Then pour the rice into the pot to add peanut oil, sugar osmanthus, and sugar, and pound, stir, and turn repeatedly with a thick rolling pin to make it sticky and stick to each other. Pen, fun, pavilion www. biquge。 Remove the sediment from the sesame seeds, wash them clean, put them in a pot and bake them over low heat, take them out, and grind them into fine pieces with a bowl. Spread half of the cooked sesame powder evenly on the cutting board, spread the glutinous rice on the sesame powder and press it flat, then sprinkle an equal layer of sesame powder on the glutinous rice, and roll it out with a rolling pin to prevent the sesame seeds from falling apart. Place it in a white porcelain plate with a thickness of about 2 cm. After cooling in the refrigerator, remove and cut into long square or diamond-shaped pieces.

Soft fried osmanthus cake requires 300 grams of glutinous rice flour, 200 grams of fine dry indica rice flour, 30 grams of yellow cornmeal, 20 grams of refined lard, 100 grams of white sugar, 50 grams of osmanthus sauce, and 150 grams of peanut oil.

Put the glutinous rice flour and rice flour into a basin, add sugar, osmanthus sauce and an appropriate amount of water and stir well; Then add the lard and mix thoroughly; Brush the square plate with peanut oil, and put the mixed slurry into the plate and flatten it; Steam for about 30 minutes until cooked; After cooling, cut into long squares, sprinkle dry corn flour evenly, then sieve the dry powder with a sieve, put in peanut oil, fry the pot over medium heat, sprinkle with sugar and eat.

Osmanthus fried rice cake requires 4 kg of fried glutinous rice flour, 6 kg of white sugar, and 250 grams of candied osmanthus. First of all, the sugar should be rubbed, the white sugar is sieved, before that, the coarse grains are rolled out with a rolling tube, rubbed the cotton, participate in the fried japonica rice flour, candied osmanthus with even, and rub until the sugar powder is full of fusion. It needs to be rubbed and printed quickly, and it should not be left for a long time. Then mold and form, put the cake powder into the wooden impression, apply a small amount of dry powder in the mold, press it hard to make it bond in the mold, and then scrape off the excess powder with a thin metal tool, knock out the rice cake after scraping it flat, and put it in the low-temperature drying room for a while. Finally, after boxing, picking out unqualified products such as missing corners and missing edges, the qualified products will be boxed uniformly.

Nanjing osmanthus cake, Nanjing osmanthus is more, not only there are osmanthus in the Zhongshan Mausoleum, but also the laurel trees hidden in the streets and alleys are countless. October osmanthus fragrance, usually, Nanjing City is filled with the fragrance of osmanthus, so in full bloom of osmanthus flowers, people can't help but think of osmanthus cake. Nanjing's osmanthus cake is not only beautiful in style, soft in taste, but also has a special fragrance, even after eating, the aroma still lasts for a long time. It is the time to eat osmanthus cake in October, chewing the soft osmanthus cake, with the fragrance of osmanthus flowers, how to enjoy.

Xianning osmanthus cake is produced in the hometown of osmanthus famous all over the country - Xianning, Hubei, osmanthus cake was created at the end of the Ming Dynasty, the cake is soft and nourishing, the color is white, it has a strong osmanthus fragrance, the entrance is slag, the taste is fragrant, it contains rich nutritional value, the old and young women are suitable to eat, it is a good product to donate relatives and friends, self-offering. The characteristics of Hubei Xianning osmanthus cake are that the ingredients are common, the oil is not greasy, the entrance is not astringent, the swallowing is smooth, the sweet is salty, the fragrance is cool, and it is very popular with people.

