Osmanthus fragrans

Osmanthus fragrans

Introduction:

"There are several osmanthus trees in grandma's garden. After last year's flowering season, grandma made some sweet osmanthus. Each family has a small bottle of sweet osmanthus. When the sweet osmanthus is roasted, the whole room is full of sweet osmanthus fragrance!"

Production steps:

Step 1: four egg white, into the basin without water and oil

Step 2: put four yolks in another bowl

Step 3: low powder sieving for standby

Step 4: milk, lemon juice, salad oil

Step 5: add the salad oil in three times, each time until it's completely blended

Step 6: pour in the milk and mix well

Step 7: sift in the low gluten flour and stir gently

Step 8: stir in sweet osmanthus and set aside

Step 9: add a few drops of lemon juice into the protein and form a fish eye like thick bubble. Add the first fine sugar

Step 10: turn into fine bubbles and add sugar for the second time. At this time, preheat the oven

Step 11: hit to dry foam

Step 12: take one third of the protein to the yolk, cut and mix evenly, do not circle, it will defoaming

Step 13: pour the egg yolk paste into the remaining protein paste, cut and mix well

Step 14: pour it into the hollow mould, shake it on the table for two times, put it into the middle and lower layer of the oven which has been preheated 180 degrees, about 40 minutes

Step 15: after baking, take out the turndown and let it cool overnight

Step 16: eat

Materials required:

Eggs: four

Low gluten flour: 100g

Osmanthus fragrans

Milk: 60g

Salad oil: 60g

Sugar for egg yolk: 30g

Protein sugar: 80g

Salt: 1 to 2 g

Lemon juice: a few drops

Note: the low powder must be sifted twice, and the basin for egg white must be free of water and oil. When dividing the eggs, if the yolk is mixed with the egg white, pour it out and start over. The quantity of this square can be made into two six inch or one eight inch

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet