Osmanthus Jelly and Rose Cake.

Osmanthus Jelly material: Geely powder 120g, osmanthus150g;

Exercise:

1. Mix Geely powder and brown sugar powder evenly, pour into hot water and stir evenly;

2. Add 300G of borneol and heat to melt;

3. After the crystal sugar is completely boiled and melted, pour the mixed hot water solution of gelatin powder and brown sugar powder;

4. Continue to cook until the Geely powder and brown sugar powder are completely melted, and then let it cool;

5. Put the cold sugar water on the ice water and keep stirring until it is thick;

6. Pour in the soaked medlar and osmanthus, and stir constantly;

7. Pour the stirred paste into a rectangular stainless steel plate, smooth it, and move it into the refrigerator for cold storage until it is completely coagulated;

8. Take out and cut into pieces to eat;

Rose cake material: 20g rose, 50g cooked flour, 8g corn oil, 30g rose sauce and 5g powdered sugar;

Exercise:

1. Remove the calyx and stamen of the rose, and put it into a cooking machine and grind it into fine powder;

2. Pour into a large bowl, add cooked flour, powdered sugar and rose sauce, and mix well;

3. Pour in corn oil and stir well until it can be kneaded into a ball;

4. Divide into 20 grams each;

5. put it into a moon cake mold for molding;

6. Gently push it out.