Rose Sauce & Rose Cake [first Taste Diary]

Rose Sauce & Rose Cake [first Taste Diary]

1. Wash and drain rose petals.

2. Add caster sugar and water to the pot.

3. After boiling on medium and low heat, continue to boil until the water volume is reduced by about half.

4. Add lemon juice to the sugar water and stir well.

5. Add rose petals and cook on medium-low heat until slightly thickened.

6. The syrup can be hung on the spatula.

7. The glass bottle is sterilized with hot water in advance and filled with rose sauce.

8. Cover the bottle and let it stand to cool.

9. Add softened butter and powdered sugar, mix well and stir until the color turns white.

10. Pour in the egg mixture and beat evenly.

11. Sift in low-gluten flour and stir to form a dough.

12. Refrigerate the dough for half an hour.

13. Divide the dough into 16g each, round and flatten.

14. Fill in rose sauce, seal and rub round.

15. Rose petals can be placed on the surface.

16. Preheat the oven to 160 degrees in advance, put the biscuits in and bake for about 20 minutes.

17. After roasting, take it out and let cool.

Tips:

/rose/
1. The rose variety used in the video is "Yunnan Dianhong Rose". You can also choose other edible roses according to personal preference, such as Ink Red Rose, Pingyin Rose, etc.
2. The cleaning time of roses should not be too long.
3. There are two ways to make rosette sauce, one is the traditional method of candied fermentation, and the other is the method of boiling jam in the video.

/save/
1. The boiled rose sauce can be stored in a sealed and refrigerated manner. The shelf life is about 1-2 months, and the shelf life can be longer if it is kept clean.
2. The sugary fermented rose sauce can be kept clean and used at room temperature. The shelf life can reach 1 year or more. It can be stored in cold storage but is easy to crystallize.