Chinese Food
The method and frying method of bean paste filled with sesame balls
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I used to go to primary school. My mother bought mung bean paste stuffing. I don't know how it turned into brown sugar stuffing. Today, I suddenly miss the Ma Yuan with bean paste stuffing. I tried to make it... It was the same flavor as before.
Cooking ingredients
Cooking Steps
Step1:Use a clean container. Pour in the sugar. Melt the sugar into sugar water with boiling wate
Step2:When the sugar melts, the water changes temperature. Add in the glutinous rice flour. Add 5g of raw powder. 3G of yeast (no need for raw powder yeast). Knead into a ball (add water slowly, stir while adding, so as to avoid too much and too thin water). Add spoon oil. Continue to knead. Knead until you can't feel greasy (about ten minutes). Finally knead into a soft ball. Cover with the fresh-keeping film and leave for half an hour
Step3:Mung bean paste made by myself (see the tutorial next time). After thawing in the refrigerator, take a small piece, knead it and put it on the plate for us
Step4:Knead the dough into long strips, pull a bar, round it with your hands, press flat in your heart, take the bean paste, wrap it like a bun, and round i
Step5:Take a small bowl and pour in the white sesame (not fried). Roll the glutinous rice ball wrapped with bean paste into the sesame. After wrapping, it's better to take it up and press it gently with your hand. In this way, the sesame won't fall off easily.
Step6:Sesame covered glutinous rice balls to be frie
Step7:Pour the oil in a cold pan. Heat the oil to 30% (feel it with your hands. Put your palms in the oil pan. Feel a little heat and then you can get off the pan). Put the sesame ball embryos into the oil one by one (because there are so many, you need to fry them in several times. This is only part of it). Change the small fire and fry them slowly. In the process of frying, keep pushing the sesame balls with the back of the shovel. Let them heat evenly. When the sesame balls are a little puffed up, press the sesame balls continuously with the shovel Flatten (gently. Don't press it to break) twice or three times. The outer skin of the sesame ball becomes thin and golden. You can even see the bean paste clearly. It's better to put kitchen paper on the container and suck the excess oil awa
Step8:Finished produc
Step9:It's caused by the fact that the fire was not well controlled and the air was not forced out
Cooking tips:The water temperature should not be too low; the sesame ball should be made smaller. It should not be too large, because it will expand after frying; it should be fried slowly with a small fire. It should be fried and pressed flat at the same time. It can not be too hard. I can use raw flour and yeast instead of baking powder to make delicious dishes.
