Hollow sesame balls--you can make beautiful hollow sesame balls without baking powder
Overview
When making sesame balls, people often use baking powder. Now, by kicking out the baking powder, you can still make sweet, delicious, soft, waxy and attractive hollow sesame balls. The sesame balls are round and round, with crispy skin and slightly yellow color. A layer of sesame seeds are tightly inlaid on the skin. They are sweet and soft, sticky but not sticky. Take a bite, and the texture is crispy and soft. The sweet glutinous rice and the aroma of sesame seeds bring a wonderful taste to your heart! The Chinese New Year is coming soon, and the house is full of gold and silver. It’s so good!
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Ingredients
Steps
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Add 30 grams of white sugar to 70 grams of boiling water and stir to dissolve
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Pour in 100 grams of glutinous rice flour
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Live into a glutinous rice ball with the right softness and hardness
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Divide the glutinous rice balls evenly into 15 grams each, press them together
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Take one and shape it into a small bowl
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Put in the sesame filling (you can put any filling you like), then close it and squeeze it tightly. You can also skip steps 5 and 6 without adding fillings, and the result will be hollow sesame balls
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Dip some water and place it in a sesame plate so that the surface is covered with sesame seeds. Once covered with sesame seeds, gently pinch it with your hands
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Pour oil into the pot and heat it to 40% heat, add sesame balls, dip and fry
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When it reaches 60% heat and the sesame balls are about to float, use the back of a spoon to press the sesame balls, flatten them and then press them again when they swell. Repeat this several times and the sesame balls will swell until golden brown. Take them out, put them on kitchen paper to absorb all the oil, and eat them while they are hot.
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The amount of water absorbed by glutinous rice flour in different places is different. You can adjust it according to the actual situation. The amount of water added when kneading the dough is very important. If too much water is added, the dough will be too soft and the finished sesame dough will collapse; if too little water is added, the dough will be too hard, which will increase the difficulty of making the dough and the finished product will not be puffy.
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This recipe does not add baking powder, but you can also add an appropriate amount of baking powder. With the addition of baking powder, even if you don't put fillings in the center, it will foam up very much after frying. The recipe for adding baking powder is 250 grams of glutinous rice flour, 50 grams of sugar, 100 grams of filling (you can use black sesame glutinous rice balls, red bean paste, etc.), 1 teaspoon of baking powder, 200ML of water, 2 tablespoons of oil (put into the dough) (30ml), 100 grams of white sesame seeds, oil (for frying
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Dissolve the white sugar into sugar water first and then add it to the glutinous rice flour, otherwise small black spots will appear on the surface of the finished sesame balls. Blanch the glutinous rice flour in boiling water, then mix and knead evenly, so that it will expand easily when mixed.
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When wrapping the sesame balls, dip some water on the sesame balls to make it easier for the sesames to stick to it. After wrapping the sesames, be sure to squeeze them with your hands again to make the sesames tightly stick to the dough. Otherwise, the sesames will easily fall off when frying. When frying, it must be fried slowly over low heat. Use the back of a spoon or shovel to press the glutinous rice balls. This will not only heat the dough evenly, but also make the fried color beautiful. It also causes the volume to become larger and hollow. The cooked glutinous rice dough should be covered with plastic wrap or a damp cloth throughout the process to prevent the glutinous rice dough from drying out during the operation
