Taibai La Cake is a traditional Su-style pastry, because there is high-quality liquor in the cake, so it borrowed the name of the Tang Dynasty poet Li Bai and named it "Taibai La Cake". Its taste is fragrant and delicate, and the color is light yellow and transparent.
Difficulty: Cut Pier (Beginner)
Time: 10-30 minutes
<h3>Ingredients</h3>
Glutinous rice flour 175g
Wheat starch 75g
Butter 38g
<h3>Accessories</h3>
White wine 8g
Water 180g
Cotton white sugar 80g
2 tablespoons of osmanthus sugar
<h2>Osmanthus flowers are too white to pull the cake step by step</h2>
1. Material weighing and preparation.
2. Mix glutinous rice flour with wheat starch and cotton sugar.
3. Add the softened butter, pour in the white wine and stir by hand.
4. Add water several times.
5. Stir to make a paste.
6. Pour into a tin foil mold, scrape the surface flat and steam in a cold water steamer for about 35 minutes.
7. When steaming until 30 minutes, remove the lid and pour in the osmanthus sugar and continue steaming for 5 minutes.
8. Brew a cup of osmanthus tea and finish the product.
<h3>Tips</h3>
1. A sheet of oil paper is laid in the tin foil mold in advance, which is easy to release the mold. 2. Cutter after the finished product is cooled.