Glutinous rice flour 80g

Corn starch 20g

Water 104g

Corn oil 14g

Appropriate amount of bean paste

Appropriate amount of cooked soybean flour

The practice of snowballing without falling apart?

Put all the ingredients except bean paste and cooked soybean powder into a large bowl in turn, and stir well to form a smooth and particle-free glutinous rice paste.

Take a large heatable fresh-keeping bag and pour all the rice paste into it.

Add cold water to the steamer, lay the bag flat in the steamer with both hands holding the opening of the fresh-keeping bag, and fold back the extra bag.

You can gently press the bag by hand to adjust the distribution of rice paste to make it more uniform. Put cold water on the pot, turn on the big fire, steam for 15 minutes after the water boils, and steam with the big fire all the time.

Take out the steamed batter and put it on the workbench. Note that it must be taken out flat here. If the dough sticks in the bag, it will affect the finished product. If the whole piece is not easy to take out, you can do this as shown in the figure below.

Fold it in the pot like this, then take it out with a shovel or gloves and smooth it out.

Roll the dough thin and make it square.

Cut the fresh-keeping bag open, coat it with a layer of bean paste, and leave a blank of about 4cm on one side of the dough. This must be left!

Sprinkle with bean flour and sesame seeds, spread evenly, and also leave a blank. The type and dosage of stuffing can be added, subtracted and changed at will, and you can put it as you like.

Roll up the dough with a rolling pin in the form of a cake roll. Just fold the dough first, about one or two centimeters, then put the rolling pin under the fresh-keeping bag, reverse-roll the fresh-keeping bag, and roll the dough upward. There is a video of this method on the Internet. If you can't learn it, you can find it yourself. If you really can't, just roll it up a little by hand.

After the roll is finished, the blank part can be perfectly stuck to the dough and become a complete roll ~

After a little shaping, open the fresh-keeping bag, sprinkle a layer of bean powder on the outside of the whole roll and roll well.

Cut it into small pieces with a sharp knife and you can eat it. Don't do too much at a time. It is recommended to keep it at room temperature and eat it the same day.

Tips

1. Leave a blank space, so it won't come loose. 2. Be sure to pay attention when taking out the dough from the pot to avoid adhesion. 3. The bean paste itself is very sweet, so it is not recommended to add more sugar or condensed milk, otherwise it will be very greasy, but if you just like sweetness, you can add 20g condensed milk or 25g white sugar to the batter.