How is osmanthus cake made, how is osmanthus cake made?

The cold dessert is super delicious.

The appearance of the crystal osmanthus cake is very high, and the taste is particularly like jelly, Q elastic and smooth, it is worthy of a classic food with a history of 300 years, the faint fragrance of osmanthus flowers, whether it is afternoon tea between sisters, or refreshments during the banquet, it is extremely good

Using white shark crystal cake powder, it only takes six steps to make a crystal osmanthus cake with a thief's face!

Preparation of crystal osmanthus cake.

Step 1

Mix the white shark crystal pastry powder with the sugar;

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Pour in the water several times, stirring as you pour. until it becomes a fine slurry for slow cultivation;

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Sift the slurry once;

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Add dried osmanthus and stir well;

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Brush the mold with a layer of oil. Stir the slurry evenly and then pour it into the mold;

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Put it in a pot and steam it over medium heat for 10 minutes, take it out and let it cool and refrigerate for 1-2 hours.

Diagram of the finished crystal osmanthus cake.

<> the cooking skills of crystal osmanthus cake.

Tips:

To avoid bubbles, after the batter of the white shark crystal pastry powder is sifted, before steaming, it is necessary to shake it, pick up the container and shake it, shake the bubbles out, and then steam.

Hello Answer! First of all, we melt 20 grams of sugar with 130ml of warm water, then pour 200 grams of rice flour and 80 grams of glutinous rice flour 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 bit heavy, so don't sprinkle too much, and then we use a spatula to cut it into small squares, and then use a spatula to cut it into small squares, and then pot it on cold water, steam it for 20 minutes after the water boils, turn off the heat after the time is up, and 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.

Ingredient list: [200 grams of rice flour, 80 grams of glutinous rice flour, 20 grams of sugar, 130 ml of warm water, appropriate amount of osmanthus, appropriate amount of honey].

With just these simple "few steps", the osmanthus cake can be soft and glutinous, fragrant, sweet and delicious.

When you finish it, you will be amazed: it turns out that the method of osmanthus cake is so simple!

Step 2: Prepare the ingredients.

Pick the fresh osmanthus back, remove the excess root branches, keep only the flowers, then clean the flowers, and finally make dried osmanthus, let it dry or natural air drying.

Prepare these ingredients: sticky rice flour, glutinous rice flour, sugar, water, honey.

Step 2: Make sugar osmanthus powder and flour cake.

Mix dried osmanthus and white sugar together and grind it into powder to make sugar osmanthus powder.

Mix the rice flour, glutinous rice flour and white sugar, then add the white sugar, and then add water in small amounts and many times until the powder takes on a granular shape.

Step 3: Sift the flour cake to restore the delicate taste.

Prepare a thin sieving mesh, the finer the better, the thickness of the sieve here will directly affect the taste of the final osmanthus cake; Prepare a small spatula or a spatula to use as a sifting tool.

Sift all the flour cakes, preferably multiple times, twice, so that the powder is more delicate and has a better taste.

Step 4: Steam in a pot.

Wet the clean gauze, squeeze out the excess water, lay the gauze flat on the steamer, and lay the gauze around it flat to facilitate the osmanthus cake to set.

Put some of the sifted flour cake into the steamer, about half of the steamer.

Use a spatula to gently smooth the surface of the cake without pressing, which will make the flour more unevenly distributed.

Sprinkle a layer of sugar osmanthus powder, scrape flat, put in the powder cake again, until the steamer is full of mold, scrape flat, gently cover with gauze on the side, to prevent water drops, and steam over high heat for 40 minutes.

Step 5: Remove from the pot and demold the molding.

After the osmanthus cake is out of the pot, sprinkle a layer of dried osmanthus on top, stimulate the fragrance of osmanthus while it is hot, and cut it into the shape you want.

When eating, you can also sprinkle some honey on top to make it more sweet and moist.

The simple "5 steps", the osmanthus cake made is soft and glutinous and fragrant, is it very simple?

Ingredients: 150 grams of glutinous rice flour, 75 grams of flour, 200 grams of warm water (50-60 degrees), 80 grams of white sugar, 40 grams of salad oil, and appropriate amount of sugar osmanthus (or dried osmanthus).

