How to make rose tea?
1. Add a little salt, then soak the roses in water for half an hour.
2. Rinse the well with water, drain it, and expose it to the sun for about 2 days.
3. Or bake in an oven at low temperature for about 2 hours until the roses are dry.
4. Cool and store in a sealed jar.
Storage methods:
1. Avoid light. The tea is susceptible to color and quality changes caused by sunlight.
2. Prevent air leakage.
3. Store in small portions and take as much as you need.
4. Prevent the tea from re-wetting.
5. Avoid being close to heat sources.
6. Prevent odor from entering.
Rose tea brewing method:
1. Tea set: Make rose tea can be used in porcelain, pottery, but also glass tea set.
2. Water: The water used to make rose tea should be of good texture, mineral water, and pure water.
3. Wash tea: Make rose tea should not be washed with water that is too hot, generally rinsed with boiling water that has been placed for a while is better.
4. Drinking: Rose tea is appropriate to drink hot.
Tips:
Drinking hot rose tea must first warm the tea cup to prevent the temperature from falling rapidly so that the tea fragrance can be fully wafted out.
Rose snowball:
Low gluten flour 100g
Butter 45g
Fine sugar 20g
Baking powder 6g
Dried rose petals 4g
Powdered sugar moderate amount
1. Crush the dried roses
2. Pour the softened butter into the granulated sugar, and mix well
3. Add crushed dried roses
4. Sift in the low powder and baking powder
5. Knead into a dough, and put it in the refrigerator for about half an hour
6. Take out and roll into small balls, about 21g/pc, 8 pcs.
7. Oven 170 degrees, about 15 minutes
8. After baking, put the rose balls into a bag with powdered sugar and tumble
Rose sauce:
Rose petals 80g
Sugar 80g
Honey 30g
1. Soak the roses in pure water and wash them well
2. Dry the flowers and break off the petals to remove the tips and cores
3. Rose petals 80g in total, put in a waterless and oil-free bowl
4. Add 80 grams of granulated sugar
5. Knead the petals with your hands to blend them with the sugar
6. Put into a jar and pour a layer of honey
7. One week later can be eaten
Cooking tips for the rose sauce:
1. Ratio of rose petals to sugar: It is recommended to make it according to the ratio of 1:2.5, for example, 500g fresh petals to 2500g white sugar.
If the sugar ratio is lower than 2, the rose sauce will ferment and turn sour. If it is higher than 3, it will be difficult to melt the sugar inside the sauce.
2. You can add white sugar, icing sugar powder, or brown sugar to make it according to your favorite taste.
The color of the sauce made of white sugar and icing sugar powder is crystal clear, dark red, or dark yellow and the taste is sweet and tasty.
The color of the sauce made of brown sugar is dark black and red, and the taste is stronger than in the school.
3. Honey has the role of a natural preservative, which can make the rose sauce last longer.
4. Do not overfill the jar with rose sauce, about 70% full is enough.
5. Because the sauce needs to ferment continuously, leaving enough space will make the sauce ferment better.
