It takes a few minutes to make osmanthus cake in a pressure cooker

Pressure cooker to make osmanthus cake.

Lotus root powder osmanthus cake.

Material. 120 grams of sugar, 2 teaspoons of yeast, 20 grams of milk, 10 grams of osmanthus, 50 grams of lotus root powder, 60 grams of flour.

Method. 1. Put the sugar and yeast into the milk and mix until the sugar and yeast are dissolved.

2. Add osmanthus and lotus root powder, and mix the lotus root powder until there are no particles.

3. Add flour, mix well into a thick batter, pour it into a container with plastic wrap, and ferment in a warm place to double the size.

4. Steam the osmanthus cake in a pressure cooker for about 10 minutes.

Osmanthus cake. Recipe Description: Sweet and refreshing.

Material. 15 grams of fish gelatin powder, 2 grams of osmanthus, 60 grams of sugar, 300 grams of water.

Method. 1. Add water to the osmanthus and boil for a while (let it taste), add sugar and fish gelatin powder and stir until dissolved.

2. Pour it into the mold, and remove it after it is cooled and frozen in the freezer.

Tips. There is no mold that can be replaced by a saucer, and the pieces can be cut after freezing and molding.

Osmanthus cake boiling method:Ingredients: 200 grams of lotus root flour, 125 grams of glutinous rice flour, 65 grams of water, 135 grams of pure milk.

Excipients: 35 grams of white sugar, 35 grams of sugar osmanthus.

Steps: 1. Pour all the ingredients except water and sugar osmanthus into a large bowl, stir slightly.

2. Pour in water and stir until you can't see any particles.

3. Put a layer of non-stick paper on the bottom of the steaming bowl, and sieve the batter into the bowl, so that the taste will be more delicate.

4. Scoop in the sugar osmanthus and stir well.

5. Cover with a layer of plastic wrap, prick a small hole, and put it in a steamer over high heat and steam for 20 minutes.

6. Drizzle the sugar osmanthus while it is hot and brush evenly.

7. Let cool completely, cut it with a knife along the edge, buckle upside down, and cut into small pieces.

8. Pour some sugar osmanthus flowers, and the lotus root powder osmanthus cake is completed.

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.

Steps: 1. Prepare 240 grams of sticky rice.

gram glutinous rice flour. grams of powdered sugar.

4. Mix 160 grams of room temperature water and stir evenly the powder to absorb different water, and the proportion of water is not fixed.

5. 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 by hand and gently pressing it into a powder.

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

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

8. The filtration process is relatively long, so you must be patient, this step directly determines the taste of the cake.

9. Then use a small brush to flatten the stucco.

10. Sprinkle osmanthus on the surface.

11. Then use a knife to cut them apart.

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

13. Steam in a pot on cold water for 30 minutes.

14. The steamed osmanthus cake is like this.

15. Finally, pour osmanthus nectar according to personal taste.

16. Incense fills the house.

The above content refers to Encyclopedia - Osmanthus Cake.

Method: 1. Add 80 grams of glutinous rice flour, 240 grams of rice flour to a large bowl, and then add 50 grams of cotton sugar and stir well. The ratio of glutinous rice flour to rice flour is 1:

3. Too much or too little glutinous rice flour will not taste good, and glutinous rice flour will be sticky and less will lack taste.

2. Add 150 ml of water, stir with addition, stir into large granules and rub them by hand, rub all the particles away, rub them evenly and then stand for 10 minutes, so that the rice flour and glutinous rice flour can fully absorb the water, and the final state is to be easily clenched into a ball, and it can be very loose with a gentle pinch of it.

3. Sift the rice noodles through a sieve, first sift off the more delicate ones, and then crush the remaining particles with a shovel until they are all sifted.

The sifted rice powder is as delicate and white as a snowflake.

4. Use a shovel or brush to gently flatten it, don't press it, press it with a scraper and gently shake it left and right to divide it into your favorite shape.

5. Sprinkle a little osmanthus, the fragrance of osmanthus is more special, don't sprinkle too much, put boiling water into a steamer and steam for 30 minutes.

6. When the time is up, turn off the heat and take it out immediately to avoid water vapor dripping onto the osmanthus cake, and then find a higher cup to put the mold on it and easily demold.

7, finally put a little osmanthus nectar, there is no honey can also be replaced by honey and a little osmanthus, the osmanthus cake that comes out of this way tastes sweet and soft, the more you eat, the more fragrant.

The cold dessert is super delicious.

Preface. The hot summer is coming. On such a hot day, it's not bad to have some cold desserts, which can satisfy your cravings and cool down. Therefore, today I made a osmanthus cake, which is sweet and refreshing, and it also has the fragrance of osmanthus.

Material. Ingredients: 2700ml hot water, 300g borneol, 70g brown sugar powder, 120g fish gelatin powder;

Excipients: 30g wolfberry, 150g osmanthus cake.

Weigh the raw materials well;

Fish gelatin powder + brown sugar powder mix evenly;

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;

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

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

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

Then prepare a basin, put ice cubes or ice water on the bottom of the basin, and place the cool sugar water on the ice water or ice cubes, stirring constantly, stirring until there is a certain thickness;

Pour in the soaked soft wolfberries and sugar osmanthus flowers, continue to stir (the process of stirring is to make the osmanthus and wolfberries evenly distributed), at this time stir until the hand feels thicker than before, immediately move away, do not sit on the ice cubes anymore;

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-embroidery 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 until it is completely condensed;

Take out the cut piece; It's not ready to enjoy.

Tips: 1.When boiling sugar and gelatin powder, be sure to melt it completely.

2.The boiled sugar water must be completely cooled before it can be set on ice.

3.Ice cubes are OK, or ice water can be used.

4.When sitting on the ice, you should keep stirring so that you can know the degree of condensation, too thin or too coagulated is not suitable. It can be used with a certain consistency.

5.When pouring in the sugar osmanthus and wolfberry, it should also be stirred constantly, so as to make the osmanthus and wolfberry evenly distributed.

6.When pouring into the plate, you should be fast, if you pour 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.

The cold dessert is super delicious.