Glutinous Rice Roll (Wrapped)

Put all the main ingredients into the bread machine, start the fermentation function, and mix the dough.

Let the kneaded dough ferment.

While the dough is fermenting, prepare the glutinous rice, wash it clean, add an appropriate amount of water, and put it into the rice cooker.

Press the cook rice button to cook glutinous rice.

Finely chop the sausage, chili peppers (you can omit if you don't like them), and green onions.

Heat the wok, then add oil.

When the oil is 70% hot, add the minced sausage and stir-fry until fragrant.

Stir-fry evenly.

Add glutinous rice flour and stir-fry evenly.

Add salt, light soy sauce, and dark soy sauce for seasoning, and stir-fry evenly.

Add chili and green onions.

Stir-fry evenly.

Scoop out and let cool, shape into long strips, and set aside for later use.

The dough has also fermented (about an hour).

Take out the dough, press to remove the air, and shape into a round.

Roll into a rectangular dough sheet.

Put the glutinous rice on.

Roll up.

Cut into small pieces, and the glutinous rice rolled raw dough is ready.

Arrange them in the steamer in order, leaving gaps in between, and let them relax at room temperature for another 20 minutes. After the time is up, place the steamer over cool water, bring to a boil over high heat, then reduce to medium-low heat and steam for 15 minutes. After turning off the heat, let them steam indirectly for about 3 more minutes.

Alright.

Finished product image.

Finished product image.

Finished product image.