Dihe Noodles Rolls with Raisins and Red Dates

Dihe Noodles Rolls with Raisins and Red Dates

1. Put the flour and mung bean flour together and mix well. The ratio of grains powder and flour should generally not be higher than 1:2, that is, 1 part of grains powder should be added with at least 2 flours, otherwise the finished product will have a bad taste and not soft.

2. This is the leftover yeast dough from the pie. Keep it in the refrigerator and take it out at night to make the noodle primer to replace the yeast. If there is no old noodles, just add yeast directly.

3. Put the old noodles in the flour, there is no yeast for the old noodles. It is enough for me to add 2 grams of yeast to these noodles.

4. Knead the flour into the old noodles first, and then add water when the amount of water is not enough, and finally make a smooth and soft dough. Put it in the refrigerator to ferment.

5. Prepare dried fruits before going to bed so that you can save time the next morning. I used dates and raisins.

6. This is the dough made the next morning. This dough is not white, because with the addition of mung bean noodles, the dough is a little bit of bean green.

7. After venting, divide into portions, round them one by one, and relax for about ten minutes.

8. Take the loose dough, roll it out, don't roll it thinly, it doesn't matter if it is thicker.

9. Add appropriate amount of chopped red dates and raisins.

10. Wrap it up and close your mouth.

11. Close the mouth down and roll out into an oval shape.

12. Roll up from top to bottom.

13. Prepare them one by one, place them on the steamer, cover the pot, and cook again for more than ten minutes.

14. Turn on high heat and steam, and then steam for 15 minutes.

15. The finished product has a light color on the dough belt, with red dates and raisins sandwiched in it, and a bite, a light sweetness, very delicious.