Most people in Osmanthus Jelly like to eat, but in Osmanthus Jelly, we need to pay attention to some skills to understand Osmanthus Jelly's practice. The following is a detailed step analysis and introduction. Interested friends can try to make their own.

Exercise 1

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.