Hemp Group

Hemp Group

1. Prepare ingredients.

2. Pour the granulated sugar into the water, stirring constantly, until the water is boiled to melt the sugar completely.

3. Pour the sugar water into the glutinous rice flour and stir gently while pouring.

4. Knead the glutinous rice flour into a non-stick dough, cover it with gauze and let it rest for about 20 minutes to wake up.

5. After waking up, knead the dough to remove the air inside, and then knead the dough into a glutinous rice ball size.

6. Roll it in the white sesame seeds, let the dough be fully covered with sesame seeds, squeeze it after wrapping, so that the sesame seeds are tightly attached to the dough, avoiding the sesame seeds from running and playing while frying.

7. Pour the amount of oil that can submerge the dough in the pot. Put the dough in when the oil is 50% hot. Don't put it when the oil temperature is too high. Use a spoon to stir the hemp ball just put in to avoid sticking to the pan. Then the small fire slowly exploded.

8. This is the finished product with too high oil temperature.

9. After the hemp ball floats, press it gently without stopping the spoon until it is fried to expand and golden brown, and it can be out of the pot.

10. Finished picture.

11. Finished picture.

12. Finished picture.

13. Finished picture.

Tips:

1. The dough coated with sesame must be pinched tightly to avoid separation of sesame and dough during frying.
2. After putting the dough in, stir gently with a spoon to avoid sticking to the pan.
3. The secret of controlling the oil temperature: turn off the heat when the first pot is about eighty mature, and continue to fry with the remaining temperature. When the oil temperature drops to four or five, take it out and fry a pot, so that the second pot will put the hemp balls. The oil temperature is just right. Of course, if you only fry a pot, ignore this step.