Effects and functions of osmanthus cake

The main function of osmanthus cake is to replenish qi and promote digestion.

Osmanthus cake is rich in protein, fat and a variety of trace elements. It is mainly made of osmanthus glutinous rice and white sugar.

Because osmanthus has the effect of strengthening the spleen and appetizing, eating some osmanthus cake appropriately can promote gastrointestinal peristalsis, help digestion and absorption of food, and can also prevent oral odor. Glutinous rice has a dehumidifying effect, which can improve colds and colds. and symptoms of rheumatic joint pain.

What are the functions of Osmanthus Cake?

The glutinous rice flour in Osmanthus Cake: Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, and vitamin B

1. Vitamin B2. Indica rice noodles: Rice noodles contain protein, carbohydrates, vitamin B

1, iron, phosphorus, potassium and other nutrients. They are easy to digest and absorb, and have the effect of tonifying the body and replenishing qi. Since the raw materials of osmanthus cake are white sugar and honeyed osmanthus, diabetic patients should not eat it.

How to make sweet-scented osmanthus cake

There are two ways to make sweet-scented osmanthus cake. One is the rice-sweet-scented osmanthus cake made by beating rice into rice milk. It is soft, glutinous, sweet, and elastic. When it is cold, It is particularly delicious when served. There is also a steamed osmanthus sponge cake made of rice flour and glutinous rice flour, with a layer of red bean paste sandwiched in the middle.

1. Let’s talk about Osmanthus Hair Cake first

260g rice, 60g sugar, 120g water, 40g flour, 3g yeast

Steps:

1. Soak the rice overnight in advance

2. Put the rice into a food processor, add 120g of water, and beat into rice slurry

3. Pour out the rice slurry and add 3g of yeast. 40g flour, stir evenly, cover with plastic wrap and ferment until doubled in size.

4. Brush the mold with oil, pour in the fermented rice milk, poke the big bubbles with a toothpick, sprinkle with dried osmanthus, and steam over high heat for about 25 minutes. Let cool and cut into pieces before serving.

2. Osmanthus trifle

80g glutinous rice flour, 200g rice flour, 60g fine sugar, 160g water,

Steps:

1. Pour the glutinous rice flour, japonica rice flour and white sugar into a basin, add water and mix thoroughly. Knead with both hands until the flour becomes a coarse powder without any lumps. Sieve it through a sieve and let the cake flour rest for 30 minutes to fully absorb. Moisture.

2. Pour the cake powder into the mold, spread it evenly and loosely, do not compact it, you can also spread a layer of red bean paste in the middle of the cake powder, steam it in the pot for 30 minutes, take it out, and sprinkle with dried osmanthus while it is still hot. , let cool and then remove from the mold and cut into pieces.