There are three kinds of Osmanthus Jelly.
Nanjing Osmanthus Jelly
There are many osmanthus trees in Nanjing, not only in Sun Yat-sen Mausoleum, but also in countless streets. Sweet osmanthus fragrance in October. Nowadays, Nanjing is filled with osmanthus fragrance. Such a blooming osmanthus reminds people of Osmanthus Jelly. Osmanthus Jelly in Nanjing is not only beautiful in style and delicious in taste, but also has a special fragrance. Even after eating, the fragrance will last for a long time. October is the time to eat Osmanthus Jelly, chewing tender Osmanthus Jelly and enjoying the fragrance of osmanthus.
Xianning Osmanthus Jelly
Osmanthus Jelly in Xianning was produced in Xianning, Hubei Province, the famous hometown of osmanthus, and Osmanthus Jelly was founded in the late Ming Dynasty. The cake is soft and moist, white in color, rich in osmanthus fragrance, with residue in the mouth, fragrant in taste and rich in nutritional value. Suitable for all ages, it is a good gift for relatives and friends. Osmanthus Jelly in Xianning, Hubei Province, with unique ingredients, oily but not greasy, not astringent, crisp and refreshing when swallowed, salty in sweetness and cool in fragrance, is deeply loved by people.
Osmanthus Jelly, xia yang
The production of xia yang Osmanthus Jelly cake has a history of 100 years, which is world-renowned.
Internal and external training. It uses natural sweet-scented osmanthus juice to remove residue, and takes it out after being stored in the cellar for 3 years, and makes it into traditional Chinese medicine spices such as cinnamon, aucklandia root, musk, clove, agarwood, Cyperus rotundus and Eupatorium odoratum. And refined into "osmanthus sauce", then mixed with glutinous rice flour, fried, ground, steamed and sieved, and then added with high-quality white sugar, spiced powder, sesame seeds and salt water. Osmanthus Jelly in xia yang, with its unique ingredients, oily but not greasy, not astringent, crisp and refreshing to swallow, salty in sweetness and cool in fragrance, is deeply loved by people, and has become a good product for home travel and gifts to friends, with a century-old reputation.
Exercise 1
Raw material formula
First-class Sichuan white sugar 16 kg refined sugar 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked flour 20 kg
step
1. Boiling flour: put the flour into a steamer, steam it (20 minutes), take it out, cool it, and crush it with a pulverizer. Which is mature powder.
2. Making cake powder: Wash the glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, take it out and spread it in a dustpan to drain the water, fry it with river sand (made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also called male powder), then spread it on the dustpan for 2 ~ 3 days and remove it by hand.
3. Sugar making: add 2-2.5 kg maltose and 7.5 kg water according to the proportion of 50 kg white sugar, boil, add 1 kg oil, and boil to about 120℃. When the sugar solution can be dripped into water to form a block, it is picked up and put into an ice pan and stirred until it is turned over, which is the sugar extract.
4. Core-making: according to the ingredients, white sugar, cooked flour, cooked oil cake powder and honey osmanthus are evenly mixed, screened to remove impurities and made into cores.
5. Potting and molding: wooden frame. First, put the mixed bottom and fabric into the frame of 1/5, with a thin layer as the bottom and a central core in the middle, then spread 4/5 of the bottom and fabric into cake dough, flatten it, compact it, draw it into a rectangular strip with a thin knife, and then package it.
Exercise 2
Raw material formula
500g of glutinous rice flour, 300g of japonica rice flour, 250g of sugar, vegetable oil and osmanthus fragrans.
step
1. First sieve glutinous rice flour and japonica rice flour, add sugar, and knead with clear water.
2. Put the kneaded cake powder into a cage and steam for about a quarter of an hour. Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and delicate.
3. flatten the cake powder, stretch it into long strips, spread vegetable oil, sprinkle with dried osmanthus, and cut it into dices.
Exercise 3
raw material
Material: 250g glutinous rice flour150g flour.
Accessories: appropriate amount of osmanthus.
Seasoning: 90g sugar.
step
1. Mix 250g of glutinous rice flour, flour150g, 90g of white sugar and osmanthus fragrans, slowly inject appropriate amount of water and stir evenly until the batter is sticky and hanging.
2. steam in a cage for a quarter of an hour.
3. Wrap the steamed cake with wet gauze while it is hot, turn it over and knead it until it is smooth and delicate.
4. Put the cake in a suitable container, coat the surface with vegetable oil after shaping, and cut it into cubes.
Exercise 4
Composition details
Ingredients: water chestnut powder (about 150g), pure milk and dried osmanthus, about one tablespoon.
Ingredients: whipped cream, condensed milk
Seasoning: about 30 grams of sugar, about 80 grams of sliced sugar, water.
