Sweet scented osmanthus cake with white sugar(bai tang gui hua gao )

Sweet scented osmanthus cake with white sugar

Introduction:

"White sugar sweet scented osmanthus cake, a local characteristic food in Wenzhou, has a history of hundreds of years. Wenzhou people take osmanthus cake as one of the betrothal gifts when they get married, which symbolizes auspiciousness and rising of life. Wenzhou people also like to eat sweet scented osmanthus cakes, including brown sugar sweet scented osmanthus cakes and white sugar sweet scented osmanthus cakes. In the sweet scented osmanthus cake, add Diced Pork, walnut kernel, peanut kernel, red melon stick, raisin, preserved fruit, sesame, etc. and steam it with a special Tin Star Anise mold. Eat a mouthful, full of fragrance, rosin soft waxy, sweet but not greasy

Production steps:

Step 1: mix 500g of glutinous rice flour and 300g of glutinous rice flour (rice flour) evenly, mix 150g of white sugar with 150g of warm water, then pour it into the flour several times, rub it back and forth with both hands, and crush it with both hands, without agglomeration. The final effect is to grasp a handful of powder can be kneaded into a ball, slightly kneaded and can be dispersed. Sift the powder through a sieve and separate the coarse from the fine. Mix sweet scented osmanthus and white sesame into the sifted fine powder and let it stand for 2-3 hours to fully absorb the soft hair.

Step 2: release the sifted coarse powder separately (put it on the bottom of the steaming mold during steaming to prevent powder leakage)

Step 3: spread a layer of coarse glutinous rice flour at the bottom of the steaming tray to prevent leakage, and then sprinkle the sifted fine glutinous rice flour. For each layer of flour, sprinkle some walnuts, peanuts, raisins, preserves and diced pork. Repeat several times without compaction to ensure looseness. Boil the water in the pot, put the mold full of glutinous rice flour on it, cover it and steam over high heat for 12-15 minutes. (the time depends on the thickness of the muffin)

Step 4: slice the jujube, place the whole Chinese wolfberry and shallot on the surface of the muffin, and put out the flower shape; gently press the petals of the jujube and Chinese wolfberry. Add the cover and simmer a little, then turn off the fire, turn the mold upside down, demould and pour out the sweet scented osmanthus cake. After hot pressing, the petals made of red dates, medlar and chives are firmly embedded in the muffin.

Step 5: turn over when it's cool, face up.

Step 6: slice and plate, white sweet osmanthus cake with white flowers, fragrant and sweet honey, sending out bursts of fragrance, taste, feel too happy!

Step 7: This is Wenzhou folk painting "dwarf muffin". Dwarf muffin is the top grade of Wenzhou osmanthus cake and is rated as "famous Chinese snack".

Step 8: This is a large wooden box with wedding gifts and red lacquer vessels with gold and heavy colors and dragon rust Phoenix depicted in Wenzhou folk paintings.

Materials required:

Glutinous rice flour: 500g

Sticky rice flour: 300g (rice flour)

Water: 150-200ml

Sugar: 150g

Osmanthus fragrans: 10g

White Sesame: 10g

Walnut kernel: 20g

Peanut kernel: 20g

Fat diced meat: 50g

Raisins: 10g

Candied fruit: 10g

Red dates: moderate

Wolfberry: right amount

Scallion: right amount

Note: when mixing glutinous rice flour, water should be added one by one, not all at once. To see the degree of dry and wet powder, if the humidity is high, you can add an appropriate amount of dry powder and mix well. Mix while rubbing with both hands, not caking. Make sure to stand for 2-3 hours after mixing. It's called "wake up process".

Production difficulty: Advanced

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Bai Tang Gui Hua Gao