Donkey rolls
By VicentaLakin
Old Peking's little donkey rolls, also called bean paste, which is a small meal of the Manchurian people, made on the surface of a manic paste, covered with scrawny soy bean on the ground with donkeys, and it is called the “ass rolls” and tastes both sweet and sweet. Now Beijing ' s donkey rolls the snack, which has been improved since then, and for some time has been a special place for the court, and later some of the chefs have taken it out of the country. When Emperor Qingtai Zunur Ha was fighting, the generals liked to eat foods such as bean buns and bean paste, both of which were made of yellow rice and soybeans, which were special to the northeast, and whose heat was much higher than the average food, the most important of which was that the soldiers were not hungry after eating. It has been said that the brave Batulus in the Qing army, who were under the command of the Eight Flags, needed only one meal a day to fight in order to fight, where they had been, and where they had eaten sweet and sticky food, their arms were so strong that they were able to straddle to the top of a thousand horses, and the mighty Qing army finally defeated the Dynasty of Da Ming. It can be seen how important energy-intensive food is in the cold-weapon age, so it has been transmitted to Manchuria's favorite foods, which are sticky and sweet. The bean paste approach is simple, but it takes a lot of work to rub the steamed pasta to its viscos, not as if it's good as people think it's good to coat the pie. Water should also be provided for the pasta, which can be too soft or not easy to form, and which may not taste well in a short period of time. The typical use of 500 grams of this small-eat flour is 650 grams of water, which is very water-eating, unlike the normal wheat flour, which is easy to make when the amount of water is available and the steamed flour is prepared. Today I have produced two small dots, one for the donkey roll, which is traditional, the soybean paste used to rub the face, and the other for the coconut, which is mixed with sugar cinnamon, which is the same as follows:
Recipe Recommendations
- glutinous rice flour 300 grams
- qingshui 360ml
- soy noodles 100 grams
- coconut 25 grams
- red bean paste 300 grams
- white sugar 100 grams
- osmanthus sauce appropriate amount
- sweetening
- steamed
- ten minutes
- simple
Steps for Donkey rolls
1
I'll make the soy noodles with a little fire。
2
When you're done with it, let's get the beans out。
3
Start with 30 degrees of warm water。
4
Pack the noodles in a wet drawer and fold the four corners so that they can be aired during the steam。
5
And wrap up the good noodles and put them in a cage。
6
Cover the pan for 35 to 40 minutes。
7
When it is fertilized, the fermented face is taken out of the surface, which is laid to the point where the hand is finely warmed, and then the cloths are covered。
8
When the noodles are rubbed to the sticky hair, remove the sheet and wash it with cold water。
9
After cleaning the drawers, the dough was again placed on the drawers and the face rub was continued。
10
Until the viscosity and strength of the noodles are removed, they fall naturally with their thumbs and index fingeres, and they can reach about 10 centimetres。
11
The shrouds will be sticky, so that they will be covered on the board, and they will be put on it for a little bit, and they will not stick their hands。
12
Then flatten the face of the dough to a large piece of a centimetre thick。
13
Put bean sand on the flat face。
14
Put the bean sand on it and roll it from one end。
15
When it's done, it's long by hand, with a rough diameter of about 3.5-4 cm。
16
When they are rolled, they are cut in three centimetres apart by a knife, and they are operated with constant soybeans so that they do not stick their hands and boards。
17
When you cut it, you can eat it while it's hot。
18
The other donkey rolls with coconuts instead of bean paste, with white sugar and a few cinnamon sauce instead of bean paste, in exactly the same way as it does by hand. Because the coconuts are light enough to use only 20-30 grams of coconuts, the sugar used in the pie, and the 10 grams of cinnamon sauce in 100 grams of sugar, which is then sprayed on the face。
19
A paragraph-to-codile will be able to be taped, and for the specific operation, please refer to the previous diagram。Donkey rolls Make Tips
Snack Features: Beautiful shape and easy to learn; one cake, two ways to eat with two flavors; soft, glutinous, sweet, and fragrant; best enjoyed hot.
Friendly Tips: 1. Be sure to use low heat to slowly roast and fry the soybean flour. High heat easily burns it and causes uneven cooking, creating a taste mixed with raw soybean flour and a burnt flavor, rendering the flour unusable and wasted. 2. The amount of water must be strictly controlled; for first-time makers, it is best to weigh the water before mixing the dough. 3. It is best to knead the dough when it is still slightly hot after steaming; if it cools down, the texture will suffer. Keep the steamer cloth moist while kneading, or the dough will stick to it; therefore, rinse the cloth with cool boiled water to prevent sticking. Never knead directly on a cutting board, or it will stick. 4. Leftover Lvdagun (Rolling Donkey) is best not stored in the refrigerator, as it will harden. If eating again, microwave on medium heat for a moment to soften; this will not affect the taste or texture. 5. Following this method, you can also use toasted sesame seeds instead of soybean flour to coat the outer skin before rolling. In short, you can create it according to your own ideas.
Big Spoon's traditional Old Beijing snack "Lvdagun," using one dough with two methods, is now done, for friends' reference