The appearance of the donkey roll is golden, layered, fragrant, sweet, soft and sticky, coupled with a strong bean aroma, it is a very delicious traditional snack. This recipe has been warmed up in my circle of friends for more than 1 week, but today I have time to publish the method, I hope it does not delay your enthusiasm for learning.
Donkey Rolling is named "Donkey Rolling" because it sprinkles soybean flour in the final production process, just like the gusts of loess that are raised when wild donkeys roll in the suburbs of old Beijing. The outer layer of the finished "donkey rolling" is covered with soybean flour, golden yellow, sweet bean filling, soft entrance, unique flavor, have time to try oh ~
【Ingredients】
300 grams of soybeans
Glutinous rice flour 120 g / corn starch 30 g
50 g of white sand sugar / 30 g of salad oil
150 ml of water / red bean paste to taste
[ Directions ]
- 1 -
Wash and dry the soybeans.
- 2 -
Sauté for about 20 minutes on low heat until the beans are fragrant. Pour the sautéed soybeans into a bowl and cool naturally. (When the sautéed soybeans come out of the pan, be careful of hot hands.) ）
- 3 -
After cooling the soybeans, add 20 grams of white sugar and pour them into the wall breaker.
- 4 -
Start the powdering function of the wall breaker.
- 5 -
Beat the soybeans into a delicate soybean powder.
- 6 -
Pour the beaten soybean flour into a dish, cool it and store it in a water-free and oil-free bottle. (Pack the bottle and seal it to prevent moisture return, and store it at room temperature.) If you can't use it, you can use it to drink water, and the bean flavor is overflowing. ）
- 7 -
Add glutinous rice flour, corn starch, sugar and salad oil to the pot.
- 8 -
Slowly pour in water and stir with chopsticks first.
-9 -
Once it absorbs the moisture evenly, knead the lumped glutinous rice flour into a smooth dough.
-10 -
Place the dough in a flat-bottomed, slightly larger plate and gently flatten.
-11 -
Place in a steamer and steam over high heat for about 25 minutes.
-12 -
Steamed glutinous rice noodles should be covered with plastic wrap to prevent the surface from drying out and allowed to cool.
-13 -
Sprinkle soybean flour on a silicone kneading panel and place the warm glutinous rice dough on the panel.
-14 -
Sprinkle a layer of soybean flour on top.
-15 -
Use a rolling pin to roll out the glutinous rice dough into rectangular slices.
-16 -
Be patient when rolling glutinous rice noodles, and roll out into a 0.5 cm thick dough sheet.
-17 -
Spread the red bean paste evenly over the glutinous rice noodles. (Red bean paste can't be too dry, too dry is not too good to roll, nor can it be too thin, too thin with a knife everything will flow out.) If you can buy high-quality red bean paste is the best, it is very important to make donkey rolling red bean paste, if you can't buy good taste of red bean paste, it is recommended that you make it at home. ）
-18 -
Lift one end to roll inward, the roll must be tight, do not leave gaps, so as not to be loose in the middle.
-19 -
Use a knife to cut the glutinous rice rolls into equal small pieces.
Spread the soybean flour evenly on the small roll with a sieve, and when you're done, show your family a hand