Osmanthus cake is a traditional gourmet dessert that can be seen in many places. Recently, the osmanthus cake at the south gate of Shanghai has become an Internet celebrity, many people are queuing up to buy, and the supply is in short supply, after eating once, it is still honestly made at home, and it is not to queue up to toss.
Osmanthus cake is named after osmanthus flowers, osmanthus cake is rich in style and diverse in taste, osmanthus cake is a kind of cake made from glutinous rice flour, sugar and natural osmanthus flowers. Long history, refreshing and refreshing, simple production process, different production methods, to meet people's various needs for delicious.
Osmanthus cake usually chooses ingredients are glutinous rice flour and sticky rice flour, belongs to the ingredients that are usually everywhere, it is relatively simple to make, the osmanthus flower is planted in the north is mostly golden laurel, the aroma is strong, refreshing, with this osmanthus flower made of osmanthus cake, the aroma is more durable, eat a bite in addition to soft, there is a strong osmanthus fragrance, eat a piece, stay fragrant all day. Are you anxious about what to do with osmanthus cake? Please read on.
【Osmanthus cake】
——Required ingredients——
Glutinous rice flour 90 g, sticky rice flour (rice flour) 270 g, caster sugar (powdered sugar) 75 g, warm water 160 g, a small amount of fresh osmanthus flowers, 1 spoonful of sugar osmanthus flowers.
【Preparation steps】:
1, we first will be a moment to use the ingredients are prepared, sticky rice flour is rice flour, I prepared a small amount of fresh osmanthus flowers, 1 spoonful of sugar osmanthus flowers, ready to steam osmanthus cake for the tools, I use the steamer plus 8 inch mousse mold, you can also use the chiffon mold. Or it is also possible to use the steamer directly, remember that the cage cloth pad is inside the steamer, if you feel that the amount is large, you can halve it with a 6-inch mold.
2, put the glutinous rice flour, sticky rice flour and white sugar, put into a large bowl, the three ingredients are mixed together, fine granulated sugar can also be replaced by powdered sugar, sieved more conveniently, and then pour warm water into the powder, while stirring while pouring water, the powder are mixed evenly.
3, if the mixed flour is a lump, continue to knead well, crush it by hand, so that it is fully called powder. Remember to wear disposable gloves to operate.
4. Use a 20-mesh fine sieve to sift the powder into a delicate powder. This step is a bit laborious, so everyone should pay attention to slowly, only after sieving the powder, steamed out of the osmanthus cake, will be more soft and fluffy.
5: Scoop the sifted powder into the mold with a spoon. Or gently pour directly into the mold, use a spatula to smooth the top, be careful not to force, gently.
6, add cold water to the pot, put it into the steamer basket after boiling on high heat, steam on high heat for 3 minutes, open the lid to take out the mold, pay attention not to burn it, cover the lid and continue to steam for about 13 minutes, turn off the heat out of the pot. The height of the mold I use is 5 centimeters, if your mold is less than 4 centimeters, the time will be shortened, and it will be steamed for 12 minutes.
7: Put the steamed osmanthus cake aside to cool and dissipate the heat. When warm, use a knife to cut into small pieces, if you are afraid of cutting badly, you can use cotton thread to make a mark, so that you can cut it neatly, put the sugar osmanthus into the framed flower bag, squeeze on the top of the cut osmanthus cake, sprinkle a small amount of fresh osmanthus to decorate it. The steamed osmanthus cake is soft and delicious, if you can't finish eating, seal and store it in time to prevent air drying and cracking.
【Tips】:
1, osmanthus cake method is simple, but for the sieving of many people do not have patience, we must remember that this step can not be omitted, you can use a thicker sieve, can not be omitted.
2, when the osmanthus cake is cut, many people say that they can cut it in advance when they are on the pot, so that the finished product is more beautiful, I will forget it every time, and I will remember to try it next time.
[Copywriting Editor]: Mehai Food Food Diary