Batch processing:

5 kg glutinous rice flour? Four kilos of sugar? Sugar, lard, diced 3.3 kg? Osmanthus fragrans 0. 15kg? Up 0. 15 kg? Water is 3.5 kilograms.

Exercise:

The pork suet was peeled and cut into pieces, and pickled with the same amount of sugar for 7 ~ 10 days to become sugar lard.

Glutinous rice flour is made into paste with boiling water (rose with a small amount of pigment) and steamed in a steamer for about 40 minutes. Take it out when cooked, put it on the table, mix and knead the sugar, cool it a little after mixing, and then put the diced sugar and lard in (if the cake is too hot, cool it to prevent the diced sugar and lard from being scalded). Then press the cake into thin slices with a thickness of 1.7 ~ 2 cm, and put it on the table for cooling. After cooling thoroughly, roll the cake into a strip the size of a teacup and sprinkle with osmanthus and rose crumbs.