Two big jars of rose jam made from rose petals in last June is brewed and ready to use now. This weekend is wet and cold , it is good time to stay inside and learn to bake rose puff pastry cake.
As the roses are pink, the jam became brown colour after six month in the fridge. Mixed the jam with roasted black sesame and glutinous flour to make fillings.
Four hours later, the cakes are ready. When I eat it and the sweet smell reminds me the warm , beautiful summer time.