1. Put the walnuts and sweet-scented osmanthus in the oven, heat up and down at 160°C for 12 minutes, and bake them.
2. Break the walnuts into small pieces and twist the sweet-scented osmanthus into pieces
3. Sieve the twisted crushed osmanthus powder to remove the residue and leave the powder
4. Mix glutinous rice flour, sticky rice flour, osmanthus powder, sugar, and mix well
5. Melt the rock sugar with water, put the rock sugar water in a watering can, spray water into the flour, and mix while spraying the water. The humidity should reach the following level. It can be formed with a hand, and it can be dispersed with a twist of the hand. This humidity is enough.
6. Coarse hole sieve, sieve, I use the basket for washing rice, sieve drops, add walnuts and raisins in half of the sieve, do not press it with your hands, keep it soft
7. Continue to sift in the flour. After the sieve is full, scrape it with a spatula. Be careful to keep it natural and soft. Do not press it with your hands. The small brush gently sweeps away the excess powder around.
8. Lightly draw lines on the surface
9. To make a small and exquisite Chongyang cake, put the rice noodles into the mold, flat the mouth, and then put the mold into the small steamer
10. Put water in the steamer, boil it, put it in the steamer, and it will be ok on high heat for 15 minutes 😄
11. Chongyang Cake Finished Picture
