Why do sesame balls shrink when they are ready?

When the sesame balls are ready, they will become smaller because the ingredients in the production formula are unreasonable and the amount of baking powder is not enough.

How to make sesame balls.

Ingredients: glutinous rice flour: 250 grams, bean paste: 100 grams, white sesame seeds: 1 handful, vegetable oil: 200 ml baking powder: appropriate amount.

1 Put 1 3 glutinous rice flour, vegetable oil, and baking powder into a container, add an appropriate amount of boiling water and stir well.

2 Put the remaining glutinous rice flour into this container, add an appropriate amount of water, and mix into a dough with moderate firmness and softness.

3 Then put the dough in a container and wrap it in plastic wrap and let it rise for 6-8 hours.

4 When the dough is ready, divide it into small, evenly sized pieces.

5 Take a small agent, knead it into a small round cake, put in the bean paste filling, and then close it tightly and make all the small agents in the same way.

6 Wrap all the sesame balls and place them on a plate with sesame seeds so that they are evenly smeared.

7 Heat the oil, put the sesame balls in the pan, turn on low heat and fry slowly.

8 Fry until the sesame balls float up and are golden brown.

The reason why the sesame balls grow and expand after frying is because they add something like baking powder to them, which decomposes and produces gas when heated, which causes the sesame balls to expand. Everybody's here.

When making sesame balls, be sure to grasp the proportion of baking powder, if it is too little, it will definitely not swell.

In addition, you can use glutinous rice flour to make small rice balls, which are soft and glutinous in taste, moderately sweet, and suitable for all ages.

The specific production steps are as follows:

1 Take an appropriate amount of sesame seeds and fry them in a pot, add an appropriate amount of sugar and stir well to make a sesame filling.

2 Add an appropriate amount of warm water to the glutinous rice flour and knead the dough to rise for 15 minutes, then knead the dough into strips to make small round cakes for later use.

3 Put the sesame filling into the small round cake and knead it into small rice balls.

4 Add an appropriate amount of water to the pot, put the small rice balls into the cage drawer, and steam for 15 minutes.

To sum up, you can try to make it at home according to the above method, and you can also make other foods.

Because of the thermal expansion and contraction, it is necessary to control the proportion of materials when making sesame balls, and it will be like this if it is biased, so it will not taste good.

When the sesame ball is cooled, its volume will shrink, so it looks smaller, which is based on the principle of thermal expansion and cold contraction.

Because the flour or rice flour has lost its moisture when it is made, it will become very small.

Sesame balls are a kind of small dessert in many regions, mainly glutinous rice kneaded into dough, wrapped in white sesame seeds, after frying, the outside is crispy and tender inside, and it is extraordinarily sweet. The sesame balls made by many breakfast restaurants are fried round and bulging, and they are very beautiful spherical, but they are soft and unformed. So how do you fry it without deflating?

1. The heat should be small. It is not easy to fry on low heat, and it is enough to fry until the surface is golden brown, and the outer layer is crispy at this time. If you make your own sesame balls, don't mix the dough too softly, because if the sesame balls are too soft, they will collapse easily.

2. Add baking powder in an appropriate amount. Because baking powder is fried when it is heated and produces a large amount of gas, which makes the hemp balls swell, similar to fried fritters.

3. The oil temperature when putting it in the pot should not be too high, about 90 degrees of oil temperature, and novices are recommended to put cold oil in the pot. Because the oil temperature is too high, the outer layer will quickly be ripe and set, so that the inside will expand when it is heated and cooked, so that the hemp ball will break.

4. Vent the sesame balls. When the sesame balls are a little discolored, you can use a shovel, spoon or other tools to flip and press them to vent the balls, and at the same time let the balls heat evenly. Because the sesame balls float up after frying, the temperature of the part above the oil surface will decrease, and because of the uneven heating, either the shape is very strange, or the heat is not enough to expand.

After the sesame balls are ready, put them in an oil pan, turn on low heat and fry them slowly until the sesame balls float up and are golden brown. The specific method is as follows, first prepare the materials: glutinous rice flour:

250 grams, bean paste: 100 grams, white sesame seeds: 1 handful, vegetable oil:

200 ml.

1. Pour one-third of the glutinous rice flour into the container, add an appropriate amount of boiling water and mix well.

2. Pour the remaining glutinous rice flour into the container, add an appropriate amount of water, and mix the dough with moderate softness and firmness.

3. After the dough is reconciled, divide it into equal small doses.

4. Take a small agent, knead it into a round cake, put in the filling, and knead it round. Then wrap all the small doses one by one.

5. After wrapping, put the ball into the sesame seeds and dip it in a layer of sesame seeds for later use.

6. Remove from the pan and pour the oil, put the finished sesame balls into the oil pan, turn on low heat and fry slowly.

7. Fry until the sesame balls float and appear golden brown.

8. Done.

Hello, the key is that the ingredients in the formula should be reasonable, quick-frozen hollow sesame balls: 9 kg of glutinous rice flour, 1 kg of flour (or japonica rice flour), 20 kg of soaked multi-source catty, 20 grams of sodium bicarbonate, gluten source catty, lard catty, 3 catties of sugar, water catty. Craft:

Add the rice flour to the flour, soak the multi-source, sodium bicarbonate, and gluten power source and mix evenly. Then add the syrup, the rest of the water, lard, and form a dough, cover and let rise at low temperature for 6-8 hours. Then, knead into 40 grams of small balls, knead rounds, dip in some syrup, and then dip in sesame seeds, then freeze or fry, fry into the pan at a temperature of 60-70, slowly heat, keep turning, and fry until crispy.

