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The just right rose cake baked on the stove, a bite down, the puff pastry flutters like petals falling, the texture of the delicate and soft rose filling flows into the mouth, from the tip of the tongue all the way through the throat, there is no sweetness at all, only the floral fragrance is delicately and densely filled the entire mouth, the head also seems to be occupied by this aroma, a beautiful.
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Eating flowers is not the prerogative of modern people
Who doesn't love rose cakes?
From the moment it is picked up to the moment it is bitten, the layers of puff pastry of the rose cake begin to crack in small areas, and the occasional crust that falls is as thin as a chalk and as thin as cotton paper. The inside is soft and fragrant, there is no sweetness at all, the milky aroma of the crust is mixed with the aroma of rose, a velvety feeling swirls on the tongue, even after eating, I still feel the fresh sweetness in my mouth, as if I want to bloom a flower between my lips and teeth.
Eating flowers is not the privilege of modern people, after all, in the Warring States period Qu Yuan wrote the words "The Fall of Drinking Mulan, the Fall of Autumn Chrysanthemums of Sunset Meal", first of all, the love and appreciation of flowers, and in the blink of an eye, it is the determination to cook and steam the oil. Although Qu Originally used this as a mingzhi, what was captured as a "foodie" was the evidence of eating flowers from ancient times.
No matter what the ingredients are, as a big food country, there is pride and elegance that cannot be put down. For example, people always have a little obsession with "drinking and eating, all should be ordered", Thousands of years ago Confucius called it "not eating from time to time", and now, people prefer to call it "early".
As a qualified food lover, it is natural not to let go of flowers, which are natural and excellent ingredients. Flowers are seasonal and difficult to preserve, making them ideal for a variety of dessert snacks. The Qing Dynasty's "Records of the Yanjing Dynasty" also records, "Those who use roses in April are called rose cakes, and those who use vine roses are called vine cakes, all of which should be the food of the time." ”
Go to Yunnan and find a sweet rose cake
Nowadays, rose cakes are by no means a rare snack. Not to mention online shopping, rose cakes can be bought in some famous long-established dim sum shops in Beijing. As for the southern part of the country, which has a pleasant climate and exquisite life, it is more common to eat flowers, and Yunnan people who have a long habit of eating flowers are particularly good at filling all kinds of flowers into small cakes to retain this short sweetness. But finding a really delicious rose cake is not an easy task.
The crust of the rose cake is the most easily overlooked, but in fact, it is the most reflective of the craftsmanship and exquisiteness of the cake maker. The crust must be a "mille-feuille puff pastry", and the dough mixed with lard, egg and butter is rolled into a sheet of paper-thin cakes, and then stacked together in layers, so that the crust taste becomes crisp and flexible, and can be completely peeled off from the outside to the inside, which is extremely soft and has no crispy hard knots. The tip of the nose is lingering with the aroma of wheat mixed with a faint milky aroma, and it is time to salivate just by sniffing, not to mention the special filling.
Knead the rose filling into the dough.
As a rose filling for the soul, there can be no additives and flavors are the basis. Rose is best located in Yunnan at an altitude of about 2000 meters above sea level of traditional varieties - Yunnan red rose, the year-round stable temperature difference and dry and wet two seasons of natural high-quality environment makes the Yunnan red rose completely adopt ecological planting, the harvested corolla is tight, the petals are thin and tender, the aroma is sweet, and the bright water red color can still maintain bright color and micro-transparent texture even after fermentation.
The production of rose filling is the most laborious step in the whole process, and it is necessary to choose the head picking roses that last from the early morning to 9 a.m., when the temperature and humidity can ensure that the roses are neatly shaped, fully aromatized, and have a full fleshy taste.
Wrapped in rose filling, the picture can be clicked to enlarge to view.
Within a day, the collected roses are cleaned, a certain proportion of sugar and honey are added, stirred well and then entered the tile altar to begin fermentation. Sugar and honey, with the help of time, penetrate into every cell of the petals, adding a fruity aroma from honey and a sweetness from sugar to the original floral fragrance. Because it is mainly roses, the fermented rose filling will also be screened, filtering out the sugar water, reducing the sweetness of the filling, and ensuring that when it is eaten in the mouth, it is full of rose fragrance.
As Mr. Liang Shiqiu said, "Most of the delicious things are seasonal, and they should be enjoyed according to the season", and the rose cake without additives and preservatives has only a short period of 17 days. In the cold winter, from the cold wind into the room to warm, make a pot of tea, come to a large mouthful of rose cake, the warmth and sweetness of the cold day so gently poured into the heart.