What should osmanthus cake be eaten with, how to eat osmanthus cake

One of the traditional foods of the Chung Yeung Festival, osmanthus cake.

I like the taste of sugar osmanthus very much, drizzled with a layer, sweet taste, and a faint floral fragrance.

Chung Yeung Festival The practice of osmanthus cake.

Step 1

Prepare all the ingredients, I use olive oil, I don't like the heavy flavor very much.

Step 1

Add granulated sugar to water.

Step 1

Stir the sugar and melt.

Step 1

Add the noodles and glutinous rice flour, preferably through a sieve.

Step 1

Add the olive oil. Stir well to make the batter.

Step 1

Brush the container with oil to facilitate demoulding.

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Pour in the batter (this step can also be filtered to make it more delicate) step

Let sit for about half an hour.

Step 1

Steam in a steamer for 30 minutes.

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After steaming, let it cool; Put it in the refrigerator for 1 hour, and it is easy to remove the mold after taking it out.

Cut into squares or diamond shapes.

Step 1

Drizzle the surface with sugar osmanthus and it's done.

Chung Yeung Festival Osmanthus cake finished picture.

<> Chung Yeung Festival Cooking skills of osmanthus cake.

Tips:

The steamed container must be brushed with oil to facilitate demoulding.

The candied osmanthus in the bottle is very sweet, just drizzle a little.

Enjoy the afternoon sun with a cup of black tea.

Answer: Hello, I have seen your question and am sorting out the answer for you, please wait a minute! After it is completely condensed, wrap it in plastic wrap, adjust the refrigerator to about 3 degrees Celsius and freeze it overnight (fresh-keeping layer), take out the osmanthus cake the next day, buckle it upside down on the cutting board, and cut it into small pieces to eat.

500 grams of glutinous rice, 150 grams of sugar, 100 grams of sesame seeds, 15 grams of sugar osmanthus, 50 grams of sesame oil or peanut oil.

Step 1Wash the glutinous rice, soak it in water for 4 hours, remove it, and steam it on a basket covered with a cloth for 1 hour. Sticky rice with a suitable firmness and softness.

2.Pour the rice into a basin, add peanut oil, sugar osmanthus, and sugar, and pound, stir, and turn it repeatedly with a thick rolling stick to make it sticky and stick to each other.

3.Wash the sesame seeds, put them in a pot and bake them over low heat, and grind them into fine pieces with a bowl.

4.Spread half of the cooked sesame powder evenly on the cutting board, spread the glutinous rice on the sesame powder and press it flat, then evenly sprinkle a layer of sesame powder on the glutinous rice, and roll it out with a rolling pin to prevent the sesame seeds from falling off. Place it in a white porcelain plate with a thickness of about 2 cm.

After cooling in the refrigerator, take out and cut into rectangular or diamond-shaped pieces.

Steam in a pot for three to five minutes before eating, so that it tastes good.

Warm in the microwave before eating!!

I can eat as much as I like, my stomach, listen to me. ~

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.

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.

Osmanthus cake is a kind of traditional dim sum, sold all year round in our local area, it is a kind of dim sum made of rice, glutinous rice as raw materials, you can put your favorite fillings in the middle to make a sandwich, such as: sugar osmanthus, bean paste, etc., and then pour some osmanthus nectar on the surface, sprinkle with a faint golden dried osmanthus, full of aroma, so that the simple rice cake itself has more sweetness, like friends can try!

Raw materials: 200g of sticky rice flour, 90g of glutinous rice flour, 40g of sugar, 150-160ml of water, appropriate amount of dried osmanthus and osmanthus nectar;

Mould] 8-inch live bottom mould;

Method] 1. Add 40g of sugar to the prepared 150ml of hot water, stir well, dissolve the sugar, and put it aside to dry until warm;

2. Pour the prepared 200g sticky rice flour, that is, rice flour and 90g glutinous rice flour, stir well, and add glutinous rice flour to make the osmanthus cake more chewy;

3. Slowly add the water to warm to the powder, stirring while pouring, because the water absorption of the powder is different, so the amount of water can be adjusted up and down by 10ml, stirring into a ball with a hand, and it can be loosened when touched.

4. The stirred powder needs to be sifted once, so that it will be more delicate, and the steamed rice cake will taste better.

<>5. Put the sifted powder into the container, what container is used here, I use an 8-inch live bottom mold, it is not recommended that the osmanthus cake is too thick, not easy to steam, put the powder into the container, gently shake it or scrape it flat with a scraper, do not press hard, otherwise it is not easy to steam;

6. Stop halfway through, spread a circle of sugar osmanthus in the middle, a thin layer, so that each piece can have osmanthus nectar when cutting and eating, but it will not be too sweet, and then sprinkle a layer of dried osmanthus to increase the aroma, and then pour the remaining powder into the mold and tidy up the surface slightly;

<>8. Put cold water in the pot, continue to steam for 25 minutes after boiling, the thicker the osmanthus cake, the longer it needs to be steamed, and you need to adjust the time according to your thickness;

<>9. Put the steamed osmanthus cake aside and dry it for a while, cut it into pieces and put it on a plate;

