Hometown Taste-donkey Rolling
1.
Mix the glutinous rice flour into a dough with 30 degrees warm water. Some recipes need to be filled with sugar, because the bean paste is sweet, so I think the sugar can be omitted.
2.
Put the dough in a wet tray after making it up. It is said that this will facilitate ventilation when steaming.
3.
Wrap the dough and put it in a steamer. Cover the lid and steam for 35-40 minutes on medium heat.
4.
Stir-fry the soybean noodles over low heat until fragrant.
5.
After steaming, take out the steamed dough and let it dry for a while, and put it in a silica gel and dough bag when it is slightly hot, and continue to knead and drop it to make the dough stickier and stronger. (This step can also be omitted. Kneading noodles is really not an easy job. The amount of cooking at home is small, and you can eat it on the same day, so you don’t have to be so troublesome)
6.
Pick up the dough with your thumb and index finger to make it fall naturally, which is said to be about ten centimeters constant. (My dough can't reach this level, it can be about 7CM by visual inspection)
7.
At this time, the kneaded dough will be very sticky. Sprinkle the fried soybean noodles on the countertop. Put the dough on it and knead it for a while. The dough will no longer stick to the hands when it is dipped in the soybean noodles. (Picture omitted)
8.
Then roll the dough into large pieces and cut off the corners.
9.
Spread red bean fillings.
10.
Roll up the dough sheet from one end.
11.
After the roll is finished, use a knife to cut into sections according to your own preferences, and continue to spread the bean noodles evenly so that it does not stick to your hands and cutting board. The width I cut was about 2cm wide, and I cut 16 pieces in total.
