Composition:

90g of glutinous rice flour, 270g of glutinous rice flour, warm water 160g, 75g of fine sugar or powdered sugar, fresh osmanthus fragrans 100g, osmanthus fragrans 1 spoon.

Production method:

1. First, prepare the ingredients used. Sticky rice noodles are rice noodles. I prepared a little fresh osmanthus, 1 spoon osmanthus. I have prepared the tools for steaming Osmanthus Jelly. I use an eight-inch wood fiber steamer, or I can use Qifeng mold or directly use the steamer. Remember to put a cloth in the steamer. If you feel a large quantity, you can use a six-inch mold in half.

2. Put glutinous rice flour, sticky rice flour and fine sugar into a large bowl and mix the three materials together. Fine sugar can also be replaced by powdered sugar, which is more convenient for sieving.

3. Pour warm water into the powder, stir while pouring, and mix the powder evenly.

4. If the mixed powder is caked, continue to rub it evenly and crush it by hand to make it all into powder.

5. Sieve the dough into powder with a 20-mesh fine sieve. This step is a bit painful. Take your time. Only sifted powder and steamed Osmanthus Jelly will be soft and fluffy.

6. Spoon the sieved powder into the mold, or pour it directly into the mold, and scrape the top with a scraper. Be careful not to use too much force, but be gentle.

7. Put cold water in the pot, put it in a steamer after the fire is boiled, steam for 3 minutes, then open the lid and take out the mold, taking care not to burn it. Cover the pot and continue steaming 13 minutes. Turn off the fire and get out of the pot. The height of the mold I used is 5 cm. If your mold is less than 4 cm, the time is shorter, 12 minutes. Steamed Osmanthus Jelly is put on a cooling rack to dissipate heat. I forgot to take a picture of the pot.

8. When it gets warm, cut it into small pieces with a knife. If you are afraid of bad cutting, you can make a mark with cotton thread, so you can cut it neatly. Put osmanthus in a paper bag, squeeze it on the Osmanthus Jelly, and sprinkle some fresh osmanthus for decoration.

9. Steamed Osmanthus Jelly is soft and delicious. If you can't eat it all at once, seal it in time to prevent air-drying and cracking.

Tip:

1, Osmanthus Jelly's method is simple, but many people have no patience for screening. Everyone must remember that this step cannot be omitted. You can use a thicker sieve, or you don't have to.

2. When Osmanthus Jelly cuts, many people say that it can be cut in advance when serving, so that the finished product is more beautiful. I forget every time. I must try next time.

Osmanthus Jelly practice 2:

Step 1: Prepare raw materials.

(1) Remove the redundant roots and branches from fresh osmanthus fragrans, only keep the flowers, then clean the flowers, and finally make them into dried osmanthus fragrans, and air-dry them naturally or air-dry.

② Prepare these materials: sticky rice flour, glutinous rice flour, sugar, water and honey.

Step 2: Make osmanthus powder and cake.

(1) Mix dried osmanthus fragrans and white sugar and grind them into powder to make osmanthus fragrans powder.

(2) Mix sticky rice flour, glutinous rice flour and white sugar evenly, then add white sugar, and then add a small amount of water several times until the powder is granular.

Step 3: Sieve the powder cake to restore the delicate taste.

① Prepare a fine sieve, the finer the better. The thickness of the sieve here will directly affect the taste of the final Osmanthus Jelly; Prepare a small shovel or scraper as a screening tool.

(2) Sieve all the powder cakes, preferably twice, so that the powder is more delicate and tastes better.

Step 4: Steam in the pot.

(1) Wet the clean gauze, squeeze out excess water, spread the gauze evenly on the steamer, and put gauze around it, which is convenient for Osmanthus Jelly to set.

(2) Put the screened bread into a steamer, which is about half of the steamer.

(3) gently scrape the surface of the powder cake with a scraper, and do not press it, which will make the powder distribution more uneven.

(4) Sprinkle a layer of osmanthus powder, scrape it flat, and then put it into the powder cake. When the steamer is full, scrape it flat, gently cover the side with gauze to prevent water dripping, and steam it for 40 minutes on high fire.

Step 5: Take out the pot, demould and form.

(1) After Osmanthus Jelly is out of the pan, sprinkle a layer of dried osmanthus on it to stimulate the fragrance of osmanthus while it is hot, demould it and cut it into the shape you want.

You can also sprinkle some honey on it when eating, which is sweeter and more moist.