Food and drink > Ingredients for making desserts > Flour for making desserts, flour for making desserts, quail egg flour, Phuket coco, Chef Ja's flour, flour for cooking, ingredients for making desserts, ready-made flour, cake flour, teaching techniques for frying quail eggs to make them jumbo sized, crispy on the outside, soft and chewy on the inside, easy to make, make to sell, create a career
 • No wheat flour
 • No milk
 Mixing ratio
 • 125 grams of flour mixed with 250 grams of boiled potatoes
 • 500 grams of flour mixed with 1 kilogram of boiled potatoes.
 • 1 kg flour mixed with 2 kg boiled potatoes
 How to do it
 1. Mix flour with mashed potatoes in the ratio
 2. Knead the flour and the potato together. This step is very important. Knead the flour and the potato together until smooth and uniform. You can use a dough kneader or knead by hand.
 3. Divide the dough into small balls, each weighing about 10-15 grams.
 If you are making it to sell, then shape it and cover it with a cloth to prevent the dough from drying out too much.
 How to fry
 4. Place a pan on the stove and pour enough oil to cover the snacks to be fried. Turn on low heat.
 5. Add the dessert while the oil is still hot. When adding, use a spatula or strainer to gently stir so that the dessert does not stick to the pan.
 6. When the oil starts to heat up, the dessert will float up. Stir so that the dessert is covered with oil.
 7. When the cookies start to set, use a strainer to gently press the cookies flat to release the air.
 8. Press all the balls. When they start to get big, fry until the color of the cookies starts to darken, then scoop them out and put them on a wire rack. Do not overlap them or the cookies will not hold their shape nicely.
 9. Scoop into a plate and serve.