Bean paste mayuan

During production, problems such as non-round hemp, small expansion, and easy bursting are prone to occur. First, when kneading, the glutinous rice flour dough should be kept to a certain degree of hardness and hardness. The dough is too hard, and two situations will occur: First, it is not conducive to wrapping and kneading; Second, it is difficult to stick the sesame seeds. Even if they are wrapped, the sesame seeds will easily fall off when frying. The dough is too soft, the sesame seeds will easily collapse after being wrapped. Some will leak the filling, and the volume will not be round after frying. When preparing glutinous rice flour, add water to the glutinous rice flour and knead until the flour is soft and even and not sticky to your hands. It is enough. The sesame seeds wrapped in sesame seeds should be "dipped and fried" in low oil temperature until you see bubbles around the sesame seeds escape quickly and float to the oil surface. This is because when the sesame seeds are fried in the oil pan, The surface starch expands and the hemp element can reach 2-3 times that of the green body after frying. If you see bubbles escaping around the hemp during frying, and a sound can be heard, indicating that the oil temperature of frying the hemp is too high and the oil temperature when entering the pan is too high, the starch on the surface of the hemp will rapidly gelatinize and occur caramelization reaction, making the surface hard and brittle, forming a hard shell, limiting the expansion of the hemp, and causing small expansibility of the hemp. If the hard shell cannot prevent the hemp from expanding, the hemp will "burst" and it will easily hurt people when bursting.