Second, the water content does not exceed 40% of the total.
Third, the frying oil temperature should be low first and then high.
According to your description of the problem, after analysis, it is likely that there are problems in these three aspects to varying degrees.
First, the proportion of flour is too large, and the flour is easy to crust when frying, so that the surface crust of hemp balls is too fast when frying, and the internal raw materials are constantly expanded when heated, which will break through the epidermis to a certain extent and form hemp balls.
Second, there is too much water. Too much water is a taboo to make hemp balls. My experience is, do as much as you can. Because the starch in glutinous rice flour is attached starch, it can become very soft during the ripening process. If there is too much water in production, it is difficult or not good to form. Second, too much water will produce more water vapor under the action of oil temperature, and the water vapor will break through the epidermis of hemp balls under certain pressure, leading to cracking of hemp balls.
Thirdly, the best oil temperature for frying hemp pellets is two-stage oil temperature, that is, it is lower when it is just fried. 20% to 30% oil is enough. At this time, the skin of the hemp ball is not easy to crust. When the raw materials inside are heated to almost the same degree, the volume of hemp balls also reaches the ideal level. It is necessary to increase the firepower to increase the oil temperature to about 70%, so that it can quickly crust and embrittle.