The manufacture of Xiayang osmanthus cake has a history of more than 100 years and is well-known at home and abroad. It is used to remove the slag with natural osmanthus juice, after 3 years of cellar storage, take out, prepare cinnamon, wood fragrance, musk, mother cloves, agarwood, incense, peilan and other traditional Chinese medicine spices that strengthen the spleen and dissolve gas, refine it into "osmanthus sauce", and then mix it into the glutinous rice flour that is fried, grinded, steamed, and sifted finely, add high-quality white sugar, five-spice powder, sesame, and salt water, and mix it into a cake, and then give it moisture with water vapor, so that it will not be loose for a long time, and it will become a sweet and delicious, refreshing and spleen-strengthening delicious pastry. The characteristics of Xiayang osmanthus cake are that the ingredients are oily and not greasy, the entrance is not astringent, the swallowing is smooth, sweet and salty, fragrant and cool, and it is very popular with people, and it has become a good product for home tours and donation friends, and has a good reputation for a hundred years

Crystal osmanthus cake is a famous spot in Shanghai, Shanghai people will eat it during the New Year, and it is said that it has a history of more than 300 years. In the season of fragrant osmanthus, make a crystal osmanthus cake that is crystal clear and full of the fragrance of osmanthus flowers, which should be more appropriate at this time.

Sesame osmanthus cake has the characteristics of fragrant, soft, sweet, sticky, glutinous and cool, and is a new type of cold spot in summer. The shape of osmanthus fried rice cake is rectangular, with clear patterns, flat bottom and surface, and no burrs. The color fits the color of the fried rice itself, and the difference is even. The tissue is delicate and average, without coarse grains and sugar cubes, and the candied osmanthus is evenly distributed. The taste has rice and osmanthus aromas, and the sweetness is pure.

Xindu osmanthus cake, after all, the new capital is the homeland of Yang Sheng'an, and the osmanthus trees are all over the new capital, so the new capital is also known as Xiangcheng. Xindu's specialty is also osmanthus cake.

Guilin Osmanthus Cake is a kind of cake made from glutinous rice flour, sugar and natural osmanthus as raw materials. It has a long history, delicious and refreshing, simple to make, and a variety of varieties to meet people's various needs for taste. And it has a beautiful historical legend, and it adds the historical value of osmanthus cake.

Lotus Root Flour Osmanthus Sugar Cake, Lotus Root Flour and Osmanthus Sugar are all famous traditional snacks in Hangzhou, Zhejiang, so this is a delicate pastry with Jiangnan flavor. When Shi Taijun feasted on the Grand View Garden, there was a very novel dim sum called "lotus root powder osmanthus cake" (forty-one times). Lotus root flour and osmanthus candy are both famous specialties of Hangzhou, so this is a delicate pastry with Jiangnan flavor.

For a while, I saw the girls come to ask for snacks. Jia Mu said: "After eating two glasses of wine, I am not hungry." Let's just take this place and eat as many as you like. When the girls heard this, they went to carry two pieces and brought two small boxes. When opened, there are two items in each box. There are two kinds of steamed food in this box, one is lotus root flour osmanthus sugar cake, and the other is pine goose oil roll.

"Compendium of Materia Medica" said: "In winter, dig the old lotus root, pound the juice and powder, dry it, cut it with a knife, white as a crane feather, and put it into food." First mix a little cold water thoroughly, and then rush in with boiling water, that is, condensation is like glue, color is like red jade beloved, add white sugar frosting to eat, and it can make the stomach and rejuvenate. ”

"Suixingju Diet Recipe" Yiyun: "The old lotus root is pounded and soaked in powder, which is a wonderful product for postpartum, post-illness and aging. "Lotus root flour is not suitable for steaming cakes on its own, so it is usually mixed with flour or rice flour and seasoned with sugar and sugar osmanthus or candied fruit. For details, please refer to Rhombus Cake, Yam Cake and Chestnut Cake.

The materials to be prepared include fresh lotus root, bagged lotus root flour, flour, yeast, and dried osmanthus. First of all, cut the fresh lotus root into pieces and add water to puree, and mix the dough with lotus root flour, flour, dry yeast, osmanthus; After the dough is ready, steam in the pot for 20 minutes. Then prepare milk, lotus root flour, flour, sugar, osmanthus sugar, baking powder, milk and baking powder stir evenly, participate in lotus root flour, flour, osmanthus sugar and white sugar and stir; Brush the mold with a layer of oil, pour in the batter, about 6-7 minutes full, and then put it in the warm center to ferment until 8-9 minutes full; Put the fermented batter in a steamer and steam it over medium- and low-heat for about 40 minutes.