For 06 people to eat

10 minutes


30 minutes

Cooking time

30 minites

Proofing or resting


  • 100 gram flour (Golden Buffalo or Hoa Ngoc Lan)
  • 50 gram water
  • 1.2 gram dry yeast
  • 1.2 gram salt
  • 15 gram sugar
  • 7 gram shortening or margarine
  • 2 gram milk powder
  • 2 gram baking powder
  • 0.3 gram bread improver
  • Choux cream filling


  • A mixer
  • A frying pan
  • A scale
  • Pour all ingredients except shortening in the bowl and mix at low speed for 1 minute.
  • Add in shortening and mix the dough at high speed until fully developed.
  • Divide the dough into pieces of 30 gram to 40 gram. Rounding and resting for 10 minutes.
  • Mould each piece into a long cylinder shape.
  • Roll it in bread crumb then do the proofing (or do the proofing first then wet it with water and roll it in bread crumb).
  • Fry it in boiling cooking oil (stir well during frying).
  • Cooling. Make a cut along the Choux Cream bread and squeeze the filling in.