How to Make Osmanthus Flavor Sponge Cake

People who like to eat osmanthus version of rice cake muffin, can actually make the osmanthus version at home.The osmanthus version of rice cake muffins is very simple to make, and compared to those made by restaurants, homemade osmanthus version rice cake muffins are healthier and safer to eat. Osmanthus version of rice cake muffins

Ingredients introduction mains:

low-gluten flour (86g)

corn oil (43g)milk (45g) white sugar (55g)osmanthus flowers (10g) eggs (5)baking powder (2g) steps for making osmanthus version rice cake muffins:

1. Prepare the required ingredients, measure and prepare them

2. Find two clean bowls, make sure they are water-free and oil-free; do not mix egg yolks into the egg whites bowl, as this will affect the whipping.

egg yolks 3. Beat the egg yolks and add corn oil, whisking well. 4. Then pour in milk and continue to mix until uniformly light yellow.

5. The mixture should become slightly yellow.

6. Mix low-gluten flour and baking powder together and sift them through a sieve.

flour

7. Sifted flour and baking powder should be added to the egg yolk bowl, then use an offset spatula to fold gently until there are no lumps of flour, forming a smooth mixture without stirring too much.

7.egg whites 8. Add a few drops of lemon juice into the egg white bowl (or vinegar if you don't have lemon juice).

8.9. Add sugar in three parts and beat with an electric whisk until stiff peaks form. sugar 10. Stop beating when the whipped egg whites can hold a straight, small peak that won't fall down; do not continue to whip after achieving this state. 11. Use an offset spatula to take one-third of the whipped egg whites into the egg yolk mixture and gently fold as if stir-frying, avoiding circular motions that may cause deflation.12. Folded batter should have a slight sheen and no visible egg whites, forming a uniform mixture. 13. Add marinated osmanthus flowers to this batter and continue folding until evenly mixed.

14. Pour the batter into the prepared cake pan, scrape any remaining batter from the bowl, gently shake the mold several times to release large air bubbles.oven 15. Preheat the oven and place it on the lower shelf; bake for about 50 minutes at 150°C.

16. This is what the muffin looks like after 30 minutes in the oven.

17. After baking, shake the mold several times to release heat from the cake and quickly turn it upside down on a rack to prevent collapse.

18. Once cooled, demold.

19. Cut into beautiful slices.

1: Egg beaters must be dry and oil-free; do not mix egg yolks with egg whites, as yolk oils will affect whipping.

2: When mixing the batter with egg whites, use folding motions rather than stirring to prevent deflation.

16.3: Oven temperatures vary by household, adjust according to your specific oven. Preheat and place in the lower layer of the oven to bake for about 50 minutes at 170°C.

17. This is how it looks after baking for 30 minutes.

18. After removing from the oven, lift the mold and tap a few times to release heat from the cake, then quickly invert onto a cooling rack to prevent collapse.

19. Allow to cool before unmolding.

20. It is also beautiful when sliced.

2Tips:

1: The mixing bowl must be dry and oil-free; ensure egg yolks do not mix with the egg whites, as yolk fats can affect foaming.

2: Mix the batter into the egg whites using a folding motion without stirring.

3: Oven temperatures vary by household; adjust according to your specific oven.