Sesame ball dough and method for preparing sesame balls

Abstract

The invention provides sesame ball dough and a method for preparing sesame balls. The sesame ball dough comprises the following raw materials in percentage by weight: 30 to 40 percent of glutinous rice flour, 10 to 20 percent of white sugar, 0.1 to 1 percent of swelling agent, 1 to 10 percent of wheat starch, 1 to 10 percent of rice meal and 30 to 40 percent of water. The method for preparing the sesame balls comprises the following steps of: weighing the following raw materials in percentage by weight: 30 to 40 percent of glutinous rice flour, 10 to 20 percent of white sugar, 0.1 to 1 percent of swelling agent, 1 to 10 percent of wheat starch, 1 to 10 percent of rice meal and 30 to 40 percent of water; preparing the raw materials into the dough, and filling stuffing to prepare sesame balls; and putting the sesame balls into oil of 180 to 190 DEG C to fry for 3 to 5 minutes, fishing out the fried sesame balls, cooling the fried sesame balls to room temperature, and then refrigerating the cooled sesame balls. The method can improve the swelling degree and the crispness of the sesame balls.

Description

technical field [0001] The invention relates to the field of food, in particular to a sesame ball noodle skin and a method for preparing sesame balls. Background technique [0002] Traditional sesame balls are made by mixing the stuffing with glutinous rice flour and adding water into balls according to a certain ratio, and then sticking a layer of peeled white sesame on the skin, with a single weight of about 21 grams, and then quick-frozen packaging. In the prior art, because glutinous rice flour and water are used to make sesame ball dough, the expansion degree, crispness and standability of the dough are not good. The skin often collapses, and it tastes weak and not crispy enough. Moreover, in the prior art, the deep-frying time of the quick-frozen sesame balls is long, usually 7-8 minutes, and it is not suitable for operation when eating, and the requirements for oil temperature are relatively high. Elevate the oil temperature and deep-fry to make the skin of the sesa...

AI Technical Summary

Problems solved by technology

Moreover, in the prior art, the deep-frying time of the quick-frozen sesame balls is long, usually 7-8 minutes, and it is not suitable for operation when eating, and the requirements for oil temperature are relatively high. It must be fried in warm oil until the sesame balls float, and then Elevate the oil temperature and deep-fry to make the skin of the sesame balls turn golden yellow and harden before removing. This is very inconvenient for ordinary household consumers, and it is difficult to control the temperature of the oil in the pot and the degree of frying. The skin will harden