The simple process of becoming Osmanthus Jelly.

When I was in Osmanthus Jelly, many friends could not grasp the amount of water, which was either too dry or too sticky. What can I do to make it soft and sweet? Let's do it with the general today.

material preparation

Material preparation: 200 grams of rice flour, 80 grams of glutinous rice flour, 0/00g of clear water/kloc-0 (not necessarily all used up or not enough), appropriate amount of osmanthus, cocoa powder or matcha powder 1 spoon (the same red rice flour can be used instead of dyeing, but not put).

To be Osmanthus Jelly, we need to know the characteristics of various materials. Rice flour is the protagonist, which plays the role of reducing viscosity and increasing graininess, and glutinous rice flour plays the role of adhesive. If you like dry powder with heavy taste, you can adjust the proportion of rice flour. If you want soft glutinous rice with stronger adhesion, you can increase the proportion of glutinous rice flour. If you like sweet rice, you can add some sugar appropriately (try not to use soft sugar, which is easy to melt into water).

Create a fluffy feeling

Pour sticky rice flour and glutinous rice flour into a large bowl, add water bit by bit, and stir with chopsticks. When the small spherical dough occupies more than half, you can gently knead the flour into powder by hand, and then grasp it into a ball by hand. When you loosen your hand and shake it gently, it won't spread out. Press with your fingers to release it immediately.

I used an 8-inch cake mold. Sieving is the key to Osmanthus Jelly's softness and breathability. Sift the rice flour into small balls with a sieve. After sieving, don't press anything. You need to smooth the surface gently with a brush.

After flattening, take a proper amount of rice flour, put a spoonful of matcha powder and mix well. Sift it and lay it flat on it in the same way. Then cover with a layer of white rice flour. Finally, clean the surface with a brush. After smoothing, you can put a proper amount of dry goods you like to eat, or sprinkle a proper amount of sweet-scented osmanthus sugar.

Finally, use a spatula or scraper to cut into the shape you like, and try to leave some gaps in the cut place, so it is easier to cook. Then steam with steamer water for 30 minutes. If it is easy to drip in the middle of the pot cover at home, you can seal it with plastic wrap, and then poke a few holes with a toothpick. In this case, the cooking time should be appropriately extended from 10 to 15 minutes. Steam until cooked.