Chinese Food
Seven color donkey roll
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I love this old Beijing snack. In addition to soft waxy soft waxy rice skin and sweet red bean paste, the outermost layer of soya bean noodles is the most fragrant part of it. It is also the essence. After the fried soybeans have been ground into powder, a strong fragrance has come to us, and then we can't help but wrap it evenly on the donkey roll. But today, when I was making a donkey roll, I suddenly came up with a new idea and wanted to make a colorful version. So I used black sesame powder, Matcha powder, blueberry powder, Monascus powder, golden cheese powder and coconut. Anyway, there are many kinds of powders at home. Finally became seven color donkey to roll. The effect is really good dream. So it's the seven color donkey rolling. It's not the seven color donkey rolling But to be honest, although the taste is good, it's really only soybean noodles. Most. Positive. Zong. Reference portion - 3 pieces. About 18 pieces.
Cooking ingredients
Cooking Steps
Step1:Let's make soybean noodles first. No water or oil in the pot. Stir fry the soybeans over low heat. Stir fry until the pale yellow soybeans are evenly light brown.
Step2:The fried soybeans are ground in a grinder to make soybean noodles.
Step3:Then make glutinous rice skin. Put 300g glutinous rice flour and 20g corn starch into a large bowl. Take another small bowl. Put 20g sugar and 60g water in it. Turn it in microwave for 1 minute. Take out and stir it. Make it dissolve into sugar water.
Step4:Pour the sugar water and 20g oil into the glutinous rice flour bowl. Add the remaining water in several times. Knead it into a soft glutinous rice flour ball. (the amount of water added depends on the dough state
Step5:Spread the glutinous rice flour on the plate and wrap it with plastic wrap. Steam over high heat for 20 minutes. (it's easier to cook when you spread out the steam
Step6:The steamed glutinous rice dough is sticky. It's much better when it's cool. Divide the cold glutinous rice into three parts.
Step7:Take one of them and put it on the chopping board. Cover it with a layer of preservative film. (I use the fresh-keeping bag to tear it open. It's a little harder than the fresh-keeping film.
Step8:Roll the dough into a rectangle with a rolling pin.
Step9:Lift the plastic wrap and the dough together. Turn it over and place it.
Step10:Evenly spread a layer of red bean paste on the glutinous rice dough. Leave a white edge at the end. And sprinkle a layer of soybean noodles. (it's just to add flavor
Step11:Put the rolling pin under the plastic wrap and roll it outward. Then you can push the dough backwards and roll it inward. Use force when rolling. Tighten it.
Step12:Rolled glutinous rice noodles roll. Cut off both ends to form a regular cylinder.
Step13:Sprinkle soybean noodles on the chopping board, roll the dough on it, make it evenly wrapped with soybean noodles, and then cut it into small sections.
Step14:What else is wrapped outside depends on your own performance.
Step15:Dazzled.
Cooking tips:1. Stir fried soybeans is dry. Be diligent. Stir continuously for a moment. Don't stir. 2. The only way to make soybean powder here is to use a blender. The mortar and rolling pin can't be so fine If not, make something else. Or buy ready-made soybean noodles. 3. Any flour is kneaded into dough. The amount of water to be added depends on the dough situation. So the amount of water is only for reference. It is not fixed. It is recommended to reserve 20% of water when adding water. Add while kneading. Do not add any more water if it can be agglomerated. 4. The silicone pad doesn't stick. So when rolling, I didn't sprinkle soybean flour or oil on it or put another layer of preservative film on it. It depends on the material of your board. To decide whether you need anti sticking. If the lower layer is covered with a plastic wrap (I don't think it's convenient to roll it up like that), you don't need to turn it over. 5. Don't paint the end of the bean paste. Otherwise, it won't stick when it's rolled. 6. It's just for the inside
