1. First, mix 725g of glutinous rice flour with 650g of water and mix it evenly. As long as the noodles are evenly balanced, the excess water may not be added due to the weather to prevent the noodles from kneading.
2. For novices, the noodles are soft, and it may not be so good to fry at that time. Just knead the noodles evenly and smoothly.
3. After kneading the noodles, cook the noodles in a pot, squeeze the noodles one by one about 50 grams, and cook in the pot. When the noodles are all boiled, they can be fished out
4. Cook for about 5 to 8 minutes. Then mix with 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 10 minutes.
5. 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.
6. 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.
7. 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.
8. 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.
9. If you don’t understand, please consult us. More dim sum and snacks can be consulted. The difficulty lies in the oil mild technique. So everyone should do more research on the oil tempering technique
Tips:If you are interested, you can chat with me privately
