1. 1000g flour (I made more than a dozen, increase or decrease according to the proportion). The yeast is warmed and stirred into a flocculent shape and knead the dough to proof for about an hour.
2. 600g of rhubarb rice and about 200g of white glutinous rice (the rhubarb rice and glutinous rice can be adjusted according to what you want to eat and put more). Add appropriate amount of water and steam the rice in a rice cooker.
3. The noodles are made into a honeycomb-like shape. The warmer hair at home is slightly larger and rubs the air well.
4. Cut it into ingredients and roll it into dough. Don't be too thin.
5. When the rice is out of the pot, add sugar and stir evenly (or add sugar when steaming).
6. Dip the steamed rice with water and press the filling firmly.
7. After wrapping it up, wrap your hands like this and turn out a tall head.
8. The wrapped skin is allowed to stand for two minutes and the skin is weathered and shaped, then put on the pot to proof for four or five minutes.
9. After boiling the cold water in a pot, steam for about 10 minutes. The soft, sweet and sweet rice will come out of the pot.
10. I remember that during the Chinese New Year, old people would make a variety of steamed noodles, fish ingot rolls, jujube and glutinous rice dumplings. Among them, the most favorite is the rice-high sweet sticky rice filling and the soft skin. It is delicious 😊.
