Osmanthus Jelly has a history of more than 300 years. Osmanthus Jelly is as white as jade, sweet and refreshing. Osmanthus Jelly is a square block with strips of pressed checks on its surface. It is made of glutinous rice flour, japonica rice, sweet osmanthus, caramel and other raw materials. The preparation method of this food is to stir glutinous rice flour, japonica rice, honey osmanthus and mountain spring water, add maltose and stir again. Steam the stirred cake powder for a quarter of an hour, then roll it flat, stretch it into strips, and knead it until the surface is smooth and the cake powder is fine. Finally, apply vegetable oil, wrap it with gauze, knead it into a square shape, and untie the gauze to eat.
Osmanthus Jelly is a kind of cake, which needs to be tasted carefully before it can taste a refreshing sweet-scented osmanthus fragrance. It takes more than 20 eloquence to be tasted at a time! If you swallow the dates, you can't taste the unique charm of Osmanthus Jelly! composition
Osmanthus Jelly is made by steaming, mixing, rolling and other processes. It has a sweet-scented osmanthus fragrance, a delicate taste and a soft mouth. When tasting it, it brings some My Sweetie fragrance and a slight coolness, which makes people feel irresistible and want to eat again.
Do you know that?/You know what? There is a beautiful legend in Osmanthus Jelly! According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan from the Moon Palace. One night, Yang Sheng 'an fell asleep in his study. Kuixing fell asleep and asked Yang Sheng 'an if he wanted to go to the Moon Palace. Yang Sheng 'an said yes. So Kuixing ordered the West Sea Dragon King to fly Yang Sheng 'an to the Moon Palace to pick it up. When he arrived at the Moon Palace, Yang Sheng 'an saw a palace and a osmanthus tree. He climbed up the osmanthus tree hard, broke off his cassia twig and went back to his study. Later, Yang Sheng 'an entered Beijing and won the top prize. At the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu. He got inspiration from the study where the top scholar Yang Sheng 'an smelled sweet osmanthus. He collected fresh osmanthus, squeezed out the bitter water, soaked it with sugar, mixed it with steamed rice flour, glutinous rice flour, cooked oil and extracted sugar, packed it in boxes and sold it, and named it Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it. Later, Osmanthus Jelly's practice gradually improved, and it became the Osmanthus Jelly we eat today. composition
"Guizi falls in the middle of the month, and the sky is floating outside the clouds." In autumn, the wind girl sends bursts of fragrance to the campus; In the past and present, Osmanthus Jelly kept Gui Xiang in our hearts forever …
2. Urgent for Osmanthus Jelly's practice, write a detailed description of Osmanthus Jelly raw materials: 500 grams of glutinous rice flour, 300 grams of japonica rice flour, 250 grams of white sand glutinous rice, vegetable oil and sugar osmanthus.
Method: 1. First, sift the glutinous and japonica rice flour, add white sugar, and knead with clear water. 2. Steam the kneaded cake powder in a cage for about a quarter of an hour.
Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and fine. 3. Flatten the cake powder, pull it into long strips, spread vegetable oil, sprinkle with osmanthus, and cut it into cubes.
Raw material formula of sesame osmanthus cake is 500g of glutinous rice, sugar 1 50g of sesame 1 00g of sweet osmanthus15g of sesame oil or peanut oil. How to make it1.Clean the glutinous rice, soak it in water for 4 hours, take it out, and steam it in a cage with a good cage cloth1hr to make it soft and hard. 2. Pour the rice in the cage into the basin, add peanut oil, sweet osmanthus and white sugar, and pound, stir and turn it repeatedly with a thick rolling pin to make it sticky and stick together.
3. Remove the sediment from sesame, wash it clean, put it in a pot and bake it with low fire, take it out and grind it into fine powder with a bowl. 4. Spread half of the cooked sesame powder evenly on the chopping board, flatten the glutinous rice flat on the sesame powder, then evenly sprinkle a layer of sesame powder on the glutinous rice and roll it with a rolling pin to prevent the sesame 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.
3. Explanatory text about Osmanthus Jelly Osmanthus Jelly
China is big and the cradle is wide, and there are countless delicious foods in China. Among them, my favorite is Osmanthus Jelly, a special food with Guangxi flavor.
Osmanthus Jelly has a history of more than 300 years. Osmanthus Jelly is as white as jade, sweet and refreshing. Osmanthus Jelly is a square block with strips of pressed checks on its surface. It is made of glutinous rice flour, japonica rice, sweet osmanthus, caramel and other raw materials. The preparation method of this food is to stir glutinous rice flour, japonica rice, honey osmanthus and mountain spring water, add maltose and stir again. Steam the stirred cake powder for a quarter of an hour, then roll it flat, stretch it into strips, and knead it until the surface is smooth and the cake powder is fine. Finally, apply vegetable oil, wrap it with gauze, knead it into a square shape, and untie the gauze to eat.
