Fried Xiaoma Tuan
1.
Weigh 150g glutinous rice flour in advance.
2.
Weigh 45g white sugar.
3.
Add 105g of boiling water to the sugar.
4.
Stir to melt all the sugar.
5.
Pour the white sugar water into the glutinous rice flour, and then knead it with your hands to form a smooth dough that is not dry or wet. (Do not pour the water all at once. Reserve a portion. The water absorption of each type of glutinous rice flour is different.)
6.
Divide into small pieces of about 15g and make rounds.
7.
Dip the rounded dumplings with water and roll them with sesame seeds. After the sesame seeds are rolled, you can rub them with your hands to make them rounder. (It is soaked in water to keep the sesame seeds from falling.)
8.
Pour more oil into the pot and heat it to 30% hot, it is enough if there are oil lines!
9.
Heat 30% of the oil and add the sesame dumplings. Use the minimum fire to heat, emphasize that the oil temperature of the fried hemp dough must not be high, so use the minimum fire throughout the whole process!
10.
When the oil temperature is almost 60% hot, use a slippery spoon to keep rolling the dough and gently press the dough until the dough rises up. Press a few more times. It is said that this is the key for the dough to grow and become hollow. .
11.
Wait until the surface of the hemp dough turns golden yellow. Use a colander to remove the dry oil and put it on the plate. The dough is crispy on the outside and soft on the inside while it is hot. It is especially delicious.
12.
Lovely Ma Tuan, I like it when I see it! You can also add bean paste or something to it, which should be more delicious.
13.
Finished picture.
Tips:
1. The most important thing about fried hemp dumplings is to control the oil temperature, so novices like me should minimize the fire during the whole process.
2. When the hemp balls are just poured into the pot, move them carefully and don't let them stick to the bottom of the pot.
3. Don't press the hemp balls in a hurry before they float up, otherwise they won't become balls, but cakes!
