Ingredients?

300 grams of glutinous rice flour

100 grams of soybean noodles

Adequate amount of red bean paste

Donkey How to make rolling?

Put the soybean noodles into an oil-free and water-free pan, stir-fry over low heat with a wooden spatula. When the color of the soybean noodles changes from light yellow to a uniform light brown, and you can smell the obvious bean aroma, you can stop the fire

Let the fried soybean noodles cool slightly, sieve and set aside

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Put the glutinous rice flour into a basin, slowly pour in water, stir it with chopsticks first, wait until it absorbs the water evenly, and then roll the agglomerated glutinous rice flour into a dough

Place the dough in Put it in a flat-bottomed, slightly larger container, flatten it slightly, put it in a steamer, and steam it over high heat for about 20 minutes. The steamed glutinous rice noodles should be covered with plastic wrap to prevent the surface from drying out, and allowed to dry until warm

Sprinkle the fried soybean noodles on the board, and place the warm glutinous rice dough on the chopping board. Sprinkle a layer of soybean flour on top, and use a rolling pin to roll the glutinous rice flour into a rectangular dough with a thickness of 0.5 cm

Spread the red bean filling evenly on the glutinous rice dough and smooth it out

Lift one end and carefully roll it inwards. The roll must be tight without leaving any gaps to avoid loosening in the middle.

Use a sharp knife to cut the bean flour roll into equal pieces, and use a sieve to spread the remaining soybean noodles evenly. Sprinkle it on the roll and you're done

Tips

1. When using glutinous rice flour to knead the dough, be sure to add water little by little. Glutinous rice flour is not like ordinary white flour. So drafty. Just make the dough into a ball. Try to make it as dry as possible so that it can be tough after steaming. ?

2. It takes a lot of effort to roll the steamed glutinous rice noodles into sheets. It is all about fitness, so you must be patient when rolling it out. ?

3. One of the keys to making delicious and authentic donkey rolling is red bean paste. There are ready-made red bean paste fillings available in supermarkets, and I have bought them, but I always feel that the ready-made red bean paste fillings do not have the aroma of red beans, and are very sweet and watery. I still recommend that you make your own bean paste filling at home. Please refer to the old article for how to make sweet and sandy homemade red bean filling. Modify it according to the old article and replace the white sugar with brown sugar. It will taste better! ?

4. Soybean noodles cannot be used directly after purchase. They must be fried in a pan without oil and water until fragrant. Raw soybean noodles are light yellow and smell like raw beans. , the fried soybean noodles are light brown and have a rich bean flavor. ?

5. When making donkey rolls, the bean paste filling inside should not be too dry. If it is too dry, it will be difficult to roll, nor should it be too thin. If it is too thin, everything will flow out with a knife. Pay attention to this degree. It is best to The red bean paste can just be spread out on the dough sheet. ?

6. Use a faster knife when cutting the donkey for rolling. If it is too blunt, the stuffing will easily flow out when cutting. ?

7. Don’t waste the remaining cooked bean noodles. Drink it with tea. The bean aroma is overflowing and you will feel very comfortable after drinking it!