Recipe: Osmanthus cake

Home Cooking Recipe: Osmanthus cake


I really want to try the powdered sweet-scented osmanthus cake of the eyebrows, but I only heard that the secret recipe is rare. The online rumored party used milk. At first glance, it is still called osmanthus cake. There are several kitchen friends who have commented that Fangzi has too little water. This may be my mistake. I apologize for this; but all the works I have done (except for individual ones) are made according to this formula, so I can only use it in the original. Supplemental water is added to the formula for reference.



  1. Mix all the powders with white sugar, pour in water and stir until no granules, add corn oil and continue to stir until the water and oil are completely fused;

  2. Prepare a container of the appropriate size, apply grease (corn oil or lard) to the inner wall, and pour into the slurry for about half an hour;

  3. Steaming in a pot for 30 to 40 minutes, the slurry is changed from milky white to transparent light ochre, and the flame is removed and naturally cooled.

  4. Don't worry about demoulding. When the cake is hot, it can't be completely removed. After cooling, put it in the refrigerator for a while, take out a circle with a knife along the wall of the container, and then try to demould it. It is easier to change the knife and then apply honey osmanthus or Just eat it.


There is just a powder in the house, so add a little symbolic, no more, add 10 grams of noodles; add corn oil to fully mix until the water and oil blend, there is a manual egg beater is very easy; demoulding and cutting must be Wait for the cooling, unless you don't care about the shape; the amount of sugar in the formula is best not to be reduced, otherwise it will be light and tasteless, and the sweet-scented sweet-scented osmanthus is just right.

Look around:

bread soup cake durian lotus tofu ming taizi jujube fish sponge cake pizza pumpkin pork black sesame margaret tremella beef moon cake mushroom pandan enzyme noodles taro baby peach lamb braised pork egg tart watermelon huanren