Osmanthus must be steamed to make steamed buns.

After boiling fresh osmanthus or dried osmanthus with water, chop it into pieces and set aside. Put sugar in water and heat over medium high heat to dissolve. When the solution starts to bubble with big bubbles, add salt. When the solution starts to bubble with small bubbles, add the osmanthus. Reduce to low heat and simmer until it becomes syrup.

When homemade osmanthus sauce is not boiled enough, it will be too thin. You can boil it again or add a little maltose to adjust it. If it is too hard after boiling, you can add water to dilute it. Osmanthus sauce is usually sweet and salty, but adding too much salt and sugar will cover up the floral aroma.

Related instructions

When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed buns will be white and crisp.

If the steamed steamed buns turn yellow due to too much alkali, and the alkali smell is unpleasant, you can add 100 to 160 grams of vinegar to the water in which the steamed buns were steamed, and then put the steamed buns in again. Steam the buns in a pot for 10 to 15 minutes, and the steamed buns will turn white and have no alkaline smell.

There are several ways to judge whether steamed buns are raw or cooked:

(1) Pat the buns gently with your hands, and it will be cooked when they are elastic.

(2) Tear off the skin of a piece of steamed bun. If the skin can be peeled off, it is cooked, otherwise it is not cooked.

(3) After lightly pressing the steamed buns with your fingers, the dents will quickly subside into cooked steamed buns. If the dents are not restored, it means they are not steamed yet.