To say that the bean noodle cake is estimated that not many people know what it is, if I say its nickname, everyone will know, that is, --- "donkey rolling". Because the traditional production process of this food has a step to roll the glutinous rice wrapped in bean paste in the stir-fried soybean noodles, this action is like a donkey rolling on the yellow soil, so the observant ancestors gave this snack a more vivid nickname.
Royalties
Glutinous rice flour
300 g
Soybean noodles
100 g
Red bean paste
Amount
Donkey rolling practice
Place the soybean noodles in an oilless and waterless pan and stir-fry them over low heat with a wooden spatula. When the color of the soybean noodles changes from light yellow to a uniform light brown, and you can smell the obvious bean flavor, you can stop the fire
Let the sautéed soybean noodles cool slightly and sift them for later
Put the glutinous rice flour into the basin, slowly pour in the water, stir it with chopsticks first, and then form the lumped glutinous rice flour into a dough after it absorbs the water evenly
Place the dough in a flat-bottomed, slightly larger container, gently flatten, place in a steamer and steam over high heat for about 20 minutes. Steamed glutinous rice noodles should be covered with plastic wrap to prevent the surface from drying out and allowed to dry until warm
Sprinkle the sautéed soybean noodles on the panel, place the warm glutinous rice dough on the board, sprinkle a layer of soybean noodles on top, and use a rolling pin to roll out the glutinous rice noodles into a 0.5 cm thick rectangular dough
Spread the red bean paste evenly over the glutinous rice dough and smooth it out
Lift one end and carefully roll it inward, be sure to roll tightly, leaving no gaps, so as not to loosen in the middle
Use a quick knife to cut the bean noodle rolls into equal small pieces, and evenly sprinkle the remaining soybean noodles on the small rolls with a sieve
Tips
1. When using glutinous rice flour and noodles, be sure to add water little by little, glutinous rice flour is not as watery as ordinary white noodles. The noodles are just a dough, try to dry a little, so that after steaming, you can have toughness.
2. Steamed glutinous rice noodles take a lot of effort to roll them into slices, all when the fitness, when rolling must have patience.
3. One of the keys to making a delicious authentic donkey roll is red bean paste. Supermarkets have ready-made red bean paste fillings for sale, and I have also bought them, but I always feel that the ready-made bean paste fillings do not have the aroma of red beans, and they are also very sweet and rare. I still recommend that you make your own bean paste stuffing at home, please see the old text: homemade sweet and sandy red bean filling method, improve it according to the old text, replace the sugar with brown sugar, better taste!
4. Soybean noodles can not be used directly after buying, to use oil-free and water-free pan to fry incense, raw soybean noodles are light yellow, smell of raw beans bean fishy smell, fried soybean noodles are light brown, there is a strong bean flavor.
5. When doing donkey rolling, the bean paste filling inside can not be too dry, too dry to roll, nor too thin, too thin with a knife everything will flow out, pay attention to this degree, it is best to red bean paste on the dough just can spread out.
6. When cutting the donkey to roll, use a faster knife, too blunt to cut when it is easy to flow filling.
7. The remaining cooked bean noodles do not waste, face tea rush to drink, beans overflowing, drink very comfortable!