The fine practice of the old Beijing snack donkey roll(lao bei jing xiao chi lv da gun de xi zuo fa you jiao dou mian gao )

The fine practice of the old Beijing snack donkey roll

Introduction:

"1. Put the glutinous rice flour into the basin, slowly pour in clean water, first stir with chopsticks, wait for it to absorb water evenly, and then lump the glutinous rice flour into a ball. 2. Flatten the glutinous rice in a steaming pan over high heat for about 15 minutes. Steamed glutinous rice noodles should be covered with plastic film to prevent the surface from drying, and then air to warm. 3. The soybean is polished with a cooking machine, and then the beaten soybean noodles are put into an oil-free and water-free pan. The small fire is continuously stir fried with a wooden shovel. The color of the soybean noodles changes from light yellow to light brown, and the obvious smell of the beans is enough. After frying and cooling, put it into the cooking machine to grind it again, sift it for standby, the taste will be better (you can buy ready-made soybean noodles). 4. Sprinkle fried soybean flour on the panel, dip some soybean flour on your hand, put the warm glutinous rice on the chopping board, sprinkle a layer of soybean flour on it, and roll the glutinous rice flour into a 0.5cm thick rectangular piece with a rolling pin. For beauty, trim the bottom. 5. Spread the red bean stuffing evenly on the glutinous rice dough and smooth it. 6. Lift a corner and roll it inward carefully. Make sure it is tightly rolled. Don't leave a gap to avoid looseness in the middle. 7. Cut the glutinous rice roll into equal segments with a knife, and sprinkle the remaining soybean flour evenly on it with a sieve

Production steps:

Step 1: put the glutinous rice flour into the basin, slowly pour in clean water, first stir with chopsticks, wait for it to absorb water evenly, and then lump the glutinous rice flour into a ball.

Step 2: place the glutinous rice ball on the plate, flatten it gently, put it in the steamer, and steam it over high heat for about 15 minutes.

Step 3: the steamed glutinous rice noodles should be covered with plastic film to prevent the surface from drying, and then air to warm.

Step 4: flour the soybeans with a cooking machine.

Step 5: then put the beaten soybean flour into a pan without oil and water.

Step 6: small fire wood shovel constantly stir fry, the color of soybean noodles from light yellow to light brown, and can ask obvious bean flavor can be stopped.

Step 7: Sprinkle fried soybean flour on the panel, dip some soybean flour on your hand, put the warm glutinous rice on the chopping board, sprinkle a layer of soybean flour on it, and roll the glutinous rice flour into a 0.5cm thick rectangular piece with a rolling pin. For beauty, trim the bottom.

Step 8: evenly spread the red bean stuffing on the glutinous rice dough and smooth it.

Step 9: lift a corner and roll it inside carefully. Cut the glutinous rice roll into equal sections with a knife. Sprinkle the remaining soybean flour evenly on it with a sieve.

Materials required:

Glutinous rice flour: 100g

Soybean flour: 30g

Bean paste filling: 120g

Water: 80g

Note: 1. When using glutinous rice flour and noodles, you must add water little by little, so that you can have toughness after steaming. 2. Make sure to roll tightly without any gap to avoid looseness in the middle.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Lao Bei Jing Xiao Chi Lv Da Gun De Xi Zuo Fa You Jiao Dou Mian Gao