Big Fried Pile of Hemp Balls
1.
First, mix 725g of glutinous rice flour with 650g of water and mix it evenly. The water is added in 3 times, as long as the noodles are evenly mixed, and the excess water may not be added due to weather to prevent the noodles from kneading. For novices, the face is soft, and it may not be so easy to control when the time comes. Knead the dough evenly and smoothly. Before kneading, prepare a pot or bucket to boil water, and when the water is about to boil, we are kneading the noodles.
2.
When the noodles are kneaded and the water is boiling, cook the noodles in a pot, squeeze the noodles one by one, about 50 grams, and cook in the pot. 4. When the noodles are all boiled, you can remove them and cook for about 5 to 8 minutes. Then mix it with all the remaining ingredients, 500g glutinous rice flour, 20g baking powder, 20g baking soda, 5g sugar, and 200g, in a mixing bucket and mix well for about 10 minutes.
3.
(That is, while we are cooking the noodles, we pour all the remaining ingredients into the kneading machine. When the noodles are cooked, we will take them out and pour them into the bucket and stir together.
4.
Sprinkle some dry glutinous rice flour on the table to prevent it from sticking to the table, scrape out the surface that has been stirred for 10 minutes, then scrape out and rub into long strips, and cut 250g each. After cutting it out, the bigger ones will be cut off, and the smaller ones will be made up. After cutting out, moisten the surface with water, rub the dough with both hands, then roll with sesame seeds, pinch it, and wrap it tightly with plastic wrap
5.
Keep refrigerated in summer and at room temperature in winter. Remove the plastic wrap when used and soften it in the microwave. The rest is fried. During the frying process, you don't need to press or press, and it can be done in a few minutes easily. It is recommended to search the Internet for the video of Hong Ma ball frying and watch it. Not much to say here, I don't think it is clear.
6.
If you don’t understand, please consult. The difficulty lies in the oily gentle technique. So everyone should do more research on the oil tempering technique
Tips:
When you eat it, crush it lightly with chopsticks. The taste is crunchy, with the aroma of sesame and the taste of milk.
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