Osmanthus cake practice is as follows:

Instruments: 140 grams of glutinous rice flour, 85 grams of chenggong powder, 220 grams of water, 80 grams of sugar, 40 corn oil, 20 grams of sugar osmanthus.

Cinnamon cake practice steps:

1, all the ingredients were weighed out the weight needed.

2, take a clean basin, pour sugar in the water and stir until the sugar is dissolved without visible particles.

3, pour in the corn oil.

4, sugar water and corn oil mix well, no big oil bubbles.

5. Add glutinous rice flour and clarified flour.

6. Mix the batter well, no particles on it.

7: Pour into a mold lined with plastic wrap, or you can just use another heat-resistant container, and let it sit at room temperature for 40 minutes.

8: Cover the batter with a layer of plastic wrap, secure it with a clip, cover, and steam over high heat for 25-30 minutes.

9, after steaming, remove from the oven and cool at room temperature before transferring to the refrigerator for 1 hour.

10, to make the osmanthus sugar water, the left is fresh osmanthus, the right is already marinated sugar osmanthus (sugar osmanthus with warm water, add a little honey), it is recommended to use the marinated osmanthus sugar water dripping noodles.

11, refrigerated cake body cut diamond, you can also cut into other shapes

12, plate dripping osmanthus sugar water, soft and fragrant osmanthus cake open to eat.

Tips

1, the batter can not put too much water, more water will be soft.

2, it is recommended to use pickled sugar cinnamon, fresh cinnamon will have an astringent flavor.

3, cut cinnamon cake semi-finished, the knife should be dipped in water, cut a piece of water once, not easy to stick knife.