What food can be made with roses, and what food can be made from roses

。1. Mix the oil flour ingredients into a dough, cover with plastic wrap and let rise for 15 minutes.

2. Mix the water and oil surface materials evenly, knead them into water and oil dough, cover with plastic wrap and let them rise for 15 minutes.

3. Divide the oil surface and water oil surface into 12 parts. Take one part of the dough and flatten it into a sheet, and wrap one part of the oil dough into a spherical shape. The others are done in turn.

4. Roll out the wrapped dough into a long tongue shape, roll it up, cover with plastic wrap and let it rise for 10 minutes. Roll it twice in this way to form a puff pastry blank.

5. Take a puff pastry blank, roll it into slices, wrap it in the rose filling, put it into the baking tray with the mouth down, and make the rest in turn, and point a dot with rose sauce in the middle.

6. Preheat the oven, put the baking tray into the middle layer of the oven, and bake at 180 degrees for 20-25 minutes.

Method:. 1. Coil the glutinous rice flour in the microwave oven on high heat for 3 minutes, and beat the peanuts, sesame seeds, and walnut kernels into crushed granules with a food processor.

2. Add salt, sugar, vegetable oil, sugar rose, and cooked glutinous rice flour to the three kinds of nuts and stir evenly, when it can be kneaded into a ball, the glutinous rice flour can be increased or decreased according to the situation.

3. Wrap the filling into 12 portions and knead it round.

Roses can be madeSteamed rolls with roses, biscuits with roses, nougat with roses, cakes with roses, porridge with rosesand other food.

1. Steamed rose rolls

The filling made of roses, then wrapped in the skin to make the shape of roses, and finally steamed in the pot, and when it is steamed, it can be started, and when it is steamed, it is full of roses.

2. Rose biscuits

Rose biscuits are the same as the normal way to make biscuits, except that rose petals are added to the batter, put in the oven, put on the heat, about 20 minutes, and then you can eat it when the surface is slightly yellow, which is convenient and delicious.

3. Rose nougat

Compared with ordinary nougat, rose nougat is not so hard, the taste is softer and waxier, and those who have not dared to try nougat can try rose nougat.

4. Rose cake

At the end of April and the beginning of May every year, it is the full blooming period of edible roses in Yunnan. Yunnan people are good at making flower cakes, and there are different flowers throughout the year. There are dozens of lilies, jasmine, chrysanthemums, and taro flowers.

The production of flower cakes originated in the Qing Dynasty more than 300 years ago. The flower cake made from the finest roses has always been a royal point in the palace because of its characteristic flavor, and was deeply loved by the Qianlong Emperor. Among the people, this tradition and skill of making cakes has been passed down to this day.

5. Rose porridge

Rose porridge refers to a porridge made with roses and stem rice. Roses are a common flower with a bright color and a faint fragrance. These characteristics of roses make rose porridge an excellent product in terms of color, taste and efficacy.

A: Hello, roses can be used to make rose cakes, and they can also be used as fillings. Rose tea can be brewed.

Roses can be made into rose steamed rolls, rose biscuits, and rose nougat.

Rose porridge, rose milk tea, etc. 1. Steamed rolls with roses, use roses as fillings, wrap the skin to make the shape of roses, and steam them in a pot. 2. Rose biscuits, the same as the normal way to make biscuits, just add rose petals to the batter, put them in the oven, about 20 minutes, and wait until the surface is slightly yellow.

Roses can be made into rose steamed rolls, rose biscuits, rose nougat, rose porridge, rose milk tea, etc.

1. Steamed rolls with roses, stuffing made of roses, then wrapped with skin to make the shape of roses, and finally steamed in the pot.

2. Rose biscuits, the same as the normal way to make biscuits, except add rose petals to the batter, put them in the oven, put them in the oven, and put them on the heat for about 20 minutes, until the surface is slightly yellow.

3. Rose nougat, rose nougat is not so hard, the taste is softer and waxier, and those who have not dared to try nougat can try rose nougat.

5. Rose porridge, the porridge is viscous and fragrant, nutritious, suitable for all ages, simple, delicious and nutritious.

6. For rose milk tea, boil the roses and milk together in a pot, and finally add a little sugar.

Rose: Origin: China. It belongs to the order Rosaceae.

