Flower rose shortcake: material: (oil skin): medium flour 260g/ 104g lard /30g soft sugar /80ml water. (Crispy): low flour 220g/ lard 1 10g. (Stuffing): maltose 100g/ low flour 100g/2 tablespoons of fine sugar /50g of unsalted butter /50g of crushed walnuts /5 pieces of rose petals.
Practice: 1. After all the oil skin materials are kneaded into smooth dough, cover with plastic wrap and relax for 30 minutes; Divide the slack dough into 20 small dough evenly for later use. 2. Knead all the pastry materials into dough, divide them into 20 doughs on average, and round them for use. 3. Put an oil bag into the crisp, wrap it up, knead it, roll it into a beef tongue, roll it up from top to bottom, roll it up again, cover it with plastic wrap and relax for 30 minutes. 4. Put the chopped walnuts into the stuffing and bake for later use; Wash rose petals, dry them with kitchen paper, and chop them for later use. 5. After other fillings are kneaded into balls, add walnuts and rose petals and mix well. Divide them into 20 rose fillings and knead them into circles for later use. 6. Flatten both ends of the pastry to the middle, with each layer facing upwards, and roll it into a circular piece with a slightly thicker middle. 7. Put the rose stuffing in the middle of the cake, pinch it tightly, knead it into a circle, press it down into a flat shape, and put it in a baking tray to relax for about 30 minutes. 8. Put it in the oven and bake at 170 degrees for about 25 minutes. After baking, sprinkle some broken roses for decoration.