[Home-made practice of white rice cake]_Homely practices_Production method
White rice cake is a particularly common snack. This snack is generally the least popular around the Mid-Autumn Festival, because during the Mid-Autumn Festival, when the sweet-scented osmanthus blooms, the fragrance of osmanthus will spread across the street.In the alley, the sweet-scented osmanthus tastes better, so the taste of white rice cake made with osmanthus is also very tempting. Compared with fragrant and delicious, what is the family’s practice of white rice cake?
Every year around Mid-Autumn Festival, osmanthus blooms all over the streets and alleys of Guilin, walking under the shade of osmanthus, full of fragrant fragrance. This year’s osmanthus blooms a bit late. It happened to be in a strong wind.A large piece of paper was laid under the osmanthus tree. The wind was blowing all night, and the osmanthus was often swollen. A lot of osmanthus was collected on the paper.
The sweet-scented osmanthus is made from osmanthus and can be put into dumplings. It can also be used to make soft and delicious osmanthus cakes.
Osmanthus cake is named after Osmanthus fragrans. Osmanthus cake is a kind of cake made from glutinous rice flour, sugar and natural osmanthus.
It has a long history, delicious and refreshing, simple methods, and various types to meet people’s various needs for taste.
And with beautiful historical legends, it adds to the historical value of Osmanthus cake.
Introduction of osmanthus cake ingredients: 140 grams of glutinous rice flour, 85 grams of clear flour, 220 grams of water, 80 grams of caster sugar, 40 pieces of corn oil, 20 grams of sugar osmanthus, osmanthus cake. Step 1. All the ingredients are weighed separately. 2,Take a clean pot, pour white granulated sugar into the water, stir until the white granulated sugar dissolves without obvious particles 3, pour in corn oil 4, stir the sugar water and corn oil evenly without large oil bubbles 5, add glutinous rice flour and clear flour6. Stir the batter evenly without particles. 7. Pour it into a mold covered with cling film. You can also use other high temperature resistant containers and let stand at room temperature for 40 minutes. 8. Cover the batter with a cling film., Fix it with a clip, cover the built-in, steam for 25-30 minutes at high heat, 9 after steaming, remove, cool in the refrigerator, and then refrigerate for 1 hour and 10 to make the sweet-scented osmanthus syrup. The left is fresh osmanthus, the right isPre-cured sugar osmanthus (sugar osmanthus warm water, add a little honey), marinated sweet-scented osmanthus sugar water noodles 11, refrigerated cakes cut into rhombuses, can also be cut into other shapes 12, and topped with osmanthusSweet water, soft glutinous and sweet osmanthus cake啦 Tip 1.
Don’t put too much water in the batter.
With pickled sugar osmanthus, fresh osmanthus has a bitter taste3.
When cutting the semi-finished osmanthus cake, the knife must be dipped in water, and one piece must be dipped in water once.