Seven-color Donkey Rolling

Seven-color Donkey Rolling

by Momo Moer 0v0

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

I really love this old Beijing snack. In addition to the soft glutinous rice skin and sweet red bean paste, the layer of soybean noodles wrapped in the outermost layer is the most fragrant part and the essence. After the fried soybeans are ground into powder, a strong aroma is already tangy, and then evenly wrapped on the donkey roll, it is really unstoppable.
But today when I was doing Donkey Roll, I suddenly wanted to make a colorful version. So I used black sesame powder, matcha powder, blueberry powder, red yeast rice powder, golden cheese powder and coconut powder. There are many fans at home anyway. In the end, it became a seven-color donkey rolling, and the effect was really dreamy.
So it's the seven-colored donkey rolling, not the seven-colored donkey rolling...
But to be honest, although the taste is good, it is really only soybean noodles! most! positive! Zong!
Reference serving size: 3 pieces, about 18 pieces. "

Seven-color Donkey Rolling

1. Let's make the soybean noodles first. There is no water and no oil in the pot, and stir fry the soybeans over low heat. Fry until the light yellow soybeans become even light brown.

Seven-color Donkey Rolling recipe

2. The fried soybeans are ground into soybean noodles in a grinder.

Seven-color Donkey Rolling recipe

3. Then make glutinous rice crust. Put 300g glutinous rice flour and 20g corn starch in a large bowl. Take another small bowl, put 20g sugar and 60g water, turn it in the microwave for 1 minute, take it out and stir to make it melt into sugar water.

Seven-color Donkey Rolling recipe

4. Pour the sugar water and 20g of oil into a bowl of glutinous rice flour, and add the remaining water in portions to form a softer glutinous rice flour mass. (The specific amount of water added depends on the state of the dough)

Seven-color Donkey Rolling recipe

5. Spread the glutinous rice noodles flat on a plate and wrap them in plastic wrap. Steam in a pot on high heat for 20 minutes. (It's easier to cook when it's spread and steamed)

Seven-color Donkey Rolling recipe

6. The steamed glutinous rice ball is very sticky, and it will be much better after letting it cool. Divide the cold glutinous rice dough into three parts.

Seven-color Donkey Rolling recipe

7. Take one of them and place it on the chopping board and cover it with a layer of plastic wrap. (I use a fresh-keeping bag to tear open, which is a little harder than the fresh-keeping film, which is easier to handle)

Seven-color Donkey Rolling recipe

8. Use a rolling pin to roll the dough into a rectangular shape.

Seven-color Donkey Rolling recipe

9. Pick up the plastic wrap and the dough sheet, turn them over and place them.

Seven-color Donkey Rolling recipe

10. Spread a layer of red bean paste evenly on the glutinous rice noodles, leaving a white edge at the end. And sprinkle a layer of soybean noodles. (Soy bean noodles are sprinkled here just to enhance the fragrance)

Seven-color Donkey Rolling recipe

11. Place the rolling pin under the plastic wrap and roll it outwards so that you can push the dough in the opposite direction and roll it inward. When you roll it up, you need to work harder and tighten it up.

Seven-color Donkey Rolling recipe

12. The rolled glutinous rice noodles are cut off at both ends to form regular cylinders.

Seven-color Donkey Rolling recipe

13. Sprinkle the soy noodles on the chopping board, roll the noodles on top to coat the soy noodles evenly, then cut into small pieces, and serve.

Seven-color Donkey Rolling recipe

14. What else is wrapped around is up to you to play.

Seven-color Donkey Rolling recipe

15. Dazzled.

Seven-color Donkey Rolling recipe

Tips:

1. Stir-frying soybeans is dry-frying. You must be diligent and stir-fry all the time. Don't fry them.
2. The soy beans can only be made into soy flour with a food processor grinder. The pounding mortar and rolling pin can't make it so thin...If not, just make other flavors. Or just buy ready-made soybean noodles.
3. When kneading any flour into a dough, the amount of water that needs to be added depends on the condition of the dough, so the amount of water is only a reference, not a fixed one. It is recommended to reserve 20% of the amount when adding water. Knead while adding it, so don't add any more water if it can form a dough.
4. The silicone pad does not stick, so when I rolled it, I did not sprinkle soybean noodles or oil or put a layer of plastic wrap on it. It depends on the material of your chopping board to determine whether the following anti-sticking is required. If the lower layer is lined with plastic wrap (I find it inconvenient to roll it out like that), you don't have to turn it over after you roll it out.
5. When applying bean paste, leave a side at the end and don't apply it, otherwise it won't stick when rolled.
6. Soybean noodles are sprinkled on the bean paste just to have the aroma of the soybean noodles inside and outside, so it can be omitted.
7. When rolling, use force and tighten. Otherwise, there will be gaps in the cut.

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