Flower color rose mooncake

Overview

I originally wanted to use cranberries and other ingredients, but after seeing the mooncakes unveiled one after another, I thought hard for a few days and decided to use fresh roses from the balcony, nutritious and healthy fruits, and blueberry jam. This milky and coconut-flavored rose mooncake is not only delicious! With the blueberry flower color, it becomes very charming! (Actually, it would be so beautiful without adding the blueberry color: the entire mooncake is filled with red petal threads. It took a lot of time and patience to add this color). With additive-free mooncakes, children grow healthier and happier!

Tags

• pastries
• mid-autumn festival
• blueberry nut filling
• brown sugar
• coconut milk
• corn starch
• flour
• milk powder
• unsalted butter
• milk
• rose

Ingredients

Steps

1. 1 Soak fresh rose petals in salt water for a while.

   

2. 2 Drain the petals and cut into fine pieces.

   

3. 3 Soften the butter, add brown sugar, and stir evenly with a hand mixer.

   

4. 4 Add coconut milk and milk and mix well.

   

5. 5 Sift in the flour and milk powder, add the flower petals, and mix well to form a dough. Cover with plastic wrap and refrigerate for 1 hour.

   

6. 6 Prepare 20 grams of blueberry nut filling

   

7. 7 Use 1 and a half spoonfuls of blueberry sauce, add some vegetable oil and an appropriate amount of flour and mix into a purple dough.

   

8. 8 Divide the pastry into 8 portions and press them into balls.

   

9. 9 Flatten the dough

   

10. 10 Wrap in nut filling.

    

11. 11 Close the mouth and roll the mooncake ball into a round shape.

    

12. 12 First brush a layer of oil on the mold and make a pattern with purple dough.

    

13. 13 Mooncake balls are placed in the mold.

    

14. 14 Place the mooncake mold on the non-stick baking pan, press it tightly, and press the spring. When you feel that it cannot be pressed, gently lift the mold and press the spring to the bottom, and the mooncake will be released from the mold.

    

15. 15 Preheat the oven to 170 degrees and bake on the middle shelf for 14 minutes, until the surface of the mooncakes becomes patterned and colored. (Be sure to observe at any time. My oven is under high heat. After the bottom of the mooncake changes color, move it to high heat for a few minutes)

    

16. 16 Brush with honey water and bake for another 1 minute.