Making crispy BHC cheese balls | cheese ball
I thought I could make it after eating bhc cheese ball. It's a little different from bhc cheese balls. The bhc cheese ball is a little harder and crispy on the outside. It's a little bit more like glutinous rice doughnuts, but I liked it better...!!
2 serving
Within 60 minutes
안젤라베이킹
Ingredients
  • glutinous rice flour
    200g
  • Gravity powder
    35g
  • Sugar
    35g
  • Salt
    2g
  • baking soda
    3g
  • Baking powder
    3g
  • Butter
    15g
  • Water
    53g
  • mozzarella cheese
    1cup
Video
Cooking Steps
STEP 1/9
Prepare the wet glutinous rice powder by mixing it with a thick sieve.
STEP 2/9
Sift the gravitational pull into 1 and add sugar, salt, baking soda and baking powder
STEP 3/9
Add 53g of boiling hot water and make a dough.
STEP 4/9
When it is somewhat lumpy, add butter, beat it for about 10 minutes, add texture, wrap it with plastic wrap, and leave it for a while.
STEP 5/9
Roll mozzarella cheese in a microwave and make a circle.
STEP 6/9
Remove the glutinous rice dough to the desired size and roll it in a circle to make the surface smooth, then put your middle thumb in to make a hole (like a pine piece) and put cheese in to close it again.
STEP 7/9
If the glutinous rice dough is thin on the outside, cheese may leak out while frying later, so be careful not to have too much cheese compared to the glutinous rice dough. The thickness of the sticky rice dough wrapped in cheese is about 0.5cm, which is enough.
STEP 8/9
Roll the glutinous rice ball with cheese with your palm.
STEP 9/9
Fry in 170 degrees oil, rolling enough.
If it's a block type, cut it with a cube, and if it's a Shred type, turn it on a stove like me and use it together. I've heated it twice a minute in a frozen Shred La Range, and if it's kept at room temperature for a long time, or if it's refrigerated, it's going to stick together just once a minute
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