How to Make Osmanthus Cake

OsmanthusPudding Recipe Formula Level One Sichuan Sugar 16 kilograms, sugar used for extraction 4 kilograms Rice Starch 4 kilograms, cooked oil 4 kilograms, honey osmanthus 2.5 kilograms, cooked starch 20 kilograms Preparation Method 1. Cooked Starch: Place Flour int steam for 20 minutes until done. Remove and cool before using a grinder to make it fine. This is the mature starch.2. Rice Powder Preparation: RinseRice with warm water between 50～60℃ for 4～5 minutes, then remove and spread on a sieve to dry. The next day, stir-fry with river sand (cooked with vegetable oil) until done, then grind it into powder using an electric mill. This is the rice flour (also known as strong flour), let it sit under the sun for 2～3 days until it can be shaped. 3. Sugar Extraction: Mix sugar at a ratio of 50 kilograms with maltose 2～2.5 kilograms, and water 7.5 kilograms. Boil until reaching 120℃, then strain when a drop in cold water forms a block. Stir continuously to form the extracted sugar.4. Filling Preparation: Mix the ingredients according to the recipe—sugar, cooked starch, cooked oil rice flour, honey osmanthus—uniformly and sift to remove impurities, creating the filling.5. Shaping: Use a wooden frame as a mold. First, spread 1/5 of the mixed bottom and surface ingredients on the frame to form a thin layer at the bottom, then place the filling in the middle. Cover with 4/5 of the remaining ingredients to form the top layer, flatten and press tightly. Use a thin knife to cut into rectangular strips, then package. Quality Standards: Specifications—rectangular shape, well-formed, uniform thickness and thinness. Color—yellow and white clearly divided without spots or impurities. Structure—moist, soft, fine texture that melts easily, no coarse grains, no sugar clumps. Taste—fragrant, sweet with a rich osmanthus aroma. Flavor: Sweet and delicious with a strong aroma of osmanthus flowers.