Silky and Soft Osmanthus Cake with Honey – Sweet and Delicious
The name of the comes from the fact that it is sprinkled with dried osmanthus flowers and osmanthus honey on the surface. The sweet osmanthus honey mixes with the dried osmanthus flowers, it's sweet and silky, just like when eating ice powder in summer, the most favorite is to eat ice powder with osmanthus honey, and smelling it is also very pleasant.
However, the made today is different. It added fragrant and sweet yam puree, which makes a filling, eating it is totally different! It's very delicious to mix with osmanthus honey. Let's take a look at how to make it below.
Prepare the necessary ingredients: Rice cake: Modified potato flour 135g, glutinous rice flour 45g, water 95g or so, lard 5g or so, powdered sugar 30g Yam puree: Yam puree 200g, purple sweet potato 25g, heavy cream 25g, milk 45g, granulated sugar 20g, lard 10g, dried osmanthus flowers, honey to taste, a little salt.
Step one: Here, let's first marinate osmanthus honey. Dried osmanthus flowers are appropriate, add 1g salt, 3-4 spoonfuls of honey, and simply stir. Marinate for 20-30 minutes.
Step two: In the yam puree, gradually add the prepared cream, milk, granulated sugar, and lard (if there is no lard, you can use butter instead), and then stir until smooth. Pour the smooth yam puree into a non-stick pan. It doesn't need to add lard, otherwise it will be greasy. The yam puree doesn't need to be fried too dry, just steam out the excess moisture. The state is relatively soft is enough. In a bowl, add modified potato flour, glutinous rice flour and powdered sugar, and stir evenly with a manual beater.
Step four: Add the prepared water to the flour. Everyone should adjust the water according to the actual situation. Gently knead the flour and water into large clumps and grains, and then knead them into a smoother state.
Step five: Then knead it again, like this, if there are still larger particles, knead it again, cover the kneaded relatively fine particles with a food-grade bag, and let it rest for about 20 minutes.
Step six: Sift the rested flour powder through a sieve to make it a uniform and delicate wet powder. Lay a piece of oiled paper in the steamer, take a mousse mold, and gently add 2 spoonfuls of rice cake, and spread it evenly, don't press too hard.
Step seven: Then add a layer of yam puree to the powder, and add a few spoonfuls of rice cake on the top, fill it flat, wrap the yam puree, don't use a spoon to press. Use a scraper or other tools to gently scrape the top flat, don't press, don't press, so the texture will be more fluffy. The water is boiling, put it in a pot to steam, like this delicious yam puree is done! It's nutritious, delicious and tasty. Those who like to make it can try it! It's nutritious, delicious and tasty, soft like clouds, and the sweet yam filling is its highlight.
About 4-5 minutes, when it's shaped, open the lid, take out the mold, and then cover the lid again and steam for about 10 minutes. Rice cake comes out of the pot, fragrant and fragrant, cut with a thin string, even more uniform, easier to ensure the shape is perfect.
Pour the marinated osmanthus honey on the cake and sprinkle a little dried osmanthus flowers. Yam puree can be eaten now! It's fragrant and fluffy, not greasy and oily, faint rice aroma, soft yam filling, vaguely osmanthus aroma, and a hint of honey sweetness. Those who like it can try this way! It's fragrant and fluffy, really delicious.
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