Famous spot in Beijing - Donkey Rolling
Ingredients
- Glutinous rice flour 150g
- Rice flour 45g
- Water 180 grams
- Corn oil 15g
- Sugar 10g
- Red bean paste 200g
- Soybeans 50 grams
Steps
1. Put dry soybeans in a pot without oil and water, and fry over low heat for about 5 minutes (I am frying 250 grams here)
2. Put the fried soybeans into a basin to dissipate heat
3. Pulse the soybeans in a wall-breaking machine. Considering that the children should eat more whole grains, I have not sieved the soybean noodles. If you like a more delicate texture, you can sieve them
4. Weigh out all the ingredients separately. The glutinous rice flour is ground by yourself, so it does not look as white as the purchased one
5. Put 180 grams of water, 10 grams of sugar, and 15 grams of vegetable oil into a clean basin, and stir until there are tiny oil stars in the water
6. Add glutinous rice flour and sticky rice flour
7. Mix the powder and water until there are no particles
8. Cover with plastic wrap and let it sit for 20 minutes (the role of the plastic wrap is to prevent dust from falling into the batter and preventing water from dripping into the batter during steaming)
9. Place in a pot and steam over high heat for 20 minutes
10. Steam the batter and take it out
11. Poke the dough randomly a few times to quickly dissipate heat
12. Spread soy flour on the kneading mat as wide as possible
13. When the dough is still warm, place it on the kneading mat and roll the dough into a large pie crust
14. Spread red bean paste on the dough as evenly as possible
15. Roll the dough into a long strip
16. Cut into small pieces and eat
Tips
- 1. If you want to eat more delicate soybean noodles, it is recommended to sift them
- 2. Don’t add too much water to the batter. Try to keep a ratio of 1:1. You can leave a little water first and add more if it dries out
- 3. It is best to add plastic wrap before steaming the batter so that water will not drip into the batter
