Donkey Rolling (with Red Bean Paste)

Donkey Rolling (with Red Bean Paste)

1. Soak red beans in water overnight

2. Then discharge the rice cooker and press the porridge button to boil it. You don’t need to put too much water in this step. After it’s boiled, pour it into the wok to collect the water.

3. I directly use the food processor to mash them together with the skins. You can sieving if you like delicate taste, sieving is more troublesome, don’t put too much on the net each time, otherwise it’s not easy.

4. Alright, pour it back into the pot. Because my red beans didn’t collect much water, it looks sticky now. Add oil and appropriate amount of brown sugar. I didn’t weigh the amount of brown sugar. I fry and taste. I’m really happy to eat. Hahaha

5. Okay, just take it out

6. Stir glutinous rice flour➕starch➕oil➕sugar and water. The amount of water is usually 1:1 with all powders

7. Stir to this state. When it is lifted, it will flow down and there will be no ripples

8. Steam in cold water for 20 minutes

9. Sprinkle soybean noodles on the table, roll out the skin, and put red bean paste. I rolled it too long, I did a lot but I was small hahaha

10. Cut it. It is recommended that you use a serrated knife, otherwise every click will be sticky

Tips:

1. Regardless of whether it is bean paste or skin, the oil in it should be tasteless, and butter in the bean paste is fine, it is fragrant and chubby
2. The skin can be directly one-to-one with glutinous rice flour and water. This is simpler, but please note that the flour may be different, and a little more water is possible. Don’t add it all at once.
3. In fact, as long as it is pasta, it is recommended to use a serrated knife to cut it. For the specific reason, you will know when you use it. Hahaha