糖桂花【齒頰留香】Osmanthus Scented Jam

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桂花酒釀丸子欠了糖桂花，實在美中不足。這些天又濕又冷，身體抱恙，想到桂花香，立即提起精神來。趁甜酒釀還未吃完，趕快做了一瓶。

坊間的糖桂花有很多種製法，有用新鮮桂花用鹽水過濾清洗，加以層層白糖密封醃制，或加入梅鹵 ( 醃梅子的剩下的鹵汁 ) 和薑片，糖醃的方法需要差不多一個月才能食用。而且白糖在精煉漂白的過程中加入了不少化學品，多吃無益。用麥芽糖隔水蒸的方法較快，麥芽糖味甘性溫，生津潤肺，對氣虛倦怠、久咳有幫助。做好可以放很久，用法一如普通糖漿，任可糕點膳食，需要時舀一勺加入，慢慢長冬，留住幽香。

材料

• 乾桂花          10 g
• 麥芽糖          6 大匙 ( 約 90 g )
• 海鹽             1/4 小匙

做法

1. 在清水中加入海鹽，乾桂花用鹽水過濾清洗，去掉灰塵，榨乾水份

2. 桂花放入碗中，加入麥芽糖。麥芽糖加入時是半固體的，不用拌勻，加熱後自會溶解成流質液體

3. 隔水蒸 10 分鐘，取出，放入消毒過的玻璃瓶中

如何消毒玻璃瓶可參考這篇的步驟一

4. 放涼後，如喜歡另加入蜂蜜，可於此時加入拌勻。放進雪櫃冷藏 2 ~ 3 日便可享用

桂花酒釀丸子

Osmanthus Glutinous Rice Wine Dumplings lacks osmanthus syrup, which is truly a pity. These days have been damp and cold, and my body has been unwell; thinking of the fragrant osmanthus immediately lifts my spirits. Since I still have some sweet glutinous rice wine left, I hurried to prepare a bottle.

There are many methods to make osmanthus syrup available in the market. Some use fresh osmanthus flowers that are rinsed with salt water, layered with white sugar, sealed, and pickled. Others may add plum juice (the leftover brine from pickled plums) and ginger slices. The sugar pickling method takes nearly a month before it is ready to eat. Additionally, during the refining and bleaching process of white sugar, various chemicals are added, making it less beneficial to consume. The method of steaming with maltose is quicker; maltose is sweet and has a warm nature, nourishing the body and moistening the lungs, which is helpful for those feeling weak or suffering from prolonged coughs. Once made, it can be stored for a long time and can be used like regular syrup. Just scoop a spoonful to add to desserts or meals whenever needed, allowing the fragrant scent to linger through the long winter.

Ingredients 

• 10 g Osmanthus
• 6 tbsp ( 90 g ) Maltose
• 1/4 tsp Sea Salt

做法：

1. Add sea salt to the water, filter and wash the dried osmanthus flowers with salt water to remove dust, and squeeze out the moisture.

2. Osmanthus is placed in a bowl, and maltose is added. When adding maltose, it is in a semi-solid state and does not need to be mixed; it will naturally dissolve into a liquid after heating.

3. Steam for 10 minutes, then remove and place into a sterilized glass bottle.

Here’s a guide on how to disinfect glass bottles

4. After cooling, if you like, you can add honey at this time and mix well. Refrigerate for 2 to 3 days before enjoying.

桂花酒釀丸子