Donkey rolling
Overview
Donkey rolling is one of the traditional snacks in old Beijing and Tianjin. The finished product has three distinct colors of yellow, white and red, which is really beautiful. Because the soybean noodles sprinkled in the final production process are like the loess thrown up by wild donkeys rolling around in the suburbs of old Beijing, hence the name Donkey Rolling.
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Ingredients
Steps
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Take 150 grams of glutinous rice flour, add 250 ml of milk, 30 grams of sugar, and a spoonful of corn oil and stir together to form a thick soup. Steam over high heat for 20 minutes.
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To make soybean noodles, stir-fry 100 grams of soybeans in one program of a bread machine until fragrant. Add 30 grams of granulated sugar and put it into a breaker to grind into powder and set aside.
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When the steamed glutinous rice flour has cooled to the point where it is no longer hot to the touch, mix it well with a spatula, place it directly on the soybean noodles, wrap it in the soybean noodles and roll it into a square slice.
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Spread the bean paste filling evenly and roll it into a roll.
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Spread the soybean noodles on a knife and cut into evenly sized pieces
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Finished product
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Finished product
