#麻团 #麻球 #煎堆 #空心 #不开裂不回缩 #外酥脆内软糯
#SesameBalls #Hollow #NoCrackNoShrinking #CrispyOutsideSoftGlutinousInside
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好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
今天来自制从小超爱吃到大的麻团，也称麻球，煎堆。它外面裹上满满的芝麻粒，园鼓鼓，所以我家人都爱称它为“炸弹”，哈哈。 麻团制作做法直接，材料简单，免烤箱食谱，每家每户都可以做。食谱不能减糖，不然炸时面团容易暴开。炸麻团技巧超重要，是让麻团不开裂不回缩，空心膨胀得的重要因素。 炸不够容易回缩，炸过久会过脆没软糯口感了。炸到位，每颗麻团美美胖胖，圆咕咕，外部黄金酥脆，内部软糯拉丝，芝麻香加上香脆花生馅料，童年味道回味无穷。
收藏方式：炸好立刻吃，口感最佳。完全冷却，收在密封容器，室温可存留2-3天，吃前弄热回酥再温吃。
Today let’s make Sesame Balls that I love to eat since young. It's fully covered with sesame seeds, with bloated round shape, so my family likes to call it a "bomb", haha. Sesame Balls’ making process is straightforward, simple ingredients, and no bake recipe that can be made in every household. This recipe cannot reduce sugar anymore, otherwise the dough will burst easily during frying. The frying technique of Sesame balls is 他the crucial factor to ensure no crack no shrinking, with hollow center. If it’s under fried, it shrinks easily. If it’s over fried, it’s too crispy and not soft within. Fried just right, each Sesame Balls are, round, golden and crispy on the outside, soft glutinous on the inside, sesame fragrant paired with crispy flavorful peanut fillings, childhood nostalgic taste.
Storage Method: Best eaten once fried. Cool completely, store them in airtight container at room temperature for 2-3 days, heat it up to crisp back then eat them warm.
♦食谱=10颗麻团=
=糯米皮 10份(24-25克/份)=
92克 热水
38克 细纱糖
123克 糯米粉
1克 盐
9克 植物油
=馅料 10份 (13克/份)=
77克 烤香花生碎
25克 细纱糖
25克 有盐花生酱
6克 植物油
8克 糯米粉
80克 水
40克 白芝麻
=食用油/花生油 (中火加热至油温120C)
=调小火，轻盈波动，均匀受热5分钟左右直到面团开始浮上来。
=用漏勺旋转压面团入油约6分钟，直到面团膨胀大。
=调中大火，炸至表皮酥脆黄金，约2-3分钟。
=全程不要炸超过15分钟, 不然里面太硬。
♦Recipe=10pcs Sesame Balls=
=Glutinous Skin 10pcs (24-25g/pc)=
92g Hot Water
38g Caster Sugar
123g Glutinous Rice Flour
1g Salt
9g Vegetable Oil
=Fillings 10pcs (13g/pc)=
77g Roasted Groundnuts Pieces
25g Caster Sugar
25g Salted Peanut Butter
6g Vegetable Oil
8g Glutinous Rice Flour
80g Water
40g White Sesame Seeds
=Cooking Oil/Peanut Oil (Medium Heat till Oil Temperature 120C)
=Switch low heat, lightly flip, evenly heated about 5minutes until dough float up.
=Use oil strainer to rotate and press dough into oil about 6minutes, until dough bloated big.
=Switch to Medium High Heat, fry till surface crispy golden, about 2-3minutes.
=Whole frying process don't over 15minutes, or else too hard within.
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love