Baisha Rice Noodle Roll Flour 454g

A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Guangdong Province in southern China and Hong Kong, commonly served either as a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce—sometimes with siu mei drippings—is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fan. The name, jyu cheung fan, “jyu” means “pig” in Cantonese, “cheung” means “intestine”, and “fan” means “noodles”. Combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. There is no official recording of the history of the rice noodle roll. Most cooking books mention that the jyu cheung fan was begun in the 1930s. A snack or breakfast that sold in many street restaurants. In Guangzhou, Guangdong Province, people called it laai cheung because it is a noodle roll that pulled or pushed by hand.

Method:

1. Add 100g premix flour to 250g water and mix thoroughly.

2. Use a flat bottom stainless steel plate. Brush some oil on the bottom of the plate and then pour a thin layer of mixture from step one. Add your favourite fillings like egg, beef or vegetables.

3. After the water is boiling, put the plate into the pot above boiling water to steam for 1-2 minutes.

4. Take out the plate and then use the scraper to roll up. Serve with your favourite sauce.