How to make osmanthus wine with rice cake:
1, the flour, sugar cinnamon, yeast and wine first added to the container to mix, and then a little bit of water mixing (you can use 40 degrees of warm water), because of the difference between different brands of sugar and wine dry and thin degree of difference, so the amount of water is just a reference, depending on the final state of the batter. The dryness and thinness of different brands of sugar cinnamon and wine make a difference, so the amount of water is just a reference, depending on the final state of the batter. The final state is a very thick batter with a little liquidity.
2. Brush the bottom of a 6-inch flat-bottomed cake mold with oil, surround the sides with greaseproof paper, pour the batter into it, and gently smooth the surface with the back of a water-soaked spoon. This amount is about 1/4-1-3 the height of the mold.
3. Cover with plastic wrap and place in a warm place to ferment until 8 minutes full (I lost track of time this time, and by the time I remembered, it was already 9 minutes full, and the surface would be slightly uneven, but nothing else).
4, cool water into the steamer, high heat to steam, after the steam on medium-high heat continue to steam for 30 minutes, turn off the heat and simmer for 5 minutes. After taking out the mold, remove the greaseproof paper and put it on the net to cool down.
Tips:
1, the batter rather dry not too thin, easy to collapse.
2, I can't say whether ordinary yeast will work or not, my family uses high sugar-resistant yeast.
3, no sugar cinnamon with dry cinnamon can also be, that will be appropriate to add more sugar and water.
4, I use the wine brewing thicker, rice than water more.
5, if you add the amount to do if you want to properly extend the steaming time.