The correct way to deep-fry the dumplings is as follows:

Ingredients: 200g of glutinous rice flour, 30g of black sesame seeds, 50g of hazelnut kernels, 30g of butter, 20g of sheer white sugar, and 400ml of cooking oil.

1, put the black sesame seeds and hazelnut kernels into a wall-breaker to break up the mixture, and then pour it into a small bowl, put in the sheer white sugar and reserve it for another use.

2, put the butter into a clean small saucepan and melt it over low heat, pour the melted butter onto the filling in the bowl, then use a spoon to fully incorporate the butter into the black sesame seeds and hazelnuts and the sugar.

3. Pour in the glutinous rice flour with the right amount of lukewarm water in several batches, and use the palm of your right hand to form a smooth dough, then cover with plastic wrap and let stand for a few minutes to let the dough rise.

4: Roll the filling into small balls with your hands like balls, then cover with a layer of plastic wrap and place in the freezer for about 1 hour.

5: When the filling is frozen and solidified, remove from the refrigerator and divide the glutinous rice dough into small, even pieces, about the same size as you would for dumplings.

6: Knead the dough into a sheet with your hands, leaving a concave nest in the center to make it easier to put the filling in. Use your right hand to tighten the sticky rice crust in a circle until the filling is completely encased in the crust, and then roll it into a round ball with your palm.

7, a small pot of cooking oil, the amount of oil does not exceed the dumplings can be, high heat until 5 into the heat into the package of the Lanterns, Lanterns into the pot after the opening of a small fire slowly deep-fried, deep-fried until the Lanterns gradually floating up on the cooked.

8, the fried snacks golden crispy skin, sweet and tangy filling, crispy outside and glutinous, more delicious than the taste of boiled.