The production process of Cantonese steamed rice rolls is as follows:
Soak 60 kg of early indica rice and 30 kg of japonica rice in 60 kg of water for 3-5 hours, take them out, add 90 kg of water and grind them into rice slurry. 2 hours in advance, dry mix 10 kg wheat starch with 200 g gluten source, and then add 10 kg water to make paste. Mix rice paste and starch paste evenly, take out 10% and blanch it with 30-40 kg boiling water, and then mix it evenly with other mixed pastes to obtain rice rolls paste. Put some oil in the steamer, put 200-300g of rice rolls paste into the steamer, spread it evenly, steam for 2-3 minutes, and then take it out, revealing rice rolls.