Cantonese Style Glutinous Rice Rolls
1.
Soak the glutinous rice for 4 hours after washing.
2.
Remove the shrimp thread and wash the dried shrimp, add 60g of warm water to soak until soft.
▶Be sure to clean the shrimp thread of the dried shrimp, otherwise the black and dirty will affect your appetite.
3.
Soak dried shiitake mushrooms in cold water.
4.
The soaked glutinous rice is boiled and steamed in a pot for 30 minutes.
▶Soaked glutinous rice can be easily crushed with your fingers. You can use this as the standard for soaking rice. In addition, poke a few holes in the middle of the glutinous rice before steaming to make it evenly heated.
5.
While steaming the glutinous rice, prepare the dough, first dissolve the dry yeast evenly with a little water.
▶First dissolve the yeast in water. It can make the subsequent yeast distribution in the dough more evenly, and the fermentation efficiency is higher.
6.
Then add the flour and the remaining water together, and stir clockwise until there is no dry powder.
7.
Knead the dough until it is smooth and delicate, cover it, and let it stand for 40-50 minutes to ferment.
8.
After kneading the dough, prepare other ingredients: dice the carrots, remove the sausage casings and dice, mince ginger and garlic, chop the green onion, wring and dice the mushrooms, drain and mince the shrimp (reserve the shrimp in water).
9.
The peanuts are crushed into small pieces with a rolling pin.
10.
After the glutinous rice is steamed, let it cool in the pot.
▶The steamed glutinous rice has clear grains, which is convenient for mixing the ingredients later. This is the reason why we use steam instead of boiling.
11.
First prepare the seasoning, 2 porcelain spoons of light soy sauce / 1 porcelain spoon of oyster sauce / 1 spoon of pepper / 1 spoon of salt / appropriate amount of sugar, stir well and set aside.
12.
Add appropriate amount of cooking oil to the wok, ginger onion, minced garlic and sausages to fragrant.
▶First, add sausage grains to stir up the excess sausage sesame oil. On the one hand, it can reduce the greasy feeling, and on the other hand, it can increase the fragrance of the following ingredients.
13.
Then add the shiitake mushrooms and prawns to fry until fragrant.
14.
Add carrot diced and fry for 1 minute.
15.
Add the prepared seasoning and stir well.
16.
Then add the glutinous rice and the reserved shrimp water, stir well, and sprinkle with peanuts and chopped green onion.
▶The addition of shrimp water is the finishing touch. On the one hand, it increases the humidity of the glutinous rice, and on the other hand, it increases the freshness of the glutinous rice. In this step, some people use shiitake mushroom water, and some people use broth. If there is none, add water, but please add water to increase the humidity of the glutinous rice, otherwise the final taste will be harder.
17.
The dough has doubled in size. Press the dough with your fingers and do not rebound, which means that the fermentation is complete.
▶The fermentation time has a relatively large relationship with the water, temperature, and the amount of yeast, so you should learn to see the state of the dough as much as possible. If you press down with your fingers, the surroundings of the dough will collapse. Stretch, the dough will also have a sour taste at this time, you need to add a small amount of baking soda to save the field.
18.
Start to exhaust, that is, a second time of kneading to exhaust carbon dioxide. At this time, add a little dry flour to knead the noodles (called noodles in the north) to form a more stable gluten structure, and the dough texture will be more delicate. Also knead until the dough is smooth and there are no obvious bubbles inside.
19.
Then roll the dough into a rectangular dough sheet.
▶The thickness can be controlled by yourself. If you want to eat a thicker skin, roll it out a little thicker, and if you want to eat a thinner one, roll it out a little thinner.
20.
Put the glutinous rice filling in the middle and make long strips.
21.
Then overlap the dough in the width direction, wrap it in long strips, and cut into buns.
▶While the dough overlaps, you can apply a little water to increase the viscosity.
22.
You can also spread the glutinous rice filling flat on the dough, roll it up in the width direction, and then cut into pieces, like the following.
23.
Finally, boil in cold water, steam for 15 minutes after boiling, and simmer for 5 minutes to get out of the pot.
▶After making, you can directly steam it in the pot, because the second fermentation is already in the process of making.
24.
The steamed glutinous rice rolls are soft on the outside and soft and sweet on the inside. They are delicious and full of sausage and peanuts.
Tips:
After reading the recipe of glutinous rice rolls today, do your friends feel familiar? In fact, it is steamed bun skin + siu mai filling, recombination, and it becomes a new trick. This is analogy.
The production tips are clearly written in the steps, so I won’t repeat them here.
Friends you like can pay attention to food and get together,
Let's think about something to eat together~~
