Donkey Rolling
1.
Prepare the ingredients: water milled glutinous rice flour, low-sugar red bean paste, milk, and soybeans.
2.
Spread the soybeans on the baking tray, put them in the middle of the oven, and bake at 150 degrees for 15 minutes; if there is no oven, put the soybeans in a wok and fry them over low heat.
3.
After the soybeans are allowed to cool, they are beaten into fine powder with a food processor.
4.
Sift the powdered soybeans and use only the fine soybean noodles; the coarse grains can be beaten again and used after sieving.
5.
100 grams of glutinous rice flour, 120 grams of milk; if you want the dough to be soft, you can increase the amount of milk; you can also replace the milk with water; but adding milk has a more mellow taste and can also increase your protein intake.
6.
Mix the glutinous rice flour and milk thoroughly, scoop it up with a spoon, and drop in a streamlined shape.
7.
Put the milk and glutinous rice syrup into a steamer, steam for 20 minutes after getting steamed on high heat.
8.
After the milk glutinous rice ball is allowed to cool, scrape it away from the bowl wall with a small spoon.
9.
Put a little vegetable oil on your hands to prevent sticking, and you should also apply oil when wearing baking gloves.
10.
Put the glutinous rice ball between your hands and knead a few times to shape and round the dough.
11.
Sprinkle an appropriate amount of soybean flour on the chopping board.
12.
Place the glutinous rice ball on the chopping board, sprinkle a little soybean flour on the surface, and roll out the rectangular noodles with a rolling pin. The thickness can be adjusted as you like.
13.
Spread the low-sugar red bean paste evenly with a spatula.
14.
Roll it from top to bottom, and sprinkle soy flour on the surface. This is the embryonic form of "Donkey Rolling".
15.
Use a sharp knife to cut the glutinous rice roll into equal portions, and the "donkey roll" is ready, and the serving is more delicate.
16.
The donkey is rolling, the Q is soft and glutinous, and the bean aroma is strong!
Tips:
1. The glutinous rice slices can be thin or thick. If you like to eat glutinous rice, you can roll the noodles thicker to highlight the whiteness of glutinous rice; if you like red bean paste, you can roll the glutinous rice slices thinner, the red and white are about the same thickness. When eating, you can not only taste the elasticity of glutinous rice, but also enjoy the delicate sweetness of red bean paste;
2. The glutinous rice milk can be prepared with milk or water. If you want to break through the tradition, you can also add natural plant pigments such as matcha powder, sweet root powder, pumpkin powder, etc. to make a colorful one;
3. After the glutinous rice ball is steamed, it is very sticky. Whether you wear gloves or not, you must wipe a little vegetable oil to take it out and form a ball smoothly;
4. The soy flour on the chopping board must be sprinkled. If you do not sprinkle soy flour, apply a lot of vegetable oil on both sides of the glutinous rice dough and noodles to prevent sticking;
5. When the soybeans are just roasted or fried, they are still soft due to the heat inside, and they will become hard after being fully cooled. It is easy to make soybean noodles with a food processor. After sieving, the taste will be more delicate.
