Osmanthus Jelly's Practice and Formula

The practice in Osmanthus Jelly is as follows:

Ingredients: glutinous rice flour140g, dry powder 85g, water 220g, sugar 80g, corn oil 40g and osmanthus fragrans 20g.

Steps of Osmanthus Jelly's practice:

1. All materials shall be weighed separately.

2. Take a clean basin, pour the white sugar into the water, and stir until the white sugar dissolves without obvious particles.

3. Pour in corn oil.

4. Sugar water and corn oil are mixed evenly without big oil bubbles.

5. Add glutinous rice flour and corn starch.

6. The batter is fully stirred evenly without particles.

7. Pour it into a mold covered with plastic wrap, or directly use other high-temperature resistant containers and let it stand at room temperature for 40 minutes.

8. Cover the batter with a layer of plastic wrap, fix it with a clip, cover it, and steam for 25-30 minutes.

9. Take it out after steaming, cool it at room temperature and put it in the refrigerator for refrigeration 1 hour.

10, sweet-scented osmanthus syrup is used for noodles, fresh sweet-scented osmanthus is on the left, and preserved sweet-scented osmanthus is on the right (sweet-scented osmanthus is added with warm water and some honey). It is recommended to use preserved sweet-scented osmanthus for noodles.

1 1. Frozen cakes can be cut into diamonds or other shapes.

12. With sweet-scented osmanthus syrup, the soft and fragrant Osmanthus Jelly ate it.

skill

1, you can't put too much water in the batter. Too much water softens.

2, it is recommended to use pickled osmanthus, fresh osmanthus will have astringency.

3. When cutting semi-finished products in Osmanthus Jelly, the knives should be dipped in water, and each piece should be dipped in water once, so it is not easy to stick to the knives.