Black sesame donkey roll ?

Ingredients ?

Glutinous rice flour moderate amount

Sweet sugar (powdered sugar) according to personal taste adjustment

Soybean flour (cooked) moderate amount

Black sesame powder (can not be used) moderate amount

Red bean paste moderate amount

Water a small amount

Above the ingredients, in addition to the water, are according to their own amount of food and taste adjustment, yo

Not the same How to make black sesame donkey rolls ?

Add water to the glutinous rice flour, specifically add how much, more than the water added to make muffins, so that the glutinous rice flour is in a moist state of coarse particles, anyway, there is no dry powder on the line ╮(╯▽╰)╭

Moistened glutinous rice flour to add black sesame seed powder, rolled into granules with the hands in the plate or mold pad a layer of greaseproof paper (tinfoil), and prepare the steamer on the water.

Sticky rice flour sifted to the mold, all sifted with a small spoon, gently scrape the surface, in the mold top covered with a damp cloth on high heat steaming for about 8 minutes

Note: A. with a spoon must be gently scraped to keep it sifted after the fluffy state

B. If the mold is smaller, the layer of flour is relatively thick, please automatically delay the steaming time to steam until it is cooked

steaming good! There may be some dry powder around the steamed glutinous rice flour, but it's okay, take out the glutinous rice ball and roll it out with a rolling pin at this time.

Generally, there will be a layer of dry powder on the bottom after steaming, so it won't be sticky when you roll it out. If you're afraid of sticking, you can rub a layer of oil on the bottom or just spread a layer of cooked soybean flour (tasteless vegetable oil, corn oil, sunflower oil will do), then roll it up and roll it tightly. Cut into the size you want to serve

Cut, plate, then steam in a pot over high heat for 2 - 3 minutes, remove, sprinkle with cooked soybean flour or put cooked soybean flour on a small plate and dip as you eat.

Quick bite, super soft, super fragrant, have you got it ah \^O^/

Tips

1. with the powdered sugar and sugar, easy to melt some

2. the second time on the pot steaming is in order to make the glutinous rice dough softer, so that around the dry powder wet some

3. this recipe is really more trouble, but directly with the liquid stream of Glutinous rice paste, after steaming, it's not easy to remove even if you grease the bottom of the mold before steaming, and it's not easy to roll out after removing (don't ask me how I know this). This recipe avoids these problems.

4. Do not roll too thin when rolling, or too much red bean paste will be too sweet, the taste will be slightly worse, the specific ingredients according to their own tastes to adjust it