パスタ（キャベツとアンチョビのパスタ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
Ground melon ball (sweet potato ball, QQ ball) | Transcription of sweets kitchen's recipe
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Ingredients
- Sweet potato : 200g
- Tapioca starch : 90g
- Granulated sugar : 40g
- salt : a little
- Water : Appropriate amount
- Salad oil : Appropriate amount
Time required
50minutes
Procedure
-
1)
Crush the sweet potatoes
00:33
Peel the sweet potatoes and cut them into bite-sized pieces.
Place in a silicon steamer and heat in a 600W microwave for about 4 minutes.
When the sweet potatoes are cooked and softened, transfer to a bowl and crush. -
2)
Make the dough
01:44
Add granulated sugar, tapioca starch and salt and mix.
Knead the dough by hand so that it becomes a unit on the way.
Knead while adding water until it is as soft as an earlobe. -
3)
Mold
02:47
Roll the dough into bite-sized pieces.
The dough is easy to dry, so if you roll it with both hands, it will become a beautiful sphere. -
4)
Fried
03:30
Put the vegetable oil in a pan and heat to 150 ℃.
When it reaches 150 ℃, add the rolled dough and fry for 3 minutes while rolling with chopsticks.
Crush the dough 3 or 4 times with a spoon or a perforated ladle. (By crushing and letting out the air inside, it maintains a beautiful sphere without deflating even after frying.)
When it turns dark and golden, it's done!
Point
-Recipe for reproducing the classic "sweet potato ball" in Taiwan's night market. The chewy texture and the savory texture of freshly fried are delicious.
・ If you don't have tapioca starch, you can substitute potato starch and cornstarch.
・ Sweet potato varieties with a lot of water are recommended. The one with a lot of water is easier to crush and fits into the dough.
・ The amount of water varies depending on the amount of water in the sweet potato, but you can continue to add it until it becomes soft.
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