It is quite simple to make a hollow and crispy sesame ball. As long as you master these skills, the first is the technique and details of proofing the dough. Mix the dough with sugar water and proof it twice. The second is making the sesame balls. The sesame seeds must not fall off.

;The last thing is to control the heat and oil temperature when frying, and pay attention to the frying techniques.

We need to pay attention to the following points to make sesame balls delicious.

(1) We need to use sugar water to mix the dough, which can increase the stickiness and sweetness of the dough, speed up the dough rising and enhance the foaming effect of the dough.

The dough has good foaming effect, the sesame balls are easy to expand when fried, and the softness and hollowing effect are good.

At the same time, the viscosity of the sugar water itself will increase the viscosity of the dough. The dough will not crack easily and has good smoothness, so the sesame balls will not crack easily.

(2) After the dough is mixed, it needs to be rested twice. The first time the dough is rested, the dough is a whole and the dough is relatively large. There is a difference in temperature between the outer layer of dough and the inner layer of dough.

If the temperature of the outer layer is high and the temperature of the inner layer is slightly lower, the fermentation effect will be inconsistent.

Often the outer dough is more bubbly due to fermentation, while the inner dough is still relatively firm.

Therefore, a second fermentation is required.

Divide the entire large dough into small dough pieces. If the dough is small, the inner layer of dough can be completely exposed. The temperature is higher, which stimulates secondary fermentation and allows the entire dough to fully foam. When fried, the dough will be soft and hollow.

good.

(3) When we fry, the oil temperature should be kept at about 130 degrees, and the bottom of the pot should be kept on low heat. If the oil temperature is too low, it will break, and if the oil temperature is too high, it will burn.

When the "sesame dough" is finalized, it usually foams and expands rapidly after being heated and becomes hollow, and it will float on the oil surface. In this way, the contact temperature of the dough soaked in the oil layer is higher, causing the dough to be fried in advance.

The parts exposed to the air are not yet cooked.

Over time, the color of the sesame balls will not look good, and they will become burnt and burnt.

Therefore, use a slotted spoon to press the sesame balls into the hot oil, so that the sesame balls can be soaked in the oil, so that the entire surface of the sesame balls can be heated evenly, with good maturity and consistent color, and the effect of expanding and foaming is better.

Of course, the pressing time cannot be too long, usually about 15-20 seconds each time, otherwise the sesame balls will easily burn and turn black.

(You need to grasp the timing when pressing the "sesame balls". Generally, press when they are about to float. If you press too late, the outer skin will become hard and easy to crack. Don't be afraid of flattening it, as it will swell again after being flattened.