First, how to do snowballing?
Bowling is a traditional snack in the north, especially in old Beijing. Its finished products are yellow, white and red in three distinct colors, with distinct layers and very beautiful.
The name "snowballing usury" is also interesting, because it is said that snowballing usury will be sprinkled with a layer of soybeans in the final production process.
Just like the loess raised when snowballing, hence the name: snowballing.
The production of snowballing usury is divided into three processes: blank making, stuffing and molding. When it's done, you can cut it into pieces. It tastes rich in beans, soft in the mouth and unique in flavor.
(1) What raw materials are needed for snowballing?
The process of blank making refers to the production of snowball, a staple food. Now we usually use glutinous rice flour to make snowballs, but in the traditional practice, snowballs are made of yellow wheat flour, which is made of yellow rice, which is a unique food crop in the north, such as bean paste buns, a special snack in the northeast, and yellow wheat is also the main ingredient.
The color of yellow wheat is very close to that of corn flour, but yellow rice noodles are very similar to glutinous rice when cooked, and they taste sticky, so now,
Many people use glutinous rice flour instead of yellow wheat when making snowballs. Gradually, many people think that snowballs are made of glutinous rice flour, but they are not.
Make soft dough or batter with yellow wheat or glutinous rice flour according to a certain proportion, then steam it in a pot, take it out and knead it constantly to increase the viscosity and smoothness, then sprinkle soybeans to prevent sticking, flatten it with a rolling pin, spread stuffing such as bean paste or brown sugar on the upper side, roll it up and cut it into small rolls, and then sprinkle some soybeans.
(2) The function of corn starch
In fact, corn starch is not a necessary raw material, and it can be added or not. Many people don't put corn starch in snowballs, but they can also add some corn starch, because corn starch has the following functions:
①: The starch content of corn starch is between 56% and 70%. When starch is eaten in the mouth, it will react with the enzymes in the mouth, and the taste will be a little sweet;
②: If only glutinous rice flour is used, it is not easy to collapse, and corn starch can help shape glutinous rice flour;
③: After adding corn starch, the rolled dough is not easy to age. Even if it is cooled, the taste will not be too hard and more q-elastic.
Therefore, when making snowballing usury, you can add an appropriate proportion of corn starch, and many people will also add an appropriate amount of corn starch when making snow plum peel.
The following is a detailed sharing of the making method of snowballing. Raw materials are glutinous rice flour and corn starch;
How to make snowballing usury: ingredients needed:
200g of glutinous rice flour, 40g of corn starch, 0/0g of sugar/kloc-0, 50g of clear water, 0/00g of corn oil/kloc-0, 0g of bean paste/kloc-0, 00g of bean flour100g or soybean100g.
Specific practices:
Step 1: Wash the soybeans, put them into a pot, stir-fry them with low fire, and then put them into a wall-breaking machine to break the wall. If it is not fine enough, you can punch it again and then use a sieve. If it is too much trouble, you can buy ready-made soybeans.
Step two:
Add corn starch and white sugar to glutinous rice flour, mix well, add warm water and stir with chopsticks.
Make glutinous rice flour into soft dough or thick batter.
Then add 10g corn oil and mix well.
Step 3: flatten the glutinous rice flour dough, put it in a plate, steam it for 20 minutes, and then take it out for later use.
Step 4:
Sprinkle a layer of soybean anti-sticking on the kneading mat, then put the glutinous rice dough on it, sprinkle a layer of soybean anti-sticking on the surface, roll the glutinous rice dough into thin slices, coat it with a layer of bean paste or red beans, and then roll the glutinous rice dough tightly.
Step five:
Then cut into small rolls, it tastes soft and sweet, very delicious, and the thick bean flour flavor is wrapped in bean paste, which is very delicious.
Precautions for making snowballs: (1) The glutinous rice balls can be mushy or soft, but the difference is that the batter will taste softer and the dough will be more chewy, and the snowballs made from batter will be easy to flatten after molding, and the appearance is not very good.
(2) You can buy ready-made bean paste or make it yourself with red beans. Soak red beans in water for several hours, then cook them and beat them into red bean paste. After that, add a proper amount of cooking oil and sugar into a non-stick pan, and stir-fry the red bean paste into bean paste with a small torch. Or even more lazy, just use cooked red beans or brown sugar as stuffing.
(3) It is best to eat snowballs that day. If cooked on the same day, the taste will be softer.