Sugar Egg Puffs 沙翁 (蛋球)

Sugar Egg Puff is my childhood all time favorite dessert when having dim sum with family in Hong Kong. After I moved to Vancouver, I can still find some restaurants making Sugar Egg Puff during dim sum serving in early 90's or 2010's. Nowadays, I don't think restaurants offer this in their menu anymore. If they do, it doesn't taste authentic as those I had in my childhood. I decided to make it myself. I used Air Fry in my first attempt but the texture is not the same as what I am looking for. So I use my Optimum Points to redeem a mini deep fryer machine to deep fried my puffs. It is a total success!!! 

六個份量 (6 people's serving) ~20 pieces

Ingredients:

蛋 3psc egg

高筋麵粉 100g bread flour

水 150ml water

無鹽牛油 70g unsalted butter

糖 -60g sugar

Directions:

1. 水加入無鹽牛油煮滾 (In saucepan, add butter to water, then bring them to boil)

2. 再加入高筋麵粉 用慢火煮成糰 (Turn down the heat to low and add bread flour, keep stirring until it becomes a dough)

3 直到個底有一層薄薄的麵糰咁就可以以慢慢加蛋 (Add one egg at a time to the dough and mix well)

落完一隻混合好再加第二隻,一次話落晒會好難混合

4 準備定一鑊油 Preheat the oil (I use 350F in my deep fryer or low heat for tradition deep frying using saucepan)

用最少火力加熱

5 落一大湯匙咁左右的麵糰 落到去只有少少氣泡即是油溫ok,太熱燶晒會炸唔起, 炸到金黃色漲大幾倍之後就ok啦 (Scoop out ~1 Tbsp of batter and deep fried until it doubled or tripled the original size)

6. 再係表面粘上一層砂糖就食得(Pour sugar in ziplock bag, add the Puff into the bag and shake it until it is coated with sugar)

7. Stored it in dry place, do not cover it. Better to serve on the same day.

Recipe source: http://dimcookguide.com/sata-andagi/