大家好，歡迎來到農村美食課堂，用鮮花做出來的鮮花餅到底有多好吃？今天就來教你在家做鮮花餅！

準備食材：新鮮玫瑰花、糯米粉、澄面、低筋面粉、糖粉。

第一步，將新鮮的玫瑰花用淡鹽水浸泡一會，然后撈出瀝干水分。接著把花瓣撕下來，放入鍋中，加入冰糖，大火煮開后轉小火慢熬，直到湯汁變濃稠即可關火放涼備用。

第二步，將糯米粉、澄面、低筋面粉按比例混合均勻，再倒入放涼的玫瑰醬攪拌均勻。然后分次少量地往面粉里倒溫水，邊倒邊攪拌成絮狀，最后揉成光滑的面團醒發半小時備用。

第三步，取一小塊醒好的面團搓圓壓扁，中間薄邊緣厚，放上一勺玫瑰餡料，慢慢收口捏緊，用手掌輕輕按扁。全部做好以后，表面刷一層蛋黃液，撒上白芝麻點綴。

第四步，烤箱預熱 190 度，將餅坯送入烤箱中層，上下火烤制 20 分鐘左右至表面金黃即可出爐。

這樣做出的鮮花餅外皮酥脆，內里軟糯，咬上一口滿嘴都是玫瑰花香，真的非常好吃！喜歡的朋友趕緊試試吧！

如果你也喜歡美食，還不過來關注我！今天是教你做鮮花餅，明天呢，教你吃鮮花餅！說到吃鮮花，不得不提大理的三道茶，作為云南人，我從小喝到大，每次去外地都必須帶上它。它不光好喝，還有著深厚的文化底蘊。第一道苦茶寓意人生路漫漫其修遠兮，吾將上下而求索；第二道甜茶則寓意人生在世當享盡人間之繁華；第三道回味茶則是寓意人生之路雖漫長，但只要我們一步一個腳印踏踏實實走下去，終會達到理想的彼岸。

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如果你也想品嘗一下這承載著云南人民美好祝愿的三道茶，記得關注我喲！

下面是制作鮮花餅的具體配料配方，想吃的朋友可以參考學習制作喲！

油皮：中筋面粉 110克，細砂糖 10克，黃油 35克，開水 45克

油酥：低筋面粉 80克，黃油 40克

玫瑰餡：玫瑰醬（擠汁后） 200克，熟低筋面粉 25克，熟粘米粉 25克，玉米油 24克