<>10. You can squeeze a little osmanthus nectar on the surface of the osmanthus cake and sprinkle a little dried osmanthus flower, so that the soft and sweet osmanthus cake is ready;

Summary of the practice of <> osmanthus cake:

1. The amount of glutinous rice flour is about half of that of sticky rice flour;

2. When cutting osmanthus cake, you can't grasp the size well, you can use the spike to help the cotton thread to make a mark, and the cut will be more neat;

3. The steamed osmanthus cake can be enjoyed while it is hot, and it should be packed in a fresh-keeping bag if you can't finish eating to prevent it from drying and cracking;

Ingredients: 180 grams of sticky rice flour, 75 grams of glutinous rice flour, 10 grams of brown sugar, 2-3 grams of dried osmanthus, 5 grams of sugar osmanthus, 40 grams of powdered sugar, 120-130 grams of water.

Method: 1. Prepare all the ingredients and mix the sticky rice flour, glutinous rice flour and powdered sugar evenly.

2. Add water a few points in a state and mix it into a dough with your hands and knead it into a powder by hand. (Be careful when sprinkling water, don't pour it in at once, come little by little, rub it with your hands while pouring water, it is easy to rub it apart, and if you pour all the water directly, it will form a ball).

3. Sift, be patient, and take your time.

4. Take 100 grams of sifted cake powder, add 5 grams of sugar osmanthus, 15 grams of brown sugar or brown sugar, and 2 grams of osmanthus and mix evenly, remember to rub it by hand.

5. Pad a layer of oil paper at the bottom, put a mold, and make a layer of white cake powder as the base.

6. Add another layer of yellow filling.

7. On the remaining white cake flour, remember not to press it, and keep it fluffy.

8. Steam on the heat for 30 minutes, take it out, sprinkle a little dried osmanthus and steam it for another 5 minutes.

Osmanthus cake

Osmanthus cake is a sweet and delicious delicacy, the ingredients are mainly coconut key pulp, milk, sugar osmanthus and gelatin slices, the following introduces how to make osmanthus cake, the finished cake is moist and soft, delicate and slag, with a strong osmanthus fragrance.

1. Ingredients:40g gelatin slices, 210g coconut milk, 210g milk, 90g sugar osmanthus, 40g white sugar, 350g warm water.

Second, the steps of Guinab dust flower cake1. Add gelatin tablets to cold water and soak until soft.

2. Pour milk, coconut milk and white sugar into a bowl, then add gelatin slices, stir, and melt in water.

3. Pour into a bowl and set aside.

4. Add sugar osmanthus and gelatin slices to the empty bowl, pour in warm water, stir well, and melt through water.

5. Pour the osmanthus liquid into a bowl and set aside at room temperature.

6. Pour a layer of osmanthus liquid into the mold, put it in the refrigerator and refrigerate for 10 minutes.

7. Take out the mold, pour in a layer of coconut milk, put it in the refrigerator and refrigerate for 10 minutes.

8. The same method, operate in turn, pour a layer of osmanthus liquid and a layer of coconut milk, pour it in the cold hole for 10 minutes after each pouring, and finally pour in a layer of coconut milk and refrigerate for 1 hour.

9. Take out the mold, buckle upside down, take away the mold, and cut it into pieces.

10. The osmanthus cake is ready, and the finished product is drawn.

1. The ingredients for making osmanthus cake are particularly simple, we need glutinous rice flour, sticky rice noodles are rice noodles, and we also need sugar. These can be bought in a certain treasure of the almighty. First of all, we melt 20 grams of sugar with 130ml of warm water, then pour 200 grams of rice noodles and 80 grams of glutinous rice noodles into a large bowl, and then slowly pour in the melted sugar water.

Stir while pouring, and after stirring, we will find that there are large lumps, and there are also dry powders that have not been stained with water. It's okay with that, because we're going to start a rubbing process below. We must rub the dough several times, the state after rubbing is coarse powder, and it will form a ball when you hold it with your hands, and then it will spread out with a gentle pinch.

Then we let it sit for 10 minutes to absorb some water.

2. Next, we will start straining and hold two teaspoons of rice noodles. First sift out the fine powder, and then out the coarse powder, the filtration of the powder is the key to this snack, filter to half of the childhood, we use a spatula, to scrape the top, do not press, and then sprinkle with some brown sugar, you can also choose not to put or put bean paste filling, raisins and the like, and then we continue to sift the powder until all the powder is sifted. The sifted powder, which looks like snowflakes falling on the ground in winter, is particularly beautiful, and then we spread it on top again.

3. Next, we sprinkle a little osmanthus on it, because the aroma of osmanthus is a little heavy, so don't sprinkle too much, and then we use a scraper to cut it into small squares.

4. Pot on cold water, steam for 20 minutes after the water boils, turn off the heat after the time is up, open the pot directly, don't let the water vapor pour on the osmanthus cake, and then we squeeze some osmanthus nectar on each osmanthus cake, if there is no osmanthus nectar, you can use honey and osmanthus to make one! Our osmanthus cake is ready, the ingredients are simple, the method is simple, the taste is not simple, the faint osmanthus fragrance, the thick rice fragrance, eat a bite of glutinous, and the taste of cotton sand, it is really special and delicious, you can try it when you have time!