Production steps
1. Because there are many large particles in horseshoe powder, it is best to crush it with jiaozi stick first in order to blend with milk easily and reduce the time of circling.
2. Add sugar and milk to the crushed powder.
3. Add the whipped cream, prepare the eggbeater, and make a full circle until the horseshoe powder is completely dissolved in the milk and whipped cream and slightly thick.
If you like condensed milk, you can put it at this time.
5. Finally, put dried osmanthus. Remember, don't put too much dried osmanthus, as long as it can bring out the taste.
6. Prepare water and sugar. I choose a piece of candy here. The boiled soup will be slightly yellow, and the cooked cake will be slightly yellow and slightly sweeter than sugar.
7. Cook over high fire until the sugar (sand) is completely melted, and immediately pour it into the osmanthus sauce. At this point, you can skip the eighth to ninth steps directly.
8. If you do the above steps, you find that the horseshoe powder in your hand is not cooked and caked. Never mind, I have another remedy. Prepare another pot of boiling water and put a shelf on it. Water should overflow the shelf about 1-2 cm. Don't put out the fire when the water is boiling, keep the fire in the middle, and then put the osmanthus cream on the shelf and stir it slowly.
9. After about two minutes, the horseshoe powder under the bowl began to agglomerate, making it difficult to stir. When 40% to 50% of the bowl is caked like the above picture, you can smooth the batter with a spoon. Cover the pot and steam over medium heat 15 minutes.
10. Galaxy Osmanthus Jelly is finished. It tastes cold, fragrant and cold. The most important thing is health.
curative effect
1. Anti-cancer effect: The Shanghai Collaborative Research Group for Cancer Prevention found that various preparations of horseshoe have anti-tumor effect in animals.
2. Antibacterial effect: Water chestnut has antibacterial effect and can inhibit influenza virus. In addition, the inhibitory activity of water chestnut on Escherichia coli reached 80%( 10 hour later).
3. Runchang laxative: Horseshoe contains crude protein and starch, which can promote large intestine peristalsis.
4. diuresis and stranguria: horseshoe water can diuresis and stranguria.
5. Qingfei Huatan: Horseshoe is sweet, cold, and can clear lung heat; It is also rich in mucus, which has the effect of promoting fluid production, moistening lung and resolving phlegm, so it can clear phlegm and clear heat.
Exercise 5
Materials:
250g horseshoe powder
250 grams of sugar
Sweet osmanthus 1 bottle
800g purified water+1200g
Steps:
1, prepare raw materials.
2. Add 800 grams of water to horseshoe powder, and stir evenly to form powder water without particles.
3, osmanthus and sugar are all poured into the pot.
4. Add1200g water and cook until the sugar is dissolved.
5. While stirring the water chestnut powder with a manual eggbeater, wash the cooked osmanthus syrup into the water chestnut powder at one time, and continue to stir clockwise until the syrup and the water chestnut powder are completely blended.
6. Pour the slurry into the cake basin, cover the lid with boiling water and steam for 20 minutes. Cool and cut into pieces for eating.
skill
1. If you can't buy osmanthus, you can use dried osmanthus instead, and the amount of sugar should be adjusted appropriately.
2. White sugar can make the finished product look crystal clear. If you like other sugar, you can also replace it.
3. The cake made of horseshoe powder will be soft after baking and look refreshing after cooling.
4, the operation of horseshoe powder is very simple, as long as you pay attention to the deployment of raw and cooked powder water.
5. If you don't like the finished product mixed with osmanthus petals, you can screen it out.
Crystal Osmanthus Jelly
Raw material formula
Extraction of glutinous rice flour, edible oil, honey and osmanthus cooked powder from Sichuan white sugar
working methods
Add 80 grams of sugar to 200 grams of warm water and stir until it melts.
Add 150g glutinous rice flour and 75g dry powder, and stir evenly until there are no particles.
Add 40g salad oil and stir well until the water and oil are mixed (salad oil is not visible in the batter).
Brush salad oil on the inner wall of the container.
Pour in the stirred batter and let it stand for 40 minutes.
Put cold water in the pot, boil the water and steam for 30 minutes. Steaming and demoulding
After cooling, cut into pieces with a knife dipped in water, sprinkle with dried osmanthus, and pour with honey water.
Cooking tips
1, step 2 and step 3, be sure to mix them evenly. After adding salad oil, stir until no salad oil particles can be seen.
The container must be oiled, otherwise it can't be taken out after steaming. When demoulding, you can dip a knife in cold boiling water, draw a circle along the edge of the mold and then vice versa.
3, it will be easier to cut into pieces after cooling. When cutting into pieces, the knife should be dipped in cold water, and every time it is cut, it should be washed and dipped in cold water before cutting, otherwise it will stick to the knife.