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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 160ml of water into a small pot, add 60g of unsalted butter, and melt the butter in water over low heat the entire time.
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Water and butter must be boiled together. Never melt the butter first before adding water, otherwise the hot oil will splatter everywhere.
Add 1/8 tsp of salt to the melted butter solution and cook until dissolved.
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Salt must be completely dissolved in the solution to enhance the egg flavor of the pastry.
After turning off the heat, sift 110g of plain flour into the butter solution in two batches, stirring with chopsticks each time until the flour is completely absorbed by the dough, forming a sticky mashed potato-like texture.
Watch out
Be sure to sift the flour, otherwise it will easily form lumps and affect the texture.
When the dough becomes a sticky mashed potato texture, add 3 eggs in three separate batches, mixing thoroughly after each addition. Switch to a whisk later until the texture becomes very smooth like thick custard, hanging on the whisk. If too thin, add a little flour.
Watch out
Ensure each egg is fully mixed before adding the next, otherwise the batter will become too thin.
Hot oil carries a splatter risk; gently place the dough in using chopsticks to avoid burns.
Drop a small piece of dough into the oil to test the temperature. When the dough floats up, it means the oil temperature is just right. Keep the heat low the entire time.
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The oil temperature must not be too high, otherwise the surface will burn instantly while the inside remains uncooked.
High oil temperature and deep oil volume during frying; operate carefully to avoid burns.
Use two large spoons to scoop out batter balls into plenty of oil. Deep fry over low heat the entire time, constantly rotating with chopsticks. Each doughnut takes about 8 to 9 minutes until golden brown, crispy outside and tender inside.
local_fire_departmentlow heat, about 8 to 9 minutesWatch out
You must constantly rotate the doughnut with chopsticks while frying, otherwise the color will be uneven or it will burn.
Remove the fried doughnuts and place them on kitchen paper to cool completely, then roll them in white sugar to serve.
Watch out
If you coat with sugar while hot, the sugar will melt into syrup instead of staying as crystal coating.
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