Hollow sesame balls are very popular snacks in Fujian, and the method is very simple. It is different from ordinary solid sesame balls. Its skin is thin and brittle, not only hollow, but also won't collapse after cooling. A few years ago, a good friend who runs a snack bar asked me if I knew its formula, or if I could help him find a way to make it hollow and keep it unchanged after cooling. I haven't been in contact with the kitchen for a long time at that time, and I really don't know this "formula". Then by chance, I learned this so-called "secret" from an elder. In fact, the real key to making this sesame ball hollow is not the recipe, but the skill.

I. Details of ingredients

300g glutinous rice flour, appropriate amount of sugar, appropriate amount of sesame seeds and appropriate amount of boiled water.

Step 2: Hollow sesame balls

1. White sugar is soaked in boiling water (the amount of white sugar depends on your acceptance). When the sugar water is warm, slowly add it into glutinous rice flour, stir while adding it, and finally knead it into soft dough, cover it with plastic wrap and let it stand for half an hour.

2. Divide the woken glutinous rice balls into small portions, knead them into a circle, put them in a dish with sesame seeds, and roll them with a layer of white sesame seeds. After wrapping, it is best to pick it up and gently press it with your hands, so that sesame seeds will not fall off easily during the production process.

3. Boil a small amount of hot oil. It doesn't need to be too hot When you put your hand on the oil surface, you can feel a little hot air. At this time, put in sesame seeds. (Because there are many, we have to fry them several times. This is only part of it. )

4. When the skin of sesame ball is slightly shaped, turn it gently with a shovel. When it bulges slightly, continue to flatten the sesame ball with a shovel. (with a light press, it is flat, not broken. )

After a while, the sesame ball will become round again. In this process, you still have to remember to turn it over. This is to make sesame balls heated more evenly.

6. After bulging, level the sesame ball with a shovel.

7. Sesame balls will become round again, and the bigger they swell. Repeat this for 2 or 3 times, and the epidermis of sesame balls becomes thin and golden yellow, and even the hollowness can be clearly seen. This time is fine.

8. The fried sesame balls can be taken out of the pot to control the oil, and the ones that can't be eaten can be put into a sealed can for cooling and preservation.

Step 3: Tips

1: White sugar can also be added directly to glutinous rice flour. I think it's easier to knead after boiling water.

2. Don't hang the water too low.

Sesame balls should be made smaller, not too big, because they will swell after frying.

4: Slow fry on low heat, and flatten while frying.