Two: Take another catty of glutinous rice flour, add 3 grams of edible powder, 500 grams of white sugar, and 0/5 grams of baking powder/kloc, pour it into the flour mixing barrel, and then pour the drained small dose into the flour mixing barrel. First, start slowly and evenly until there is no dry powder. At first, start slowly to prevent the glutinous rice flour from splashing out. And then turn on the fast gear for about 8 minutes, and when the hemp ball dough hits a small piece with your hand, you can draw it.
Three: Take out the dough with less oil or water by hand, knead it into long strips, and make it into about 40 to 80 grams. Do not touch the dough with less water, and the dough will be slightly sticky and then wrapped with sesame seeds.
Four: Start frying or wrap the hemp balls with plastic wrap for the next day. When frying, it is also very important. When the oil temperature is 30% to 40% hot, you must pay attention to prevent the oil from splashing on your hands. Stir the oil gently with a spatula. Be careful not to puncture the hemp ball and let it float in the oil. At first, don't let it sink to the bottom of the pot and stick to the pot easily. When the hemp ball floats slowly, gently press all the hemp balls into the oil with a strainer. This process lasts until all the hemp balls gradually become bigger, and the whole process is small and medium fire, and the hemp balls are fried.
Five: pay attention to the first boiled small dose, which must be drained, and it is not allowed to be boiled and diluted. Because the hemp ball dough contains too much water, it is easy to cause hemp balls to become bigger and crack too quickly during frying. Hemp ball is an oil product, so you must pay attention to safety during operation.