Required ingredients:
150g sticky rice flour, 40g glutinous rice flour, 35g powdered sugar, 90g clear water, a little dried osmanthus fragrans and a little sweet osmanthus fragrans.
Cooking process:
1, prepare some glutinous rice flour first, then some sticky rice flour, and then some sugar. Prepare according to the ratio of 8:35:7. Put these three kinds of flour together to prepare a small fine sieve, and filter the flour with the small fine sieve. Some flour will contain some small particles. We should filter out these particles so as not to affect the quality of flour.
2. Prepare some clean water. There are some details when adding water, which I will explain in the third step.
3. As I said above, the ratio of flour is 8:35.7, so the ratio of water is about 18, but the water required by each brand of flour is different, because some flours have higher water absorption. If the water absorption is large, you can put more water. This can be judged by the shape of flour. Glutinous rice flour, squeezed in your hand after adding water, becomes a ball when squeezed, and is loose when not pinched. This is the most appropriate.
It's better to make flour into loose shape after adding water, because we need to filter it again. The second filtration may not be as easy as the first filtration. We need to use a spoon or scraper to help filter. Press the big particles down, too.
We need to prepare a square container and put the flour on the steaming cloth. In order to be cleaner, we need to disinfect the steamed cloth first. When adding flour, don't press it with a spoon, just spread it out gently. The reason is that it can make the finished Osmanthus Jelly softer. If squeezed, it may make Osmanthus Jelly too solid and not delicious.
6. Scrape the flour with a scraper. If you don't have a scraper at home, you can also use other items as scrapers. There is a ruler for disinfection at home, and you can also make a scraper. Just scrape it flat.
7. Steam in a pot for 10 minute.
8. See if the Osmanthus Jelly in the pot is cooked. You can dial it with chopsticks to see if there is flour in it.
9, cool for a while, with a scraper cut into the right size.
10, sprinkle some dried osmanthus fragrans and some wet osmanthus fragrans. If you have honey, you can eat some honey.
1 1, so that the finished product is ready.
Cooking skills:
1, if steaming Osmanthus Jelly. Cracking phenomenon shows that Osmanthus Jelly added less water. This shows that your flour may absorb more water. You can use this flour at any time, add more water and repeat the experiment many times, so that you can make a better Osmanthus Jelly.
2, when you have time, you can make more and put it in the refrigerator, which will last for about half a month without decomposition.