How to make sugar osmanthus, how to make osmanthus sugar

Raw material formula: 16 kg of first-class Sichuan white sugar, 4 kg of sugar extraction, 4 kg of glutinous rice flour, 4 kg of cooked oil, 1 kg of honey osmanthus, 20 kg of cooked powder.

Method 1Flour 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.

Ingredients: 700g fresh osmanthus, 500g sugar, 100g honey Method: Wash the osmanthus, filter out the water, and then marinate with a little salt for 10 minutes to squeeze out the excess water;

Put it in a steamable container, add sugar, 50g of honey;

Stir well, steam for 10 minutes, then turn off the heat;

Put it in a water-free and oil-free glass bottle;

After cooling, add a small amount of sugar and the remaining 50g of honey, and you can eat it in two or three days, and continue to refrigerate and store the rest.

The method of making osmanthus candy is as follows:Ingredients: osmanthus, honey, salt.

1. Remove impurities from the picked fresh osmanthus flowers.

2. Wash and dry the osmanthus with tap water.

3. After washing and draining the osmanthus flowers, put a small spoon of salt and marinate for 10 minutes.

4. Put the osmanthus in a clean container.

5. Stuff the bottle until it is eight minutes full according to the method of a layer of osmanthus and a layer of honey, then close the lid and store it in a cool and dry place for 7 days, and then put it in the refrigerator after natural fermentation.

6. The prepared osmanthus candy can generally be stored in the refrigerator for two or three years, and you can scoop some out when you need to use it.

Ingredients: 180 grams of all-purpose flour, 300 grams of water, 30 grams of sugar.

Excipients: 10 grams of sugar osmanthus, 15 grams of cooked glutinous rice flour, 60 grams of sugar.

Steps: 1. Put 30 grams of sugar and 300 grams of water into the pot.

2. Boil the syrup and boil the syrup until the total amount is only 300 grams.

3. Immediately pour the boiling syrup into the flour, stirring as you pour, until there is no dry powder.

4. Dry until slightly warm, and knead the dough smoothly with oil on your hands. Oil on your hands will not stick to the dough, and there is some oil in the dough, and the skin will be crispy when fried.

5. Divide the dough into 30 grams.

6. Take out the osmanthus with sugar, bring as little sugar juice as possible, and put it in a bowl with white sugar and cooked glutinous rice flour. Without cooked glutinous rice flour, cooked flour can be substituted.

7. Stir well to make the sugar filling.

8. Flatten the dough and wrap it in the osmanthus sugar filling.

9. It can be wrapped into an oblate round type or a dumpling type.

10. Heat the oil at a temperature of 5 and fry it in the pan. Fry on medium heat, don't be in a hurry to flip and let it float on its own.

11. After floating, turn over and fry until both sides are golden and you can take it out.

12. The skin is crispy, the inside is soft and sweet, and the osmanthus flavored sugar cake is very delicious.

The ingredients are fragrant osmanthus, an appropriate amount of sugar, a clean jar that can be sealed, and you can also have some shredded plumes, plus a bit of sweet mood.

Osmanthus, maltose, or osmanthus paste.

A pinch of salt method steps.

When picking osmanthus flowers, choose sunny weather. After the osmanthus is picked, it is sifted in a sieve to pick out the coarser ones. Pick up the washed osmanthus flowers, drain them on gauze, put them in a cool place, and dry them in the sun for three to five minutes, the purpose of which is to drive away the small insects hiding in the flowers.

Add a little osmanthus sauce. The production method is generally to pick up the fresh osmanthus flowers, put them in a vessel, and then add a little salt for pickling. Note that just add a little salt. Usually the sweet taste is very thin, and you need to add a little salt to bring out the flavor.

Prepare a clean and dry glass bottle with no oil. Wash and dry your hands before making. The bottom of the bottle should be covered with a thick layer of osmanthus, then a layer of sugar, then a layer of osmanthus, a little less, and then sugar, so that a layer of osmanthus and a layer of white sugar are laid up.

Wait until the bottle is almost full of 2 3 spread more osmanthus, squeeze this layer of osmanthus down with your hands, and finally pour a thick layer of white sugar until the mouth of the bottle, so that it can be isolated from the air and will not make the osmanthus moldy.

In addition, salt can also remove the astringency of osmanthus. After a little salt is sprinkled, the osmanthus immediately becomes a small layer of wet from a large pile of pine bubbles, and then you can add sugar and marinate it. After salting, the water should be removed so that it will not be astringent.

Then "honey" with sugar for an overnight night, bottling. If you wait for a night, you will find that the osmanthus has soaked all the sugar, but you should be patient for at least 2 months. It is better to open the bottle the following year.

