Traditional osmanthus cake

Osmanthus Cake

Materials: 150 grams of glutinous rice flour, 75 grams of clarified rice flour, 15 grams of sticky rice flour, 45 grams of sugar, 200 grams of warm water, 25 grams of corn oil, dried osmanthus flowers.

Methods:

1, with warm water to the melting state of sugar, add glutinous rice flour, clarified flour, sticky rice flour, mix well.

2. Pour in corn oil and mix well. Stir until you can't see the oil flower, then add dry cinnamon, cinnamon sauce can also be.

3, a small mold in advance to brush some oil, the cinnamon cake batter poured into the mold, a little bit of rest for 20-30 minutes, electric steamer, medium heat steam for about 30 minutes can be. There is no grinder, with a flat bottom bowl is the same, and then cut when it is good.

Practice:

1, first of all, the wolfberry with water to clean it, and then poured into a bowl, pour some water into it to soak. Then prepare the fish glue powder, pour it into the bowl, and then pour some frozen water into it, mix it well with a spoon, and keep mixing until it has some consistency.

2, then pour a lot of water into the pot, bring the water to a boil, and then turn to medium heat. Then pour the fish glue powder that you just stirred into the pot and cook it, and note that you need to stir it at the same time while cooking until it dissolves.

3, the appropriate amount of rock sugar into it, stirring until the rock sugar will melt can be. Then the ready goji berries squeeze out the water, also poured into the pot, scoop two spoons of sugar cinnamon into it, stir well, then you can turn off the fire.

4, pour the soup into the cup, stirring while the soup cooled, cooled cinnamon soup into the container. Then put the lid on, and then put it in the refrigerator to freeze, about four or five hours of freezing.

5. After freezing, take it out, cut it with a knife and divide it into pieces. And then the container directly inverted on a plate, so that the wolfberry cinnamon cake is ready.

3

Crystal cinnamon cake

Materials: 20 grams of custard powder 500 grams of water \ sugar cinnamon 10 grams of coconut milk 40 grams of \ light cream 25 grams of sugar 20 grams

Practice:

1. 10 grams of custard powder each placed in two containers, each add 50 grams of cold water to dissolve. Then heat and stir over water on low heat until the custard powder is completely dissolved, turn off the heat.

2. Add 20 grams of sugar to one portion of the custard mixture and mix well.

3. Then add 200 grams of warm water, 40 grams of coconut milk, 20 grams of light cream and mix well.

4. Add 200g of warm water and 10g of sugar cinnamon to another portion of the custard and mix well. Then strain the cinnamon and keep the cinnamon aside.

5. To make sure each layer is even, I used a measuring cup and filled each layer with an equal amount, more or less according to your own container. I used a bottomless square mold, wrapped the bottom with plastic wrap and placed it on a plate, or you can line a glass vessel with plastic wrap. Pour the white coconut milk portion into the bottom layer first, then place in the fridge for twenty minutes.

6. Fill the molds with a layer of clear cinnamon liquid. (Make sure the cinnamon liquid is cold, otherwise the bottom layer of frozen coconut milk will dissolve in the heat.) Then place in the freezer for twenty minutes. Alternate the layers as many times as needed.

7. For the final layer, take the same amount of cinnamon liquid as above, add the freshly strained cinnamon, and pour it into the top layer as the top layer, so that the cinnamon is evenly distributed. Then put it into the refrigerator for more than four hours.

8. Remove the mold (use a hairdryer to blow on the four walls of the mold), use a glass container lined with plastic wrap to remove the mold is more convenient, even the plastic wrap and cinnamon can be taken out together. Well, cut into pieces and serve, drizzled with cinnamon honey is so delicious!

4

Red bean paste cinnamon cake

Main ingredient: 250g of glutinous rice flour, 50g of rice flour, 80ml of boiling water, 200g of red bean paste. Supplementary ingredients: 40g of sugar cinnamon.

Methods:

1. Glutinous rice flour, rice flour into a bowl, slowly adjust the boiling water, and use chopsticks to stir the glutinous rice flour, so that the glutinous rice flour fully absorb the water, and then mix into dough. Then make the dough and knead it repeatedly to make it smooth.

2. Lay out a piece of plastic wrap and press the glutinous rice dough flat to form a thin rectangular shape (about 8cm in width and 2mm in thickness).

3. Spread a layer of red bean paste on the sticky rice dough.

4. Then pull the edge of the plastic wrap and roll up the sticky rice crust from the bottom end, wrapping the red bean paste completely around it. Open the plastic wrap. Use a knife to cut both ends of the cylindrical glutinous rice strips to expose the red bean paste filling in them, and then cut the whole strip into 8cm long segments.

5. Arrange the glutinous rice strips on a plate, then place them in a steamer and steam over high heat for 6 minutes, then remove from the pot. 6. Finally, drizzle sugar cinnamon over the glutinous rice strips.