Bean Curd Rolls Recipe




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Bean Curd Rolls Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bean Curd Rolls

 

Ingredients

1 cup uncooked shortgrain rice
6 each dried shiitake mushrooms
1 tbsp vegetable oil
1 each garlic clove, minced
1/2 small carrot, cut into 1 slivers
3 each asparagus tips, cut into - 1/2 piec, es, diagonally
1/4 cup slivered bamboo shoots
1/4 cup ginkgo nuts, optional
2 each pitted dates, chopped
2 each green onions, sliced
1 tbsp hoisin suce
2 tbsp soy sauce
2 tsp rice wine/dry sherry
2 tsp sesame oil
6 each dried bean curd sheets, - soaked fo, r a few minutes
1 tbsp flour mixed with 1 tb water
6 tbsp vegetable oil



 

Preparation

Cover rice with warm water & soak for 30 minutes. Drain. Line the
inside of a steamer with a damp cheesecloth. Place rice on
cheesecloth. Then cover & steam the rice over boiling water for 30
minutes. Set aside.

Meanwhile, cover mushrooms with warm water & soak for 30 minutes.
Drain well. Cut off & discard stems. Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil, swirling to coat
sides. Add garlic & cook, stirring for 10 seconds. Add carrot &
asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo
shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or
sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well.
Transfer to a bowl & set aside.

To make rolls, spread about 2 heaping tablespoonfuls of filling
diagonally across a bean curd sheet. Keep remaining sheets covered
to prevent drying. Fold bottom corner over filling to cover, then
fold over right & left corners. Roll over once to enclose filling.
Brush sides & top of triangle with flour & water mixture. Fold over
to seal. Cover filled rolls with a damp cloth while preparing the
rest of the rolls.

Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add
rolls two at a time & cook for 2 minutes on each side, or till golden
brown. Transfer to a heat proof dish & keep warm in a 200F oven while
cooking remaining rolls.

To serve, cut each roll into thirds.

"Vegetarian Times" February, 1992.

 

 

Servings: 6