Osmanthus cake
Ingredients
- Glutinous rice flour 140g
- Cheng powder 85g
- Water 220 grams
- White sugar 80g
- Corn oil 40g
- Sugar Osmanthus 20g
Steps
1. Weigh all materials to the required weights
2. Take a clean basin, pour white sugar into the water, and stir until the white sugar dissolves without obvious particles
3. Pour in corn oil
4. Stir the sugar water and corn oil evenly until there are no big oil bubbles
5. Add glutinous rice flour and rice flour
6. Mix the batter thoroughly until there are no lumps
7. Pour into a mold covered with plastic wrap, or you can use other high-temperature-resistant containers directly, and let it sit at room temperature for 40 minutes
8. Cover the batter with a layer of plastic wrap, secure it with a clamp, cover it, and steam over high heat for 25-30 minutes
9. After steaming, take it out, let it cool at room temperature and then refrigerate it for 1 hour
10. Make the glazed osmanthus syrup. On the left is fresh osmanthus, and on the right is the pickled osmanthus (add warm water to the sugar osmanthus and add some honey). It is recommended.Drizzle the noodles with pickled osmanthus sugar water
11. Cut the refrigerated cake into diamond shapes or other shapes
12. Place the sweet-scented osmanthus cake on a plate and pour an appropriate amount of sugar water
13. Osmanthus cake is suitable for all ages and is very simple to make
Tips
- 1. Don’t put too much water in the batter, as too much water will make it soft
- 2. It is recommended to use pickled sugar osmanthus, fresh osmanthus will have an astringent taste
- 3. When cutting the semi-finished osmanthus cake, the knife should be dipped in water. Dip the knife into water once when cutting into a piece, so that it will not stick to the knife
