Take appropriate amount of rose flower candy.

Step 8

8. Hold up.

Step 9

9. Close up face down and press the cake into a flat shape with the mold.

Step 10

10. Brush with egg wash and sprinkle with sesame seeds.

Step 11

11. Preheat the oven, into the oven, lower heat 170 °, bake for about 20 minutes or so, then upper heat baking 5 minutes, out of the oven.