![]() ![]() ![]() I decided to replace one ingredient on the recipe. So I put on my food scientist cap and gave the ingredients and proportions a close look , considering the interaction and function of fat, starch, and protein during cooking. Boy, I must have wasted tons of oil and still didn't give up. So I bought a fryer, tried frying temperatures at relatively high, low and in between, still balls exploded. I suspected the reason for explosion was due to no temperature control of the frying oil. Because I didn't have a fryer at that time, I used a regular stir fry wok. Meanwhile I happened to see Rachel Ray making them (no filling as I remember), which made me even more determined to nail this recipe to have sesame balls to eat for the rest of my life at any time and to boost my ego :-). Even if she makes them, I doubt she would give me her recipe as it may be her trade secret. But she was no help because she buys them pre-made, all she does is frying them. I had to keep going to the restaurant to eat it and even became friends with the owner. All recipes on internet use similar ingredients with similar proportions. After that, I thoroughly searched internet for different versions of the recipe. When I put the balls in hot oil, after a couple of minutes, they all popped open, released filling to oil. After some work, I got a recipe from somebody in food industry. It's just fried balls made of some kind of flour, with red bean paste filling, sesame seeds sticking on the surface, can't be that difficult to make, right? Wrong. After I ate dim sum sesame balls in a local restaurant for the first time, I had to go back to the restaurant again and again just to eat sesame balls until the idea of making it myself hit me. ![]()
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