Take in the fragrance of autumn all day! Osmanthus is really sweet and fragrant!
With the glutinous texture, it is the style of Jiangnan small points.
Royalties
Osmanthus 300 g
White sugar 300
Glutinous rice flour 150 g
Wheat starch 75 g
Corn oil 40 g
Water 220 g
Pick fresh osmanthus flowers, the osmanthus flowers are clean and fragrant after the rain.
Remove impurities and peduncles and leave only the flowers
Soak in water for a while, and if the flowers are clean, try to soak them for a while
Gently rinse by hand and filter the osmanthus flowers with a leaky sieve
Sprinkle with 2 g of salt, stir well and marinate for 10 minutes
First, a layer of white sugar is laid in a clean, water-free bottle, and then a layer of osmanthus flowers is laid
A layer of white sugar and a layer of osmanthus flowers, in this order, all spread in the bottle
Finally, cover with plastic wrap and cover and refrigerate for a week
Stir every two days to allow the sugar and osmanthus to blend together, and each time the lid is opened, it is a burst of fragrance
To make osmanthus cake, pour 150 grams of glutinous rice flour into the bowl
75 g wheat starch, 220 g water, stir into a paste, add 40 g corn oil, keep stirring.
Until the batter eats all the oil, add 80 grams of osmanthus sugar, stir into a viscous form, brush a layer of corn oil in the mold to prevent stickiness, you can also directly pad a layer of plastic wrap, pour in the osmanthus rice paste, steam for 40 minutes, until the batter has no white heart, translucent.
Dip in water with a knife, cut the cubes and enjoy, or pair with a cup of osmanthus tea.