1. Prepare the sugar.

2. Pour warm water into sugar.

3. Dissolve the sugar into sugar water.

4. Prepare glutinous rice flour and flour.

5. Pour the sugar water into the flour.

6. Stir well.

7. Pour in the salad oil.

8. Stir well until the oil is completely integrated into the flour paste.

9. Prepare the container and brush it with a layer of oil.

10. Pour in the stirred batter.

11. Close the lid and let stand for 40 minutes.

After a few minutes, cover the container with plastic wrap and steam it for 30 minutes.

After cooling, cut into pieces, drizzle sugar osmanthus on top and you can eat it, dried osmanthus can also be eaten, if you add dried osmanthus, you can lightly sprinkle it on the batter before steaming in the pot.

Summary: 1. I steamed in the pot after the water was boiled, and I felt that the taste of each part of the cake was not very consistent, and I felt that it should be steamed in a pot under cold water, and steamed for 30 minutes after the water was boiled.

2. The cake is very sticky, even if the inner wall is brushed with oil, it is not easy to take out, and it will be better after being completely cooled in the refrigerator.

Step 1: Unpack the white jelly, then put it in a large soup bowl, add 1 bowl of water, melt the white jelly first, then add 5 bowls of water to the pot, put in 2 pieces of borneol sugar, put in 40 grams of sugar, put in 10 grams of dried osmanthus, boil over high heat, boil into osmanthus syrup, wait for the osmanthus syrup to boil out the flavor, stir while pouring in the fused cold powder water, and cook until the osmanthus syrup is thick.

Step 2: Prepare a square mold, pour the osmanthus syrup mixed with white jelly into the mold, and then let it cool to let it cool down naturally, and it will solidify naturally after cooling.

Step 3: After the osmanthus syrup is completely cooled and solidified, gently move the edge, then turn it upside down and demold it onto the cutting board, and then use a knife to cut it into small pieces of uniform size horizontally and vertically, and then put it on the plate, and you can serve it to eat.

Ingredients: Sugar 50g, Fish Gelatin Powder 25g, Coconut Milk 75g, Non-dairy Cream 25g, Milk 25g, Hot Water 500g, Fish Gelatin Powder 25g, Sugar 50g, Dried Osmanthus 15g, Hot Water 550g

Preparation of osmanthus cake.

Take two dry bowls, add the fish gelatin powder and sugar respectively, and stir well (this method is to make the fish gelatin powder melt better without lumps).

1. First of all, make the white part, add hot water after mixing the fish gelatin powder and sugar evenly, and add the remaining materials after the fish gelatin powder and sugar are completely melted and stir evenly.

2. Use blotting paper to absorb the surface grease. This is done to make the taste more delicate and tender, and those who don't mind can also be omitted.

3. Sieve the osmanthus and remove the impurities in the osmanthus.

4. Put water in the pot and boil, then put the osmanthus in the pot and stir, do not boil for too long, wait for the water to boil again for about 30 seconds, turn off the fire, cover the lid and bake for about 15-20 minutes, so that the fragrance is more intense.

5. Pour the boiled osmanthus water septum into the stirred fish gelatin sugar powder and stir to melt. Once this step is complete, the preparations are complete.

6. Measure a certain amount of white part with a measuring cup and pour it into the container according to your preference, and the refrigerator will be adjusted to below 3 and frozen for about 10 minutes until it condenses and does not stick to your hands.

7. After the first layer of white part has condensed, measure the green part of the same amount, pour it on the white part, and continue to enter the refrigerator until it condenses. Be careful not to pour the liquid too hot at this time, otherwise it will cause the previous layer to melt. Repeat the above steps alternately until you reach your desired height.

8. In the process of waiting, the osmanthus will be poured into water and boiled again, and then the appropriate amount of color and shape of the osmanthus will be selected for the top decoration.

9. Generally, the more layers are thinner and the more delicate the taste, you can choose according to your own situation, when making the top layer, you should remove the excess water in the osmanthus, first add osmanthus in the measuring cup, and then inject liquid, and add the same amount of osmanthus as the previous layer. After pouring in the osmanthus flowers, pay attention to dialing the osmanthus until evenly distributed.

10. After complete condensation, wrap it in plastic wrap and adjust the refrigerator to about 3 degrees Celsius and freeze it overnight (fresh-keeping layer), and take out the osmanthus cake the next day, turn it upside down on the board and cut it into small pieces to eat.

