Fried Sugar Egg Puffs 炸莎翁
The Fried Sugar Egg Puffs 炸莎翁 recipe is a delicious blast from the past... all the way to the Ming Dynasty! A must try for all!
Approximate cost (CAD) $2
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
- Pour the water into a pot. Add 70 g butter. Heat until mixture comes to a boil
- Turn off heat. Add flour and stir until mixture forms a ball around your mixing tool
- Transfer mixture into a mixing bowl
- Add one egg, mix until it is completely blended into the mixture. Repeat for the remaining 2 eggs
- Let the mixture rest for 10 minutes
- 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 - 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 
- Turn the puffs frequently for even cooking
- 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 
- 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
Notes
* Cinnamon sugar option:
Mix 3 tbsp of sugar with 1 tsp of cinnamon powder
Nutrition
Calories: 1411kcalCarbohydrates: 29gProtein: 7gFat: 143gSaturated Fat: 19gCholesterol: 160mgSodium: 174mgPotassium: 71mgFiber: 1gSugar: 11gVitamin A: 616IUCalcium: 26mgIron: 1mg
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