Raw materials: 500 grams of glutinous rice flour, 300 grams of japonica rice flour, 250 grams of white sand glutinous rice, vegetable oil and sweet osmanthus.

Method:

1. First, sift the glutinous rice flour 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.

Sesame osmanthus cake

Raw material formula: 500g glutinous rice, 50g white sugar150g sesame100g sweet osmanthus15g sesame oil or peanut oil.

Production method 1. Wash the glutinous rice, soak it in water for 4 hours, take it out, and steam it on a cage covered with cage cloth 1 hour.

Soft and hard glutinous rice.

2. Pour the caged rice into a pot, add peanut oil, sweet osmanthus and white sugar, and repeatedly pound, stir and turn it with a rough rolling pin to make it

They are sticky and can stick to each other.

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, and then put it on the glutinous rice.

Sprinkle a layer of sesame powder evenly and roll it 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.

The characteristics of the product are fragrant, soft, sweet, sticky, waxy and cool, and it is a new cold spot variety in summer.

Osmanthus fragrans

Raw material formula:

Flour 1 kg lard 300g water 250g sugar 300g cooked flour100g osmanthus sauce 50g eggs 2.

Production method:

1. Mix the white sugar, cooked flour and osmanthus sauce together, and knead them into stuffing.

2. Wipe 500 grams of flour with 250 grams of lard into dry pastry; The other 500 grams of flour is made into dough with 50 grams of lard, 250 grams of cold water and water oil.

3. Wrap the dry pastry with water-oil dough, roll it flat into rectangular slices, fold it into three layers, roll it into rectangular slices with a thickness of about 2 mm, and roll it up to make 40 pills.

4. Press the pill into a round skin and wrap it with sugar stuffing ............