Love for glutinous rice II: preserved glutinous rice rolls

Love for glutinous rice II: preserved glutinous rice rolls

Introduction:

"Following the last steamed glutinous rice with preserved meat, I used part of the glutinous rice to make tomorrow's breakfast glutinous rice rolls. Please refer to the previous recipe for glutinous rice: fragrant and soft glutinous rice with preserved meat. Let it cool for use. "

Production steps:

Step 1: after the yeast powder is boiled with warm water, pour it into the flour; dissolve the white granulated sugar with warm water, then add the sugar and warm water into the flour point by point, mix well, then cover it and ferment for 2 hours.

Step 2: fully knead the fermented dough, then divide it into four parts, take one part and roll it into 0.5cm thick dough, then put the cooled glutinous rice in the middle.

Step 3: wrap the glutinous rice with dough, and dip one end with water, so that the dough will not crack when steaming.

Step 4: do the same for the other portions, roll them and let them ferment again for 20-30 minutes.

Step 5: cut into sections and steam for about 6 minutes.

Materials required:

Glutinous rice: 500g

Cantonese sausage: 2 pieces

Flour: 200g

Chives: 4

Yeast powder: 2G

Salt: 1 teaspoon

Soy sauce: moderate

Five spice powder: 1 teaspoon

White granulated sugar: 30g

Note: steamed glutinous rice must be cooled before making glutinous rice rolls. Glutinous rice is easy to ripen when it is soaked and steamed first.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: spiced