Pick. It is best to pick the osmanthus flowers in the morning, fresh and fragrant. After the flowers are harvested, do not leave them for too long, pick off the dead flowers and hard branches, wash them with water, drain the water, and let them dry in the shade (do not use the sun to dry them, so as not to lose their natural fragrance).

Honey. Put the osmanthus in a glass bowl, then add salt and sugar. The so-called osmanthus sugar, of course, should put more sugar, the proportion is not accurate, salt, just a little bit.

Just sweet, the taste is very thin, and it takes a little salt to bring the flavor up. After salting, the water should be removed so that it will not be astringent. Then "honey" for one night.

Envelope. Find a clean jar that can be sealed, a layer of osmanthus, a layer of sugar, or a layer of plum meat, in order, seal it with wax, and close the lid tightly.

Expect. Watch the sugar melt little by little, blend with the osmanthus and bloom into a very beautiful color.

Osmanthus sugar practice.

Method 1 Materials: osmanthus, sugar, liquor.

Method: 1. Dry the osmanthus in the sun for three to five minutes, the purpose is to drive away the small insects hiding in the flowers.

2. Then wash a wide-mouth glass bottle, spread a thin layer of osmanthus in the bottle;

3. Then spread a thin layer of white sugar on the osmanthus, the white sugar should be slightly more than the osmanthus, and so on until the bottle is full (not too full, a small space must be left), the top layer must be white sugar, and then pour a little more than 35 degrees of liquor. The purpose of adding liquor is to prevent mildew and help the dissolution of white sugar and the precipitation of osmanthus aroma.

4. After four to five months of sealed storage, osmanthus candy is ready. Osmanthus candy is a brown syrup containing a little osmanthus, and when you open the cap, a fragrance of osmanthus overflows.

Osmanthus sugar practice.

Method 21: Remove the flower stalk and impurities from the osmanthus and rinse it with water to remove the flying dust on the surface.

2. Spread the drained osmanthus flowers on the turntable of the microwave oven and turn on high heat for 2 minutes.

3. Take out the turntable, turn the osmanthus flowers, turn on high heat for 2 minutes, take it out and let it cool.

4. Take a glass bottle that has been sterilized and dried in advance, and then spread a layer of white sugar and then a layer of osmanthus.

5. Fill the glass bottle repeatedly, close the cap tightly, store it in a cool place, and you can see the sugar in the bottle beginning to melt after a few days. You can also mix osmanthus and sugar well.

6. Put it in a glass bottle and compact the cap for preservation.

Pick the fresh and tender osmanthus, pick out the impurities, wash the selected flowers, dry the water and put it in the pot, add sugar, stir evenly, put it in a clean bottle, store it for more than 7 days and you can eat it, as long as you seal it well, you can eat it for 2 years.

Every year in the eighth month of the lunar calendar, when the autumn breeze rises, it is a good time to make sugar osmanthus. The common people will pick up the osmanthus flowers that fall all over the ground to make sugar osmanthus flowers, seal them, and enjoy them all year round. So, what is the practice of sugar osmanthus?

Method 1 Ingredients: dried osmanthus, sugar.

Steps: 1. Wash the dried osmanthus flowers collected with cold boiled water;

2. Clean the osmanthus, remove impurities, pedicles, and remove the dry water;

3. Take a clean glass bottle and scald it with boiling water, and try to dry the water;

4. Spread a layer of osmanthus on the bottom, then a layer of sugar, and then a layer of osmanthus;

5. After pressing the osmanthus with a spoon slightly, then spread a layer of sugar, and so on until the glass bottle is filled;

6. Press tightly with a spoon, spread about one centimeter thick sugar seal on the bottle mouth, and moisten the sugar on the bottle mouth with a little cold boiled water;

7. Close the cap of the bottle tightly and put it in the refrigerator;

8. About half a month, the sugar osmanthus will become.

Method 2 Ingredients: fresh osmanthus, salt, sugar.

Steps: 1. After the fresh osmanthus comes back, pick off the impurities and soak it in light salt water for a while;

2. Wash the osmanthus with water several times, and wash it with edible water for the last time, and squeeze out the water;

3. Prepare a clean, oil-free and water-free glass bottle, place a layer of sugar and a layer of osmanthus, press tightly, and finally seal it with sugar, which can be eaten after a week;

4. The prepared sugar osmanthus needs to be stored in the refrigerator, which can be stored for several years without being bad.

The osmanthus flowers collected from the trees are yellow like golden osmanthus. Osmanthus on two trees, in two separate bags.

This was first on a tree, weighed 388 grams.

There are very many on this tree, there are 602 grams. That's a total of 990 grams!

First, sieve the osmanthus with a vegetable basket and remove the flower stem.

It's sifted out, so clean.

Put the sifted osmanthus in a pot, soak it in water for ten minutes, and add a little salt.

Gently roll it up and down a few times with your hands and then scoop it out. Rinse twice more with water and remove.

