Donkey rolls
By VicentaLakin
The donkey rolls and it's called "bean pasta" and it's one of the ancient varieties of Peking snacks. It uses soybean noodles as its main raw material and is called bean noodles. But why do you call it "ass rolls"? It seems to be an image metaphor, which is then rolled over the soybeans, like a donkey rolling up the dust, and is therefore famous. A well-established “ass roll” outer layer can taste different styles according to personal preferences for sticky soybeans, sesame, coconut, tea powder, etc. Today I made three: tea, sesame, soybeans powder, and a great mix of colors
Recipe Recommendations
- water milling 300 grams
- cornflour 75 grams
- honey 80 grams
- corn oil 50 grams
- warm water 300 grams
- red bean paste 300 grams
- cooked soybean flour appropriate amount
- cooked black sesame seeds appropriate amount
- matcha powder appropriate amount
- sweetening
- steamed
- an hour
- simple
Steps for Donkey rolls
1
Combining all the ingredients
2
It's about 30 minutes of steam
3
Take it out till it's cold
4
Take half of the amount and load it with a bag of fresh meat, which is repeatedly smoothed to the face of the face, with a cane of the face, to form a thin sheet of equal thickness。
5
Cut it from the middle of the bag with scissors
6
Take half with red bean sand
7
From one side
8
Roll up the soybeans powder (sesame, tea powder) and cut into a flat-size segment。