1. Osmanthus Jelly with lotus root starch, 25g of milk, 21g of lotus root starch, 1g of cooked noodles, 3g of white sugar (sweet-liking can be added as appropriate), 5g of sweet-scented osmanthus sugar and 2g of baking powder. 1 Add baking powder to milk, stir well and melt. Add powder, osmanthus sugar and white sugar. Stir until it is free of particles. Put plastic wrap in the mold and pour the paste until it is about 6-7 minutes full. Ferment in a warm place until 8-9 minutes are full. Boil water in a steamer, put it in, steam it according to the size and thickness of the mold, steam it for 4 minutes and then let it cool and cut into pieces.

2. Tips for homemade lotus root starch Osmanthus Jelly

Dissolve the baking powder with milk in advance, which can be difficult to dissolve after adding flour. When all kinds of powders are put in, they must be stirred evenly until there are no particles, otherwise there will be dry powder particles in the steam, which will affect the taste. Plastic wrap is put in the mold for easy demoulding, so it can be spread at the bottom of the mold. When pouring the paste, don't be too full. Give him room for fermentation. I have a little too much of this, which leads to a little overflow of steaming. This is a light taste. If you like sweetness, you can add the amount of sugar as appropriate.