Donkey rolling
Overview
I am used to reporting on Food World every day. Most of the time I read posts and learn in silence. Some friends laughed at me for being a pure theorist. Today I mustered up the courage to publish my first recipe. I neither have a professional camera nor do any photo editing. I just took the photos with an ordinary mobile phone and present to you the simplest donkey rolling bar. Because I don’t have red beans at home, and I’m not a fan of red bean paste, I replaced my favorite purple sweet potato puree as the filling. It may be that the ground is too thin, so that the side sections of the finished product are not very clear. I have to admit that a novice is a novice, and theoretical knowledge will not work without practical activities
Tags
Ingredients
Steps
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Heat an appropriate amount of soybeans and peanuts in a wok until cooked
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Put the fried soybeans and peanuts into a food processor and grind them into powder. If you like it finer, you can grind it for a while
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Use a food processor to stir the remaining purple sweet potato puree in advance, heat and stir-fry in an oil-free wok, then add honey, sugar and milk powder, stir evenly
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Add water to glutinous rice flour and stir into a relatively thick batter. Place it in the steamer of the rice cooker and steam until cooked. It will take about 15 minutes (the time is my estimate) because I steamed it while cooking. Hehe, it is environmentally friendly and low-carbon
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Let the steamed glutinous rice flour paste cool down, put it into oiled plastic wrap, and roll it out thinly with a rolling pin
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Spread an appropriate amount of purple sweet potato puree on the rolled glutinous rice flour layer
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Roll up the processed batter carefully, making sure to roll it tightly. Sprinkle soybean and peanut powder evenly on the outside
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After sorting, use a knife to cut into pieces and put them into boxes. (Be careful not to hesitate when cutting, but be quick, otherwise there will be adhesion and affect the shape of the finished product)
