Beijing Fried Cream Cake Recipe
The Beijing Fried Cream Cake is a mixture of Chinese and western pastries. It tastes like a puff but is chewier. The eggs in the recipe are the key which boosts taste, color, and mouthfeel. It is the best alternative to creamy cakes and snacks.
a little sugar
1. You can use butter or light cream instead of cream according to personal preference.
2. For a more appealing finishing touch, add a little vanilla powder to the dough.
3. Only use small fire to fry dough balls. It makes sure the shape and heating evenly.
Add 500 ml water to a pot. Bring to a boil. Pour flour into the pot, stir well with a spoon and turn off the heat. Put the cream into the pot and stir well.
When the dough’s temperature drops to 60℃, beat an egg into the pot and stir well ASAP. Beat a second egg to the pot and stir until mix well.
Add some vegetable oil. Apply a little oil to hands as well. Use hands to press the dough into small balls. Put small dough balls into a pot.
Add oil and preheat the pot until hot. Switch to small fire to fry small doughs. Use chopsticks or a spoon to turn small dough balls constantly. It enables to heat evenly and prevents burnt. When dough balls swell until almost expansion. Remove from heat and serve.