煎堆/Sesame Ball

看似簡單的炸煎堆,

炸時才知有那么多的技巧和学問.

謝謝Nicole 老師講解得那么清楚才讓我有機會做到念念已久的煎堆.

煎堆我最爱的餡是綠豆泥,

剛好家里有搅好的花生碎,所以就做了几个給老公~

食譜取自FB/Nicole老師

#煎堆紫薯馅 Sesame Ball 

材料：(12个)

外层面团：(每粒25克)

清水 130克

幼糖 50克

盐 少许

糯米粉 120克 + 30克 (后面加)

斑兰叶 2片

植物油 7克

装饰：

白/黑芝麻 适量

清水 半碗

内馅：(每粒13克)

紫薯泥 155克

做法：

1）清水、斑兰叶和糖煮到糖溶化 (近100°C)，取出斑兰叶。

2）把高温的糖水慢慢加入已混合好的糯米粉 (120克) 和盐，拌成团。

3）最后加入植物油揉成光滑面团，再用保鲜膜包好室温休面30分钟。

4）休面后分成小团 (每个25克)，包入紫薯馅 (13克) 后，沾点水再沾芝麻。

5）用温油 (120°C左右) 小火慢慢炸，需搅拌防止粘底，约5-6分钟后 (面团浮上来) ，用勺子按压一下面团再打圈搅拌 (面团膨胀变大)，最后才用中大火炸到芝麻上色即可。

～详细步骤和做法，请参考直播教学。

    (若分享或转载食谱，请标明出处)

食谱 Recipe by Chef Nico Wong

Ingredients: (for 12 pcs)

Outder dough: (25g each)

Water 130g

Castor sugar 50g

Salt to taste 

Glutinous rice flour 120g + 30g (add later)

Pandan leaves 2 leaves

Vegetable oil 7g

Decoration: 

White/black sesame right amount 

Water right amount 

Filling: (13g each)

Purple sweet potato paste 155g

Instructions: 

1. Cook pandan leaves and sugar in water until all sugar dissolves (nearly 100°C), remove pandan leaves.

2. Slowly add hot sugar liquid into mixture of glutinous rice flour and salt, mix into dough. 

3. Add vegetable oil and knead into smooth dough, wrap with food wrap and let it rest for 30min under room temperature.

4. After resting, divide the dough into smaller doughs (25g each), stuff filling (13g), then wet with some water and coat with sesame seeds.

5. Use warm oil (120°C) to deep fry the doughs over low heat, keep stirring to avoid sticking to bottom, when the doughs start to float after 5-6min, use tool to lightly press the fried doughs and swirl around the expanded doughs, switch to medium-high heat and keep frying until sesame seeds are browned.

For detailed instructions, please refer to livestream. 

(Please credit with link if share or repost recipe) 

直播Livestream link:

https://www.facebook.com/share/v/1ByV7bNMan/