Homemade Rose Petal Pancake Recipe

  From May to June is the season for roses.Roses from Yunnan were bought online, and upon opening the packaging, a strong fragrance of roses was detected, inspiring me to make some dishes using them. Today's three dishes are made from these roses: rose vinegar , rose sauce, and rose petal cake.Roses have beauty and health benefits such as detoxification, whitening, and spot reduction. They can be diluted with warm water when consumed.

  Rose sauce is perfect for making because it can be used on bread or in pastries, fillings, and dishes. I made the famous Yunnan rose petal cake this time; after cooking, the cake has flaky layers and sweet filling, no need to buy online anymore, just make at home when you want to eat them.

  Tip 1: Clean fresh roses thoroughly before drying them.Tip 2: Homemade rose sauce may taste bitter initially, so seal it for about two weeks before consumption. Tip 3: For the filling, I added glutinous rice powder which might be reduced to half.Making three delicacies with fresh roses—— Roses petal cake uses 200g medium flour, 20g granulated sugar, 50g salad oil, and 60g warm water for the dough; 135g low flour and 67g salad oil for the pastry. For the rose filling, use 230g of rose sauce and 40g glutinous rice powder. Step 1: Toast the glutinous rice powder if using raw.

  Step 2: Put the rose sauce in a mixing bowl.

  Step 3: Mix the toasted rice powder with the rose sauce.

  Step 4: Knead well by hand.

  Step 5: Divide into 20 portions for filling.Step 6: Mix dough ingredients together.Step 7: Form into a ball, wrap in plastic and chill in fridge for 30 minutes; do the same with the pastry. Step 8: Divide both doughs into 20 pieces each, cover to prevent drying out.Step 9: Take one piece of dough, slightly flatten it, and encase a piece of pastry. Step 10: Seal the edges.

  Step 11: Shape into a ball.

  Step 12: Slightly press down on each ball.Step 13: Roll into an ellipse.

  Step 14: Roll up from one end until all are done, cover and chill for 15 minutes.

  Step 15: Take a rolled-out dough, slightly flatten it.

  Step 16: Roll out again lengthwise.

  Step 17: Again roll up from the other end after chilling for 15 minutes.

  Step 18: Place dough with pastry seam upward, pinch edges to seal and press down. Step 19: Flatten.

  Step 20: Arrange on baking tray.

  Step 21: Add a red dot in the center using food coloring.

  Bake in preheated oven at top and bottom heat for about 35 minutes.

  Divide into 20 pieces for rose filling, set aside.

  Mix the oil skin ingredients thoroughly.

  Roll into a ball, wrap in a plastic bag, and refrigerate to relax for 30 minutes. Do the same for the oil paste and refrigerate it for 20 minutes.

  Relax both doughs separately into 20 pieces each, cover with plastic film to prevent drying.

  Take an oil skin and slightly flatten it, wrapping around a piece of oil paste.

  Fold the edges over to seal.

  Roll into a ball.

  Slightly flatten.

  Roll out into an elliptical shape.

  Scroll from one end until all are done. Cover with plastic film and let rest for 15 minutes.

  Gently press each one flat.

  Roll out again lengthwise.

  Scroll from one end again, cover with plastic film, and let rest for another 15 minutes.

  Take the rested oil skin dough, place seam side up, and pinch the ends towards the center.

  Roll into a circle.

  Place a rose filling in the middle.

  Fold over and press flat.

  Arrange on a baking tray.

  Use red food coloring to make a dot in the center of each pastry.

  24：Preheat the oven to bake at top and bottom heat for 35 minutes. 180°Bake for about 35 minutes at upper and lower heat.