# · LǗ DǍ GǓN ·
## Beijing's Golden Roll — A 9-Step Journey

> The most old-school sweet in Beijing's hutongs.
> No oven. No molds. Three ingredients. Nine steps.
> One bite that tastes like a century ago.

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## Ingredients

| Item | Amount |
|------|--------|
| Glutinous rice flour | 200g |
| Roasted soybean flour | 100g |
| Red bean paste | 200g |
| Rock sugar | 20g |
| Warm water | 170ml |
| Dried osmanthus *(optional)* | a pinch |

> **Yield:** 14–16 pieces
> **Best served:** the day it's made
> **Leftovers:** refrigerate and re-steam for 3 min to restore softness

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## Step 1 · The Lineup
### Gather Your Ingredients

The soybean flour is the soul of this dish.
Raw powder has no aroma — **it must be toasted first.**

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## Step 2 · The Toast
### Dry-Roast the Soybean Flour

Heat a dry iron wok over **medium-low flame**.
Add raw soybean flour. Stir constantly for **8–10 minutes**.

You'll know it's ready when:
- **Color** shifts from pale cream → deep golden
- **Smell** raw bean aroma disappears, replaced by nutty fragrance
- **Texture** light and loose, no clumping

> ⚠️ Spread it out and let it cool completely before use.
> Hot powder + warm dough = sticky disaster.

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## Step 3 · The Mix
### Make the Glutinous Dough

Dissolve rock sugar in **170ml warm water (~50°C)**.
Pour slowly into the flour in **three additions**, stirring and folding as you go.

**Getting the hydration right:**
- Too wet → dough collapses, loses elasticity after steaming
- Too dry → cracks when steamed, tough texture
- **Just right** → smooth, slightly tacky — *soft as an earlobe*

Knead until glossy. Cover and rest for **10 minutes**.

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## Step 4 · The Steam
### High-Heat Steam

Line the bamboo steamer with a **damp muslin cloth**.
Steam on **high heat for 20–25 minutes**. Do not lift the lid.

| Time | What you'll see |
|------|----------------|
| 20 min | Surface turns from white to semi-translucent |
| 25 min | Chopstick inserted comes out clean |
| Over-steamed | Texture hardens, elasticity drops |

> Work quickly once it's done — it gets stiff as it cools.

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## Step 5 · The Spread
### Roll It Flat

Dust the board generously with roasted soybean flour **(~30g)**.
Use a rolling pin to press into a flat rectangle, **about 5mm thick**.

- Apply even pressure — keep thickness consistent
- Roll the **corners thinner** to avoid a thick center when rolled
- Edges don't need to be perfect. *Rustic is authentic.*

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## Step 6 · The Fill
### Spread the Red Bean Paste

Spread red bean paste evenly, leaving a **1.5cm border** on all sides.

| Preference | Paste amount |
|-----------|-------------|
| Standard | 200g |
| Lighter | 150g |
| Sweeter | 250g + 1 tsp osmanthus syrup |

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## Step 7 · The Roll
### Form the Cylinder

Roll from the edge **closest to you** into a tight log.
Every **3cm, pause and press the sides inward** to seal.
Target: a firm cylinder, **~6cm in diameter**.

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## Step 8 · The Tumble
### Roll in the Golden Flour

*This step is where the name comes from.*

Roll the log through golden soybean flour — **coat every surface**.
Not a single patch of white should show through.

> **驴打滚** — *"the donkey rolls in dust."*

---

## Step 9 · The Cut
### Slice and Serve

Slice into rounds **2.5cm thick**. Press straight down — no dragging.
Scatter **dried osmanthus** on top.

Three layers, all at once:
1. **Snow-white** glutinous dough
2. **Deep burgundy** red bean paste spiral
3. **Warm golden** soybean flour coat

*That's what Lǘ Dǎ Gǔn is supposed to look like.*