For 06 people to eat
10 minutes
Preparing
30 minutes
Cooking time
30 minites
Proofing or resting
Ingredient
- 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
Tool
- 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.
