Osmanthus Jelly's main function is to tonify the middle energizer and promote digestion.

Osmanthus Jelly is rich in protein, fat and various trace elements, mainly made of osmanthus fragrans, glutinous rice and sugar.

Because osmanthus fragrans has the effect of invigorating spleen and appetizing, eating some Osmanthus Jelly properly can promote gastrointestinal peristalsis, help digestion and absorption of food, and prevent oral odor. Glutinous rice has the function of eliminating dampness, which can improve the symptoms of cold and rheumatic joint pain.

What is the function of Osmanthus Jelly?

Osmanthus Jelly's glutinous rice flour: glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron and vitamin B.

1, life support B2. Indica rice flour: Rice flour contains protein, carbohydrates and vitamin B.

1, iron, phosphorus, potassium and other nutrients are easy to digest and absorb, and have the function of tonifying the middle energizer. Because the raw materials in Osmanthus Jelly are white sugar and honey osmanthus, diabetics are forbidden to eat it.

What does Osmanthus Jelly do?

There are two ways in Osmanthus Jelly, one is the rice cake made of rice paste, which is soft and sweet, but also Q-bomb, which is especially delicious when it is cold, and the other is the steamed Osmanthus Jelly made of rice flour and glutinous rice flour with a layer of red bean paste in the middle.

1, let's start with Osmanthus Jelly.

260 grams of rice, 60 grams of sugar, 0/20 grams of water/kloc-,40 grams of flour and 3 grams of yeast.

Steps:

1. Soak the rice one night in advance.

2. Put the rice into a cooking machine, add water 120g, and mash it into rice slurry.

3. Pour out the rice slurry, add 3g yeast and 40g flour, stir well, cover with plastic wrap and ferment to twice the size.

4. Brush the mold with oil, pour in the fermented rice slurry, poke out big bubbles with a toothpick, sprinkle with dried osmanthus, and steam for about 25 minutes. Cool and cut into small pieces.

2. osmanthus muffins

80g of glutinous rice flour, 200g of sticky rice flour, 60g of fine sugar and 0/60g of water/kloc,

Steps:

1 Pour glutinous rice flour, japonica rice flour and white sugar into a basin, add water and mix well, knead with both hands until the powder becomes coarse powder, sieve it with a sieve, and the cake powder will wake up for 30 minutes to fully absorb water.

2. Pour the cake powder into the mold, don't compact it, and spread it loosely. You can also spread a layer of bean paste in the middle of the cake powder, steam it in a pot for 30 minutes, take it out, sprinkle dried osmanthus on the fire, let it cool, then demould and cut into pieces.