Ingredients:
50 g rice flour
150 g all-purpose flour
100 g Trisol
50 g cornstarch
2 eggs
520 g water
Salt to taste
Method:
Combine all the ingredients in a CHEF-X and blend until smooth. Heat the frying oil to 160°C and submerge the pie tee stamp to heat it up as well. Once both the stamp and oil are hot, gently dip the stamp into the batter. Hold it above the hot oil for a few minutes to air-dry the batter. When dry, submerge it completely and deep-fry for one to two minutes, until golden brown.
