Equipment
- Mei Wok
Ingredients
Dough:
- ottogi donut mix or 100g glutinous rice flour, 25g all purpose flour
- 2g salt
- 15g sugar
- 1/8 tsp baking powder
- 15g melted butter
- 70 g hot water
Filling:
- 5 salted egg yolks(can add more or less to taste)
- 50 g custard powder
- 50 g milk powder
- 60g sugar
- 70g softened butter
Instructions
Filling:
- Combine everything until well mixed set in fridge to firm up(about an hour)
- Portion into about ten grams and freeze if gets too soft.
- Dough: mix dry ingredients then wet. Knead until fully incorporated and let it rest for about 30 min. Portion into 20-25 g balls.
- Roll out and wrap the filling inside, roll into balls and freeze for a few hours, I made a bunch and just take a few out when every I need.
- Preheat wok with oil to 320F and drop the balls in.
- Fry until golden brown, make sure to stir as I found out that the cast iron retains heat well so the part of the ball touching the woke surface browns quicker.
- Serve. Plate. Oozeeee.
