【material】
5 egg yolks
Sugar 45g
Tapioca flour (Or potato starch)37g
220ml of water
Appropriate amount of oil (5 times in small amounts, about 5 tbsp)
[Points and tips]
① It is recommended to make it in a Non-stick pans.
② The gelatinization temperature of tapioca flour is between 59°C and 70°C, so avoid making it too hot. When the temperature of the pot becomes high, temporarily remove it from the heat to lower the temperature. Please contune hitting during this time.
③ Do not reduce the amount of water too much. It takes time to make, but if you don’t have enough water, the starch will age faster and the finish will be firmer if the tapioca powder is not sufficiently gelatinized.
④ If the surface of the egg dough becomes a little dry when making, add oil little by little. When the egg dough can no longer absorb the oil and feels like it’s overflowing with oil, it’s time to finish.
⑤ If you keep hitting the ladle strongly from the beginning, the yolk and oil will separate, so first gently hit it and gradually strengthen it.
