Red Bean Paste Balls

Red Bean Paste Balls

　　Ingredients:

　　100g red bean paste, B. 2 egg whites, 1 tbsp cake flour, 1 tbsp cornstarch, 1 tsp fine sugar

　　Method: Deep-frying method

　　Instructions:

　　1. Divide the red bean paste into 12 equal portions, roll them into small balls, and lightly coat the surface with a thin layer of cake flour. Set aside.

　　2. Beat the egg whites in a bowl until soft peaks form. Add the fine sugar and mix well, then sprinkle in the cake flour and cornstarch. Gently fold until combined to make a meringue batter. Set aside.

　　3. Heat a pan over medium heat and add an appropriate amount of oil. Once the oil reaches about 80°C, reduce to low heat. Dip each red bean ball from step 1 into the meringue batter from step 2, then place them into the hot oil. Use long chopsticks to continuously turn the balls while frying.

　　4. Fry for about 1 minute until the surface is slightly hardened, then remove and drain off the excess oil.

　　Features:

　　Golden in color, sweet and smooth — a famous snack from Shaanxi.

　　Cooking Tips: Keep the oil temperature not too high during frying; use low heat only.