Bean paste rolls practice good under:

Tools / raw materials: 500 grams of flour, 3 grams of yeast, 30 grams of sugar, 300 grams of milk, about 500 grams of bean paste filling

1, ingredients, self-rising flour.

2, self-rising flour add a little sugar with warm water and flour.

3, knead into a ball and wait for the rise.

4: Knead and exhaust, divide into small dosages, take one and roll it into a round shape and pack it with bean paste filling.

5, close the mouth.

6: Roll into a cow tongue shape.

7, with a knife a few cuts, as shown in the picture.

8: Turn over and roll up.

9: Roll up and circle.

10, put into the steamer and wait for the second rise.

11, cold water into the pot to steam 15 minutes, simmer for 3 minutes.

Origin of bean paste rolls

Rolls are an ancient Chinese noodle dish, according to legend, during the Three Kingdoms period, the prime minister of Shu, Zhuge Liang, led the troops to attack the southern barbarians, seven captured the barbarian general Meng Yu, so that Meng Yu finally submissive. When Zhuge Liang returned to China, he had to pass through Lushui on his way.

When the army was ready to cross the river, the wind suddenly blew, the waves hit a thousand feet, the ghosts cried and wailed, the army could not cross the river. At this point Zhuge Liang summoned Meng Yu to ask why. It turned out that the two armies were at war, and the fallen soldiers could not return to their hometowns to be reunited with their families, so they made waves on the river to obstruct the return journey of the soldiers. If the army wants to cross the river, it must use 49 heads of the barbarian army to sacrifice the river, so that the wind and waves can be calm.

George Liang thought to himself, "If the two armies are fighting, deaths and injuries are inevitable, how can we kill 49 more lives? He thought of this, and then had a plan, that is, ordered the cook to rice for the skin, wrapped in black cattle and white sheep meat, pinch molded out of 49 heads. Then, he set up an incense burner and offered wine to the river.

Since then, in the folk both the "steamed bread", Zhuge Liang is also honored as the ancestor of the line of face painting. Lang Ying in the Ming Dynasty in his notes "seven repair class draft" recorded: "Steamed bread this name, barbarian head, barbarian head to sacrifice God, Zhuge's conquest of Mengwu, the order to bread meat for the head to sacrifice, called 'barbarian head', today blackmail and for the steamed bread as well."