Two Old Beijing Snacks "donkey Roll"

Name: Two Old Beijing Snacks "donkey Roll"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Jiangmi Noodles; 360ml Shimizu; 100g Soybean Noodles; 25g Coconut; 300g Red bean paste; 100g Sugar; Some Osmanthus Sauce

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The old Beijing snack donkey roll, also called bean noodle cake, is a kind of Manchu snack. When it is made, the surface of the rice cake is covered with fried soybean noodles, just like a donkey rolling on the ground with loess, so it is named "Donkey rolls", it tastes fragrant, glutinous and sweet and very delicious. Now the donkey roll snack in Beijing has been an improved method after the Kangxi of the Qing Dynasty. For a period of time, it was an exclusive tribute point for the court. Later, some imperial chefs brought this snack to the people when they returned home to the palace.
When the Qing Emperor Nurhachi, the emperor of the Qing Dynasty, enjoyed the world, soldiers liked to eat sticky bean buns and bean noodle cakes. These two kinds of pasta belong to the food made of yellow sticky rice and soybeans, and yellow sticky rice, rice, soybeans, etc. The specialty of the Northeast has much higher calories than ordinary food. The most popular thing for soldiers is that they are not easy to be hungry after eating, and they have a strong feeling of fullness. It is said that in the Qing army, those brave and accustomed to fighting under the Eight Banners princes in the Qing army, they only need a full meal a day to be sharp and sharp, and they are invincible wherever they go. After eating sweet and sticky food With strong arms, he can pull a hard bow and swing a heavy bow to take the first level of the admiral. The brave and sturdy Qing army finally defeated the Ming Dynasty. It can be seen how important foods with high energy are in the cold weapon era, so the Manchu people like to eat sticky and sweet foods.
Although the method of bean noodle cake is simple, it takes time to knead the steamed dough until it is fully sticky. It is not like people imagine that the steamed dough is coated with fillings and rolled. Water for kneading should also be in place, too much water will make the dough too soft and difficult to shape, and less water will taste bad and it will harden in a short time. Generally speaking, the amount of water used to make this kind of snack is 500 grams of flour. 650 grams of water is needed. Jiang rice flour or glutinous rice flour is very draught. It is different from ordinary wheat flour. As long as you master the amount of water, you can steam it. A good dough is actually very simple to knead in place. Today I made two small snacks. One is the traditional way of kneading the dough with soybean noodles, and the other is made with coconut paste, which is filled with sugar and sweet-scented osmanthus fillings. The two tastes are different but the method is the same. The practice is as follows;"

Ingredients

Two Old Beijing Snacks "donkey Roll"

1. Stir-fry the soybean noodles over low heat until fragrant.

Two Old Beijing Snacks "donkey Roll" recipe

2. Spread the bean noodles and let cool for later use.

3. Start mixing noodles with 30 degrees warm water.

4. After making up the dough, place it in a damp cloth and fold the four corners so that it can be easily breathable when steaming.

5. Wrap the mixed dough and put it in the cage.

6. Cover the pot and steam over medium heat for 35-40 minutes.

7. After steaming, take out the steamed dough and let it dry for a while until it is slightly hot, and then knead the dough with a cloth.

8. When the dough becomes sticky, remove the cloth and wash the cloth with cold water.

9. After washing the cloth, put the dough on the cloth again to continue kneading.

10. Until the viscosity and strength of the dough are kneaded, use your thumb and index finger to pick up the dough to make it fall naturally. The dough can reach about ten centimeters and knead the dough continuously.

11. At this time, the kneaded dough will be very sticky. Sprinkle the fried soybean noodles on the chopping board. Put the dough on it and knead it for a while. The dough will no longer stick to the hands when the dough is dipped in the soybean noodles.

12. Then flatten the dough with your hands into a 1 cm thick piece.

13. Spread red bean paste on the pressed dough.

14. Spread the red bean paste on the dough and roll up the dough from one end.

15. After the roll is finished, gently stretch the noodle roll with your hands, and the thickness should be about 3.5-4 cm in diameter.

16. After the roll is finished, cut into sections with a knife at an interval of 3 cm. When operating, spread the bean noodles evenly so that it does not stick to the hands and the cutting board.

17. After cutting, the pallet can be served while hot.

18. The other donkey roll uses coconut paste instead of bean noodles, and uses soft white sugar and a little osmanthus sauce instead of bean paste filling. The method and method are exactly the same. Because coconut paste is lighter, you only need 20-30 grams of coconut paste. For the soft white sugar used for the ingredients, put 10 grams of osmanthus sauce in 100 grams of soft white sugar, mix well, and then sprinkle it on the dough and roll it up.

19. Just roll up and cut the code disc, please refer to the previous diagram for the specific operation method.

Tips:
Snack features: beautiful in shape, easy to learn, eat on one side and two flavors, soft and sweet, sweet and fragrant, better to eat while hot.

Tips;

1. Be sure to use low heat to slow roast and stir-fry the bean noodles. The fire is easy to fry and it will be mixed with raw and cooked. It tastes like a mixture of raw bean noodles and burnt. At this time, the bean noodles are only a waste.

2. The amount of water should be strictly controlled. It is best to weigh the dough before making it for the first time.

3. When the dough is steamed and kneaded, it is best to heat it slightly, and it will not taste good when it is cooled and kneaded. When kneading the dough, the cloth should always be kept moist, otherwise the dough will stick to the cloth, so wash the cloth with cold boiled water and then knead the dough so that it will not stick to the cloth. Do not knead the dough directly on the chopping board, as it will stain the chopping board.

4. It is best not to put the unfinished donkey rolling in the refrigerator, as it will become hard. For example, when it is eaten again, it can be softened by using medium heat in the microwave for a while, and will not affect the taste and texture.

5. According to this method, you can also use cooked sesame instead of soybean noodles to stick to the outer skin and then roll into a roll. In short, you can make creative production according to your own ideas.

The traditional old Beijing snack "Donkey Dang Kuan" of Da Chao Dao, which uses one piece of noodles and two methods, is ready for your friends' reference!