Chrysanthemum-Shaped Chinese Pies

Make the outer dough.
Place the ingredients into a bowl.
Add water and mix together.
Knead well with your hands until smooth.
Place the dough on a cloth and let it sit.
Make the inner dough.
Place the ingredients into a bowl and combine.
Knead until the dough is smooth and no longer sticky.
Divide both the outer and inner dough into 15 portions each.
Wrap the outer dough around the inner dough.
Tightly seal the seam.
Place the seam on the bottom and use a rolling pin to roll into an oval.
Roll starting from the point farthest away to the point closest to you.
Turn it so that it faces sideways and roll it out one more time starting from the rolled end.
Roll.
Roll it out one more time from the rolled end.
Fold into 3 layers.
This completes the cake dough.
Finish making the cakes.
Roll the dough out into a circle.
Fill with the tsubu-an and wrap it up.
Place the seam on the bottom and tightly seal it closed.
Flatten it out and roll it into a circle.
Use scissors to make 7-8 cuts in the top.
Twist the slits so the the cut ends face upwards.
Place a piece of dried apricot in the centers and then line them up on a baking sheet.
Bake in a preheated 200C oven for 15 minutes.
Done.