Kung Fu Sesame Ball
A special hollow sesame ball made with a new no-press method that easily fries into a large, crispy sphere in just minutes.
Story
These impressive sesame balls puff up larger than a basketball while frying, offering a delightfully crispy texture with the aroma of sesame and a hint of milk. They are a fun and flavorful treat that both adults and children enjoy.
Ingredients
Glutinous rice flour
725g+455g
Water
625g
Sugar
360g
Baking powder
28g
Baking soda
10g
Milk flavor essence
15g
Instructions
1
Step 1
Mix 725g of glutinous rice flour with 635g of water until evenly combined. Add the water in two batches; knead the dough until it is uniform and smooth. It is ready when your hands, the basin, and the dough are all clean. If the dough becomes smooth before all the water is added, do not add the remaining water due to weather reasons. The softness should be like the dough used for making tangyuan at home. To prevent beginners from kneading the dough too soft, add the water in batches.
2
Step 2
Before kneading the dough, prepare a pot or a bucket to boil water. I used a stainless steel bucket filled halfway with water; if there is too little water, it might boil into a paste. Wait until the water is almost boiling, then start kneading the dough. By the time the dough is kneaded, the water will be boiling, so you can cook the dough immediately, which saves time. Divide the dough into pieces of about 50g each and put them in the pot to boil. Once all the dough pieces float to the top, remove them; this takes about 5 to 8 minutes.
3
Step 3
While the dough is boiling, weigh the remaining ingredients—including glutinous rice flour, baking powder, baking soda, sugar, and milk flavoring—and pour them into the mixing bucket. Remove all the boiled glutinous rice dough that has floated to the top, put it into the mixing bucket, and mix everything together evenly for about 10 minutes (this means mixing the boiled glutinous rice dough with all the raw ingredients in the mixing bucket). If the dough is too dry, add a tiny bit of water.
4
Step 4
Start mixing on low speed; once all the flour ingredients are evenly combined, switch to on high speed. Mix for a total of 10 minutes. Next, sprinkle some dry glutinous rice flour on the work surface to prevent sticking. Scrape out the dough that has been mixing for 10 minutes, roll it into a long strip, and cut it into 300g pieces. A piece this size is enough to fry a sesame ball as big as the one in the picture; you can increase or decrease the dough weight. If the dough weight is increased, the fried sesame ball will also be larger. Prepare a sufficiently large tool.
5
Step 5
If a cut dough piece is too big, cut some off; if it is too small, add some more until it is 300g. After cutting, wet the surface, rub the dough with both hands, then roll it in sesame seeds, pinch it, and wrap it tightly with plastic wrap. Be sure to pinch the sesame seeds tight and wrap the plastic wrap tight. This step is best done with help, because after your hands get wet, pinching the sesame seeds will get sesame seeds all over your hands, so have one person specifically rub the dough and another person responsible for pinching the sesame seeds tight and wrapping with plastic wrap.
6
Step 6
For all the wrapped semi-finished sesame ball dough, store in the refrigerator in summer or at room temperature in winter. When ready to use, remove the plastic wrap and heat in the microwave until soft. The rest is frying. Let the prepared dough sit for a while and clean up. Then we start frying. Use a moderate amount of oil; regular cooking oil is fine; I used soybean oil. Heat the oil to about 140 degrees and start frying.
7
Step 7
After putting it in the pot, flip it and pour oil over it. Wait until it expands slightly and puffs up. Then you can flip it constantly. Keep the heat under the pot on low. As the oil temperature continues to rise, the sesame ball will keep getting bigger. If the oil temperature is too low, it will break; if the oil temperature is too high, it will burn, so control the oil temperature well. If it breaks, flip the broken part into the oil and it will fry back together. Usually, it breaks when the oil temperature is low.
8
Step 8
If any part is too thin or has a hole leaking air, flip it to the bottom as well. Throughout the entire frying process, there is no need to press or push down; it can be fried easily in a few minutes, which is simpler and easier than previous frying methods. For technique, I suggest searching online for a 'Yu Hong sesame ball frying video' to watch. I won't say much here; I think for the frying aspect, you should watch the video more yourself and learn the technique.
9
Step 9
In short, the entire frying process is constant rolling, flipping, and pouring oil. Cycle these operations, and the sesame ball will get bigger and bigger. The bigger it is, the thinner it gets. The thinner it is, the crispier it gets. The oil temperature gets higher and higher, and the color gets deeper and deeper. The tastier it is!! Finally, after taking it out of the pot, wait until it cools down before tasting. For the freshly fried sesame ball, after serving it to the table, wait a few minutes. Thin skin, delicious, and crispy! Tasty and unique!
