Rose Lover's Cake

1. To make water oil skin, pour water and lard together into flour, knead it into water oil dough, and knead until the dough is smooth

2. Make a pastry by pouring lard into flour and kneading it into a smooth dough for later use!

3. Stir fry the glutinous rice flour, pour it into the rose paste, and add the crushed peanuts

4. The dough that has relaxed well is divided into evenly sized small dough balls with water and oil skins;

5. Knead the dough with water and oil, take a piece of pastry dough, and wrap it with water and oil;

6. Take a piece of dough and roll it out into an oval shape

7. Roll it up and close it with the mouth facing up

8. Prepare all the rolls in sequence, cover them with plastic wrap, and let them relax for 20 minutes

9. Take a piece of dough, roll it out again into an oval shape, and roll it up

10. Prepare all the rolls in sequence, cover them with plastic wrap, and let them relax for 20 minutes

11. Take a roll of loose puff pastry, fold it up, press down with your thumb from the middle, and tighten the four corners into a round ball shape. Rub it into a circle, flatten it with a rolling pin, and wrap it in rose sauce

12. Prepare everything and use chopsticks to dip some sauce of red yeast rice powder onto the cake. Place it in the oven and bake over high and low heat at 180 ℃ for 20 minutes

13. Let's start eating