煎堆，又稱芝麻球，是農曆新年期間傳統的經典中國甜點。材料簡單，只需用糯米粉、糖和水揉成柔軟、略粘的麵團，搓成小球，並隨口味填入各種餡料。然後將它們油炸至金黃、渾圓而空心。外皮薄而酥脆，內皮柔軟且富彈性，餡料香甜可口。
Sesame balls, also known as Jian Dui, are a classic Chinese dessert traditionally served during Lunar New Year. They’re made with glutinous rice flour, sugar and water that is kneaded to form a soft, slightly sticky dough, before being rolled into small balls and filled with various sweet fillings. These are deep-fried until they are golden brown, round in shape, and hollow in the centre. The skin is thin and crispy, the inside soft and stretchy, and the filling is slightly sweet and delicious.
( for the English recipe please scroll down
英文食譜翻譯在下方)
過年期間吃的食物多是寓義吉祥和充滿祝福。煎堆代表財源滾滾、好運和圓滿。它們炸好時圓鼓鼓的樣子也有著增長和擴張的意思。
我的食譜簡單、直接、零失敗，只需 60 分鐘，便可以做好 ！還可以保證每顆煎堆都將會是大小均勻、形狀完美、一個個圓碌碌的形狀。
Foods eaten during Chinese New Year symbolise good fortune and blessings, and sesame balls represent prosperity, good luck, and unity. The way they puff up when cooked is a metaphor for growth and expansion.
My recipe is simple, straightforward and foolproof, and can be done in just 60 minutes, guaranteeing uniformly-sized perfect round shapes for each individual Jian Dui.
When eaten fresh and hot, sesame balls are at their lightest and fluffiest. However, they can be pre-made in advance. Stored in airtight containers (either in the fridge for a few days, or in the freezer for about a month), you can then use them as and when you need them.
If preparing from chilled or frozen, start by pre-heating the oven to 180C for 5 minutes. For chilled sesame balls, put them in the oven for 8-10 minutes. For frozen sesame balls, put them in for 10-18 minutes. In both cases, turn the balls half way through the cooking time, and check that they have been thoroughly heated through before serving. The filling inside will have a wonderful smooth, melted texture, combined with a crunchy yet soft and chewy exterior. Most sesame balls only taste great on the first day, but my method guarantees that the texture and mouthfeel remains as good as when they are freshly made.
For the filling, you can tailor this to your preference, using red bean paste, lotus seed paste, etc. The key point is that the filling should follow the principle of maintaining a 10g difference in weight between each ball of filling and each amount of dough per sesame ball. For example, for an 18g ball of filling, the dough should be 28g. For a 20g ball of filling, the dough should be 30g. This is the secret to making perfectly round and thin-skinned sesame balls.
This year, I’m making a peanut, coconut and sesame seed filling for our Jian Dui.
So what are we waiting for? Let’s see how to do it!
( for the English recipe please scroll down
英文食譜翻譯在下方)
60 分鐘做好最圓滿金黄酥脆煎堆
材料：
（做 12 個）
餡料：
花生醬 100g
細砂糖 50g
烤芝麻 50g
乾椰絲 50g
粉團：
細砂糖 45g
糯米粉 175g
沸水 175-200ml
植物油 2 小匙
煎堆外層：
生芝麻 100g
炸油
做法 :
1 先做餡料球。在一個大碗中，加入餡料的成分。將所有材料完全攪拌混合一起，用力壓緊以形成軟團狀。然後分成 12 個餡料球，每個重 18g，輕輕推搓成球狀。在此階段小心不要將餡料球壓按到得太大力，以免弄散。將它們放在盤子上，做好後放入冰凍庫冷凍半小時使其凝固。或者，你可以提前做好，蓋上蓋子，放在冰箱過夜，這樣可以節省更多時間。
2 製作粉團。在一個量杯中注入 100 ml 沸水，再在另一個量杯內注入 50 ml 沸水，把另外 50 ml 沸水留在壺中以供稍後使用。把之前的大碗擦乾淨，加入糖和 100 ml 沸水攪拌至溶解。下糯米粉並快速拌勻至吸收所有水份，看起來像大大的粉團塊。跟著分两次加入另一個量杯中 50ml 的沸水，快速混合形成粗糙的粉團。然後把水壺裡剩下材料中最後的 50ml 沸水倒進量杯，徐徐地在粉團和碗邊之間流入，看粉的吸水力而定，你可能只要一半就夠了，並不需要用完這最後部份的水。搓成光滑、柔軟而略粘的粉團。然後加入油，揉成耳垂般柔軟的麵團。
3 將粉團切成兩半，把一半放回碗中，用乾淨的大布蓋著。將另一半擀成長條，然後切成 6 個 28 克的份量，搓成圓球。用乾淨布蓋著放在一旁，把另一半粉團重覆同樣步驟。用布把全部粉糰球蓋著。
4 從冰箱或冷凍庫中取出餡料球。取起一個粉糰，小心推成一個小而厚的圓塊，將餡料球放在中間，用左姆指輕輕固定，右手用食指和姆指形成虎口將粉團圍著從下慢慢向上推，至把餡料完全覆蓋，在收口處按掐一起封密，小心地在手掌心搓成一個圓球。輕輕將圓球放入裝有芝麻的碗中，使外面裹滿芝麻；因為粉團已經夠黏了，所以不需要先沾水，芝麻也可以黏緊在表面。
5 重複上述步驟至包完所有芝麻球。最後，再將每球搓揉更圓，也確保芝麻完全嵌入粉團表面。
6 炸鍋中下油至 1¾ 吋左右，用食物溫度計幫助正確測量溫度，將油加熱至 140°C。
7 小心地將芝麻球放入油中。你可以用一雙長筷子在鍋周圍輕輕攪拌。當所有的球都放入油中時，慢慢用中火將熱量升高至 150°C，大約炸 4 -5 分鐘。它們應該都炸得均勻並且已經開始浮到油面。炸的過程中要經常翻轉，使顏色均勻。 然後，逐漸將火加熱至 170°C，再炸 4 分鐘，增加顏色並從芝麻球內部把油逼出，使芝麻球變得酥脆。一旦全部金黃，把煎堆取出，放在舖有廚紙的盤子上，吸收多餘的油。請注意，炸煎堆的時間不要超過 8 -10 分鐘，是從煎堆都加進油中那刻開始計算時間。否則煎堆的皮會變硬。
8 你可以選擇一次炸 12 個芝麻球，也可以分兩批炸，只要準確地按照上面的說明做，並控制每批的油溫即可。一次炸 12 個煎堆比分兩批炸容易，因為你需要等待油溫再次冷卻到 140°C 才能開始炸第二批。
9 就這麼簡單，你已經輕輕鬆鬆炸完自己做的 “60 分鐘做好圓碌碌酥脆金黃煎堆 ” ! 相信你的家人會因此而非常愛你！
Ingredients:
(makes 12)
For the filling :
100g peanut butter
50g fine sugar
50g toasted sesame seeds
50g desiccated coconut
For the dough:
45g fine sugar
175g glutinous flour
175-200 ml boiling water
2 tsp vegetable oil
For the coating :
100g uncooked sesame seeds
Oil for frying
Method :
