天气预报 > 美食 > 四川空心麻圆做法和配方
四川空心麻圆做法和配方
更新时间: 2021-01-30 15:56:29  

1、食材:糯米饭500g、生粉100g、调和油1Kg、白芝麻100g、糖精1g、白开水80摄氏度;

2、将准备好的糯米粉,生粉,科甜素,泡打粉倒入盆内加适量开水用筷子搅拌成颗粒状,用手和成块状,揉搓至面团光滑手上盆里干净,然后用保鲜膜覆盖杏约十分钟左右,芝麻倒入盘中备用;

3、醒好的面团分25克左右一个置掌心,双手揉成圆球状在芝麻里滚动直到面团均匀的粘满芝麻保持圆球形状待用;

4、锅内倒入调和油开小火油温至50度,放入沾满芝麻的麻球小火慢炸。

5、待麻球浮起后注意炸置过程中要不断轻压麻球不能用力过猛以免挤破影响外观。这个过程是为空气充分进入麻球而起到空心的作用,直至麻球完全成型可适当调高油温炸成金黄色就大功告成了。

关键词: 四川 空心 做法 配方

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