Flower Cake in Yunnan

Flower Cake (鲜花饼)

Flower Cake, also known as "Xianhua Bing," is a traditional Chinese pastry made with flour and various edible flowers such as roses, magnolias, and chrysanthemums. Originating in Yunnan Province, this delicacy is especially popular during the peak blooming season of edible roses, which occurs from late April to early May.

Historical Background

Origin and Evolution
Flower Cake has a history of over 300 years, dating back to the Qing Dynasty. It was originally created by a skilled pastry chef and was later favored by the Qing Emperor Qianlong. The pastry’s distinct floral aroma, balanced sweetness, and beautifying properties made it a favorite in the imperial court. The tradition of making Flower Cake has been passed down through generations, and it remains a beloved treat in Yunnan.

Historical Records
According to historical records, Flower Cake was mentioned in the "Yanjing Suishilu" from the late Qing Dynasty: "In April, cakes made with rose flowers are called rose cakes, and those made with wisteria flowers are called wisteria cakes." The use of edible rose petals, which have a limited blooming period, contributes to the cake's rarity and value. Its popularity spread from southwestern Kunming to northern Tianjin.

Emperor Qianlong was particularly fond of Flower Cake and issued an imperial decree stating that rose cakes could be offered at ceremonies without prior approval, highlighting its esteemed status in the royal court.

Ingredients

Edible Roses
Edible roses belong to the Rosaceae family and are known for their superior quality when grown in Yunnan. The province's favorable climate—spring-like weather year-round, abundant sunlight, and unique geographical conditions—provides ideal growing conditions for these roses.

Production Process

1. Harvesting: Edible roses are harvested early in the morning while still covered in morning dew, typically before 9 AM. This timing helps preserve the flowers' fragrance and quality as temperatures rise later in the day.
2. Filling Preparation: Fresh rose petals are separated from the stems, mixed with sugar, and gently kneaded. Honey is added for flavor, and the mixture is allowed to ferment in a dark place for 2-3 days. To adjust moisture levels and consistency, cooked glutinous rice flour is incorporated into the filling.
3. Pastry Dough: The pastry is made using a combination of lard, water, and flour to create the oil skin and flaky dough. The filling is encased in the dough with the flaky layer on the inside and the oil skin on the outside.
4. Baking: The cakes are brushed with egg wash and pierced with a bamboo stick to prevent deformation during baking. They are baked at 150°C (302°F) for 25-30 minutes.

Health Benefits

Flower Cake is not only a delicious treat but also offers several health benefits. According to the "Bencao Gangmu Shiyi," edible roses have properties that improve blood circulation, relieve liver heat, and detoxify. Nutritional analyses reveal that edible roses contain more nutrients than common vegetables. They are known for their mild, slightly sweet flavor and warming properties, beneficial for soothing liver qi, relieving depression, and regulating menstrual cycles.

In summary, Flower Cake is a unique and cherished pastry with deep historical roots, exceptional ingredients, and notable health benefits, making it a special treat from Yunnan.

Ingredients

Main Ingredients: Flour
Additional Ingredients: Rose, Magnolia, Chrysanthemum, Rock Candy, White Sugar, Sesame, Peanuts, Walnuts, Jujube Paste, Lard

Methods

Method 1

1. Prepare the Filling: Mix the rose, magnolia, and chrysanthemum with rock candy, white sugar, and other ingredients to create the flower filling.
2. Make the Pastry: Wrap the filling with oil pastry.
3. Bake: Place in the oven and bake until done.

Method 2

1. Rose Flower Cookies: These are handmade and unique in terms of recipe, ingredients, process, and taste.

Carefully Selected Ingredients

• Highland Rose "Big Sweet Petals": Pure highland rose unique to Yunnan with top global quality.
• Butter: Healthier option.
• Yunnan Premium Highland Wheat: Grown in highland terraced fields with traditional farming methods, using mountain water and natural fertilizers.
• Highland Wild Honey: Produced from flowers in mountain forests, cliffs, and lakes.
• Highland Cane Sugar: Grown in highland river valleys, with traditional farming and irrigation methods.
• Farm Fresh Eggs: Directly sourced from farms, avoiding feed and hormone-treated farms.

Production Steps

1. Creaming Butter: Use manual stirring, consistently in one direction to incorporate air into the butter, which prevents the cookies from being too dry.
2. Mixing Dough: Handle gently and mix from bottom to top repeatedly until finished.
3. Shaping: Press the dough into shape by hand.
4. Baking: Bake at a constant temperature of 200°C. Although this extends the baking time, it ensures the cookies are soft, moist, and less likely to cause discomfort.
5. Cooling: Strict cooling requirements; let the cookies cool at room temperature until the center reaches 35°C to avoid mold or contamination.
6. Packaging: Pack in EU food safety standard boxes with a special stone paper inner box. Include a detailed product description and seal. Special attention is given to prevent breaking during transport with sealed outer boxes and air-filled bags.

Rose Flower Cake

Features:

1. Ingredients: High-quality flour, white sugar, water, vegetable shortening, rose flower filling (fresh rose petals, honey, cooked flour).
2. Shelf Life: 60 days.
3. Production Technique: Handmade, with a sugar-to-flower ratio of 1:1 or higher. Lower ratios may result in excess syrup and moisture, making the cake overly sweet and potentially greasy.
4. Baking: Bake to ensure nutrition while extending shelf life and preventing mold.