Ingredients
25 grams Butter (or margarine)
75 grams Sugar
1 egg Egg
1 dash Vanilla essence
200 grams Cake flour
1 tsp Baking powder
1 tsp Milk
1 Frying oil
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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in a bowl, combine the butter (or margarine) and sugar and mix well with a whisk. next add the egg and the vanilla essence and mix well. combine the flour and the baking powder together and then sift it into what you just made in step 1. then with a rubber spatula, mix well in a cutting motion until the dough comes together. if because of the dry ingredients, the dough isn't coming together well, add another teaspoon of milk. once it has come together, put the dough in a plastic bag and roll it out till it's about 7-8cm thick. then put it in the fridge to rest for about 1 hour. using scissors to trim the plastic bag. then with a kitchen knife, cut the dough into 2cm square pieces. when you are cutting the dough, it's easier to cut if you coat the knife in cake flour. the photo for step 5 shows a double batch, which is quite a lot... deep fry them in oil at 335f (170c). fry them till they are golden brown and they are done. they delicious plain, but are even better if you sift some cinnamon and coconut powder over them while they are still hot.