Purple potato dough(zi shu ma tuan )

Purple potato dough

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: mash the purple potato into mud after steaming, add white sugar water (put the sugar into the water, stir until all the sugar is melted), and knead the glutinous rice flour into a smooth dough.

Step 3: evenly divide the kneaded dough into equal amount of small dough and knead it into a ball.

Step 4: put the sesame seeds on the plate, dip the dough with water, put it in to make the surface covered with sesame seeds, and then gently pat it tightly with your hand.

Step 5: add more oil into the pot, and when it's 50% hot (you can feel the heat when you put your hand on the oil, and there is a bubble when you put a chopstick in the oil), put in the hemp ball.

Step 6: the fried dough should be put on the kitchen paper to fully absorb the excess oil on the surface before eating.

Materials required:

Glutinous rice flour: 250g

White Sesame: 100g

Sugar: 50g

Note: 1. It's not easy for the dough to be cooked. When frying, always use a small fire and turn it continuously to heat it evenly. The frying time is about 15 minutes. The volume of the cooked dough will become larger and float. 2. Eat the dough while it's hot, it's crispy. Because it's glutinous rice noodles, it's hard to digest, so don't eat too much at a time.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Zi Shu Ma Tuan