Ingredients:
Crispy Shell
- 100g cake flour (weak flour)
- 8g corn starch
- 2 egg yolks
- 1g salt
- 6g baking powder
- 130g water
Creamy Filling
- 350g milk
- 45g sugar
- 40g corn starch
- 15g condensed milk
- 2 egg whites
Tools：
- Frying Tool (Deep Pot, etc.)
Procedures:
-
Make the creamy filling by mixing COLD milk with corn starch first, and then heat it up with the rest ingredients until it turns creamy. After stirred well, freeze it in the fridge for 2-3 hours.(coated with plastic wrap for easy releasing the mold)
-
Make the crispy shell by mixing all the ingredients. (make right before frying)
-
(If the filling is not frozen hard enough, coat it with some starch.)
-
Cut the frozen filling into fingers, and then coat it with the shell mixture.
-
Fry with oil temp of 160-170°C for 30s to secure the shape, and take out.
-
Fry with oil temp of 190°C for 15-20s till golden.
