Authentic Osmanthus Jelly production method 1:
raw material
Horseshoe powder150g, pure milk, dried osmanthus fragrans, light cream, condensed milk, 30g of sugar, 80g of sliced sugar and water.
Production step
1. Because horseshoe powder has more large particles, in order to blend easily with milk and reduce the time of circling, it is best to crush it with a dumpling stick first.
2. Add sugar and milk to the crushed powder.
3. Add whipped cream, prepare an egg beater, and beat in full circles until the horseshoe powder is completely dissolved in milk and whipped cream, slightly thick.
4. If you like condensed milk, you can put it at this time.
5. Put dried osmanthus at last. Remember, don't put too much dried osmanthus, it's OK if it can bring out the taste.
6. Prepare water and sugar. I choose a piece of sugar here. The cooked soup will be slightly yellow, and the cooked cake will be slightly yellow, and it will be slightly sweeter than sugar.
7. Boil the fire until the sugar (sand) is completely melted, and immediately pour it into the sweet-scented osmanthus paste. At this point, you can skip the eighth to ninth steps directly.
8. If the above steps are done, it is found that the horseshoe powder in your hand is not cooked and caked. Never mind, I have another remedy. Prepare another pot of boiled water and put a shelf on it. The water should overflow the shelf for about 1-2 cm. When the water is boiling, don't put out the fire, keep it on medium heat, then put the osmanthus paste on the shelf and stir it slowly.
9. After about two minutes, the horseshoe powder under the bowl begins to agglomerate, and the stirring becomes difficult. When 40% to 50% of the bowl is agglomerated, you can smooth the batter with a spoon. Cover the pot and steam over medium heat 15 minutes.
10. Milk-flavored Osmanthus Jelly is finished. Let it cool, and it is fragrant and cool.
Practice 2
raw material
500g of glutinous rice, 0/50g of sugar/kloc, 0/00g of sesame/kloc, 0/5g of sweet osmanthus/kloc, 50g of sesame oil or peanut oil.
Authentic Osmanthus Jelly production method 2:
step
1. Wash the glutinous rice, soak it in water for 4 hours, take it out, and steam it on a cage covered with cage cloth 1 hour. Soft and hard glutinous rice.
2. Pour the rice in the cage into the basin, add peanut oil, sweet osmanthus and white sugar, and pound, stir and turn it repeatedly with a thick rolling pin to make it sticky and stick together.
3. Remove the sediment from sesame, wash it clean, put it in a pot and bake it with low fire, take it out and grind it into fine powder with a bowl.
4. Spread half of the cooked sesame powder evenly on the chopping board, flatten the glutinous rice flat on the sesame powder, then evenly sprinkle a layer of sesame powder on the glutinous rice and roll it with a rolling pin to prevent the sesame from falling off. Put it in a white porcelain dish with a thickness of about 2 cm. After cooling in the refrigerator, take it out and cut it into rectangular or diamond pieces.
Practice 3
Ingredients: 250g glutinous rice flour, flour150g, sugar and osmanthus fragrans.