Chinese Food
Chongyang osmanthus cake
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September 9th. Double Ninth Festival. Climbing high. Eating double ninth cake. Drinking chrysanthemum wine. It's our festival tradition since ancient times. In general, Chongyang cake is made of glutinous rice flour and japonica rice flour, but it is not easy to digest and is not suitable for the old people to eat. It is also thought that autumn is the season of osmanthus. It is also good to make osmanthus cake instead of traditional Chongyang cake. And it's super simple. DIY at home
Cooking ingredients
Cooking Steps
Step1:Soak medlar in 100ml hot water for 10min, and boil with 500ml clear wate
Step2:Turn the water to a low heat, add sugar, stir until dissolved, add sweet osmanthus, mix well, taste, and decide whether to add sugar again according to the taste. Add gelatin in three times. Stir until completely dissolved. Add Lycium barbarum & water. Cook for 1min. Turn off the hea
Step3:When the temperature drops slightly, transfer into the mold, air it to room temperature, then refrigerate it until it solidifies. Don't be greedy for cold when eating. It is recommended to take it out in advance and warm it up. Just cut it into piece
Cooking tips:1. Taste during the boiling to determine whether to increase or decrease the sugar content. Note that the actual sweetness of the finished product will be lighter than that during the boiling. Control the dosage as appropriate. 2. Gelatin slice, gelatin powder and gelatin powder all have the same effect. 3. When it is half solidified, stir it gently to prevent the osmanthus from sinking. 4. The mold is selected according to preference. I use 8 'Square baking tray. We can use silica gel mold, ice lattice, etc. 5. The recipe can be made into 4 pieces. There are skills in making delicious dishes.
