Osmanthus fragrans
Introduction:
"There are several osmanthus trees in grandma's garden. After last year's flowering season, grandma made some sweet osmanthus. Each family has a small bottle of sweet osmanthus. When the sweet osmanthus is roasted, the whole room is full of sweet osmanthus fragrance!"
Production steps:
Step 1: four egg white, into the basin without water and oil
Step 2: put four yolks in another bowl
Step 3: low powder sieving for standby
Step 4: milk, lemon juice, salad oil
Step 5: add the salad oil in three times, each time until it's completely blended
Step 6: pour in the milk and mix well
Step 7: sift in the low gluten flour and stir gently
Step 8: stir in sweet osmanthus and set aside
Step 9: add a few drops of lemon juice into the protein and form a fish eye like thick bubble. Add the first fine sugar
Step 10: turn into fine bubbles and add sugar for the second time. At this time, preheat the oven
Step 11: hit to dry foam
Step 12: take one third of the protein to the yolk, cut and mix evenly, do not circle, it will defoaming
Step 13: pour the egg yolk paste into the remaining protein paste, cut and mix well
Step 14: pour it into the hollow mould, shake it on the table for two times, put it into the middle and lower layer of the oven which has been preheated 180 degrees, about 40 minutes
Step 15: after baking, take out the turndown and let it cool overnight
Step 16: eat
Materials required:
Eggs: four
Low gluten flour: 100g
Osmanthus fragrans
Milk: 60g
Salad oil: 60g
Sugar for egg yolk: 30g
Protein sugar: 80g
Salt: 1 to 2 g
Lemon juice: a few drops
Note: the low powder must be sifted twice, and the basin for egg white must be free of water and oil. When dividing the eggs, if the yolk is mixed with the egg white, pour it out and start over. The quantity of this square can be made into two six inch or one eight inch
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Gui Hua Qi Feng
Osmanthus fragrans
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