Osmanthus Jelly is a kind of cake, which needs to be tasted carefully before it can taste a refreshing sweet-scented osmanthus fragrance. It takes more than 20 eloquence to be tasted at a time! If you swallow the dates, you can't taste the unique charm of Osmanthus Jelly!
Do you know that?/You know what? There is a beautiful legend in Osmanthus Jelly! According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan from the Moon Palace. One night, Yang Sheng 'an fell asleep in his study. Kuixing fell asleep and asked Yang Sheng 'an if he wanted to go to the Moon Palace. Yang Sheng 'an said yes. So Kuixing ordered the West Sea Dragon King to fly Yang Sheng 'an to the Moon Palace to pick it up. When he arrived at the Moon Palace, Yang Sheng 'an saw a palace and a osmanthus tree. He climbed up the osmanthus tree hard, broke off his cassia twig and went back to his study. Later, Yang Sheng 'an entered Beijing and won the top prize. At the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu. He got inspiration from the study where the top scholar Yang Sheng 'an smelled sweet osmanthus. He collected fresh osmanthus, squeezed out the bitter water, soaked it with sugar, mixed it with steamed rice flour, glutinous rice flour, cooked oil and extracted sugar, packed it in boxes and sold it, and named it Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it. Later, Osmanthus Jelly's practice gradually improved, and it became the Osmanthus Jelly we eat today.
"Guizi falls in the middle of the month, and the sky is floating outside the clouds." In autumn, the wind girl sends bursts of fragrance to the campus; In the past and present, Osmanthus Jelly kept Gui Xiang in our hearts forever.
4. Osmanthus Jelly Composition August is the season when sweet-scented osmanthus is fragrant, and the country roads in my hometown will give off a special fragrance everywhere at this time.
At this time, people will pick these osmanthus flowers to make Osmanthus Jelly and sell them in the city for a good price. Children will also help adults pick sweet-scented osmanthus, and it seems that the planned sweet-scented osmanthus trees can never be picked up.
I like to put the sweet osmanthus water left by adults when steaming Osmanthus Jelly in a jar, and then taste it slowly. The steamed Osmanthus Jelly is * * * tender, soft and mouth-watering. Take a bite, and what remains in your mouth is infinite sweetness. Taste it carefully, and there is a fragrance of osmanthus. I don't know how much I ate until my stomach is full.
Whenever I think of Osmanthus Jelly in my hometown, I always feel full of happiness and pride, because it is made by simple and kind people with a touch of elegance, Osmanthus Jelly; Whenever I think of my hometown of Osmanthus Jelly, that kind of fragrance and delicious food is unique in the world, which makes me linger and have endless aftertaste.
5. What's Osmanthus Jelly's practice? This dim sum tastes soft, waxy and not greasy, with moderate sweetness and milky fragrance. It is very popular among tea drinkers (1). It is made of 500 grams of glutinous rice flour, raw flour 100 grams, 350 grams of soft sugar, milk powder 15 grams and a little of Jin Guihua.
(2) Method ① Put soft sugar and milk powder into a container and add warm water to completely dissolve them. ② Mix glutinous rice flour and raw flour evenly, add 500 ml of cold water, mix and knead evenly, and put them into 60 special molds.
③ Put the cake mold into a steamer and steam it with high fire for 45 minutes (note: the steaming time is adjusted according to the thickness of the cake). Sprinkle osmanthus evenly.
When there is no steaming mold, you can put a clean white cloth or gauze in the steamer, evenly spread the cake powder, cover it and steam it with strong fire, then take it out and cut it into diamonds with a knife. But be careful not to let the cake powder touch the boiler water to prevent it from affecting the success.
6. Osmanthus Jelly's production, production, production and production practices 1 raw material formula Grade I Sichuan white sugar 16 kg sugar extraction 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked flour 20 kg production method 1. Cooked flour: put the flour into a steamer, steam it (for 20 minutes), take it out and cool it, and grind it with a pulverizer. That is, mature powder. 2. Making cake powder: wash glutinous rice with warm water at 50~60℃ for 4~5 minutes, scoop it up and spread it in a dustpan to drain the water, fry it in river sand (made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also called male powder), and then mix it with rice flour.
Coffee Osmanthus Jelly
Spread the cake powder on the dustpan for 2~3 days, and knead the powder by hand to form a ball. 3. Sugar extraction: Add 2-2.5 kg of maltose and 7.5 kg of water according to the proportion of 50 kg of white sugar, boil it, add oil 1 kg, and boil it to about 120℃. When the sugar liquid can be dropped into water to form a block, scoop it up and put it in an ice pan and stir it until it is turned over to become sugar extraction. 4. Making the core: according to the ingredients, evenly mix the white sugar, cooked flour, cooked oil cake powder and honey osmanthus, sieve and remove impurities to form the core. 5. Potting and molding: wooden frame. First, put the mixed bottom and fabric into the frame with 1/5, with a thin layer as the base and a center core in the middle, then spread 4/5 of the bottom and fabric as cake dough, roll it flat, compact it, draw it into rectangular strips with a thin knife, and then pack it. Food features rectangular strips, complete shape and uniform thickness. Color: yellow and white, no spots, no impurities.