Hello boss, here for you to find out how to fry the sesame balls to get bigger 1, first prepare 100 grams of wheat starch in the bowl, blanch the noodles with freshly boiled hot water, stir while pouring, stir into a flocculent, knead into a smooth small dough, and put it aside for later use. Prepare another big bowl, add 1001 catties of glutinous rice flour, 100 grams of white acacia sugar, 5 grams of tung stuffy aluminum-free baking powder, stir it well, then use 325 grams of warm water and noodles, stir into cotton wool, put the starch dough that has just been mixed in, and knead it into a smooth large dough together. Be careful to knead it for a while, and be sure to knead both sides evenly.

2. Step 2: Next, prepare an appropriate amount of sesame seeds on the plate for later use. After the dough is kneaded smooth, move it to the cutting board, knead it into long strips, cut it into evenly sized dough, and then put each small agent in the palm of your hand, and knead it for a while, when kneading, you will feel that the surface of the dough is getting warmer and warmer, we take advantage of this time to wrap it in a layer of sesame seeds, and then knead it a few times to make the sesame seeds sticky, and put it aside after all is done.

3. Step 3: Pour more oil into the pot, fry the sesame balls in the pan with cold oil, slide it into the pot along the edge of the pot, and then fry it slowly over medium and low heat, fry until the sesame balls float up, press them one by one with a colander to press out the air inside, so that the fried sesame balls will be hollow, and fry until the dream balls expand and become larger, and they can be out of the pot when they are golden and bent, so that the delicious dream balls will be ready 4.

Experience is really accumulated through multiple productions.

Ingredients: 500 grams of pumpkin, 250 grams of glutinous rice flour, 50 grams of sugar, 100 grams of sesame seeds, 500 ml of frying oil.

Production process: 1 first peel the pumpkin to remove the seeds and cut into large pieces, the pumpkin I use has a relatively high moisture content, steamed not noodles, if you use a special pumpkin to add more pumpkin or add some water when mixing noodles.

2. Steam the sliced pumpkin in a steamer covered with a drawer cloth for 15 minutes, until the chopsticks can be easily pierced and cooked. ​

3. Take a part of the steamed pumpkin and put it in a large bowl and stick it into a pumpkin puree with a silicone spatula. ​

4. Add 250 grams of glutinous rice flour and 50 grams of sugar, stir with chopsticks first, and then knead the dough smoothly.

5. Just be in the same state as shown in the picture, because the water content of pumpkin is not the same, so you can't say how much pumpkin is used, you can decide to add some pumpkin puree or add some glutinous rice flour according to the soft and hard state of the dough.

6. Take a small bowl, put some water, add a spoonful of glutinous rice flour, and make a batter.

7. Glutinous rice dough is put on the board and kneaded into long strips and cut into small agents, it is best not to use too large agents, otherwise it will take a lot of oil to completely immerse it in the oil when frying, and cut the small agents as large as possible, so that the cooking time is also the same.

8. Rub the small cut into small pieces with the palm of your hand.

9. Roll the round balls in the batter that was previously mixed with glutinous rice flour and water.

10Then put it in a sesame bowl and dip it with sesame seeds, and then let it go of the palm of your hand and rub it after dipping the sesame seeds to make the sesame seeds stick firmer.

11. All the small balls are stained with sesame seeds, it is best to use sesame seeds instead of sesame seeds with skin, otherwise the sesame seeds will fall off after frying.

12. When the oil temperature is 150 degrees, put in the glutinous rice balls and fry them slowly over low heat.

13 Slowly the glutinous rice balls will rise, at this time, you should take a fence and press the glutinous rice balls one by one, so that the glutinous rice balls can grow hollow.

14. Fry the glutinous rice balls until they are golden and grow up, take them out and use kitchen paper to absorb the excess grease and eat!

15 You see, this is a comparison of the size of the picture I took before and after the bombing, it has grown a little, but it doesn't grow too big, who knows how to make it grow bigger, welcome to leave a message in the comment area to share it!

2. Be sure to press when frying, so that it can bulge up and be hollow.

3. Sesame seeds must be peeled, otherwise they will easily fall off after frying.

4. Because the water content of pumpkins is different, it is also necessary to increase or decrease the amount according to the actual pumpkin of your family.

Sesame balls: The dough needs to be fully raised, and then the dough is formed into a small dough, first fried until it swells, and then put it in the sesame seeds, and roll it with sesame seeds.

The sesame balls should be kneaded well, and then wrapped in a layer of sesame oil and fried, the fire should not be too big, if the fire is too big, it will be easy to fry badly, and the fire will not change if it is fried.

When frying sesame balls, you should control the heat and don't fry them for too long, so that they won't deflat.

Hello, if this table tennis ball is fried, it will be better to wrap it evenly when it is wrapped.

1 Remove the sesame balls from the refrigerator, 2 3

Put the pot on the stove and add an appropriate amount of cooking oil, heat over low heat, pay attention to be sure to heat on low heat, low heat, low heat. Put the thawed sesame balls in the hot oil, bubbling, after a few minutes, the sesame balls will slowly expand and become larger, pay attention to the oil temperature and do not burn.

When the sesame balls float up slowly, turn them with chopsticks, fry them evenly and turn yellow, you can use chopsticks to pick them out, or use a fence to fish them out, control the oil, and the fragrant sesame balls that are crispy on the outside and tender on the inside are tied.

Precautions. In the frying process, it must be on low heat, otherwise it is easy to fry paste, and it will not grow much, and the taste will be poor.

Sesame balls do this, they don't crack when they are fried, and they are snatched up as soon as they are served on the table, so hurry up and collect them.

Basically, after the heat is removed, he will change down, and he will also be very unround, so this should only be in this shape in the pot, and if it comes out, his shape will change, so there should be no way to change it.