2, the container poured into the glutinous rice flour, rice flour and sugar mixed well.
3, pour in warm water and form a dough.
4: Put a piece of gauze on the board (to prevent sticking), divide the dough into 15g pieces and roll them out, put them on the gauze and set aside.
5: Pour more oil and brown sugar into the pot.
6: Turn on medium-low heat to melt the brown sugar and float on the oil, then turn off the heat.
7, wait for the oil temperature to drop a little, the brown sugar sinks to the bottom of the oil, in turn into the round, open a small fire and fry slowly, this time do not move it, you can often shake the pot.
8, after frying for a while, if there is sticking, you can use chopsticks to gently separate them, and use chopsticks to stroke in the pan, so that it is heated evenly.
9, when the shell is slightly hard, you can use a spoon to push back and forth.
10, the color slowly become darker when turned to medium heat, stirring constantly, until the color is uniform, the shell is hard, showing syrupy color can turn off the fire.