How to be Osmanthus Jelly?

Osmanthus Jelly is a sweet and crisp pastry, and its main raw materials are white sugar, glutinous rice flour, osmanthus fragrans and edible oil. The following is my basic approach to Osmanthus Jelly, welcome to read!

Exercise 1

Raw material formula

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

manufacturing method

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. The next day, stir-fry river sand (river sand made of vegetable oil) until cooked (not browned), then grind it into powder with an electric mill, that is, cake powder (also called male powder), and then spread it on a dustpan for 2-3 minutes.

3. Sugar extraction: add 2-2.5 kg maltose and 7.5 kg water according to the proportion of 50 kg white sugar. After boiling, add 1kg oil and boil to about 120℃. When the sugar solution drops into water to form a block, it can be scooped up and put into an ice tray to be stirred until it is turned into a 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.

Food characteristics

Rectangular strip with complete shape and uniform thickness.

Color: yellow and white, no spots, no impurities.

Tissue: moist and soft, fine and slag-melting, non-thickening, sugar-free.

Taste: Sweet and delicious, with a strong osmanthus fragrance.

Exercise 2

Raw material formula

500g of glutinous rice flour, 300g of japonica rice flour, 250g of sugar, vegetable oil and osmanthus fragrans.

manufacturing method

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.

Exercise 3

raw material

Material: 250g glutinous rice flour150g flour.

Accessories: appropriate amount of osmanthus.

Seasoning: 90g sugar.

step

1. Mix 250g of glutinous rice flour, flour150g, 90g of white sugar and osmanthus fragrans, slowly inject appropriate amount of water and stir evenly until the batter is sticky and hanging.

2. steam in a cage for a quarter of an hour.

3. Wrap the steamed cake with wet gauze while it is hot, turn it over and knead it until it is smooth and delicate.

4. Put the cake in a suitable container, coat the surface with vegetable oil after shaping, and cut it into cubes.

Exercise 4

Composition details

Ingredients: water chestnut powder (about 150g), pure milk and dried osmanthus, about one tablespoon.

Ingredients: whipped cream, condensed milk

Seasoning: about 30 grams of sugar, about 80 grams of sliced sugar, water.

Production steps

1, because there are many large particles in horseshoe powder, in order to easily blend with milk and reduce the winding time, it is best to crush it with a jiaozi stick first.

2. Add sugar and milk to the crushed powder.

3. Add whipped cream, prepare an egg beater, and make a full circle until the horseshoe powder is completely dissolved in the milk and whipped cream, slightly thicker.

4, like condensed milk, you can put it at this time.

5. Finally, dry osmanthus. Remember, don't put too much dried osmanthus, as long as it can bring out the taste.

6. Prepare water and sugar. I choose a piece of sugar here. The boiled soup will be slightly yellow, and the cake will be slightly yellow, and it will be slightly sweeter than sugar.

7. Cook over high fire until the sugar (sand) is completely melted, and immediately pour it into the beaten osmanthus cream. At this point, you can skip the eighth to ninth steps directly.

8. If you do the above steps, you find that the horseshoe powder in your hand is not cooked and caked. Never mind, I have another remedy. Prepare another pot of boiling water and put a shelf on it. Water should overflow the shelf about 1-2 cm. Don't put out the fire when the water is boiling, keep the fire in the middle, and then put the osmanthus cream on the shelf and stir it slowly.

9. After about two minutes, the horseshoe powder under the bowl began to agglomerate, making it difficult to stir. When 40% to 50% of the bowl is caked like the above picture, you can smooth the batter with a spoon. Cover the pot and steam over medium heat 15 minutes.

10, Galaxy Osmanthus Jelly is finished. It tastes cold, fragrant and cold. The most important thing is health.

point out

Horseshoe powder:

1, Anti-cancer effect: Shanghai Cancer Prevention Research Collaboration Group found that various preparations of Trapa natans have anti-tumor effect in animals.

2, antibacterial effect: water chestnut has antibacterial effect, can inhibit influenza virus. In addition, the inhibitory activity of water chestnut on Escherichia coli reached 80%( 10 hour later).

3, laxatives: horseshoe contains crude protein and starch, which can promote large intestine peristalsis.

4, diuretic discharge: horseshoe water can diuretic discharge.

5, clearing lung and resolving phlegm: horseshoe is sweet, cold, and can clear lung heat; It is also rich in mucus, which has the effect of promoting fluid production, moistening lung and resolving phlegm, so it can clear phlegm and clear heat.