Because of the difference in water absorption of glutinous rice flour, the phenomenon of dryness of cake body is more common. According to feedback from kitchenrs and repeated adjustments, the ratio of sticky rice flour, glutinous rice flour and water is now adjusted to 10:4:7.5-8, hopefully more It is operable.
Put the glutinous rice flour, sticky rice flour, and white sugar into the pot, add the water and mix well, and turn the powder into a damp coarse powder with the palm of your hand;
Place the powder on a damp cloth for half an hour to make it hydrated; prepare a sieve and a spoon, add powder and press it in portions to help the powder pass through the sieve;
The bottom of the mold is lined with oil paper or gauze, and the cake powder is loosely laid flat, but do not press tightly. Cover a piece of wet gauze and steam on the pot for about 30 minutes. Press the finger up without dry powder to remove it. Take the dried osmanthus with heat. After cooling, remove the mold and cut into pieces to eat.
Special emphasis is placed on the glutinous powder and sieving. After the powder is added with water, it will be gathered into many small groups. The larger powder group should be pinched with fingers or dispersed by hand, so that the powder in the basin is generally moist and coarse, but not lumped. Then, the sieve is sieved with a larger hole. Generally, the flour sieve for baking is too fine. If there is no sieve with coarse pores, it can be replaced by a plastic or stainless steel water filter basket. The purpose of the sieve is to break up the powder. The particles of the powder become uniform. If there is no suitable tool or you are not willing to sift, you can use the powder repeatedly to achieve this purpose. Because there is no need for secondary fermentation, so hot and cold steam can be steamed, I think it is of course more convenient to steam cold water; each pot has different pottery and firepower, please judge by yourself, subject to steaming! Sweet-scented osmanthus should not be mixed in the cake powder to steam together, the aroma will be evaporated; the unsuccessful sponge cake can be stored in a crisper in a crisper, and it can be softened when steamed for 10 minutes.