Rosaceae deciduous shrub with many needles, odd pinnate compound leaves, leaflets 5-9, elliptic, with edged spines. The petals are obovate, double to semi-double, the flowers are purplish-red, white, the fruiting period is August-September, oblate-spherical. The branches are soft, soft and densely thorny, and bloom only once a year, so they are rarely used in breeding, and recently they have been mainly valued for disease resistance and cold tolerance.

It can be made into a rose sauce.

Prepare raw materials: about 500g of white sugar or brown sugar, 1000g of honey after removing the stamens of the reed cover rose.

1. The roses first remove the receptacle and stamens.

2. Spread the petals out to dry.

3. Mix the sugar and flower petals and rub them.

4. Rub well into a viscous shape, add a little honey and rub a few times.

5. Put it in a clean, oil-free and waterless bottle, and then put it in a cool and dry place to seal and preserve.

1. Rose sauce: Prepare the ingredients as follows: 200 grams of roses, 500 grams of sugar, 3 grams of salt, and an appropriate amount of water.

The specific hair is as follows: the roses will pick off all the petals, the stamens calyx do not, all the petals please rinse with light salt water, drain fully, use clean towels and kitchen paper towels, absorb the water as much as possible, add white sugar to the roses, fully rub the petals with your hands, so that the petals and sugar are fully contacted, in a clean and oil-free small pot, put 200 grams of roses, 500 grams of sugar, boil, put it in the jar while it is hot, pour a layer of honey on the surface, it can be antiseptic, and cover with a sealed lid, Store in a cool, dry place for two months!

2. Rose pie: Prepare the ingredients as follows: 360 grams of flour, 90 grams of water, 120 grams of lard, 30 grams of caster sugar, 360 grams of rose sauce, and 1 egg liquid.

The specific method is as follows: make a water oil skin, 200 grams of all-purpose flour, 30 grams of caster sugar, 90 grams of water, 20 grams of lard, knead into a dough, puff pastry: 160 grams of all-purpose flour, 100 grams of lard, respectively, the water oil skin and puff pastry dough into a dough of uniform size and relax for 20 minutes.

If the weather is relatively dry, cover with plastic wrap, flatten the water and oil skin, wrap a puff pastry, close the water and oil skin, form a dough, roll it out into a cow's tongue shape with a rolling pin, then roll it up, then roll it out again, roll it up again, roll the dough slightly into a dough with a rolling pin, filter out the rose liquid with a clean fine drain net, and then gently press it several times with your hands to let the liquid in the roses leak completely. Roll out the rose petals filtered out of the rose liquid into a dough of uniform size by hand, wrap a piece of rolled out dough to cover a piece of rose sauce, close the mouth downward, pinch the mouth tightly, slightly round the cake with the palm of your hand, brush with an appropriate amount of egg wash, and put it in the oven at 200 degrees for about 20 minutes.

3. Rose nougat: Prepare the ingredients as follows: 200 grams of pure white marshmallows, 45 grams of butter, 130 grams of sugar-free whole milk powder, 150 grams of cooked peanuts, 50 grams of dried cranberries, and 4 grams of dried rose petals.

The specific method is as follows: pick fresh roses, as long as the petals, spread out and dry in the shade. Dry the petals in the oven and bake at 65 degrees for 10-15 minutes.

This is mainly for sterilization. But can not use high temperature, otherwise the aroma of the flower will be sprinkled, put the butter and marshmallow together in the pot, heat over low heat, ten minutes after the marshmallow expands and melts, at this time put in the milk powder, mix the milk powder evenly, add the crushed peanuts after the milk powder is mixed evenly, continue to stir-fry for 3 minutes, after 3 minutes the peanuts will be mixed very evenly, add dried cranberries, and then pour the mixed sugar ball on the tarpaulin, add half of the petals, fold and press repeatedly, knead evenly, knead is also for the better taste of nougat, knead and pour into a non-stick baking sheet, Press the length of the thickness of the large piece, sprinkle the other half of the rose on the surface, cover the oil cloth, compact and flatten with a rolling pin, and then stand and cool, take it out after cooling, it is best to use a ruler to cut it into uniform strips, and then cut it into pieces of consistent size.