Raw material formula
Glutinous rice 500g, sugar 150g.
Sesame 100g
Sweet osmanthus 15g
Sesame oil or peanut oil 50g.
manufacturing method
1. Wash glutinous rice, soak it in clear water for 4 hours, take it out, and steam it in a cage covered with cage cloth 1 hour.
Jiang rice with suitable hardness.
2. Pour the cage rice into a pot, add peanut oil, osmanthus fragrans and white sugar, and repeatedly beat, stir and turn with a rough rolling pin to make it.
They are sticky and can stick to each other.
3. Remove the sediment from sesame seeds, wash them, bake them in a pot with low fire, and take them out and grind them into fine powder in a bowl.
4. Spread half of the cooked sesame powder evenly on the chopping board, spread the rice flat on the sesame powder and then spread it on the rice.
Sprinkle a layer of sesame powder evenly and roll it out with a rolling pin to prevent sesame seeds from falling off. Put it in a white porcelain dish with a thickness of about 2 cm.
After cooling in the refrigerator, take it out and cut it into rectangular or diamond pieces.
Product characteristics
It is fragrant, soft, sweet, sticky, waxy and cool, and it is a new cool variety in summer.
two
Sweet-scented osmanthus steamed cake with white sugar and lard "
Raw material formula
Japonica rice 100 kg
70 kilograms of sugar
Lard17kg
A little shredded osmanthus
Proper yeast liquid
manufacturing method
1. Soak the japonica rice in water for 7-8 days, then grind it, then add 3kg of white sugar, yeast liquid and lard into the slurry, fully stir and ferment for 7-8 hours (the time can be shortened as appropriate in summer and autumn high temperature seasons).
2. After fermentation, add 14kg lard, mix well, put it on a round rack with bamboo leaves, sprinkle a little osmanthus silk dyed red with indigo on the surface, and steam it in a steamer.
3. Preparation method of yeast liquid: mix bran, distiller's grains and thin rice for fermentation, filter until the liquid surface bubbles, and remove residues to obtain filtrate.
Product characteristics
Shape into a disk with a diameter of 15cm and a thickness of 5cm, and wrap it with bamboo leaves to prevent water from evaporating and drying. When eating, peel the bamboo leaves and cut them into small pieces with a knife. It tastes sweet, not sticky and delicious.