All kinds of Osmanthus Jelly finished products (20 sheets) texture: moist and soft, fine and slag-melting, no thickening, no sugar. Taste: sweet and delicious, with a strong fragrance of osmanthus. Practice 2 Raw material formula: 500 grams of glutinous rice flour, 300 grams of japonica rice flour, 250 grams of white sugar, vegetable oil and sweet osmanthus. Production method 1. First, sift the glutinous and japonica rice flour, add white sugar, and knead with clear water.
Making materials (13 sheets) 2. Steam the thoroughly mixed cake powder in a cage for about a quarter of an hour. Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and fine. 3. Flatten the cake powder, pull it into long strips, spread it with vegetable oil, sprinkle it with dried osmanthus, and cut it into cubes. Method 3: Raw materials: 250g of glutinous rice flour 1 50g of auxiliary materials: appropriate amount of sugar osmanthus seasoning: 90g of white sugar1,mix 250g of glutinous rice flour, 90g of white sugar, and appropriate amount of sugar osmanthus together, slowly inject appropriate amount of water, and stir evenly until the batter is sticky and hanging continuously. 2. Steam in the cage for a quarter of an hour. 3. Wrap the steamed cake body with wet gauze while it is hot, turn it over and knead it until it is smooth and delicate. 4. Put the cake body into a suitable container, shape it, apply vegetable oil on the surface and cut it into cubes. [1] Practice 4 Detailed ingredients Raw materials: horseshoe powder 1 50g (water chestnut powder), pure milk, and dried osmanthus fragrans. Ingredients: whipped cream, condensed milk seasoning: about 30g of sugar, about 80g of sliced sugar, and water making steps1. 2. Add sugar and milk to the crushed powder. 3. Add whipped cream, prepare an egg-beating spoon, and beat in full circles until the horseshoe powder is completely dissolved in milk and whipped cream, slightly thick. 4, like condensed milk, you can put it at this time. 5, finally put dried osmanthus. Remember, don't put too much dried osmanthus, it's OK if it can bring out the taste. 6, prepare water and sugar, I choose a piece of sugar here, the cooked soup will be slightly yellow, and the cake will be slightly yellow, and it will be slightly higher than the sweetness of sugar. 7. Boil the fire until the sugar (sand) is completely melted, and immediately pour it into the sweet-scented osmanthus paste. At this point, you can skip the eighth to ninth steps directly. 8. If the above steps are done, it is found that the horseshoe powder in your hand is not cooked and caked. Never mind, I have another remedy. Prepare another pot of boiled water and put a shelf on it. The water should overflow the shelf for about 1-2 cm. When the water is boiling, don't put out the fire, keep it on medium heat, then put the osmanthus paste on the shelf and stir it slowly. 9. After about two minutes, the horseshoe powder under the bowl begins to agglomerate, and the stirring becomes difficult. When 40% to 50% of the bowl is agglomerated like the above picture, you can smooth the batter with a spoon. Cover the pot and steam over medium heat 15 minutes. 10, milky Osmanthus Jelly is finished. Eat it cold, fragrant and cool. The most important thing is health. It is suggested that horseshoe powder: 1, anti-cancer effect: Shanghai cancer prevention and treatment research cooperation group found that various preparations of horseshoe have anti-tumor effect in animals. 2, antibacterial effect: water chestnut has antibacterial effect and can inhibit influenza virus. In addition, water chestnut can inhibit the activity of Escherichia coli by 80%( 10 hour later). 3, laxative: horseshoe contains crude protein and starch, which can promote large intestine peristalsis. 4, diuretic discharge: horseshoe water can diuretic discharge. 5, clearing lung and resolving phlegm: horseshoe is sweet and cold, which can clear lung heat; It is also rich in mucus, which has the effect of promoting fluid production, moistening lung and resolving phlegm, so it can clear phlegm and heat. [2]
7. How to make Osmanthus Jelly material: 0/5g of gelatine powder/kloc-,2g of osmanthus fragrans and 60g of sugar. 300 grams of clear water is used to cook osmanthus fragrans in clear water for a while (to make it smell bad). Add white sugar. Stir the gelatine powder until it is dissolved and pour it into the mold. Let it cool in the freezer and then release the mold. Tip: If there is no mold, you can replace it with a plate. Cut it into pieces after freezing. Litchi Osmanthus Jelly material is hot water-1000 ml litchi-1 5 pieces of dried osmanthus fragrans-2 teaspoons of honey osmanthus fragrans-4 teaspoons of Chinese cabbage-10 g of rock sugar-appropriate amount, according to personal preference 1) Use a blender to break litchi. (But don't break it too much) Set aside. 2) Add the Chinese cabbage and rock sugar to hot water for boiling. 3) After the Chinese cabbage is boiled, add dried osmanthus fragrans and cook for several minutes. Mix well. 5) Pour into a container, let it cool, and put it in the refrigerator for 2 hours. Tip: Litchi and honey will turn sour when cooked hot. Therefore, it should be put last. Coconut juice Osmanthus Jelly material Coconut juice cake material: hot water 400 ml fish powder 26 g sugar 1 0 g light cream 70 ml coconut juice 200 ml Osmanthus Jelly material: hot water 250 ml frozen water 200 ml fish powder 23 g sugar 100 g sweet-scented osmanthus sugar 1 spoon practice Coconut juice cake practice:
(You can sit in hot water to speed up the dissolution) 2) Add light cream and coconut juice and mix well, don't beat until it bubbles. 3) Pour it into the fish mold and let it cool, then put it in the refrigerator and snow for about 30 minutes.
