The first step is to choose edible roses. Every morning is the best time to pick roses. At this time, there is morning dew on the petals, and the aroma and quality are good. Therefore, picking roses as early as possible before the temperature rises can ensure the quality of roses.

Picked roses should be pedicled first, then the petals of roses should be scattered, and appropriate amount of sugar should be added for gentle kneading, or a small amount of honey can be added for seasoning, so as to keep the fragrance of flowers and remove the bitterness of petals. After completing the above steps, close fermentation for two to three days, and add some cooked glutinous rice flour to the filling, which can reduce the humidity of rose petals and make the filling look thicker.

Since it takes so many processes to make roses into fillings, the processing of cake skins should not be sloppy. Water, flour and lard are used to make oil skins and cakes. When filling, the pastry is put inside and the oil skin is wrapped. The wrapped cake should be properly baked. Brush a layer of egg liquid on the surface before baking, and poke a few small holes with a toothpick, which will not deform when baking.

The baked rose cake not only retains the crisp fragrance of the cake, but also adds the fresh fragrance of rose petals, and the taste is very wonderful. Moreover, eating rose cake also has therapeutic effect, which can play the role of beauty beauty, soothing the liver and relieving depression.