How to make Cantonese-style glutinous rice rolls

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  1. To knead the dough, first prepare 10 grams of yeast and melt it in a small bowl of warm water.Then prepare the water for making the dough.Add 50 grams of white sugar to warm water and melt it.Pour the melted yeast into the water for making the dough and stir evenly.

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  2. Put 30 grams of lard into the flour.The purpose of adding lard is To make the steamed buns softer and fluffier, pour the warm water prepared for kneading into the flour twice, and stir clockwise with chopsticks while pouring the water.

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  3.Knead the dough for at least 10 minutes until it is smooth and not sticky, then Cover with a damp cloth and set aside to ferment for 90 minutes.

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  4.Place the glutinous rice in the rice cooker until cooked and set aside

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  5.Cut the soaked mushrooms into cubes and set aside

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  6. Cut the sausage into cubes and set aside.This sausage is made by my mother-in-law and is very fragrant.

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  7.Crush the fried peanuts slightly and set aside



8.Put oil in the pot over low heat, sauté the sausage until fragrant, and fry out the fat

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  9.Add shiitake mushrooms and fry for 1 minute

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  10.Put in the glutinous rice.Turn off the heat first.After adding the glutinous rice, add a little salt, soy sauce and sugar to taste

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  11. After turning on the heat, fry the glutinous rice over low heat for about 5 minutes, then pack it up and let it cool for a while

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  12. The dough is fermented for about 90 minutes until doubled in size and filled with honeycomb shape.Add a little dry flour and knead again for 5 minutes.exhaust.

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  13. Take a portion of the dough and place it on the panel.Sprinkle a little dry flour on the panel to prevent sticking.

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  14. Use a rolling pin to slowly spread it out, cut away the corners, leaving a rectangle, and then Press the glutinous rice tightly onto the dough

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  15.Wrap one side first, and then Wrap the other side, and finally press it slightly with your hands

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  16. Cut with a knife

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  17.Put it in the pot, cover it, and let it sit for 5 minutes for the second fermentation.Then steam over high heat

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  18.Steam over high heat for 15 minutes and turn off the heat.Do not open the pot after turning off the heat.Cover and wait for 5 minutes before opening again to prevent shrinkage

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  19.According to this component material , making a total of 46 glutinous rice rolls, enough for a family of four to have breakfast for a week