Osmanthus cake is a special cake delicacy, the sugar is dissolved in hot water, put into the glutinous rice flour to make a paste, poured into a plate coated with oil, basketed and steamed, cooled and then removed with sugar and osmanthus flowers, cut into small pieces and ready. The color is jade white, sweet and sticky.
Translucent diamond shape, pieced together in a plate to form the shape of a flower. Smooth as white jade, topped with a few stars of golden osmanthus flowers, permeated with a faint sweet fragrance. When the chopsticks are picked up, the bottom of the cake sticks to the plate, and the cake body is pulled into a long strip in the air, so it is called "pulling cake".
Among the many signature spots in the Green Wave Corridor of the City God Temple in Shanghai, my favorite is the osmanthus cake. Shen Dacheng Cake Dumpling Shop added Fenjiu to the cake, commonly known as "Taibai Cake". In winter, osmanthus flowers are replaced with jujube puree or red beans. In spring and summer, there are also flower-colored cakes such as roses or mint.
Compared with sugar rice cakes, the texture of the cake is softer and stickier. The softness and hardness of the pastry is nothing more than adjusting the ratio of glutinous rice flour and sticky rice flour (rice flour). The ratio of sugar rice cake to sticky rice to glutinous rice is usually 1:2-1:3. As for the cake, the proportion of glutinous rice flour is at least 80%, even pure glutinous rice. To make osmanthus cake, I will mix a little powder in the glutinous rice to increase the transparency.
<h1>method
</h1>
