Three Red Rolls for Nourishing Blood and Stomach
1.
The ingredients are all ready, brown sugar is best used in flakes, and chopped for later use.
2.
Pour the flour into the cook machine, add 30 grams of brown sugar, milk powder, yeast, add water, and knead the dough evenly.
3.
When kneading the noodles, let's process the red dates. Wash the red dates, drain the water, remove the pits and cut them into small particles.
4.
After kneading the dough, pour in more than half of the red dates, knead together to form a dough, and leave it in a warm place to ferment to double its size.
5.
Soak the red beans and millet in advance (preferably overnight), add water that has just soaked in the ingredients, and steam them in a steamer.
6.
Mix the steamed red beans and millet with the red date granules and the remaining 20 grams of brown sugar for later use.
7.
The dough is fermented, and the drawing is really beautiful.
8.
Take out the fermented dough and let it ventilate, divide it into small doses, and round them one by one.
9.
Take a small agent and roll it out into a rectangular slice, and spread the red date filling on it.
10.
Slowly roll up from top to bottom, do not roll too tightly, and leave room for fermentation.
11.
After all is done, put it into the oiled steamer. After the high heat is boiled and steamed for 15 minutes, it will be out of the pot. It is sweet and soft.
Tips:
It is best to soak the red beans and millet overnight. When steaming, the water just surpasses the ingredients. Do not use too much water to avoid being too viscous.
The amount of this recipe is not too sweet. Friends who like to eat sweets can increase the amount of brown sugar in the dough appropriately.