Rose Flower Cake in Yunnan
Rose flower cake(玫瑰鲜花饼) is a traditional Yunnan pastry made with edible rose flowers unique to the region. It is a classic representative of Yunnanese snacks, widely sold by local bakeries. Each April, the arrival of fresh rose flower cakes is eagerly anticipated by locals, who often line up to purchase these seasonal treats.
Basic Information
- Peak Season: The peak blooming period for edible roses in Yunnan is from late April to early May.
- Varieties: Yunnan people are skilled in making rose flower cakes throughout the year using various flowers. These include lilies, jasmine, chrysanthemums, and taro flowers.
- Historical Origin: The tradition of making rose flower cakes dates back over 300 years to the Qing Dynasty. These cakes, made from high-quality rose petals, were once a royal delicacy favored by Emperor Qianlong. The tradition and skills of making these cakes have been passed down through generations and have been modernized in recent times.
Ingredients for Making Rose Flower Cake
Rose Filling:
- 300g rose jam
- 50g flour
- 25g roasted, peeled peanuts
- 25g roasted black sesame seeds
- Sugar, to taste
Cake Dough:
- Oil Dough:
- 250g all-purpose flour
- 125g lard
- Water-Oil Dough:
- 250g all-purpose flour
- 50g lard
- 130g water (the dough should be soft)
- 30g sugar
Yield: Approximately 50 cakes with a diameter of 5 cm. For smaller batches, you can halve the ingredients.
Rose Flower Cake Making Process
Method 1
- Toasting Flour:
- Heat 50g of raw flour in a dry, oil-free pan over medium heat until it turns slightly yellow and aromatic. Turn off the heat and let it cool.
- Preparing Peanuts and Sesame Seeds:
- Place peanuts and sesame seeds in a plastic bag and crush them into small particles with a rolling pin. Crushing them will release their aroma.
- Making Rose Filling:
- Combine 300g of rose jam with the toasted flour, crushed peanuts, and sesame seeds in a large bowl. Mix well.
- Forming Rose Filling Balls:
- Divide the rose filling into small portions according to the number of pastries you plan to make. Shape each portion into small balls.
- Making Water-Oil Dough:
- Mix 250g of all-purpose flour, 50g of lard, 130g of water (dough should be soft), and 30g of sugar in a small bowl. Knead into a smooth, soft dough. Cover with plastic wrap and let it rest for 20 minutes.
- Making Oil Dough:
- Mix 250g of all-purpose flour and 125g of lard in a clean bowl using your hands until it forms a dough. Cover with plastic wrap.
- Dividing Dough:
- Divide both the water-oil dough and oil dough into equal portions.
- Wrapping Oil Dough:
- Flatten a piece of water-oil dough with your palm, then place an oil dough ball in the center. Pinch the edges of the water-oil dough to completely enclose the oil dough, making sure it is tightly sealed.
- Shaping and Rolling:
- Repeat step 8 for all dough portions. Arrange them in sequence, covering them to prevent drying.
- Rolling Out:
- Take the first dough ball, roll it into an oval shape. Be careful not to roll too thin, as it may tear when rolling into a round shape later.
- Rolling and Shaping:
- Roll the dough from one end to the other, keeping the seam side down on the work surface. Cover to prevent drying.
- Final Rolling:
- Take each rolled dough piece, flatten it vertically, and then roll it out into a round shape. Place a rose filling ball in the center.
- Sealing and Shaping:
- Gather the edges around the filling and pinch to seal, making sure no filling is exposed. Flatten the sealed dough into a round cake shape with your palm.
- Baking:
- Place all prepared cakes onto a baking tray. Preheat the oven to 180°C (356°F). Bake in the middle of the oven for 15-20 minutes, or until golden brown. Let them cool and store in a sealed box. They can be kept at room temperature for up to a week.
Method 2
Ingredients:
- High-Gluten Flour: 400g
- Rose Jam: 200g
- Wheat Flour: 40g
- Peanuts (raw): 20g
- Sesame Seeds: 20g
- Lard: 140g
- Water: 100g
- Powdered Sugar: 20g
- Granulated Sugar: 10g
Rose Flower Cake Preparation:
- Preparing Filling:
- Toast the flour in a pan over low heat.
- Crush the roasted peanuts and sesame seeds in a plastic bag using a rolling pin.
- Mix the rose jam with the toasted flour, crushed peanuts, and sesame seeds in a large bowl. Add granulated sugar and mix well.
- Divide the mixture into small, 20g portions and roll them into balls.
- Preparing Dough:
- Water-Oil Dough:
- Combine 200g high-gluten flour, 40g lard, 100g water, and 20g powdered sugar in a bowl. Mix and knead into a soft dough.
- Oil Dough:
- Mix 200g high-gluten flour with 100g lard. Knead into a dough.
- Water-Oil Dough:
- Resting Dough:
- Cover both dough types with plastic wrap and let rest for 20 minutes.
- Dividing Dough:
- Divide the water-oil dough and oil dough into 20 equal portions. Roll them into balls. Cover with a damp cloth or plastic wrap to prevent drying.
- Wrapping and Shaping:
- Take one portion of oil dough and wrap it completely with one portion of water-oil dough. Flatten slightly and set aside, covering to prevent drying.
- Rolling and Shaping:
- Roll each dough piece into an elongated shape. Roll from one end to the other, placing the seam side down. Cover with a damp cloth.
- Final Shaping:
- Flatten each rolled piece slightly. Roll it into a round shape, place a rose filling ball in the center, and seal the edges.
- Baking:
- Place the filled pastries on a non-stick baking tray. Bake in a preheated oven at 180°C (356°F) for 15-20 minutes until golden brown. Allow to cool and store in a sealed container.
This method results in beautifully layered, fragrant rose flower cakes that capture the essence of traditional Yunnanese baking.
