The outer skin of the hemp ball is made of water, glutinous rice flour and a small amount of sticky rice flour and sugar. It is easy to have small air masses in hemp balls.

When the hemp ball is fried, the temperature is too high, the surface layer is hard, the inside is not ripe, and the internal gas expands, resulting in bursting.

To avoid cracking, you can do the following:

Warm oil is slowly fried to avoid the external temperature being higher than the internal temperature, which makes the gas expand rapidly and lead to explosion.

When frying, tap the top of the ball with a spoon to reduce the internal gas and heat it evenly.

Reduce the proportion of flour, flour is easy to crust when frying, so when frying, because the surface of hemp balls crusts too fast, and the internal raw materials should continue to expand under the action of heat, when it reaches a certain level, it will break through the epidermis and form hemp balls with too much water content.

There is air in the fried oil ball, which expands when heated and contracts when cooled.