Ingredients: milk 250g, lotus root starch 2 10g, cooked noodles 10g, white sugar 30g (sweet-scented osmanthus sugar 50g, leavening powder 2g). Methods: 1. Add leavening powder to milk, stir well and melt. 2. Add flour, sweet-scented osmanthus sugar and white sugar. About 6-7 minutes full. 5. Ferment in a warm place until 8-9 minutes are full. 6. Boil water in a steamer, put it in, steam for about 40 minutes according to the size and thickness of the mold, and adjust the time by yourself. Note: 1. Dissolve baking powder with milk in advance, which may be difficult to dissolve after being put into the powder. 2. put all kinds of powder into it, and be sure to stir it evenly until it is gone. Affect the taste. 3. Putting plastic wrap in the mold is convenient for demoulding, so it can be spread at the bottom of the mold. Don't be too full when pouring the paste, give him room for fermentation to prevent it from overflowing when steaming. 5. This is a light taste. If you like sweetness, you can add the amount of sugar as appropriate.
This cookbook has not been published until now, because I have been looking for another fermented version of the cookbook, and I want to try it. Later, I went to Laos, and it was really gone. I don't know if this is a special snack of eyebrow zhuang in Empresses in the Palace, but the faint sweet-scented osmanthus fragrance is a unique commemoration of this chic woman in my heart!