As a person from the land of roses and a person who loves to eat, let me answer this question.

To make a rose flower cake, one needs to prepare the flower filling, and the other needs to make the meringue.

1. Rose flowers for flower cake filling are usually picked on the same day. After picking the roses, remove the flower stems and leave the petals, rinse them with clean water and dry them.

According to the traditional ratio of rose petals and sugar, usually 1:2, or 1:2.5, rub and marinate. You can use it the same day you rub it, or you can leave it for two days to remove the astringency of the flowers.

2. Preparation of rose cake pastry. The pastry should be divided into water-oil pastry and oil pastry. The water-oil pastry should be slightly softer, so that it is easier to wrap the pastry. Generally speaking, the ratio of water to flour in water-oil pastry should be

It is about 10 grams more than half of the flour, such as 200 grams of flour and 110 grams of water.

When making puff pastry, the ratio of lard to flour is 1:2, such as 50 grams of lard and 100 grams of flour.

Lard is generally used to make puff pastry. Of course, if you don't like lard, you can also use vegetable oil, but vegetable oil has less effect in shortening.

After adjusting the filling, making the meringue, and controlling the temperament of your own oven, making rose cake is not difficult.

This is the same as making bean paste cake, mung bean cake, and egg yolk cake.