Recipe: Fried glutinous rice bran

Home Cooking Recipe: Fried glutinous rice bran

Notes:

I am just a simple foodie. I am happy to share.

Ingredients:

Steps:

  1. Home Cooking Recipe: After preparing the ingredients, put the glutinous rice flour into the pot, dig a hole in the middle and pour the sugar into it.

    After preparing the ingredients, put the glutinous rice flour into the pot, dig a hole in the middle and pour the sugar into it.

  2. Home Cooking Recipe: Add boiling water and stir evenly

    Add boiling water and stir evenly

  3. Home Cooking Recipe: When it is not hot, it will be smooth and covered with plastic wrap for 10 minutes.

    When it is not hot, it will be smooth and covered with plastic wrap for 10 minutes.

  4. Home Cooking Recipe: Twisted into a squash of the same size, wrapped in sesame seeds and fried ^_^ (hands dipped in water, glutinous rice dumplings wrapped in sesame seeds, wrapped in sesame seeds, simmered in the pot before the pot, so sesame seeds are not easy to scatter when fried)

    Twisted into a squash of the same size, wrapped in sesame seeds and fried ^_^ (hands dipped in water, glutinous rice dumplings wrapped in sesame seeds, wrapped in sesame seeds, simmered in the pot before the pot, so sesame seeds are not easy to scatter when fried)

  5. Pour the vegetable oil into the pot (be sure not to have glutinous rice bran). Heat it to 40% or 50% in a small fire. Add the glutinous rice dumplings wrapped in sesame seeds. After frying slightly, remember to gently flip back and forth to ensure even color.

  6. After the color is even, you can get out of the pot.

  7. Freshly baked glutinous rice bran, be careful to use it. It can be eaten after cooling. The freshly baked glutinous rice is soft and crispy. The taste is very good.

Tips:

1. The hot surface is boiled with water (about 65 ° C to 100 ° C) and the surface is stirred while adding water. The principle is to use boiling water to soften the gluten, and part of the starch is cooked and puffed to reduce the hardness of the dough. The higher the water temperature, the more the boiling water, the softer the product is. 2. The question about the most bursting: the step of bombing is the most critical. If there is more oil, you can have no meatballs. After the oil is hot, the meatballs are put into the pan and fried. The hot oil will fry the meatballs to form a small hard shell. The ingredients inside will also swell when heated, when the internal expansion force When the tightening force is greater than the outer casing, the outer casing may crack. The same is true for refrigerated or frozen meatballs. 3. Many people say that it will be hard to fry. You can replace it with 420g of glutinous rice flour with 80g of glutinous rice powder. If it is fried, it will not be hard. You can also add your favorite filling. Take priority with less water and want to eat hollow. Can be repeatedly pressed into the hollow after being heated in the process of frying


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