The Taste of Hometown-sweet-scented Osmanthus Cake

Name: The Taste of Hometown-sweet-scented Osmanthus Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 140g Glutinous rice flour; 85g starch; 220g water; 80g White sugar; 40g Corn oil; 20g Sugar Osmanthus

by Dragon Baby Chen Nuo (Chen Xiaoying)

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Every year around Mid-Autumn Festival, osmanthus blossoms all over the streets and alleys of Guilin, walking under the shade of osmanthus trees, full of sweet scent pours towards you. This year’s osmanthus blossoms a little bit late, and it happens to be windy. A large piece of paper was laid under the sweet-scented osmanthus tree. The wind blew all night, and the sweet-scented sweet-scented sweet-scented osmanthus fell rustling down, and a lot of sweet-scented sweet-scented osmanthus was collected on the paper. Use sweet-scented osmanthus to make sweet-scented sweet-scented osmanthus, which can be put into glutinous rice balls or used to make soft and delicious sweet-scented osmanthus cakes. Osmanthus cake is named after sweet-scented osmanthus. Osmanthus cake is a kind of cake made from glutinous rice flour, sugar and natural sweet-scented osmanthus. It has a long history, is delicious and refreshing, and has simple methods and a wide variety of varieties to meet people's various needs for taste. And it has beautiful historical legends, which adds to the historical value of the sweet-scented osmanthus cake.

Ingredients

The Taste of Hometown-sweet-scented Osmanthus Cake

1. All materials are weighed separately

The Taste of Hometown-sweet-scented Osmanthus Cake recipe

2. Take a clean basin, pour white sugar in the water, and stir until the white sugar dissolves without obvious particles

3. Pour in corn oil

4. Stir the sugar water and corn oil evenly without big oil bubbles

5. Add glutinous rice flour and orange flour

6. Stir the batter well, and there are no particles.

7. Pour into a mold with plastic wrap, or directly use other high-temperature containers, and let stand at room temperature for 40 minutes

8. Cover the batter with a layer of plastic wrap, fix it with a clamp, close the lid, and steam for 25-30 minutes on high heat

9. After steaming, take it out, let cool at room temperature and then transfer to the refrigerator for 1 hour

10. The sweet-scented sweet-scented osmanthus water for glazing, the left side is fresh sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented osmanthus, and the right side is the preserved sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented osmanthus.

11. The refrigerated cake body is cut into a diamond shape, or it can be cut into other shapes

12. Put it on the plate and drizzle with sweet-scented osmanthus syrup, the soft and sweet osmanthus cake is ready to eat

Tips:
1. Don't put too much water in the batter, it will be soft if there is too much water
2. It is recommended to use pickled sweet-scented osmanthus, fresh osmanthus will have an astringent taste
3. When cutting the semi-finished osmanthus cake, the knife should be dipped in water, cut a piece and dipped in water once, it will not stick to the knife