Porkball
By VicentaLakin
Last weekend, there was some rice powder left in the house, and it was a good idea to make some plaster balls for the family. It was a popular snack. It was also a classic snack in the Zhejiang area, a round of golden and yellow balls, yellow and yellow, sweet and sweet, with sesame fragrance, sweet and cold, and tasteless. Porkball is now visible everywhere in the streets, but the fried foods outside are always unsure, and some friends are at home blowing up sackballs, not only blowing up, but after a long time, they collapse, or die rice, which is not good at all. Today you will share with you the know-how to blow up ashballs and leave it to the next day. If you follow the procedure, you can learn the zero base, and if you don't believe it, look down
Recipe Recommendations
- glutinous rice flour 100 grams
- low-gluten flour 10 grams
- white sugar 30 grams
- warm water appropriate amount
- cold water appropriate amount
- sweetening
- fried
- half an hour
- ordinary
Steps for Porkball
1
Powdered into the bowls of rice and flour, with hot water to water the sugar, prepare a small bowl, pour all the hot water first, mix it with chopsticks, and add a proper amount of cold water to the sides until the face is dry and wet. Note: Flour is chewy, and if you want to be chewy, you add more flour, and if you want a bit of tweak. It's crucial to add water here to determine whether plume is sticky。
2
The rice pack didn't need to wake up, and then split the rice pack into the same size of the agent, and I divided it into nine pieces, and then it became round。
3
When it's ready, it's ready for a bowl of cold and white sesame, with water and white sesame。
4
This step is the key to making the sesame difficult。
5
Get all the knobs left。
6
Put the proper amount of oil in the pot, a little more, put the ball lids in the pan, light the fire, set the temperature at 60 degrees for the electromagnetic furnace I use here, and if you can handle the fire, you can hit the fire later。
7
The production process needs to be constantly broken so that the ball can be equally heated。
8
When the ball rises, the spoon pulls up the side of the pot, presss down for two seconds, flattens a little bit, and then presss the ball for two seconds
9
The leachate can be extracted when the gold and yellow are blown to the surface, so that the plume will not collapse and will not retreat。
10
Once again, there's a free heart, and the empty and delicious ball is ready。
11
It's here today without falling down, without blowing up, and the likes of a friend who can do it at home, and some red bean pies, potatoes, etc., which are more food for winter。Porkball Make Tips
1. The selection of the rice powder must be of high purity, otherwise the ball will not expand and there will be no empty space. 2. The whole of the bombing was made of light fire, slowly until it was ripe. 3 When the first fire cannot be managed, it can be cooled down, and the frying takes a light and constant plastering effect to achieve even heat. Four, when the ball floats, presses with a spoon for two seconds, flattens it a little bit, then presss it for two seconds, and you have to wait for the ball drum to come up and press it not too hard, otherwise the ball won't be able to do it, knowing that the ball doesn't. 5 and the surfaces need both cold water and hot water, and if only cold water and surfaces are used, they will not be viscous, but the full use of hot water will result in too sticky。