The cranberry donkey rolls
By VicentaLakin
Ass rolls, one of the oldest varieties of the Beijing snacks; I think there's something in the ass rolls in the middle, but there's no national regulation, so I'm going to put the cranberry donkeys together, ice, sour, cold ... As for someone who doesn't think it's "ass rolls", I don't care. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha. The ass rolls are made of soymeal flour, I don't have confidence in pure rice powder, so I'm added to the powder, and I'm cold enough to make the snack a little bit more sty; it's not surprising that one night after cold storage, it's the same food that is not hard。
Recipe Recommendations
- the cranberry appropriate amount
- the gelatine powder 5 grams
- glutinous rice flour 110 grams
- Chengfen 8 grams
- water appropriate amount
- sugar appropriate amount
- salad oil appropriate amount
- coconut appropriate amount
- sweet and sour
- steamed
- several hours
- simple
Steps for The cranberry donkey rolls
1
Scrambling sauce first: add a little water to the cranberry sauce
2
Slurred in the feed machine
3
Put it back in the boiler and add fish glue
4
Cook the cranberry sauce as thick as possible. Put it in the freezer and wait
5
Put the powder together in a bowl, add a proper amount of water, a small amount of sugar and salad oil, and mix it evenly
6
Put the powder in the saucer, in the steam pan, evaporate for 12 minutes to ripe, take out the dryer
7
Take a shampoo, throw down the coconut, and put out cold powder. Corps
8
Let's put the powder on the coconut
9
Cover the paper and grow squares with flour sticks
10
Put cranberry sauce on
11
Roll up the noodles and put it in the fridge for one night
12
Take the cut to eat