How to make authentic osmanthus cake and ingredients

1.What to eat in August? Of course, I ate the osmanthus cake with the fragrance of osmanthus flowers.

Osmanthus cake is also called Chongyang cake, flower cake, hair cake, or chrysanthemum cake, it is rumored that it was only in the time of Wu Zetian in the Tang Dynasty, Wu Zetian was in the Chongyang time, so that the palace maid Guang picked a hundred flowers, smashed them together with rice, and made flower cakes, which were used to reward hundreds of officials, so as to win people's hearts.

Osmanthus cake is delicate and moisturizing, white in color, with a strong osmanthus fragrance, melts in the mouth, and is full of fragrance.

Osmanthus cake is a delicious pastry made from glutinous rice flour, sugar and honey osmanthus flowers, which is a traditional snack with Chinese characteristics. Osmanthus cake has a long history, delicious and refreshing, simple to make, and a variety of types.

The most famous osmanthus cake is Xianning, Hubei, Xianning osmanthus cake is produced in Xianning, Hubei, the hometown of osmanthus that is famous all over the country.

2.The fragrant osmanthus cake is delicate and soft, sweet and delicious, and the method is simple, only 3 kinds of ingredients are needed.

Ingredients: glutinous rice flour, sticky rice flour, high-quality cotton white fine sugar, a little dried osmanthus, honey, detailed steps to share with you, like the mouthful, collect it, go home for the family to do:

Step 1: Add 200 grams of sticky rice flour, 100 grams of glutinous rice flour and 60 grams of white sugar to the pot.

Add 150g of water, small amounts and stir as you pour.

Stir well, when there is no dry powder, rub with your hands, and rub several times.

After rubbing, it is in the state of coarse powder, and let it stand for 10 minutes to give the powder a time to absorb water.

Step 2: Prepare a 6-inch chiffon mold and sift the rice noodles to make the cake taste more delicate.

The filtration of the powder is the key to the success of osmanthus cake. The thickness of the flour determines the structure of the pastry, so it is recommended to filter it with a strainer with a thin mesh.

In order to maintain its fluffy and even internal structure, we do not smooth the pastry by hand, but gently flatten it with a brush.

Step 3: In order to ensure the perfection of the pastry, we cut it into 8 equal parts before steaming it.

In order to increase the fragrance, we sprinkle a small amount of osmanthus on top, and in order to prevent the inflow of steam, we cover it with plastic wrap and prick some small holes on it with a toothpick to facilitate air circulation.

Step 4: Bring the water to a boil in the pot, after the water boils, put the osmanthus cake in the pot and steam over medium heat for 20 minutes.

After 20 minutes, turn off the heat and remove the osmanthus cake. Then carefully demould.

Mix a little more osmanthus nectar: add a few spoonfuls of honey, add a little dried osmanthus, and stir well.

Spread the osmanthus nectar on top of the osmanthus cake, the fragrance of osmanthus comes to the nose, plus the faint rice fragrance, the entrance is soft and sweet, and occasionally there are some particles that slowly melt on the tip of the tongue, delicate and fragrant, it is really delicious.

Do you like osmanthus cakes like this? It was the smell of childhood, and the smell of mother.

To sum up:1Sieve with a strainer with a finer mesh, the taste will be a little more delicate, and after sifting, it cannot be flattened by hand to prevent damage to the delicate tissue structure of the pastry.

2.Divide in advance, boil water in a pot and steam over medium heat for 20 minutes. Demoulding without burning your hands.

Of course, this is the simplest and most homely method, there are many ways to make osmanthus cake, and there are many ways to make sandwich.

Osmanthus cake method:

Ingredient formulation. 16 kg of first-grade Sichuan white sugar, 4 kg of sugar, 4 kg of glutinous rice flour, 4 kg of cooked oil, 1 kg of honey osmanthus, 20 kg of cooked powder.

How to make it: 1.Flour making: Put the flour into a steamer and steam it (time 20 minutes), take it out to cool, and then beat it with a grinder. i.e. mature powder.

2.Cake powder: Wash the glutinous rice with 50 60 warm water for 4 5 minutes, pick up and spread it in the dustpan to drain the water, and fry it in river sand (river sand made of vegetable oil) the next day (can not fry yellow), and then grind it into powder with an electric mill, that is, cake powder (also known as male powder), and then spread the cake powder on the dustpan for 2 3 days, and pinch the powder into a ball by hand.

3.Sugar extraction: according to the proportion of 50 kg of sugar, add 2 kg of caramel and kg of water, boil 1 kg of carburetor oil to about 120, drop the sugar solution into the water to form a block, you can scoop it up and put it in an ice pot and stir it until it turns the sand to become a sugar.

4.Heart: Mix sugar, cooked powder, cooked oil cake powder, and honey osmanthus evenly according to the ingredients, sieve it, remove impurities, and become a heart.

5.Potting and forming: wooden frames.

First, put the mixed bottom and fabric into the frame with 1 5, use a thin layer as the base, put the heart in the middle, and then use the bottom and fabric of 4 5 to make the cake dough, roll it out, press it, and cut it into a rectangular strip with a thin knife, and then wrap it.

The method of making osmanthus cake is as follows:Ingredients: 240g of sticky rice flour, 100g of glutinous rice flour, 60g of white sugar, 140-180g of water, appropriate amount of osmanthus, appropriate amount of sugar osmanthus, appropriate amount of purple sweet potato powder.

1. Prepare 240 grams of sticky rice, 100 grams of glutinous rice flour, and 60 grams of powdered sugar.

2. Mix 160 grams of room temperature water and stir evenly the water absorption degree of the powder is different, and the proportion of water is not fixed.

