Dousha Mayuan

Dousha Mayuan

Introduction:

First of all, the dough should be kept soft and hard. If the dough is too hard, there will be two situations: one is not conducive to the formation of the package; the other is not conducive to the formation of the dough; Second, it is difficult to stick sesame, even if it is stuck, sesame is easy to fall off during frying, dough is too soft, the package is easy to collapse after kneading, some will leak stuffing, the volume is not round after frying, when preparing the glutinous rice dough, add water in the glutinous rice flour, knead until the dough is soft and even, and don't stick to hands, then it can be done The reason is that when Ma Yuan is fried in oil pan, the starch on the surface expands and the volume of Ma Yuan can reach 2-3 times of that of the green body, It can also be heard that the oil temperature of frying Mayuan is too high, the oil temperature of frying Mayuan is too high, the starch on the surface of Mayuan will rapidly gelatinize and caramelize, make the surface hard and brittle, form a hard shell, limit the expansion of Mayuan, and the expansion of Mayuan is small. If the hard shell can not prevent the expansion of Mayuan, Mayuan will "burst", and it is easy to hurt people when it bursts

Production steps:

Materials required:

Glutinous rice flour: right amount

Bean paste: right amount

Peeled white sesame: right amount

Sugar: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet