Beijing Fried Cream Cake Recipe

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Ingredients

Adjust Servings:
200g flour
2 eggs
15g cream
a little sugar
vegetable oil

Nutritional information

1223.3
Calories
32.4g
Protein
49.5g
Fat
163g
Carbs

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Beijing Fried Cream Cake Recipe

Features:
  • Stir frying
Cuisine:

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.

  • 35 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Kitchen tips

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.

Steps

1
Done
5 minutes

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. 

2
Done
10 minutes

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. 

3
Done
5 minutes

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.

4
Done
15 minutes

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.

Aurora

I teach cooking lessons about Hunan and Cantonese cuisine. You can ask me anything about Chinese cuisine.

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