Sweet-scented osmanthus cake~ The preference for sugar osmanthus makes me like this traditional Jiangnan-style pastry~
Take a container, add 220g of water, put 80g of sugar, stir until the sugar is completely melted in the water. At this time, 40 g of salad oil was added, and stirring was continued until the salad oil and water were completely combined. Stir in the semolina and glutinous rice flour and mix well. There should be no granules.
Take a square iron plate (or high temperature storage box), and apply a thin salad oil on the inside of the plate (also can be padded with plastic wrap) to prevent sticking during demolding. Pour the prepared slurry into the square dish, gently shake off the foaming in the slurry and let it stand for 40 minutes at room temperature. After the time is up, wrap the plastic wrap on the pan for 30 minutes.
After steaming, the wrap film is removed. After naturally cooling to room temperature, it was transferred to a refrigerated refrigerator for 1 hour, and then demolded and diced. Put the sugar sweet-scented osmanthus on the table before you ~ Sugar sweet-scented osmanthus as much as possible to choose the clear and thin type is more suitable for direct consumption ~ (Some sugar osmanthus is salty and heavy, it should be less. Or take a little honey blended and used after thinning)
The amount of sugar is increased or decreased according to personal preference. The steaming of the wrap is to prevent the water vapor from condensing into water drops and dripping the sweet-scented osmanthus cake. When cutting, you can touch a little cold water on the knife, so you won't stick the knife~