What is the practice of Guangdong muffins?

Ingredients: 90g of drinking water, 20g of fine sugar, sticky rice flour 120g, glutinous rice flour 40g, black sesame flour 30g, dried osmanthus fragrans 1g (half mixed with flour and half decorated), red bean paste 120g and coconut 5g.

1. Mix the drinking water and fine sugar evenly, and the sugar will melt into syrup for later use.

2. Pour glutinous rice flour and sticky rice flour into a large bowl, stir well with the eggs, and then add sugar water several times to a semi-wet state.

3. Cover with plastic wrap and let stand for 15 minutes.

4. Sieve the still rice flour, then sift in the black sesame powder, sprinkle with osmanthus and mix well.

5. Put a piece of high-temperature resistant oil paper under the square mold, add the mixed powder with a spoon, add it to half, smooth it with a spoon, and don't press it! Just smooth it gently.

6, hot water on the pot 15 minutes, take out and cool.

7. Move to the sticky board, sprinkle with a layer of coconut milk and sprinkle with a little dried osmanthus for decoration.