1. Prepare the required materials.
2. Soak the glutinous rice 2 hours in advance.
3. Wash the soaked glutinous rice, drain the water, spread gauze in the pot and put the glutinous rice to steam. (About 20 minutes)
4. Take out the steamed glutinous rice and beat it for later use.
5. After the yeast is dissolved in warm water, let it rest for 5 minutes.
6. Add the confectioner's sugar to the flour, and then add the yeast.
7. Stir into flocculent.
8. Pour into the bread machine and knead for 15 minutes.
9. After kneading into a smooth dough, take it out and cover with plastic wrap to ferment at room temperature.
10. Wash the fresh corn and cut into pellets, and cut the carrots into small cubes.
11. Add corn and carrots to the steamed glutinous rice.
12. Add salt, vegetable oil, chicken essence.
13. Then add pepper.
14. Mix the glutinous rice filling well.
15. Take a piece of seaweed and lay it flat, and spread it with glutinous rice filling.
16. Roll into a cylindrical shape.
17. The dough rises to twice its original size.
18. Take out the dough and knead it evenly, divide it into four pieces.
19. Take a small dough and roll it out into a long piece, and put the seaweed glutinous rice roll.
20. Then roll it up and pinch it tightly on both sides.
21. Proof in a steamer for 15 minutes.
22. Turn on high heat and steam until cooked, then remove and cut into sections.
23. Finished product
Tips:The glutinous rice in the glutinous rice roll is warm in nature, can nourish the stomach and replenish qi, and is suitable for people with spleen and stomach deficiency and cold.
The steaming time should be adjusted according to the size of the glutinous rice rolls, usually about 20 minutes.
If you don’t have a bread machine, you can knead the dough by hand and leave it until the dough is smooth.
