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David Zhao
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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.