Ingredients:
Group 1
Mauri Choux Pastry Mix – 700g
Medium Protein Flour 300g Sugar – 40g
Group 2
Hot Water – 600g
Oil – 200g
Eggs – 70g
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Baking Step:
- Using paddle, dry mix Group 1 at slow speed for 2 mins.
- Add in melted butter followed by hot water and mix at slow speed for 2 mins. Dough should be slightly smooth.
- Add in eggs and continue mixing at medium speed until eggs are fully incorporated and dough for 30s.
Frying Method:
- Preheat oil to 180°C or as per fryer instruction.
- Fill the dough into a piping bag with star tip insert. Pipe directly into the fryer and fry for about 4 mins, or until golden brown. Frying conditions vary depending on dough scaling weight and fryer characteristics. Remove from fryer and let it cool slightly.
Suggested Serving:
Served with Sugar and Cinnamon or Hot Chocolate Dip.
