Old Beijing Butter Fried Cake

Old Beijing Butter Fried Cake

1. Weigh out the flour, and another bowl to weigh out the butter, water, and sugar

2. Pour the butter, sugar and water into the pot and heat it until the butter and sugar are completely melted (you can also heat it over water)

3. When the butter is completely melted and the water is boiling, quickly pour in all the flour, and then use a stick to quickly stir. All the flour is cooked in a short time without white powder.

4. Place the hot dough on the chopping board to cool. When the temperature is not hot, put in an egg.

5. Grab the egg and dough evenly, place them on the chopping board and knead them into a fine quicksand. Then add the second few points, and then continue to knead the eggs and dough. Repeat this until all the eggs have been added (If you have an electric whisk at home, you can use the whisk instead of your hands and beat at low speed)

6. When the dough and egg are completely fused and become very delicate as shown in the picture. (You must not be lazy, how fine the dough and eggs are, it will directly affect the taste of the finished product)

7. Put a lot of oil in the pot and heat it to 30-40% hot. The egg dough batter is like a ball with your hands. The batter is formed into balls, scooped up with a spoon, and put into the pot.

8. Always keep the low temperature to make the croquettes, the croquettes will gradually expand and become larger (3-5 times the volume before).

9. When the ball is fully inflated, blow it with high fire until it is colored (all dark golden). Remove and serve, sprinkle with sugar.

10. It tastes like puffs, fried well, and the inside is quite fluffy