Osmanthus Jelly is a traditional gourmet dessert, which can be seen in many places. Osmanthus Jelly is named after osmanthus, while Osmanthus Jelly has rich styles and tastes. Osmanthus Jelly is a kind of cake made of glutinous rice flour, sugar and natural osmanthus. It has a long history, refreshing fragrance, simple production process and different production methods, and meets people's various needs for food. Osmanthus Jelly usually chooses glutinous rice flour and sticky rice flour, which are common ingredients everywhere. It is relatively simple to make. The fragrance of Osmanthus Jelly made of osmanthus fragrans is more lasting. You can eat a piece and make it fragrant all day. Are you worried about what Osmanthus Jelly will do? Please look down.

Ingredients: 90g glutinous rice flour, 270g glutinous rice flour, warm water 1 60g, 75g fine sugar or powdered sugar, a little fresh osmanthus, osmanthus1tablespoon.

Production method:

1. First, prepare the ingredients used. Sticky rice noodles are rice noodles. I prepared some fresh osmanthus and 1 spoon osmanthus. I have prepared the tools for steaming Osmanthus Jelly. I use an eight-inch wooden silk steamer, or I can use a Qifeng steamer or a steamer directly. Remember to put a cage cloth in the steamer. If you think the quantity is large, you can use a six-inch mold.

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

3. Pour warm water into the powder, stirring while pouring, so that the powder is mixed evenly.

4. If the mixed powder is caked, continue to rub it evenly and crush it by hand to make it all 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. Pour the sieved powder into the mold with a spoon, or directly into the mold, and scrape the top with a scraper. Be careful not to use force and light.

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.

9. After warming, cut it into small pieces with a knife. If you are afraid of bad cutting, you can mark it with cotton thread, so that you can cut it neatly. Put osmanthus in a paper bag, squeeze it on the Osmanthus Jelly, and sprinkle a little 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.

Tips:

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

2. When Osmanthus Jelly cut it, many people said that it could be cut in advance when boiling, so that the finished product would be more beautiful. Rain mom will forget it every time, so be sure to try it next time.