Chinese Sugar Egg Puffs 懷舊冰花蛋球 (沙翁）
I remember when I was kid, I always order these sugar egg puffs in Chinese restaurants. They are like Chinese style doughnut, so eggy, light and delicious. Anything coated with sugar is yummy anyway 😉
It is very easy to make, and this recipe can make about 6 to 8 egg puffs. Perfect for afternoon snack!
小時候經常在酒樓吃到的小吃－冰花蛋球，又叫炸蛋球 (沙翁)，現在已很少地方買到。外面金黃香脆，沾滿砂糖，內裡鬆軟充滿蛋香，超級美味！
做法非常簡單，在家也可輕鬆做到懷舊小食！
Add water and butter in a saucepan, cook under medium heat until butter is melted. (If you used unsalted butter, add 1/8 teaspoon salt)
Add flour, mix it well. Then cook the dough for 1 to 2 minutes, until there is a thin layer of dough at the bottom of the pan. Remove from heat.
Let the dough rest for 2 minutes, then add the eggs in 3 times. Mix it until well-combined.
Use hand or spoon to spoon out a dough, then add in hot oil (160C), fry them under low heat. The dough will become bigger and golden.
Coat the egg puff with sugar while they are warm (It won’t stick the sugar if is cooled)
*This recipe can make 6 to 8 egg puffs
將水和牛油放入煲內，用中火煮至牛油溶化 (我用有鹽牛油，如用無鹽牛油，就加1/8茶匙鹽）
下麵粉，快速拌勻，然後用小火煮麵糰約1至兩分鐘，至煲底有層薄膜，離火
讓麵糰靜置兩分鐘，然後分三次加入雞蛋，不停攪拌（*一開始時麵糰會散開，但最後又會變回麵糰）
用手或湯匙拿出一份麵糰，然後放入油鑊內(160度C)，用小火炸，蛋球會慢慢脹大和變金黃色，撈起
將蛋球沾滿砂糖即成！（*要趁蛋球還是熱時就要沾糖，否則就沾不到糖）
*這個食譜可做約6個
- 60 g butter
- 170 ml water
- 120 g all-purpose flour
- 3 eggs
- sugar, for coating
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Add flour, mix it well. Then cook the dough for 1 to 2 minutes, until there is a thin layer of dough at the bottom of the pan. Remove from heat.
-
Let the dough rest for 2 minutes, then add the eggs in 3 times. Mix it until well-combined.
-
Use hand or spoon to spoon out a dough, then add in hot oil (160C), fry them under low heat. The dough will become bigger and golden.
-
Coat the egg puff with sugar while they are warm (It won't stick the sugar if is cooled)
-
*This recipe can make 6 to 8 egg puffs
Based on 2 Review(s)My New Cookbook
