glutinous rice flour
sticky rice flour
dried osmanthus flowers
How to Make Muffin with Osmanthus
Glutinous rice flour, sticky rice flour, sugar, weigh well and put together, stir well, they have me in you, I have you in them, like glue, you and me together …
Add water in small amounts multiple times, be careful! At this point you’ll notice that the flour is very dry, that’s okay, it’s normal, use your hands to rub the clumps of flour away.
Wash the cloth with water, squeeze out the water, lay it on a steaming rack, and arrange the mousse rings (6 inches), ready to sift! Sift through a large sieve, or if you don’t have a sifter at home, keep rubbing with your hands to get the powder moist and fluffy. Get your Goddess Chasing patience out, will you A little slow at first, much faster later when you get the hang of it, I use a 20 mesh screen!
After sifting the mold all over, do not press, do not press, use a spatula to smooth the surface, (if you need to add filling for kids, sift halfway through the sifting, use a spatula to smooth, spread a layer of red bean paste or dried cinnamon and powdered sugar, then continue)
When the water boils, give the muffin a 30-minute sweat steam!
Sprinkle the dried cinnamon over it while it’s still hot, the moisture will force out the fragrance!
Take off the mousse ring, the sweet and dense cinnamon muffin is ready! For a nice cut, we recommend cotton thread!
Squeeze on some honey or cinnamon nectar and someone, serve the palace a cup of 82-year-old cinnamon tea – perfect this fall! ❤️ (Cinnamon Honey’s tutorial homepage has it!)
A close-up! If you can’t finish it, refrigerate or freeze it, then steam it for 6-10 minutes next time and it will be soft again!