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 1) Divide red bean
paste into small balls (size as lotus
seed)
2) Mix plain flour and corn flour,
sift
3) Whisk egg white until it becomes
gruel condition
4) Add 1/5 of the mix flour, keep
stirring
5) Repeat to add mix flour, stir to
form porridge
6) Dip the red bean paste ball into
egg porridge one by one
7) Heat wok with oil in medium heat,
deep fry the red bean paste ball
8) Drain out oil and dish up when
the red bean paste ball turn golden
9) Sprinkle white sugar on the surface
of doughnut, serve
Remark
tbsp - table spoon
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