1 Make the balls of filling first. In a large bowl, add the ingredients for the filling. Stir to mix everything together well, pressing down firmly and tightly to create a thick paste. Then, portion out the mixture to create 12 balls of filling, each weighing 18g. Be careful not to compress the mixture too much at this stage in case the balls fall apart. Place them on a plate and put in the freezer to firm up for half an hour. Alternatively, you can make them ahead, cover and leave them in the fridge overnight, that will save even more time.
2 Make the dough. Measure out 100ml of boiling water in a measuring jug, and another 50ml of boiling water in a separate jug, leaving the other 50ml in the kettle for later. You can use the same large bowl for mixing the filling in, wiped clean. Combine the sugar and the 100ml of boiling water, stirring to dissolve. Then, add the flour and quickly start stirring, mixing until the flour has absorbed all the water and look like large crumbs. Next, pour in the 50ml of boiling water in two batches from the other jug, combining quickly to form a rough dough. Then, slowly and gradually, add from the remaining 50ml hot water a little at a time (you may only need half of it,
depending on condition of the dough). Trickling it between the dough and the bowl. Do this until, when you press and push to mix, a smooth, soft and slightly sticky dough is formed. Then, add the oil and knead it into an earlobe soft dough.
3 Cut the dough in half, putting one half back into the bowl and covering it with a large, clean cloth. Roll the other half dough into a long strip, then cut it into 6 x 28g portions. Roll the portions into balls. Set aside covered with a clean cloth whilst you do the same with the other half of the dough. Once you have created all your dough balls, cover them all with the cloth.
4 Bring out the balls of filing from the fridge or freezer. Pick up one dough ball, stretch it out gently to form a small thick disc, put the filling ball in the middle, steadying it with your left thumb lightl, using your right thumb and index finger, slowly pushing the dough up from the bottom until the filling is covered completely with the dough, press and pinch the top together to seal completely. Carefully roll it in the palm of your hand to form a round ball. When it is the right shape, gently drop the ball in the bowl of sesame seeds to coat the outside; because the dough is sticky enough, you don’t need to roll it into water first, the seeds will naturally stick to the surface.
5 Repeat with each ball of dough and filling. Finally, carefully rub each ball with both hands again to ensure the sesame seeds are completely embedded in the surface of the dough.
6 In a large, heavy-bottomed pan, bring 1¾ inch of oil to 140°C over medium heat using a food thermometer to help you measure the temperature correctly. Repeat step 5 again to ensure that the sesame balls are a round shape and that the seeds are well adhered to the dough.
7 Carefully lower the sesame balls into the oil. You can use a pair of long chopsticks to gently stir them around the pan. When all the balls are in the oil, slowly increase the heat to 150°C and cook for 4 - 5 minutes. They should all be fried evenly and have started to float to the top. Turn them over frequently during cooking so that they colour evenly. Gradually increase the heat again to 170°C to cook a further 4 minutes. This will add colour and force out the oil from inside of the sesame balls, resulting them being super crispy. Once golden, using a ladle remove the cooked sesame balls and place them on a large plate or tray lined with paper towels to absorb the excess oil. Please note, do not exceed the 8 -10 minutes total frying time or the skin of the Jian Dui will become toughen.
8 You can choose to fry the 12 sesame balls all in one go, or do it in two batches, just make sure to follow the instructions above and control the temperature for each batch. Frying one batch is easier than two, because you’ll need to wait for the oil to cool back down to 140°C again before starting the second batch.
9 There you have it. You’ve just finished cooking your very own “Perfectly Round & Golden Sesame Balls”, and it was so easy! Your family will love you for it!
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