RCI-BR.002.0100.001
Shi Baursak
Shi Baursak from the Recidemia collection
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- of a tea-spoon of baking soda1/2 unit
- 5 unit
- slightly more than a cup of water or milk1 unit
- a tea- spoon of salt.1 unit
- For frying: 1-2 cups of oil.1 unit
Method
1
Crack the eggs into a large mixing bowl and beat them thoroughly until the yolks and whites are fully combined and slightly frothy.
2 minutes
2
Gradually add flour to the beaten eggs, stirring continuously until a soft, pliable dough forms that is neither too sticky nor too stiff.
5 minutes
3
Knead the dough on a lightly floured surface until it becomes smooth and elastic, then cover it with a clean cloth and allow it to rest.
10 minutes
4
Roll the rested dough out to a thickness of approximately 1 cm on a floured surface.
5 minutes
5
Cut the rolled dough into small pieces, roughly diamond or square shapes about 3–4 cm in size.
5 minutes
6
Pour a generous amount of oil into a deep, heavy-bottomed pot or wok and heat it to approximately 170–180°C (340–355°F) over medium-high heat.
5 minutes
7
Working in small batches, carefully lower the dough pieces into the hot oil and fry, turning occasionally, until they puff up and turn golden brown on all sides.
4 minutes
8
Remove the baursak from the oil using a slotted spoon and drain them on a plate lined with paper towels before serving warm.
2 minutes