Recipe: Sweet-scented osmanthus

Home Cooking Recipe: Sweet-scented osmanthus

Notes:

The sweet-scented osmanthus cake, when Clinton came to Shanghai to visit the Chenghuang Temple. At that time, Clinton ate the cake in the green wave gallery, and the two did not touch it: the dish, the chopsticks, and the teeth. His chopsticks didn't work very well. The chopsticks were stuck by the sweet-scented osmanthus cake, and suddenly they were helpless. The service lady immediately changed the pair. Then he licked it and stuck it again. After changing three pairs of chopsticks, he picked up the cake and sent it smoothly into his mouth. Today, I teach you to make this delicious Chinese dim sum, the osmanthus cake, taught by Master Zhang Guoxing.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the water and sugar together, stir well

    Put the water and sugar together, stir well

  2. Home Cooking Recipe: After the sugar has melted, pour all the glutinous rice flour all at once and mix well.

    After the sugar has melted, pour all the glutinous rice flour all at once and mix well.

  3. Home Cooking Recipe: Pour white wine

    Pour white wine

  4. Home Cooking Recipe: Find a suitable plate, the round of the square can be, put on the plastic wrap, brush a layer of oil

    Find a suitable plate, the round of the square can be, put on the plastic wrap, brush a layer of oil

  5. Home Cooking Recipe: Paste sifting

    Paste sifting

  6. Home Cooking Recipe: The thickness is around a knuckle, about 2.5 cm

    The thickness is around a knuckle, about 2.5 cm

  7. Home Cooking Recipe: Steam in the steamer for 40 minutes

    Steam in the steamer for 40 minutes

  8. Home Cooking Recipe: After the steamed cake is finished, it is poured directly into the sugar osmanthus

    After the steamed cake is finished, it is poured directly into the sugar osmanthus

  9. Home Cooking Recipe: Don't have too much sugar osmanthus, or it will be very sweet.

    Don't have too much sugar osmanthus, or it will be very sweet.

  10. Cover the plastic wrap, wait for the cake to cool, change the knife to plate

Tips:

1. You can use glutinous rice flour in general. Do not use imported glutinous rice flour such as Sanxiang brand. It will be harder. 2. Sugar is used in raw sugar. Because crude sugar has no fat loss, it will be more sticky, so it is best matched with glutinous rice. 3. Liquor needs a strong fragrance type, don't use the sauce type, even if it is steamed out of Maotai, it will suffer bitterness. Too thin finished product will be ugly, too thick pull cake will be dumped west. 5. Do not enter the refrigerator, otherwise it will become hard


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