Lotus root and sweet scented osmanthus cake
I really like watching the legend of Zhen Huan. A few days ago, I suddenly wanted to eat it, so I searched it. It turned out that it was the recipe of the "Honey kitchen" master. I practiced it, and the response was good. Thank God @ honey kitchen. However, I wrote it in detail. Hey hey, it's really an addiction to my mother. The sweetness of osmanthus flowers is like a gentle and affectionate woman like Shen meizhuang, and the taste of lotus root flour glutinous rice cake is like her calm and tough character. The elder sister said, "well, the taste of lotus root powder sweet scented osmanthus candy cake is really excellent. It's my good fortune to have such a clever girl as my sister." hahaha, I've passed through! Right? Right?Nothing special.I wrote the dosage of sweet osmanthus casually, and the relatives can add or subtract according to their own tastes.The most important thing is to do a good job of demoulding measures. All kinds of fresh-keeping films are just right. Meimoda（ ˃ ᷄ ˶˶̫˶˂ ᷅ )
Step 1 . Display of all materials
Step 2 . Wash the lotus root, peel it, and slice it
Step 3 . Boil water, add lotus root slices, and boil until soft, about 20 minutes
Step 4 . Wrap a layer of plastic wrap around the bottom of the cake mold. I use an 8-inch round mold
Step 5 . Then wrap the whole round mold
Step 6 . Like this, because the cake body is very sticky, such measures are easy to demould
Step 7 . Then put the bottom in. Start making batter
Step 8 . Put sugar, glutinous rice flour and lotus root flour together
Step 9 . Add water. Stir to make it mixed evenly
Step 10 . Stir it like this, and the surface looks smooth
Step 11 . When stirring, the inside of the batter is a little rough, and then the surface is restored to the smooth original state later. In this way, the degree is OK, and the amount of water is added as appropriate
Step 12 . Pour half the batter into the mold, pick up the mold with both hands and shake it twice
Step 13 . Prick the bubble with a toothpick
Step 14 . Put it in the refrigerator for freezing for a while, so that the surface of the batter solidifies, which is convenient for later operation
Step 15 . At this time, the lotus root is almost soft
Step 16 . Take it out and drain the water
Step 17 . Take the batter out of the refrigerator and put the lotus root slices neatly, as flat as possible
Step 18 . Pour in the remaining half of the batter
Step 19 . Boil water in a steamer, add batter, and steam over high heat for 30 minutes
Step 20 . It's out of the pot. Drain the water off the top of the cake
Step 21 . After cooling, the color will be a little pink
Step 22 . Cover the fresh-keeping film around the mold on the cake
Step 23 . Buckle it upside down somewhere and cut the plastic wrap around the bottom of the mold
Step 24 . After cutting, take away the bottom of the mold. It's dark purple. Is it particularly flat
Step 25 . If you eat directly, tear off the cling film around and coat it with sweet osmanthus
Step 26 . Or use your favorite mold to cut out the cake and then apply sugar osmanthus flowers, because if you apply it first and then cut it, it's really... uncomfortable... It's sticky everywhere (¥ ᷄ д･ ᷅ )
Step 27 . If you want to put it on such a cake paper, you have to add a layer of cling film to the cake paper, because there is no more to say
Step 28 . Wear another meimeitu, hehe, it's beautiful, isn't it? It tastes great. It's amazing. It's really a mother's addiction, haha
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