Osmanthus cake main ingredients: 300 grams of glutinous rice flour, 200 grams of indica rice flour (dry, fine) Auxiliary materials: cornmeal (yellow) 30 grams Seasoning:

20 grams of lard (refined), 100 grams of white sugar, 50 grams of osmanthus sauce, 150 grams of peanut oil [production process] 1Put glutinous rice flour and rice flour into a basin, add sugar, osmanthus sauce and an appropriate amount of water and stir well; 2.Then add the lard and mix thoroughly; 3.

Brush the square plate with peanut oil, and put the mixed slurry into the plate and flatten it; 4.Steam for about 30 minutes until cooked; 5.After cooling, cut into rectangles, evenly sprinkle with dry corn flour, then sieve the dry powder with a sieve, put in peanut oil, fry the pot over medium heat, sprinkle with sugar and eat.

Production tips] 1The fried cake sometimes appears yellow on one side and white on the other; 2.Therefore, when frying, it is necessary to turn more to make the two sides of the cake evenly heated, so that the cake will not have the above problems; 3.

This product has a frying process, you need to prepare about 500 grams of peanut oil, 300 grams of glutinous rice flour, 200 grams of rice flour, 130 grams of sugar, and 180cc of water. A little osmanthus. Sugar melts with water, then poured into the mixed powder, stirred, this water is very little in the powder, so the powder is relatively dry, it is granular, such powder should be steamed with a steaming rack, up and down ventilation, no steaming rack, with mousse ring plus gauze.

Osmanthus fried rice cake.

Grind the dried osmanthus into powder, add it to the flour, add a small amount of sesame seeds, and mix well;

knead into a dough, divide into small pieces and press them into the same shape with a model;

Place in the oven.

Osmanthus cake is a traditional delicacy in our country, there are several versions, I like sticky rice flour and glutinous rice flour, the taste is soft, and the fragrance of osmanthus is faint.

Preparation of osmanthus cake.

Craft steamed to taste sweet.

Time: 60 minutes.

Difficulty: Intermediate Master.

Ingredient main

240 grams of sticky rice flour, 120 grams of glutinous rice flour, 80 grams of water, 120 grams of powdered sugar, 5 servings, accessories

20 grams of dried osmanthus (filling) 40 grams of powdered sugar (filling) Appropriate amount of dried osmanthus (surface decoration) step

Stir the dried osmanthus and powdered sugar and mix well and set aside.

Step 1

Mix the sticky rice flour, glutinous rice flour and powdered sugar and stir to combine.

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Add water step step

Rub evenly, grab a handful with your hands, you can just form a ball, and it is not easy to scatter step step

Sift through a 20-mesh sieve.

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After sifting, the state is delicate and fluffy.

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Pour half of the powder into a mold lined with oiled paper and scrape it flat with a scraper.

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Sift the filling into the mold.

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Then pour the remaining powder into the mold and scrape it flat.

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Sprinkle dried osmanthus on the surface.

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Cover with plastic wrap, pot with cold water, steam for another 40 minutes.

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Turn off the heat and remove from the pan immediately and enjoy hot.

Picture of the finished osmanthus cake.

Cooking tips for osmanthus cake.

Tips:

1.Adjust the amount of sugar to suit each person's taste.

2.Adjust the amount of water added according to the water absorption of the powder.

3.Do not sieve with too fine powder.

4.The filling can be adjusted to each person's preference.

5.The bottom of the mold should be covered with oiled paper.

Simple and easy to make nutritious and delicious osmanthus cake.

Prepare the materials:

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

1.In a clean basin, pour white sugar into the water and stir until the white sugar is dissolved, then pour in corn oil and stir well;

1.Add glutinous rice flour and flour and stir the batter thoroughly;

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

4.Cover the batter with a layer of plastic wrap, fix it with a clip, cover the lid, steam on high heat for 25-30 minutes, take it out after steaming, let it cool at room temperature and then turn to the refrigerator for 1 hour;

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

5.The refrigerated cake body is cut into diamond shapes, and can also be cut into other shapes;

7., put on a plate and pour osmanthus syrup, soft and fragrant osmanthus cake to eat;