3. After that, rub it into a coarse powder by hand to achieve this state ratio of being able to join the group with a pinch of your hands and gently pressing it into a powder.

4. Prepare an appropriate amount of purple sweet potato flour and mix them together to make some purple powder.

5. Choose this mesh sieve that is slightly larger than filtered soybean milk, and filter the powder into the mold in turn.

6. The process of filtering the trouser beam is relatively long, so you must be patient, this step directly determines the taste of the cake.

7. Then use a small brush to flatten the stucco, sprinkle the surface with osmanthus flowers, and then use a knife to cut them apart.

8. Cover with a cage cloth, and there will be no excess water vapor on the surface.

9. Steam the pot on cold water for 30 minutes, and the steamed osmanthus cake is pure paulownia-like, and finally pour osmanthus nectar on it according to personal taste.

10. Completed, the fragrance is full of houses.

Ingredients: 120g of gelatin powder.

Excipients: 150g of sugar osmanthus.

Steps: 1. Weigh the raw materials.

2. Fish gelatin powder and brown sugar powder are mixed evenly.

3. Prepare a ** or large bowl, pour in the mixed fish gelatin powder and brown sugar powder, then pour in 900g of hot water, and stir well.

4. Prepare another pot, add 300g of borneol sugar, heat and melt.

5. After the borneol sugar is completely boiled and melted, pour in 3 mixed fish gelatin powder and brown sugar powder hot water solution.

6. Continue to cook until the fish gelatin powder and brown sugar powder are completely melted, then remove from the heat, remove the boiled sugar water, and let it cool completely.

7. Then prepare a basin, put ice cubes or ice water on the bottom of the basin, and seat the cold sugar water on the ice water or ice cubes, stirring constantly, stirring until it has a certain thickness.

8. Pour in the soft wolfberries and sugar osmanthus, and continue to stir (the process of stirring is to make the osmanthus and the wolfberries evenly distributed), at this time, stir until your hands feel thicker than before, and immediately move away, don't sit on the ice cubes anymore.

9. Pour the stirred paste into the rectangular non-embroidery plate and smooth it (when pouring into the plate, you should be fast, if you pour it to the end, the surface is not smooth, there are lumps, you can use the non-embroidered plate to fill a little hot water, drag it on the surface, you can make the surface smooth again), and then move it into the refrigerator to refrigerate until it is completely condensed.

10. Take out the cutting pieces.

11. You can enjoy it.

The preparation of osmanthus cake is as follows:

Ingredients: 140 grams of glutinous rice flour, 85 grams of flour, 220 grams of water, 80 grams of white sugar, 40 pieces of corn oil, 20 grams of sugar osmanthus.

Steps to make osmanthus cake:

1. All materials are weighed separately.

2. Take a clean basin, pour white sugar into the water, and stir until the white sugar dissolves and there are no obvious particles.

3. Pour in corn oil.

4. Stir the sugar water and corn oil evenly, and there are no large oil bubbles.

5. Add glutinous rice flour and flour.

6. Stir the batter well and there are no particles.

7. Pour it into a mold with plastic wrap, or you can directly use other high-temperature resistant containers and let stand at room temperature for 40 minutes.

8. Cover the batter with a layer of plastic wrap, fix it with clips, cover the lid, and steam over high heat for 25-30 minutes.

9. Take it out after steaming, let it cool at room temperature and then refrigerate for 1 hour.

10. To make the osmanthus syrup, the left is fresh osmanthus, and the right is the pickled sugar osmanthus (sugar osmanthus with warm boiling water and some honey), it is recommended to use the pickled osmanthus syrup to drench the noodles.

11. The refrigerated cake body can be cut into diamond shapes, or it can be cut into other shapes.

12. Put it on a plate and pour it with osmanthus syrup, and the soft and fragrant osmanthus cake is ready to eat.

Tips.

1. Don't put too much water in the batter, it will be soft and soft if there is more water.

2. It is recommended to use pickled sugar osmanthus, and fresh osmanthus will have an astringent taste.

3. When cutting the semi-finished osmanthus cake, the knife should be dipped in water, and a piece should be dipped in water once, so that it is not easy to stick to the knife.

1. Raw materials: sticky rice flour, glutinous rice flour, water, dried osmanthus, sugar, osmanthus nectar.

2. Put the sticky rice flour, glutinous rice flour and sugar into a bowl.

3. With chopsticks, stir well.

4. Pour the water into the powder and stir while pouring.

5. Stir until small pieces.

6. Wash your hands clean, put the powder cubes, and knead evenly.

7. Sift the kneaded powder.

8. Pour the dried osmanthus into the sifted powder.

9. With a spoon, stir lightly and mix evenly.

10. Prepare the mold and put a piece of moist gauze inside.

11. Spread the osmanthus cake powder into the mold, and carefully smooth it on top, do not press it hard.

12. Add water to the pot and bring to a boil over high heat.

13. In the process of boiling water, use a knife to cut the osmanthus cake powder first, and it can be more convenient to divide it into pieces after steaming.

14. After the water boils, put the osmanthus cake powder into the steamer.

15. Cover the pot and continue to steam over high heat for 25 minutes.

16. When the time is up, take it out, slightly cool and not hot, and remove the mold.

17. After demoulding, cut it with a knife again and divide the osmanthus cake into small pieces.

18. After the osmanthus cake is put on a plate, it can be poured with osmanthus nectar.

19. The sweet and soft osmanthus cake is ready.