How to make rose filling

Rose is one of the most common flowers. It is very fragrant and beautiful in appearance, and is loved by people. In addition to being used as decorations and gifts, roses can also be used to make tea and stuffing. Food stuffed with roses tastes delicious and is good for the skin after eating. However, you must not use the same steps as other foods when using roses as stuffing. Rose stuffing requires a special method. Let's learn it below!

Rose is synonymous with romance, and romantic women all like roses. In addition to ornamental roses, there is also an edible rose. Due to its strong seasonality, people often preserve it by making it into rose jam. Rose jam is fragrant, sweet and delicious, and is often used as filling in pastries.

The nutritional value of rose jam cannot be underestimated. It moisturizes the skin, nourishes the face and fights aging. Long-term consumption can prevent skin moisture loss and also make the body fragrant. Speaking of a fragrant body, one naturally thinks of the Fragrant Concubine in My Fair Princess, whose body fragrance attracts butterflies and makes people envious. If you eat rose jam regularly, your breath will also be as fragrant as orchid. Rose jam can also relieve dysmenorrhea and is used as an auxiliary treatment for stomach cold and superficial gastritis.

Most people who bake by themselves use rose jam to make flower cakes, which are great snacks. But it is too high in calories and should not be eaten too much. Use rose jam to make pie fillings. You can satisfy your appetite without having to worry about calories, killing two birds with one stone.

1. Crush the cooked peanuts, fry a handful of flour, put them into the rose jam together with the cooked white sesame seeds, mix well, and the filling is ready. Since rose jam can be eaten directly, cooked ingredients must be added, and this filling is cooked. When you make the pancakes later, just fry the skin of the stuffed pancake until it is cooked.

2 Then knead the dough. In order to make the crust softer, we use semi-scalded dough. Take an appropriate amount of flour, add boiling water and half of the flour, stir with chopsticks without using your hands, and then let it cool

3. Add cold water and the remaining flour, continue stirring with chopsticks, mix all the flour into a ball, then cover with a wet cloth and let it stand for about 15 minutes

4. Take out the dough, place it on the chopping board, and sprinkle some dry flour to prevent it from sticking. Knead the dough until smooth, then let it rest for a while. It is best to cover with a damp cloth

5. Divide the dough into equal-sized pieces, roll them out into thinner edges and thicker middles, add the fillings, wrap them up like dumplings, and pinch the tops to close.

6. Wrap all the rose fillings and close the top downwards

7. First, flatten it lightly with your hands, then use a rolling pin to gently roll it out and make it thin. Remember to turn it over and roll it, don't just roll one side, otherwise the crust will be thin on one side and thick on the other. Don't use too much force, just stir the filling evenly.

8. Put it into a frying pan, brush a thin layer of oil, and fry it over medium-low heat until cooked.

9. Brush a thin layer of oil before turning over