Sesame ball is a small dessert in many areas, mainly glutinous rice kneaded into dough, wrapped in white sesame made of deep-fried, crispy outside and tender inside, exceptionally sweet. A lot of breakfast stores do sesame ball fried are bulging, very good-looking spherical, but their own fried is floppy, deflated not molded. So how to fry will not be deflated?

1, the fire should be small. Small fire is not easy to fry batter, fried to the surface of the golden brown on it, this time the outer layer is crispy. If you make your own sesame balls, the dough should not be too soft, too soft, if the sesame balls are easy to collapse.

2, add baking powder in moderation. Because the baking powder frying will produce a lot of gas in the heat, so that the sesame ball expansion, similar to the deep-fried doughnut.

3, the pot of oil temperature is not too high, about 90 degrees oil temperature can be, the novice recommended cold oil in the pot. Because if the oil temperature is too high, the outside layer will soon be cooked and shaped, so that the inside of the heat cooked will expand, so that the ball will break.

4, let the sesame ball exhaust. In the sesame ball a little discoloration, you can use a spatula, or a spoon and other tools to flip, press a little, let the ball exhaust, but also let the ball heat evenly. Because the sesame balls will float after frying, so the temperature of the part above the oil surface will be lower, and they will either be in a weird shape or never have enough heat to expand due to uneven heat.