Crispy Cream Cake Recipe
After pan-frying, this cream cake is crispy outside and tasty inside.
Prep time: 3 minutes
Cook time: 5 minutes
Utensils:
Wok, mixing bowl, spoon, kitchen paper.
Serves 2
Ingredients:
2-3 large eggs
1/2 cup flour
3 tbsps. butter
1 tsp. salt, or to taste
2 tbsps. white sugar
1 tsp. vanilla essence, optional
5 tbsps. vegetable oil for deep-frying
1/2 cup water
Directions:
1. Pour 1/2 cup water into a wok, add 3 tbsp. butter and 2 tbsp. white sugar, then bring them to a boil, add 1/2 cup flour and stir continually with chopsticks.
2. Slightly beat eggs with pinch of salt in a bowl, pour evenly into the wok in which it was cooked, add 1 tsp. vanilla essence if desired, stirring continually until makes a paste.
3. Clean the wok, then heat 5 tbsps. vegetable oil until hot, scoop up the paste with a spoon, you will get small balls, deep dry each until golden brown.
4. When cooked, drain well and dry on kitchen papers.
5. Arrange on a serving plate, sprinkling lightly with white sugar, when cool enough to handle, serve.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 20.8 g |
| Total fat: 12 g |
| Carbohydrate: 35 g |
| Calories: 333.5 kcal |
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