Fried Sugar Egg Puffs 炸莎翁

🧂 Ingredients

• 100 g Bread Flour
• 70 g Butter
• 100 ml Water
• 3 Large eggs
• 3 tbsp* Sugar

  for covering the egg puff
• 500-1000 ml Oil

  for deep frying amount of oil depends on the size of your pot

Instructions

• 1 Pour the water into a pot. Add 70 g butter. Heat until mixture comes to a boil
• 2 Turn off heat. Add flour and stir until mixture forms a ball around your mixing
  tool
• 3 Transfer mixture into a mixing bowl
• 4 Add one egg, mix until it is completely blended into the mixture. Repeat for the
  remaining 2 eggs
• 5 Let the mixture rest for 10 minutes
• 6 Heat oil to 130˚C or 266˚F If the oil is higher than 140˚C or 284˚F, you may end
  up with the puff being too dark or undercooked, resulting in deflating of the
  egg puff
• 7 Use an ice-cream scoop or 2 large spoons to create a ball-shaped batter and drop
  it into the oil be sure not to overcrowd the puffs as they will expand in size
• 8 Turn the puffs frequently for even cooking
• 9 Puffs should be cooked for approximately 20 minutes. Remove from oil
  Undercooking will cause puffs to deflate after you take them out of the oil
• 10 Add 3 tbsp of sugar into a paper or plastic bag, put the puffs in the bag,
  inflate and close the bag and shake until the puffs are covered with sugar. Or
  simply sprinkle the sugar onto the surface of the puff

Nutrition Info