Materials?
500 grams of glutinous rice flour
Sugar150g
white sesame
boiling water
vegetable oil
How to make glutinous rice hollow?
Pour glutinous rice flour around the basin and put sugar in the middle.
Pour a small amount of boiling water and melt the sugar first.
Then pull the powder to the middle and stir it with chopsticks.
Slowly add boiling water and stir.
After the glutinous rice flour is granulated, knead it by hand.
Knead until the basin surface is smooth and the powder surface is smooth, and then knead for two or three minutes. Let it stay for ten minutes.
Knead into smooth balls, spread a layer of sesame seeds in the pot, put the balls on the sesame seeds and let the sesame seeds roll freely.
Sprinkle sesame seeds evenly all over the body, and it won't stick when squeezed together. Rub one by one, sesame seeds are not easy to fall off when frying.
Fry in a frying pan. When the oil temperature is 70% hot, boil it in a pot, or you will burn yourself when you answer the phone. Try putting about four in the first pot to accumulate experience. Gently turn over or something, and then use the bottom of the colander to let them move in the pot like touching the child's head to avoid being burned.
Began to swell slowly, floated a little and began to abuse them. Press, press ~ Just press with the bottom of the colander. This time is like putting a ping-pong ball in the water. It will expand rapidly and become hollow. Press it two or three times each, turn it over and press it two or three times again. If it doesn't bounce, don't press it again. Stop it. Keep it round and smooth, so it's brittle.
Look, they are round and lovely. Fry slowly. You can also turn up the fire and turn yellow, and then you can cook. Continue to stir gently to prevent burning.
I made an extra large one. Take a big bite. It's delicious!
skill
1 sesame can be selected. If you still have it, you can keep it for next time. ?
There is no cup test for boiling water. Add it slowly, prepare more glutinous rice flour, and add powder in case it is too wet. ?
The ratio of flour to sugar is 1:0.3. It doesn't matter if there is more sugar. If there is less sugar, it will not swell round and crisp. ?
It's important to stay for ten minutes. I am an impatient person. I usually cook it right away, and the first pot is often not as delicious as the next one. Now slowly knead the ball for ten or twenty minutes, not ten minutes. ?
Novices must keep a small fire, safety first, and be skilled. You can fry it as you like, and it doesn't matter if it's not burnt. ?
6 keep stirring slowly during frying. ?
7 the degree of pressing is slowly mastered, and it feels very round. If the skin is thin, stop early I pressed hard during the first explosion, but it was flat and hard. About four to five presses each. ?