Flower cake is a shortcake filled with edible rose petals, which is famous for "fragrance, sweet and not greasy".

According to legend, during the Qing Dynasty, it was the royal food, and the Qing Dynasty royal emperor was very fond of eating rose cakes filled with flowers

In the late Qing Dynasty, "Yanjing Year Record" recorded: "In April, roses are called rose cakes. The vine flower for the person, called the vine cake. Food for the time."

Because the flower period of roses is limited, the flower cake is only made of fresh roses, which is very precious

This time, we found Fangfei Rose flower cake of "Xianghe Bobo Shop" for everyone.

Cake, is the general name of the pastry after the entry of Manqing. Qing Palace has the royal cake room, in the folk operation of the palace pastry is called cake shop.

Jinmen old number "Xianghe Bobo shop", from grandparents to grandchildren a total of 4 generations, can be described as a long history

They inherit the traditional pastry materials, handmade, but also change the traditional pastry "heavy oil heavy sugar" practice, subvert the Chinese pastry "good-looking not delicious"

 impression.

Many people in Tianjin say that his family's dim sum is from snacks to big, the elderly and children love to eat, and they have to buy a little every three to five.

In recent years, he has entered the public's attention because of his appearance in a Bite of China, and has also launched a series of pastries of "Royal Palace Food" in cooperation with

 the Palace Museum.

Even the world famous gourmet, Hong Kong "food god" Mr. CAI LAN, have made a special trip to Tianjin to visit "Xianghe Bobo shop".

The traditional pastry making skills of "Xianghe Bobo" have also been rated as intangible cultural heritage.

Before a life hall pushed their precious town shop of pancake, pine nut souffle, jujube paste roll, gold bamboo... Almost everything sold out! And the praise continues, the rate of re-purchase is extremely high.

The flower cake brought this time, the filling selection of double red rose, as if one can really eat the tender fresh petals.

Rose fragrance is rich, the mouth is soft and crisp, sweet but not greasy, distinct layers.

Layers of pastry wrap, also can not cover up the natural sweet aroma.

With a bite, the crust is crisp and crumbly, and the filling is soft and soft with a little chewy. The fragrance of roses then fills the mouth and gladdens the heart

The top of the cake is also sprinkled with finely ground flower petals, which is very pleasing.

Afternoon leisure time, a few flowers cake with a cup of tea, may wish to savor the fragrance of the flowers.

Pay attention to the material, the craftsmanship of the hand

This fresh flower cake is made of fresh double red rose petals from Yunnan.

Here is located in the Yunnan-Guizhou Plateau, the sunshine hours are long, the temperature difference is small, the four seasons like spring, the climate is mild and humid, very pleasant. The roses grown under such conditions are of good quality and have a natural aroma.

Early in the morning, the dewy double red roses are picked, carefully washed, blended to make astringent, and then added to white sugar to make a flower filling.

The skin selects fresh wheat flour, adds butter, glutinous rice powder, purple potato powder, etc., mixes according to the ratio, and kneads the dough by hand.

The pastry has to be rolled by hand, generations of craftsmanship, strong and just right, so that the texture is crisp and pliable