White sugar osmanthus cake
By BrettWunsch
Ingredients: sticky rice flour
Recipe Recommendations
- glutinous rice flour 500g
- sticky rice flour 300g
- water 150-200ml
- white sugar 150g
- Osmanthus 10g
- white sesame 10g
- walnut kernel 20g
- peanut kernels 20g
- raisins 10g
- candied 10g
- red dates appropriate amount
- wolfberry fruit appropriate amount
- onion appropriate amount
- sweetening
- steamed
- half an hour
- senior
Steps for White sugar osmanthus cake
1
Mix 500 grams of glutinous rice flour and 300 grams of sticky rice flour (rice flour) evenly. After 150 grams of white sugar is stirred and melted with 150 grams of warm water, pour into the flour several times, rub it back and forth with both hands, and crush it with both hands, so that it cannot be agglomerated. The final effect is that you can grab a handful of powder and knead it into a ball, and then you can disperse again after a little kneading. Sift the powder through a sieve and separate the thickness. Stir osmanthus and white sesame seeds into the sifted fine powder, and let stand for 2-3 hours to fully absorb it and soften it until it is soft.
2
Release the sifted coarse powder separately (place it at the bottom of the steaming mold during steaming to prevent leakage of powder)
3
Wipe the octagonal tinplate sponge cake with oil in the mold, first sprinkle a layer of thick glutinous rice flour grains on the bottom of the mold steamer to prevent leaks from leaking out, and then sprinkle the sifted fine glutinous rice flour. For each layer of flour, sprinkle some walnut kernels, peanut kernels, raisins, candied meats, and diced fat meat. Repeat several times without compaction to ensure looseness. Bring the water in the pot to a boil, place the mold full of glutinous rice flour, cover and steam for 12-15 minutes over high heat. (The time depends on the thickness of the sponge cake)
4
Slice the red dates, place the wolfberry fruits and shallot on the surface of the sponge cake to form a flower shape; gently press the red dates and wolfberry petals. Add the lid and simmer for a little, then turn off the heat, upside down the mold, remove the mold, and pour out the osmanthus cake. After hot pressing, the petals made of red dates, wolfberry seeds, and chives are firmly embedded in the cake. It's inside.
5
Turn over when it cools slightly, face up.
6
Sliced and placed on a plate, the white sugar osmanthus cake exudes bursts of fragrance. After tasting it, I feel so happy!
7
This is the Wenzhou folk painting "Dwarf Forum Cake". Dwarf Forum Cake is the top grade among Wenzhou osmanthus cakes and has been rated as a "Famous Chinese Snack".
8
This is a large wooden box used to hold the betrothal gift for a wedding in Wenzhou folk paintings, and a vermilion lacquer vessel decorated with gold and heavy colors and depicting dragons and rusty phoenixes.White sugar osmanthus cake Make Tips
When mixing glutinous rice flour, water should be added one by one, not all at once. It depends on the dryness and dryness of the powder. If the humidity is too high, you can add a suitable amount of dry powder and mix well. Mix while rubbing it with both hands, so that it cannot agglomerate. Make sure to let the flour stand for 2-3 hours after mixing. This process is called "awakening".