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.
Put the water and sugar together, stir well
After the sugar has melted, pour all the glutinous rice flour all at once and mix well.
Pour white wine
Find a suitable plate, the round of the square can be, put on the plastic wrap, brush a layer of oil
The thickness is around a knuckle, about 2.5 cm
Steam in the steamer for 40 minutes
After the steamed cake is finished, it is poured directly into the sugar osmanthus
Don't have too much sugar osmanthus, or it will be very sweet.
Cover the plastic wrap, wait for the cake to cool, change the knife to plate
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