Bean noodles: dried soybeans 120g.

Red bean paste stuffing: red bean 150g.

Water 420 grams

Fine sugar150g

Glutinous rice ball: glutinous rice flour 225g.

225 grams of water

The practice of snowballing.

First, make bean noodles. Put the dried soybeans into the dry grinding cup of the wall-breaking machine, and use the dry grinding function to make fine soybeans (soybean powder).

PS: Generally speaking, dried soybeans don't need special cleaning. If you are not at ease, you can choose organic dried beancurd or dry it after cleaning (washed dried beancurd cannot be directly ground, but must be dried).

Put the ground soybeans into the pot and stir-fry them slowly over low heat.

Stir-fry until the soybeans are cooked and fragrant. Continue to stir-fry, and stir-fry the soybeans until they look like this yellow-brown color in the picture (it smells slightly burnt, but don't really stir-fry, the fried color is darker). Stir-fried bean noodles are used after cooling. The third step of snowball practice.

Then make bean paste stuffing. After cleaning adzuki beans, pour them into the broken cup of the wall-breaking machine, add 420g of water, and select the "cotton porridge" program (adzuki beans do not need to be soaked in advance).

* Be careful not to choose soybean milk or other procedures that will break the wall at high speed, otherwise the final mixture will be too thick to be stirred evenly. You need to add sugar after cooking porridge. After the sugar melts, the mixture will be diluted, and then you can use the wall-breaking function.

* If your wall-breaking machine does not have the function of "sponge porridge", please choose a similar procedure for cooking porridge and soup on the wall-breaking machine.

Red beans will be cooked into thick porridge when cooked. Add the fine sugar immediately while it is hot, and stir gently to dissolve the sugar. At this time, the texture of red bean porridge will become thinner.

Run the "fruit and vegetable" program once and beat the red beans thoroughly. At this time, the bean paste stuffing is ready. Fill in the bean paste and use it after cooling (generally speaking, if you make it strictly according to the dosage of the formula, you will get the bean paste that can be used directly and has just the right thickness, without stirring the stuffing). * What if there is no wall breaker? Soak the red beans overnight in advance, then add enough water to the saucepan and cook on low heat for about 1 hour until the red beans are very soft and rotten. Then add sugar and stir-fry in a pan over medium heat until it is thick and full. The red bean stuffing obtained in this way is also very soft, but the taste will be different.

* You can also use the commercially available finished bean paste stuffing. Pay attention to buy soft water-based bean paste stuffing (usually only red beans, sugar and water are in the ingredient list). Don't buy bean paste stuffing for Cantonese-style moon cakes.

Then steamed glutinous rice noodles. Mix glutinous rice flour with water and stir evenly with spatula to form a very moist and soft dough (different glutinous rice flour may have different water absorption and need to be adjusted as appropriate). Take a flat plate, put some oil on the flat plate, and spread the glutinous rice dough flat on the flat plate (the flat way is easier to steam thoroughly and can shorten the steaming time).

Steam on high fire for about 15 minutes, and then steam the dough completely. Cover the steamed dough with plastic wrap and let it cool. Step 8 of snowball practice

When the glutinous rice balls are cooled to the temperature similar to that of the palm of your hand, they can be wrapped (if the glutinous rice balls are sticky, they can be placed in the refrigerator to keep them cool and then wrapped). Take half of the glutinous rice dough, roll it out between two sheets of oiled paper, and roll it into a thin rectangle (oiled paper can be used to put the dough on the chopping board. If you are still afraid of sticking, you can sprinkle some bean noodles thinly on the oiled paper, but don't sprinkle too much).

Peel off the oily paper on the surface, coat it with a layer of bean paste stuffing, and leave some blank on the edge (for a more beautiful appearance, you can flatten all four sides).

Roll it up and pay attention to the winding.

Finally, roll the dough in the bean flour several times, so that the surface is stained with a lot of bean flour, and snowballing is completed. Homemade snowballing does not contain additives. It is the best to eat now, and try to finish it on the same day.