Use Shantou rice to make rice rolls, grind it into rice slurry, and pay attention to the speed (use well water or mineral water). The main raw material of rice rolls pulp is sticky rice flour. The auxiliary materials include grinding powder, raw powder and glutinous rice flour.

The most common combination: sticky rice flour 80%, powdered 18%, raw rice flour or glutinous rice flour 2%.

Rice rolls is a kind of guangdong snacks in China, which is made of rice pulp. Because its thin skin is made of Bula, it is also called Bula rice rolls.

Method for making rice rolls

Raw materials:

500g of refined rice flour, 50g of corn starch, 20g of crude oil, 20g of refined salt10g, 750g of clean water, 50g of boiled water and 50g of raw flour.

Production method:

1. Rice flour is made into slurry with clear water for later use.

2. Mix corn starch with raw flour, add a little water to make it into a thin paste, then scald it into a paste with boiling water, cool it, mix it with rice flour slurry, add refined salt and raw oil and mix well.

3. Spread a piece of wet white cloth in the steamer, spread rice rolls pulp on the white cloth with a thickness of about 2.5 mm, steam for about 3-4 minutes, take it out and roll it into pig intestines from top to bottom.

Features: soft and smooth, sweet in color, neither fat nor greasy.

Precautions:

1. Water consumption should be flexibly controlled according to the water absorption rate of rice flour. The water consumption given above should be a reference.

2, rice flour to use water mill powder, such rice flour to ensure the delicate and smooth rice rolls.

3. Drawer cloth should be made of white cotton cloth to prevent powder loss.

4, the steaming time should not be too long, just right.

5. You can put your favorite things and steam them together.