Donkey Roll, one of the oldest varieties of Beijing snacks, is made by mixing yellow millet flour with water to form a soft dough, which is then steamed. Additionally, soybeans are roasted and ground into a fine powder. To prepare, the steamed yellow millet dough is coated with the soybean powder, then rolled out into a sheet. A red bean paste filling (or brown sugar can be used) is spread on top, it is then rolled up, cut into small pieces of about 100 grams, and sprinkled with sugar to finish.
Donkey Roll
Donkey Roll
Ingredients
Glutinous rice flour, as needed
Soybean flour, as needed
Red bean paste, as needed
Warm water, as needed
Steps
1. Ingredients: Glutinous rice flour, soybean flour, red bean paste, warm water.
2. Pour the glutinous rice flour into a container and add an appropriate amount of warm water.
3. Knead into a smooth and soft dough.
4. Spread a layer of sesame oil on the bottom of a plate, place the dough on the plate, and cover with plastic wrap.
5. Steam in a pot for about 20 minutes. Use high heat for the first 5-10 minutes, then switch to low heat.
6. Pour the soybean flour into a dry pan and stir-fry until it turns golden brown and has a slightly roasted aroma (a roasted aroma does not mean it's burnt black).
7. Once the dough is steamed, take it out, place it on plastic wrap lightly brushed with oil, and roll it out into a sheet.
8. Trim the edges and spread the red bean paste evenly on top.
9. Roll it up from one end.
10. Evenly sprinkle soybean flour on the outermost layer.
Ice mooncake