The osmanthus cake that cannot be missed in autumn is made by mastering the proportions, and the osmanthus cake is soft, sweet and glutinous

Osmanthus cake is a kind of traditional dim sum, sold all year round in our local area, it is a kind of dim sum made of rice, glutinous rice as raw materials, you can put your favorite filling in the middle to do a sandwich, such as: sugar osmanthus, bean paste, etc., and then pour some osmanthus nectar on the surface, sprinkle with a faint golden dried osmanthus, full of aroma, so that the simple rice cake itself has more sweetness, like friends can try!

【Raw materials】200g of sticky rice flour, 90g of glutinous rice flour, 40g of sugar, 150-160ml of water, appropriate amount of dried osmanthus and osmanthus nectar;

【Mould】8 inch live bottom mould;

【Directions】

1. Add 40g of sugar to the prepared 150ml of hot water, stir well, dissolve the sugar, and set aside to dry until warm;

2. Pour the prepared 200g sticky rice flour, that is, rice flour and 90g glutinous rice flour, stir well, and add glutinous rice flour to make the osmanthus cake more chewy;

3. Slowly add the water to warm to the powder, stirring while pouring, because the water absorption of the powder is different, so the amount of water can be adjusted up and down by 10ml, stirring into a ball with a hand, and it can be loosened when touched.

4. The stirred powder needs to be sifted once, so that it will be more delicate, and the steamed rice cake will taste better, filter it into the container with a sieve, and press it with a spatula or spoon, and the sieving will be faster;

5. Put the sieved powder into the container, what container is used here, I use an 8-inch live bottom mold, it is not recommended that the osmanthus cake shop is too thick, it is not easy to steam, put the powder into the container, gently shake it or scrape it flat with a scraper, do not press hard, otherwise it is not easy to steam;

6. Stop halfway through, spread a circle of sugar osmanthus in the middle, a thin layer, so that each piece can have osmanthus nectar when cutting and eating, but it will not be too sweet, and then sprinkle a layer of dried osmanthus to increase the aroma, and then pour the remaining powder into the mold, and tidy up the surface slightly;

7. After the surface is finished, sprinkle a layer of dried osmanthus on top and cover it with a layer of high-temperature cling film to avoid water dripping into it and affecting the appearance.

8. Put cold water in the pot, continue to steam for 25 minutes after boiling, the thicker the osmanthus cake, the longer it needs to be steamed, and you need to adjust the time according to your thickness;

9. Put the steamed osmanthus cake aside to dry for a while, cut into pieces and put on a plate;

10. You can squeeze a little osmanthus nectar on the surface of the osmanthus cake and sprinkle a little dried osmanthus flowers, so that the soft and sweet osmanthus cake is ready;

Summary of the practice of osmanthus cake:

1. The amount of glutinous rice flour is about half of that of sticky rice flour;

2. When cutting osmanthus cake, you can't grasp the size well, you can use cotton thread to make a mark, and the cut will be more neat;

3. The steamed osmanthus cake can be enjoyed while it is hot, and it should be packed in a fresh-keeping bag if you can't finish eating to prevent it from drying and cracking;