玫瑰花酱的做法

玫瑰花酱的做法：

用料：食用玫瑰3斤、白酒500ml、红糖3至4斤。

步骤：

1、食用玫瑰3斤。晾干水汽，把花瓣摘下来，去掉花蒂、花蕊和不好的花瓣。

2、细细地剁碎。这个步骤太香了。做玫瑰酱的工具和容器一定不能沾水和油，要提前洗好晾干。

3、装进干净的瓶子里，加上500ml白酒。用42°的酒。封好，浸两天。

4、两天后，玫瑰会出一些汁水。加上3至4斤红糖末，拌匀。

5、玫瑰酱的雏形出来了，但它还要经过一段静静的休眠期。密封起来。二个月后开封，就有香香甜甜的玫瑰酱吃了。做得好的玫瑰酱，放几年都不会坏。

可以用来做成玫瑰酱饼。

食材：面粉300克、玫瑰酱20克、核桃10克、酵母2克、油2克

做法：

1、玫瑰酱加入核桃仁拌均备用。

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2、面粉加入酵母混合均匀，加水和成面团，分成等量的小团子。

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3、用手按压成面皮，放入拌好的玫瑰酱。

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4、包起收口，做好后用手按扁。

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5、锅内热油，放入饼煎至定型。

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6、定型后，加入半掩饼胚的水加盖焖煎，等锅内水份蒸发完，饼已成熟，就做好了。

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