It's simple,
It's just that screening is a little tiring,
Especially a relatively fine sieve,
If you want to make the finished product more exquisite,
The sieve must also be thin,
Because the fineness after screening directly determines the fineness of the finished product. ...
I used a small steamer,
15cm* 15cm，
About five inches,
Make a cage,
A little more rice noodles,
Because I'm afraid there will be losses in the middle. ...
Materials?
Sticky rice noodles are rice noodles. There are basically two kinds of rice, one is indica rice and the other is japonica rice. You can only buy glutinous rice flour with the lowest viscosity. ...
According to different seasons and climates, adjust the water quantity appropriately, and it is not recommended to adjust it too dry, otherwise the finished product will have the taste of dry powder;
95g sticky rice noodle
35g glutinous rice flour
20 grams of white sugar or soft sugar.
65 grams of water
Osmanthus fragrans 30g
Osmanthus Jelly's practice?
Prepare ingredients;
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Pour rice flour and sugar together;
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Uniformly mixing;
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Take out about 35 grams and put it alone, then add sweet osmanthus to make a sandwich. If you don't want to make sandwiches, this step can be omitted;
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Pour water into a large portion of rice flour and stir while pouring;
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There will be many acne with uneven water absorption;
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Rub the big pieces with your hands, and then rub the non-absorbent ones together a little, so that all rice noodles can drink water evenly, and gently rub them when rubbing, otherwise they will be rubbed into a ball;
Don't rub it very thin, just almost evenly, and put it aside for later use;
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In addition, pour osmanthus into a small portion of rice flour;
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I made this osmanthus by myself, and the consistency is the same as that in the video. If your sweet-scented osmanthus is thicker than mine, then you should add some water appropriately. If it's thinner than mine, you can put less.
In addition, if you don't plan to make this sandwich, you can ignore these steps and make it all white, so add a little more water appropriately;
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Put the sweet-scented osmanthus in, and similarly, stir and knead for later use;
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The gauze is put in the mold, and I use a small steamer, 15cm* 15cm, about 5 inches, just to make a cage, with more rice flour, for fear of falling in the middle;
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Sift half of the white rice flour first;
If you are worried that the rice noodles will stick to the gauze next to you, you can sieve them in another container first and then put them into the mold.
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The finer the screen, the better, and the finished product will be more delicate. The screen in the video is not fine, and the finished product is a bit grainy;
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After sieving, gently scrape it flat, never press it, otherwise the finished product will taste too solid and not delicious;
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Then sieve rice flour with osmanthus fragrans and scrape it flat;
Because there is sweet-scented osmanthus in it, I didn't use a too fine mesh screen, otherwise it would be difficult to screen. If you have time and energy, you can choose a finer screen.
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Sift in the remaining white rice flour. I used a slightly thinner sieve on this floor, haha;
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Scrape flat;
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Shake it a few times, remember, gently;
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Divide them into small pieces, which will look better than steaming and cutting;
Because if it is steamed and then cut, the edge will be crushed by the gravity cut by the knife;
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After the water is boiled, put it in a steamer and steam for about 30-35 minutes. The thicker it is laid, the longer it will take.
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You can eat it directly after steaming;
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It can also be decorated with osmanthus or osmanthus honey;
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Finally sprinkle some dried osmanthus, and your appetite will come. Haha, it is not recommended to put too much liquid in this osmanthus. In the video, it's a bit too much, because this liquid will soak in the cake. Personally, I think the soaked Osmanthus Jelly is not very delicious. Haha, you can try it yourself. After all, everyone has different tastes;
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This puts less liquid;
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The sandwich looks good and adds the fragrance of osmanthus. After all, it is made in Osmanthus Jelly, haha. ...