Be gentle when stinging, so as not to hurt the osmanthus. Every time I finish washing, some impurities are left under the bottom of the basin. Wash it twice and it's very clean.

Hurry up and take it to the balcony to dry, and spread it out as much as possible.

There are quite a lot of osmanthus flowers, and they are covered with a thick layer.

Dry the water and put it all away.

931 grams, almost.

It's time to bottle! A layer of sugar and a layer of osmanthus are pressed tightly and filled with a sealed bottle.

When sealing the bottle mouth, first seal one layer with plastic film, then use a layer of paper pad, and finally tighten the cap. There were three and a half bottles in total.

It's beautiful! One layer of white and one layer of yellow, well, you're done! All that's left is waiting.

After hours, the sugar begins to melt.

After 19 hours, all the osmanthus flowers floated on it. Turn the bottle upside down and let the osmanthus and sugar fully blend.

Homemade osmanthus syrup.

Jiang Bo teaches you to make sugar osmanthus.

The difference between sugar osmanthus and osmanthus sauce.

Authentic sugar osmanthus sauce.

Authentic osmanthus pickling method.

Osmanthus sugar raw materials.

Osmanthus tree, white sugar, pure grain wine.

How to make osmanthus candy I learned to make it for my family.

Method 1: Dry the osmanthus tree in the sun for three to five minutes, the purpose is to drive away the small insects hiding in the flowers.

2. Then clean a wide-mouth glass bottle, and spread a thin layer of osmanthus trees in the bottle;

3. Then spread a thin layer of white sugar on the osmanthus tree, the white sugar should be slightly more than the osmanthus tree, and so on until the glass bottle is full (it does not have to be overfilled, there must be a small amount of indoor space), the top layer must be white sugar, and then pour a small amount of pure grain wine above 35 degrees. The purpose of adding pure grain wine is to remove mildew and assist in the melting of white sugar and the dissolution of the fragrance of osmanthus tree.

How to make osmanthus candy I learned to make it for my family.

4. After four to five months of sealed storage, osmanthus candy is ready. It is a dark brown sugar paddle containing bean bean osmanthus tree, and when the cork is opened, a fragrance of osmanthus overflows.

Osmanthus sugar is often heard in some 90 years of TV series of the proper noun, osmanthus sugar is a very characteristic of the old traditional handicraft, with osmanthus tree made of candy, good taste, high nutritional content, and the key raw materials are white sugar and osmanthus tree, people who love the fragrance of osmanthus, why not try to make this osmanthus candy, simple and delicious, the taste is also very, very good.

Teach you at home from osmanthus candy:

Method 1.

osmanthus, maltose (or honey, sugar).

1. Air dry the fresh osmanthus to become dried osmanthus. Rinse the air-dried osmanthus in clean water to remove dust from the surface.

2. Pick up and drain.

3. Add two spoons of maltose or sugar (if it is made with honey, it does not need to be steamed with osmanthus, first steam the osmanthus and then mix it with honey to soak it, so as to ensure that the nutrition of the honey is not destroyed).

4. Maltose is coagulated and cannot be mixed with osmanthus, so there is no need to worry about its current state, because it will melt naturally after steaming.

5. Steam for 10 minutes, mix halfway. When it cools, put it in a clean sealed bottle, refrigerate it, and use a clean spoon when eating.

Method 2.

Ingredients: osmanthus petals, sugar.

1.Clean the picked osmanthus petals and remove the stems.

2.Soak the cleaned petals in lightly salted water for 20 minutes to remove impurities and disinfect the petals, soak them and remove them.

3.The petals are air-dried until there is no moisture (the fragrance of the sun-dried will lose a lot, so I put it in the ventilated air-drying).

4.Prepare a clean waterless and oil-free glass bottle, first spread a layer of sugar on the bottom layer of the glass bottle, then bottle the air-dried osmanthus petals layer by layer of sugar and layer by petal, and finally seal with sugar. It can be eaten after two weeks, and the prepared sugar osmanthus is stored in the refrigerator.

Osmanthus is sweet in taste and flat in nature; The main edible effects are to moisten the lungs, relieves cough, and benefits the lungs, soothes liver qi, nourishes yin, seasoning, removes bad breath, and detoxifies salt and halogen.

1.The aromatic substances contained in osmanthus can dilute phlegm, promote the discharge of respiratory sputum, and have the effects of phlegm, cough and asthma;

2.Osmanthus is fragrant, has the function of qi, can relieve pain, disperse blood and eliminate stasis, and promote the excretion of intestinal turbid substances;

3.Osmanthus is fragrant, can get rid of the peculiar smell in the mouth, and has the effect of killing bacteria in the mouth, and is a good food therapy for patients with bad breath.

Taboo with ***.

Suitable for the general population can be eaten, diabetics and those who are hot and prosperous should be cautious.