Rose cured pork Yunnan style mooncake

1. Filling: 50g rose paste (take flower petals), 20g cooked glutinous Rice noodles, 130g cooked bacon, 100g white sugar and 15g honey.

2. Peel the cured meat and chop it into small pieces.

3. Add cooked flour and white sugar, mix well.

4. Add rose sauce and honey.

5. Mix well and set aside.

6. Cake crust: 276 grams of flour, 3.5 grams of baking powder, 1 gram of baking soda, 23 grams of white sugar, 1 gram of salt, 55 grams of eggs, 55 grams of water, 80 grams of peanut oil, and 37 grams of honey.

7. Pour eggs, honey, sugar, salt, oil, and water into a large bowl and stir well.

8. Mix flour, baking soda, and baking soda and sieve into the sugar oil solution.

9. Mix into a soft dough, cover with plastic wrap, and let it relax for half an hour.

10. Divide the dough and filling into 16 portions each.

11. Take a piece of dough and flatten it, then add the filling.

12. Wrap it up.

13. Place the mouth downwards and press it slightly flat.

14. Place the baking tray in a preheated oven at 200 degrees Celsius, in the middle layer, and bake for about 25 minutes.

15. The surface is golden and baked.