What did Osmanthus Jelly do?

We also have this kind of cake here, but the name is more popular, called muffin, and the most famous one is Chongyang cake. Different names, similar practices-mix rice flour and glutinous rice flour, add water to knead into coarse particles, sieve into loose wet rice flour, put stuffing such as bean paste in the middle, and decorate the surface with nuts such as osmanthus or red dates and walnuts, which tastes sweet and soft.

When the sweet-scented osmanthus just bloomed, I picked some fresh sweet-scented osmanthus to make sweet-scented osmanthus syrup. Of course, besides soaking in water, I have to make some delicious snacks in Gui Xiang, so I made this Osmanthus Jelly. My Osmanthus Jelly cookbook is a little different from the popular online cookbook. The proportion of glutinous rice flour is larger, and I prefer the soft glutinous taste.

Osmanthus Jelly's method

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1

Weigh the ingredients.

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2

Put the bean paste into a fresh-keeping bag and roll it into square bean paste slices larger than the steamer. After freezing in the refrigerator, buckle a round bean paste slice with the steamer mouth and continue to freeze for later use. This step is best done in advance.

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three

Pour the white sugar into clear water and stir until the sugar dissolves.

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four

Mix japonica rice flour and glutinous rice flour in a large bowl, add sugar water while stirring, and knead by hand into coarse particles as shown in the figure.

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five

Find a coarse sieve and sift the rice flour particles into loose powder with the help of a scraper or spoon.

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six

Put a piece of wet gauze in the steamer, put it flat, scoop the screened rice flour into the steamer, the height is about half of the depth of the steamer, and gently brush the surface with a brush. Key points: handle with care, don't press powder.

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seven

Gently cover the bean paste plate on the rice flour.

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eight

Then cover all the remaining rice noodles on the bean paste slices and gently brush the surface with a brush.

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nine

Use a shovel, scraper and other tools to insert the sponge cake embryo vertically downward into the bottom to pre-divide the sponge cake. This has two advantages: first, steam can pass through the gap, heating is more uniform and curing is faster; Second, after pre-segmentation, the finished product is easier to segment, even without segmentation.

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10

Cover the excess gauze on the surface of the rice flour, cover the steamer cover, put the pot in cold water, bring it to a boil with high fire, and steam for about 20 minutes over medium heat.

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1 1

Pour osmanthus syrup on the pot. The demoulding is also very simple, and the gauze comes out with you. If the gauze can't be taken off the cake, just pat it with cold water.

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12

White as jade, sweet and soft, rich in Gui Xiang. Please allow me to boast that it is better than Chongyang cake in Shuilou!