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Traditional Hong Kong Sugar Egg Puff

Name: Traditional Hong Kong Sugar Egg Puff
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: water; butter; Bread flour; Egg; Cooking oil; sugar

groups3 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillDeep-fried

Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Active Cooking

00:00:11

warningStay safe

Be careful with hot liquids to prevent burns from splashing water and hot butter.

In a heavy-bottomed saucepan, combine 60g butter and 150ml water. Heat over medium-high heat until the butter melts completely and the mixture comes to a rolling boil.

local_fire_departmentmedium-high heat, about 1-2 mins

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Watch out

Ensure the liquid reaches a full rolling boil before adding flour, otherwise the dough will not gelatinize properly.

Ingredients:butter (60 g)water (150 ml)

Tools:saucepan

Active Cooking

00:00:28

Once boiling, add all 110g bread flour at once, turn heat to low, and stir quickly with a spatula until the flour completely absorbs water and gathers into a smooth dough that pulls away from the sides.

local_fire_departmentlow heat, about 1 min

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Watch out

Add all flour at once and stir vigorously, otherwise lumps will form and ruin the puff texture.

Ingredients:Bread flour (110 g)

Tools:spatula

Active Cooking

00:00:43

warningStay safe

Wash hands thoroughly after handling raw eggs to prevent cross-contamination.

Remove saucepan from heat and cool slightly. Add 3 eggs one at a time, stirring thoroughly after each egg until fully incorporated before adding the next, until the batter is thick, smooth, and glossy.

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Watch out

Cool dough slightly before adding eggs to avoid cooking them into scrambled eggs, and add eggs one by one so the batter incorporates correctly.

Ingredients:Egg (3 piece)

Tools:spatula

Active Cooking

00:01:15

warningStay safe

Hot oil causes severe burns; ensure hands and tools are dry to avoid splattering.

Pour about 500ml cooking oil into a heavy saucepan and heat over medium heat to 350°F (175°C).

local_fire_departmentmedium heat, about 2-3 mins

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Watch out

Maintain correct oil temperature

if too low puffs absorb oil, if too high they burn outside while raw inside

Ingredients:Cooking oil (500 ml)

Tools:saucepan

Active Cooking

00:01:25

warningStay safe

Use a long-handled skimmer to remove fried puffs to prevent oil burn injuries.

Carefully drop tablespoonfuls of batter into hot oil, 3-4 puffs at a time. Fry over medium heat until they double in size and turn golden brown and crispy, then remove and drain on paper towels.

local_fire_departmentmedium heat, about 3-4 mins

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Watch out

Do not overcrowd the pot

flip puffs continuously so they cook and brown evenly

Ingredients:Cooking oilBread flourbutterwaterEgg

Tools:skimmerspoon

Active Cooking

00:01:49

Place 50g sugar in a bowl. Roll warm, drained puffs in the sugar using chopsticks until fully coated, then plate and serve immediately.

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Watch out