Rice rolls
By VicentaLakin
The rice roll is one of the many snacks in Guangdong. I didn't get a chance to eat it when I came. A couple of days ago, we made rice-smelling rice, some left over, just for this roll。
Recipe Recommendations
- ordinary flour 300g
- milk powder 15g
- sugar 40g
- milk 150g
- yeast 3g
- baking powder 2g
- salt 1g
- cured glutinous rice appropriate amount
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Rice rolls
1
The flour material was placed in the bread machine, which was fermented twice as much as the smooth pasta, in accordance with the procedure for the flour。
2
Make the rice a long bar, about 8 inches long, 2 inches wide and 1 inch tall。
3
Take out the dough, press pressure and drain, split into two pieces. Take a pop-up square, about the same length as a bar of rice. The width is twice as wide as the rice bar。
4
Cut the extra edge。
5
Pack up the rice and hold it tight。
6
Keep your mouth shut and cut the rice roll on average. (Or you don't have to cut it, and then you'll cut it. I'm not sure
7
Put it in the steam pan, loose for 30 minutes。
8
In cold water, when the fire breaks, the fire evaporates for 15 minutes and the fire is shut down for 5 minutes。
9
The skin is soft, the fragrance is salty。