INGREDIENTS NEEDED FOR THIS CLASS!!!

• Flour 500grm
• Sugar 100grm
• Egg 90grm
• Butter 50grm
• 1 Tbs yeast
• Water 170grms.
Combine all ingredients(add a larger part of the butter to the mixture at
first then rub in the remaining later) and mix for 5 mins till it forms a
dough. Transfer to a work surface and knead for 5 mins. Add in the
remaining butter and knead for 10 mins. Please knead well and don’t
be tired.(grease palm and work surface with oil if sticky and continue
kneading.
Hit dough on work surface for about 5min ( this part is important as it
makes dough stretchy and helps give that perfect white line. Check to
see if dough is ready (if it tears apart, knead for extra 5 mins).
Your dough is ready if it’s elastic and doesn’t tear apart.
Cut dough into pcs and measure 80grm each. Mold)fold in dough into
round balls.
Cover dough to rise for 45-50mins.
After 50mins your dough is ready to fry.
Heat up oil for 5 mins and reduce heat, always test with a small dough
first. When it turns brown when you flip, then you can add in the main
dough.( Always fry in a deep pan)
Fry for 3 mins till golden brown. Flip and fry other side for 3 mins as
well.
Repeat procedure with other dough.
Pack and place on a paper towel to drain oil.
Leave to cool for 20 mins before coating or filling.
Enjoy!!!!
(For mixer method).
Combine all ingredients stated into mixer and knead on low speed for
20mins. Stop and knead again for 3 mins on a high speed.
Your dough is ready.
Repeat same procedure for frying.