“Yandu Small Food Miscellaneous Wings” said: “Brown sugar and water fillings are arranged neatly. And the yellow noodles are buried in a cluster of beans. What’s happening is that the donkey is rolling, so this kind of food can be” donkey rolling “, which is somewhat witty. When it comes to eating donkey rolls, they are all referred to as “Beijing snacks”. To me, they are basically the same type of food as the glutinous rice dumplings, green fruit, and Korean-made best cake in the south, but the methods are different.
The earliest memory of donkey rolling originated from the taste tasted in Niujie when he first came to Beijing. It is impossible to think of the relationship between the name of the donkey rolling and the soft waxy shape covered with soy flour. But for the sweetness of donkey rolling bean paste filling, the softness of glutinous rice and the taste of QQ, after eating, I still suck the fingers sticking to the soybean noodles from time to time… I still remember that it is still so delicious.
I have been working hard to learn a variety of food practices, and share the perfect finished food with my friends around. The fun is self-evident. For me, this fund is greater than writing a plan to get customer approval, or get a copy. The unexpected big prize came down to earth. One day I chatted with my classmates about the story of going to buy donkeys and rolling in college, but suddenly I remembered this dim sum that I had never made for a long time. Recalling the private world that was originally exclusive to everyone, although you can still taste the childhood of many people in Niujie. However, in business days, there is no time to go to Niujie to search for a long-term taste. I can only make a donkey with the same taste as Niujie at home and roll it.
How to make the donkey roll?
Put 300G glutinous rice flour in a pot with water, and make the finished dough. The degree of hardness is similar to that of dumpling skin.
At the same time, fry the soybean powder until doing.
Put the glutinous rice flour in a spare place, draw some salad oil on the bottom of the plate, put the dough in a plate, and wrap it in plastic wrap and put it in a cage drawer. In this step, you also need to draw some salad oil on the plastic wrap. Otherwise, steamed glutinous rice balls will not be easily removed.
Steam the glutinous rice ball over high heat for about 25 minutes, and wait until it is warm to the panel. In order to facilitate cleaning, you can first spread a layer of plastic wrap, then spread the fried soybean flour on the plastic wrap, put the glutinous rice balls on the soybean flour, roll it out with a rolling pin, and spread the bean paste filling on the top, while spreading Sesame.
Roll the glutinous rice skin covered with red bean paste slowly from one side, and keep it as tight as possible during the rolling process. The donkey rolling layer will be richer and taste better.
Cut the wrapped glutinous rice skin with a knife and serve. Finally you get the donkey roll.
Old Beijing traditional snacks - donkey roll
- 300 glutinous rice flour
- 100 sweet bean paste
- 150 Soybean Meal
- 5 salad oil
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