Seven-colored donkey rolling

Overview

I really love this old Beijing snack. In addition to the soft and glutinous glutinous rice skin and sweet red bean paste, I think the outermost layer of soybean noodles is the most fragrant part and the essence. After the fried soybeans are ground into powder, a strong aroma will hit your nostrils, and then evenly wrapped on the donkey roll, it is really addictive. But today when I was doing donkey rolling, I suddenly got the idea to make a colorful version. So I used black sesame powder, matcha powder, blueberry powder, red yeast powder, golden cheese powder and coconut mash. Anyway, there are a lot of fans at home. In the end, it turned into a seven-color donkey rolling, and the effect was really dreamy. So it's the seven-colored donkey rolling, not the seven-colored donkey rolling... But to be honest, although they all taste good, only the soybean noodles are the best! Most! Right! Zong! Reference serving size: 3 pieces, about 18 yuan.

Tags

• snacks
• children
• old man
• afternoon tea
• beijing cuisine
• beijing snacks
• fast food
• black sesame powder
• blueberry powder
• coconut
• corn starch
• glutinous rice flour
• golden cheese powder
• matcha powder
• red bean paste
• red yeast rice powder
• soybeans
• sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Let’s make the soybean noodles first. There is no water or oil in the pot, add the soybeans and stir-fry over low heat. Stir-fry until the light yellow soybeans turn into an even light brown color.

   

2. 2 The fried soybeans are ground into soybean noodles in a grinder.

   

3. 3 Then make the glutinous rice skin. Put 300g glutinous rice flour and 20g cornstarch into a large bowl. Take another small bowl, add 20g sugar and 60g water, microwave for 1 minute, take out and stir to dissolve into sugar water.

   

4. 4 Pour the sugar water and 20g of oil into the glutinous rice flour bowl, add the remaining water in batches, and knead into a soft glutinous rice flour ball. (The specific amount of water to add depends on the condition of the dough)

   

5. 5 Spread the glutinous rice flour dough flat on a plate and wrap it in plastic wrap. Steam over high heat for 20 minutes. (It is easier to cook if spread out and steamed)

   

6. 6 The steamed glutinous rice balls are very sticky and get better after cooling. Divide the cooled glutinous rice balls into three parts.

   

7. 7 Place one portion on the chopping board and cover it with a layer of plastic wrap. (I use plastic wrap to tear it open, it is harder than plastic wrap and easier to operate)

   

8. 8 Use a rolling pin to roll the dough into a rectangular shape.

   

9. 9 Pick up the plastic wrap and dough sheet, turn them over and place them.

   

10. 10 Spread a layer of red bean paste evenly on the glutinous rice dough, leaving a white edge at the end. And sprinkle with a layer of soy flour. (The soybean noodles are sprinkled here just to enhance the flavor)

    

11. 11 Place the rolling pin under the plastic wrap and roll it outward so that you can push the dough in the opposite direction and roll it inward. Use force when rolling and roll tightly.

    

12. 12 After rolling the glutinous rice roll, cut off both ends to form a regular cylinder.

    

13. 13 Sprinkle soybean noodles on the chopping board, roll the dough on it to evenly coat it with soybean noodles, then cut it into small pieces and it's ready.

    

14. 14 What else is wrapped outside is up to you.

    

15. 15 Dazzled.