Glutinous rice flour characteristic method: authentic Hunan snacks, simple to make, crispy, soft and glutinous, tough and sweet

Sugar dumplings: Maybe it's the childhood memories of many post-80s and 90s. As soon as I had pocket money in my pocket, I hurried to the roadside stall and waited for the freshly fried sugar dumplings in someone's oil pot. This is the source of childhood happiness! Traditional sugar dumplings are made by soaking glutinous rice and grinding it into rice milk. Today, in order to be a little easier and faster, we replaced glutinous rice with glutinous rice flour.

【Ingredients Required】

200 grams of glutinous rice flour, 20 grams of sugar, about 160 grams of boiling water, an appropriate amount of white sugar on the surface of the coating, and an appropriate amount of edible oil.

(1) 200 grams of water-milled glutinous rice flour, plus 20 grams of sugar. Use about 160 grams of boiling water and noodles, stir while pouring, stir until they are flocculent, and then knead them into a ball. Glutinous rice dough is medium and hard is the best, and the same amount of water will be slightly different when used on different brands of glutinous rice flour. If your glutinous rice dough is hard, add an appropriate amount of boiling water, and if it is soft, add an appropriate amount of glutinous rice flour. You can't just look at the dosage, but also the state. Then seal and let stand for 20 minutes. The glutinous rice dough that has awakened is easy to blow out of the hollow.

(2) Move the awakened glutinous rice dough to the cutting board, and brush the cutting board with oil in advance to prevent sticking. Roll the glutinous rice dough into 15 small pieces, about 25 grams each. Roll it into oval strips, then press it flat, press it into a long flake, and then twist it into an S shape, and you can fry it in the pan.

(3) The oil temperature is 50% or 60% hot, and it will float up in a few seconds after getting out of the pot, and turn over when you see it floating. The fire should not be too big, the fire is too big and it will be easy to blow up, and if the fire is too small, it will be very hard to blow up. So just keep it on medium heat. Fry until golden brown on both sides, drain and remove the oil.

(4) Wrap it in a layer of sugar while it is hot, and do not wait for it to cool, because it will not get on if it cools. Eat it hot, crispy on the outside and glutinous on the inside, crispy and sweet. After it is cold, it will be re-steamed, but it will not be crispy after steaming, and it will be soft and glutinous.