The raw materials for donkey rolling include rhubarb rice noodles (the color is easy to mix with soybean noodles, and now people mostly use glutinous rice noodles to make it), soybean noodles, Chengsha, white sugar, sesame oil and other ingredients. Its production can be divided into three processes: blank making, filling and shaping. The outermost layer is covered with soybean flour. The right side of the table is enough. Sprinkle soybean flour on the chopping board. Let the cooked flour paste cool until it is warm. Take out the soybean flour and place it on the chopping board. Roll it all over and arrange it. Roll it out to about half a centimeter. A rectangular shape with a layer of red bean paste filling on it. The bean paste filling I used is ready-made from the supermarket. Cut the connection between the two sides of the fresh-keeping bag and leave one side uncut. Put the glutinous rice balls that have been left until not very hot, and use a rolling pin to roll out a small rectangle through the plastic bag.

Glutinous rice flour is ground with water. It is more delicate than glutinous rice flour used to make rice cakes, and is suitable for making small desserts such as donkey rolling. You can usually buy it in large supermarkets, but you can't buy it online. Add water to glutinous rice flour and stir evenly. Then use a rolling pin to roll the cooked dough into a rectangular shape. Sprinkle the fried soybean noodles on the chopping board, then pour the steamed batter on it, then roll it into a rectangular sheet, and then evenly spread the diluted soybean noodles on it. of bean paste, then roll it up and cut into pieces.

Donkey Rolling is delicious, soft and glutinous, with a unique texture and flavor. In the past, we could only taste it in teahouses and dim sum shops. In fact, the delicacy of Donkey Rolling is not difficult in terms of ingredients and methods, and families can make it! Today I will share my method of making donkey rolling. I hope that while steaming the glutinous rice, I can start frying the soybean noodles. Pour the soybeans into a clean, water-free and oil-free pot and stir-fry over low heat until the bean noodles become It is dark yellow and can smell a bit mushy. The smell of mushy smell does not mean that you have to fry until it is mushy. Glutinous rice flour: 200 grams, corn starch: 30 grams, sugar powder: 20 grams, salad oil: 10 grams, water: 250 grams, red bean paste: 50 grams , some osmanthus, green and red silk and melon kernels, and an appropriate amount of soybean powder.