I often think of the water bags from the bakery called Biyunxuan in my hometown, and I don't know how their master made them. He could make the water bags so well, thin and tender. Because their store only sells bags twice a day in the morning and evening, they always have to queue up if they want to buy something. Sometimes they can't buy it even if they go late. I have been thinking about it for a long time, but now I can't go back. Others can't bring it to me. I have to copy a glutinous rice roll. Although it is not as good as Biyunxuan's standard, it has still been successful after all. It is worthy of praise!
My mother-in-law and husband praised it all after eating it. I'm so happy!
glutinous rice roll
Recipe Recommendations
- glutinous rice 250 grams
- steamed bread flour 500 grams
- peanuts 100 grams
- dried mushrooms 20 grams
- yeast 5 grams
- peanut oil appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- water appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for glutinous rice roll
1
Soak the peanuts for a few hours in advance and soak the mushrooms. Peanut and glutinous rice are boiled with water to make rice.
2
Start kneading the dough while cooking the glutinous rice, add a small amount of sugar to the flour, melt the yeast with warm water, pour it into the flour, and add warm water. Knead the flour into a ball, and there is no dry powder in the basin and no powder on your hands. You can put it aside and ferment.
3
This is freshly kneaded dough. It's best to pat some water on the surface of the dough so that the dough can be moist.
4
Raise dough to 1.5 or 2 times size.
5
Add a small amount of flour to the finished dough and continue kneading to knead the air out of the dough.
6
Divide the kneaded dough into three portions.
7
At this time, the glutinous rice has been cooked. Cut the mushrooms into dice, mix them with peanut oil, soy sauce, and salt, and then mix them into the glutinous rice. Hmm... I smell the strong smell of mushroom glutinous rice.
8
Roll out the divided dough flat into long squares with a rolling pin, put on glutinous rice and wrap it into long strips.
9
Wake the glutinous rice strips for 20 minutes, then put them on the pan with cold water and steam for 15 minutes, turn off the heat for 5 minutes and then open the lid.
10
The steamed glutinous rice strips are loose and fat.
11
Cut them into small rolls one by one, and add a cup of Yantang milk. It's so warm.