Osmanthus Jelly method: 1) Mix the gelatin powder with sugar, add hot water and mix well until it is completely dissolved. (You can sit in hot water to speed up the dissolution) 2) Add sweet-scented osmanthus sugar and mix well, then add frozen water and mix well.
3) Slowly pour into the solidified coconut milk cake and put it in the refrigerator for solidification. In fact, sugar can be replaced by rock sugar. The sweetness is according to your own preference. One layer of coconut juice is on one layer of osmanthus fragrans. Honey Osmanthus Jelly material sugar 1 00g, osmanthus fragrans honey 2 teaspoons, milk 200g, agar 4 teaspoons, and appropriate honey method1.Put the agar in water, cook it with sugar until the sugar is completely dissolved. 2. Cool. 3. Add a little honey. Osmanthus green tea cake material: green tea powder 1 teaspoon, honey 2 tablespoons, gelatine powder 1 12 tablespoons, osmanthus surface layer: osmanthus syrup 2 tablespoons, sugar 30g, gelatine powder 1 tablespoon method/kloc-0.
Add honey sugar and stir well. 2.2. Inject it into the dissolver and put it into the refrigerator to be solidified.
After that, mix the sugar and fish glue powder evenly and add hot water. 3.3. After mixing until dissolved, add osmanthus sugar water.
Note it outside the solidified green tea layer and put it in the refrigerator to be solidified. Tip: When dissolving green tea powder, it's easy to stick to the bottom. You have to drop water and stir it all the way to get it right! Sweet-scented osmanthus sugar cake is made of rice flour rice flour 1 50g, powdered wheatstarch 50g, sugar 90g, yeast powder 1 teaspoon, water 400ml, and dried sweet-scented osmanthus1.Mix the sticky rice flour, powdered rice flour and sugar with water to form a slurry.
2. Turn on the low heat and keep stirring while boiling the powder slurry. I think it is best to use an egg beater, and the mixing area is the largest and most uniform.
3. Wait until you feel a little resistance in your hands. Try to take the pot away from the fire, if the slurry drips in a line, it will be enough.
There should be no caking particles at this time, and if there are, there are very few. You can use a blender to make it dissipate heat faster while stirring. This action can also make the finished product taste more Q.
4. Dissolve the yeast powder with 3 tablespoons of water, and wait until the slurry is fully cooled before adding it. 5. Mix the yeast water and the slurry well with a blender.
6. Pour into a deep mold. The mold does not need oiling or other anti-sticking measures.
7. When it is fermented to double its original volume, it can be sprinkled with osmanthus flowers for steaming. The time required for this fermentation process is difficult to be accurate because of the difference in room temperature.
I turned off the oven when it was preheated to 100 degrees Fahrenheit (the most basic temperature of the oven). 8. Then put the slurry in, turn on the light, and ferment with the residual temperature and the temperature of the light.
***2 hours. It can be longer, but I don't like it too sour, so I only start steaming when it is twice as big. If I like it more sour, I can extend the fermentation time.
9. Put the steamer in a cold water pot, steam until the water boils, and then continue steaming for 30 minutes before turning off the fire. Don't open the lid until the water is dry.
When the cake is cool, it will come out upside down and won't touch the container. Tip: Cut the cake into pieces after it is cool, but I prefer to microwave it for 30 seconds to air it.
It is not a big problem that the surface of the cake will shrink and collapse more or less. Whether there is osmanthus is really different.
Rice flour is ground from rice. Don't mistake it for glutinous rice. Glutinous rice flour is sweet rice flour. Adding powdered flour is to make the finished product more transparent. If not, it can be replaced by sticky rice flour of the same amount.