Pumpkin Sesame Balls
1.
Try to choose a more ripe pumpkin, which will taste sweeter. Peel and cut slightly thicker slices. Today I steamed it directly with this leaky net plate. If I use a bowl, it will get water. For novices, I will wait. If you add a lot of powder, it will become a stool ball, and it will be wasted after eating.
2.
It can be steamed thoroughly
3.
When you are done, quickly pour it into a large bowl and add the white sugar, while the pumpkin is hot, melt the sugar
4.
Use a spoon to crush the pumpkin puree, and then stir it for a while, basically the sugar has melted
5.
Add glutinous rice flour when it is cold. Don't add it all at once, because everyone's flour absorbs differently. When it becomes such a flocculent feeling, you can start kneading.
6.
Then slowly knead it into a smooth dough. What I want to say is that you can feel the softness and hardness of the dough with your hands. It’s too soft or too hard.
7.
Then divide it into several small doughs of the same size, take out one of them, knead it into a strip and cut it into such small ingredients [Remember to cover the other dough with plastic wrap, otherwise it will dry out]
8.
Take out the cut small agent and rub it round [If you feel sticky when rubbing, there will be a drop of water on your hand, don’t make it too much, just keep it wet]
9.
A fresh-keeping bag is filled with sesame seeds, and the kneaded pumpkin balls are put into it
10.
Take advantage of the humidity of the pumpkin ball and quickly pick it up and shake it for a few times. Then you can see that everything is evenly covered. This is more even and more convenient than putting it on a plate.
11.
Then take it out and rub it gently with your hands so that the sesame balls will not fall off when you fry later
12.
I suggest that you use this non-stick small pot when frying things, it doesn’t consume oil, but when you pour it, you still need half of it, too little, and you have to cover the squash ball. Pour it in when it’s almost 50% hot, it’s okay. Put it in together with this net spoon. First, the oil will not splash out and will not deform. At first, I lost my hands and burned a few times [The oil temperature should not be too high, otherwise it will collapse]
13.
After frying for a while, it’s almost finalized. Then use chopsticks to stir carefully to prevent stickiness. Switch between low and medium heat. Fry and watch by yourself.
14.
Slowly you will see all the pumpkin balls float up,
15.
Then use this big colander to gently press the hemp ball down, don’t be lazy, this is also one of the keys to the squash ball not being easy to deform after being out of the pan, I can’t say how long it takes to fry, because everyone’s rubbing ball is definitely not the size Same, you can see the color by yourself
16.
Finally, when you feel good enough, use medium heat to fry for about thirty or forty seconds to set the shape. The later you have to pay attention to something and it will be easy to pass because even if the pumpkin ball is out of the pot, it will not immediately become cold, and the color will naturally change when it is heated A little bit
17.
The pumpkin balls from the pan are laid flat on a larger plate. When they are just out of the pan, they are still warm. They have not been completely shaped, and they will not look good if they are piled together and deformed.
18.
It's crunchy on the outside, and the fragrance of sesame seeds is soft and sweet on the inside. Oh my god, it’s so good.
19.
For the rest of your life, you can walk around, eat, drink, and not get sick, which is a blessing. If you can meet someone you love and love you, and make a small fortune, it will be a great blessing.
Tips:
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