Homemade Rose Sauce Recipe
May and June are the season for roses.I bought edible roses from Yunnan online, and when they arrived, the strong fragrance of roses filled my nose upon opening the package. I thought I must make some delicious food with them. These three delicacies came to be.rose vinegar,rose jam and rose flower cakes..
Roses have beauty-boosting, liver-regulating effects when eaten. Rose vinegar has even more benefits, including detoxification, whitening, weight loss, and freckle removal. It can be consumed by diluting it with warm water.
Freshly made rose jam is perfect because it can not only be spread on bread but also used in various cakes, pies, fillings, and dishes. I used the roses to make Yunnan's famous rose flower cakes. The finished rose flower cakes have flaky layers that crumble easily, with a sweet and fragrant filling inside. I no longer need to order them online; I can just make them at home whenever I want.
Tips:
1: Clean the fresh roses thoroughly and air-dry them before using.
2: The freshly made rose jam may be bitter, so it needs to be stored airtight for about 2 weeks before consumption.
3: For the filling of the rose flower cakes, I added some sticky rice flour; however, reducing the amount by half might be better. My recipe used 80 grams of glutinous rice flour, but it should be halved to 40g.Using fresh roses for three dishes -rose jam, originally intended to enhance the texture, but feels Ingredients: 150g fresh roses, 150g fine sugar the amount can be
Rose Jam Recipe
1: Sterilize the jar by boiling it in water and let it dry.Prepare 150g of clean, dried fresh roses.
2: Prepare the ingredients for rose jam.
3: Place the roses and sugar into a mixing bowl.
4: Crush using a rolling pin.5: Continue until the color deepens and the roses are finely ground.
6: Store in an airtight container for about 14 days, allowing the bitterness to dissipate before use.
mixed rose petals and fine sugar in a mixing bowl.
crushed with a rolling pin.
until the rose petals darken and break down.
then sealed in a jar and stored for about 14 days until the bitter taste dissipates.
