Preparation materials: polished glutinous rice flour, white sticky rice flour, soybean, sugar, water and red bean stuffing. First, prepare the materials. The amount of red bean paste, soybean and sugar in the required materials can be increased or decreased according to personal preference. If you like sweet mouth, add more sugar. Stir-fry diced soybeans first, and they will be cooked in a short time. Stir-fry on low heat for about 5 minutes. Second, sift the fried soybeans for later use. Thirdly, the pastry chef thinks that the most attractive thing about snowballing is soybean, and its fragrance is also my favorite. Fourth, because the batter is particularly sticky and easy to touch the rolling pin, it is best to put a layer of oil on the rolling pin.

When the dumplings are warm and not hot, sprinkle a proper amount of cooked soybean powder on the chopping board, put the dumplings on the chopping board, sprinkle a layer of soybean powder on the surface, roll them into rectangular dough with a rolling pin of 0.5cm, and grind the baked soybeans into powder. The thick layer of bean flour on the surface of snowball is the difference between snowball and other sticky foods, and it is its unique symbol. If the bean flour is not sticky, it is a red bean glutinous rice roll. Roll the glutinous rice flour into a large piece, spread the bean paste evenly on it (leave a section at the edge), then roll it into a roll from the beginning, and sprinkle more soybeans on the outermost layer. Finally, cut into small pieces with a knife and paste a layer of soybeans on each piece. Red beans are rich in nutrition and are good food supplements. Red beans should be mixed with other grains and usually made into bean paste buns, bean rice or bean porridge. Red bean paste is a scientific way to eat.

Actually, I didn't like eating snowballs very much when I was young. I just like buying them. But it is no exaggeration to say that my cooking is really much more delicious than what I bought outside. This time, I ate scraps while cooking, and I ate several pieces after eating. The bean flour of the outer bread is very unique and has a unique flavor. The bean stuffing melts in the mouth, sweet and sweet. Glutinous rice, the entrance is soft. It has a delicate taste and endless aftertaste, and is a traditional snack suitable for all ages. The name of snowballing usury is "bean powder cake", which is an old name in the Beijing snack family. It originated from Manchu, and it is a tradition of Manchu to like sticky food, because Manchu hunting often goes out early and comes back late, and eating sticky food can resist hunger.