Teach you to make super delicious dried rose shortbread by hand

Medium gluten flour 300g, warm water 130g, corn oil 90g, white sugar 15g, salt 2g mixed into dough kneaded for ten minutes the surface is slightly smooth, covered with plastic wrap to wake up the oil skin for 30 minutes low gluten flour 200g, corn oil 88g, white sugar 15g mixed into a ball of oil crisp to be used to remove the petals and core of the garlic mortar, add 50g honey, salt 1g, warm water 15g mash rose petals mashed and blended into the microwave oven for 1 minute to wait for the oil skin to wake up, divided into equal parts of the same size, The puff pastry is also divided into equal parts of the same size to take an oil skin wrapped in oil crisp and pinch the mouth tightly, cover the plastic wrap in time to take a part of the agent rolled into a beef tongue shape from top to bottom rolled up and rolled up after the cover of the plastic wrap wake up for ten minutes, wake up again rolled into a beef tongue shape, rolled tightly from top to bottom, rolled up after the cover of the plastic wrap for 20 minutes, because now there are more layers, wait to roll out, so this time the waking time is longer. This time roll out and fold, fold it vertically after folding into a round sheet, not too thin, put in the rose filling, wrap the rose sauce up, and then roll it into a round cake egg to scatter, the egg liquid is spread on the cake, sprinkled with sesame seeds to the oven, the oven is preheated in advance, preheated up and down 180 °, the pancake is baked for about 16 minutes, and the rose cake after two egg liquid baking is crispy, the core is soft and delicious.