Donkey rolls
By VicentaLakin
The donkey rolls as one of the traditional snacks in the north-eastern region of China, in Beijing and in Tianjinbei. It's yellow, white, red and bright. As a result of the soybeans that were cast in the final production process, they were called “asses rolls” as the wild donkeys of the old Peking suburbs rise when they roll。
Recipe Recommendations
- glutinous rice flour 280G
- milk 280G
- sugar 50g
- Waist bean paste 420g
- cooked bean noodle 80g
- sweetening
- steamed
- an hour
- ordinary
Steps for Donkey rolls
1
The percentage of milk and flour in milk is 1:1。
2
Don't add too much to avoid the creeps。
3
Smuggle。
4
To smooth。
5
Plate oil。
6
Put the noodles on the plate。
7
Blow out the bubble。
8
The fire was shut down 20 minutes after the evaporation of the fresh membranes。
9
It's okay to dry your hands while it's hot。
10
The panel is full of beans。
11
I'll lay the rice on the soybeans。
12
The squares grow。
13
Make bean sand。
14
Scratched little pieces。
15
Let's eat togetherDonkey rolls Make Tips
I forgot to take a picture of the first night when my cashmere was cooked with sugar and a little milk. But the smell still works. Why am I rolling this donkey? When I heard that pea noodles were of high nutritional value, I thought I'd buy a tasting of the Madha's, and I'd just come up with a bean-faced e-mail, and I didn't find anything reminiscent of the sack of soybeans that I ate when I was a kid