Chinese Food
Donkey rolling
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I used to be the glutinous rice flour produced by xuemeiniang. Today, I think of a good way to consume it. I want to make a donkey roll. So I have a new skill by hand. I grind bean flour by myself. The specific method is: soak the bean for 30 minutes, dry the water oven for 100 degrees and bake for 10 minutes. This step is to make the bean crisp and easy to beat. Use the dry grinding cup of the ordinary juicer to grind it into fine powder for sieving. There are always particles after sieving. It has been beaten many times. The sieve is also very fine and needs to be screened patiently. However, the final product is really instant powder at the entrance. At this time, there are still some stir fried in a small fire. Although it is troublesome, the bean powder made by myself has a clear sweet taste and full of bean flavor.
Cooking ingredients
Cooking Steps
Step1:Melt the sugar in warm water (or not). Mix with chopsticks in the flour. Knead well. Put it into the oiled container. Wrap a layer of plastic film. Pierce several holes in the middle with toothpick. Steam in the pot for 30 minutes. I steam directly in the electric rice pot. After steaming and cooling, take out the oil and rub it into a ball.
Step2:Oil the rolling pin. Roll it into a rectangle.
Step3:Put on the bean paste filling. The end of the open roll can be a little thicker
Step4:Rolled into strips.
Step5:Cut into 4cm wide. Sprinkle with bean powder and roll to make the surface coated with bean powder.
Step6:Use a sieve to sift another layer of bean powder. It's ready.
Cooking tips:The glutinous rice flour may be a little soft after adding water. The basic purpose of keeping the water content at 1-1 is to make the glutinous rice flour fully steamed. If the dough is too dry, it will be hard to steam through. Add 4-1 Chengfen to make donkey roll and cool to keep soft and waxy taste. It's not as sticky as pure glutinous rice flour. There are skills in making delicious dishes.
