Sesame Ball

Material:
1. 350g glutinous rice flour, 90g fine sugar, 200g warm water, 20g salad oil
2. 240g red bean paste, 1 1/2 cups white sesame seeds

practice:
1. Divide the bean paste into 20 equal pieces and roll them into balls for later use
2. Put glutinous rice flour and sugar in the container, add warm water and knead, then add 20g salad oil and knead into earlobe soft dough
3. Roll the dough into long strips and cut into 20 equal parts
4. Take a small dough and dig a hole, thin the edges, wrap it in bean paste, wrap it into a round shape, and knead it into a smooth ball
5. Dip each small ball first with water and then with sesame seeds (so that the sesame seeds can be touched)
6. The oil temperature is hot for 6 minutes, rub each sesame ball with both hands again, let the sesame be embedded in the dough and not fall off, and then gently put it into the oil pan
7. Do not stir the sesame balls when they are in the pot (to prevent the sesame from falling off too much), wait for a minute or two and then stir gently to prevent sticking to the pot
8. When the sesame ball floats on the surface, take a large scoop and press it hard to make it inflate and expand. Press repeatedly for several times. When the color turns golden and expands, change the fire to a high heat and force the oil out.