Hong Kong style fried pile

1. Put the clarified flour into the mixing basin, pour boiling water into it and quickly stir it, then quickly add and sieve it and add glutinous rice flour to mix well.

2. Add granulated sugar and mix well.

3. Pour in baking soda powder and stir evenly.

4. Pour in ammonia powder and stir evenly.

5. Pour cold water into the middle of the basin.

6. Stir evenly in circles.

7. Knead into a smooth dough.

8. Divide the dough into 30g pieces each.

9. Divide the filling into 20g spheres each (if the filling is not included, it will be a hollow decoction pile, and those who prefer hollow decoction piles should not include filling).

10. Flatten the dough and wrap it around the filling, then knead it into a circle.

11. Place as much wrapped dough as possible flat on the plate.

12. Use a spray bottle to spray mist onto the surface of the dough (the spray bottle needs to have fine spray bottle eyes)

13. Put the dough sprayed with spray into the stir fried sesame seeds and roll them (sesame seeds, whether black or white, must be stir fried in an iron pan before they can give off their fragrance. You can buy ready fried sesame seeds).

14. Dip each side of the dough with sesame seeds as much as possible. Black sesame is more nutritious than white sesame, but white sesame is more beautiful in color, so it's best to add both

When the oil temperature in the pot reaches 150 ° C, carefully put the dough in with a strainer and turn off the heat to low (slowly slide in with a strainer to prevent oil splashing, and test the temperature with a specialized thermometer).

16. If you don't have a thermometer, look here. Put a protein in the cold oil, and wait for the protein to rise from the bottom of the pot and become completely hard and yellow before you can put it into the pot. (Why do you have to test the oil temperature? Because too high an oil temperature can quickly make the outside crispy and the inside not yet cooked, while low temperatures can make the outside less crispy. Because this method still depends on experience, it is best for beginners to use a thermometer, which can definitely create the feeling of a big hotel.)

17. When the frying pan is completely floating, use a strainer to press it completely into the oil to make it swell completely. (This step is crucial, whether the decoction core swells and becomes hollow depends on this.)

Press until each dough is fully swollen.

19. Carefully flip each dough with chopsticks to evenly heat it until golden brown.

20. After turning on high heat and forcing the oil, you can remove it (this step can make the outer layer of the fried pile more crispy).