As the name suggests, Rose Flower Pastry is made from edible roses as the filling. The key step in making Rose Flower Pastry is preparing the rose filling, which requires edible rose petals, brown sugar, salt, and honey. Wash the edible rose petals, let them dry, then crush them with brown sugar and salt in a ratio of 1:2:0.05 in a steel bowl.
Add an appropriate amount of honey and store it in a clean, sealed container for a week before use. It’s important to note that Rose Flower Pastry should be made with edible roses like Pingyin roses, Turk roses, and Bitter Water roses, and not the ornamental roses we usually see.
Let’s learn how to make flower pastry filling.
Flower pastry is delicious and its unique flavor is widely loved. Generally, the filling of rose flower pastry is made from edible roses harvested between late April and early May. Pastries made from high-quality roses taste even better. So, how to make flower pastry filling?
Ingredients:
Use edible dark red rose petals, along with brown sugar and salt in a ratio of 1:2:0.05, and add honey to taste.
Method:
Tips:
The main ingredient for flower pastry is rose filling. However, the roses used are not the ones we usually see, but edible roses. So, which roses can be used for rose flower filling?
The roses used for flower pastry filling are edible roses, including Pingyin roses, Turk roses, and Bitter Water roses. These are specifically bred for human consumption through scientific experiments. The ornamental roses we usually see have a strong bitter taste and some contain toxic substances, so they should not be used for making flower pastries.