glutinous rice flour
sticky rice flour
|2 40 g|
How to make the sweet and savory Osmanthus Cake Ding Sheng Cake
The cinnamon pickled by themselves, the steps did not take pictures, really super fragrant, super fragrant, feel the whole autumn loaded up it! It’s not just a matter of time before you’re able to find the best way to make sure you’ve got the right person. The cinnamon flowers will be drowned, mainly for sterilization, and also the salt can be very good to enhance the sweet taste of the cinnamon sauce. After drowning for about 20 minutes, we start to prepare a glass container, boil it in hot water to sterilize it, drain the water and then a layer of osmanthus. A layer of white sugar is laid out, the last layer is sealed with honey and sealed with plastic wrap and then covered. Make them without dipping them in water, or they’ll go bad easily! Let it ferment at room temperature for four days and keep it in the refrigerator. The golden cinnamon sauce will come out. Unlike the finished cinnamon sauce you buy, it tastes like no cinnamon, even if it doesn’t smell like cinnamon, there’s a strong preservative taste, very unhealthy!
All right, I’ll show you how to make osmanthus cake.
Pour ingredients other than water into pots
Add water and stir, the formation of such a dry, wet, not wet state on the good, this step is very important, the reason is not written the specific grams of water, because the dry humidity of each local powder is different draught is different, resulting in the amount of water added is not the same, this to judge for themselves!
It is the best to add water to such a degree that it can be shaped by hand and rubbed by hand into a powdered state. If there is too much water, the steamed cake will not be soft enough, but if there is too little water, the cake will not be formed.
Sifting the powder through a sieve is a pretty important step, too, and it ensures that our cinnamon cake is extra fluffy and not mushy! Good food with heart ❤️ go slow and don’t be sloppy oh!
The sifted powder is very fine and cannot be pressed by hand.
Use a spatula to beat the powder into the mold, the choice of mold is important, it is recommended to choose a smooth catalog, the mold used in the text is not easy to Take off the mold, but make sure you choose a hard mold, silicone molds are a no-no!!!!
Gently beat all over without pressing a hole in the middle, add a little cinnamon paste, then add the powder, this time gently pressing the powder to make a firm beat.
This is the loaded osmanthus cake, start to steam it, steam it for five minutes, take it out of the grinder and steam it for four minutes.
This is steamed osmanthus cake.
The bites were really super fragrant, the rice cakes were soft and sticky, and with the sweetness of the cinnamon sauce, it was a perfect pairing! The texture is really good. One plate is not enough!
Catch the tail end of autumn and have a date with winter, warm cinnamon cake is the best gift from God in the cold winter!
In the end, I hope everyone can try it out, there is no lack of beauty in life, only a lack of eyes to find beauty, and in the same way there is no lack of food in life, only a lack of hands to make food.
Only love and food in this world can’t be denied!