Steps

1. Lightly beat the eggs and divide them into two bowls, ensuring each has 25g of M-sized egg. (Key Tip!) Using an L-sized egg and measuring ensures accuracy.
   🕒 01:43
2. In the bowl for the plain flavor, add 25g of egg liquid, 1 tbsp of milk, and 25g of sugar. Mix well for about 30 seconds.
   🕒 02:25
3. Once combined, add 100g of hot cake mix and mix with a rubber spatula until no dry powder remains. (Key Tip!) Mix carefully to avoid scattering the powder.
   🕒 02:42
4. Lightly grease your hands with vegetable oil and roll the plain dough into 5 equal portions. (Key Tip!) Since they will puff up when fried, rolling them to a size slightly smaller than your desired final size is ideal.
   🕒 02:54
5. In the bowl for the brown sugar flavor, add 25g of egg liquid, 1 tbsp of milk, and 25g of brown sugar. Mix well for about 1 minute. (Key Tip!) Brown sugar can be hard to dissolve, so powdered brown sugar is recommended. If using solid brown sugar, chop it finely.
   🕒 03:27
6. Once combined, add 100g of hot cake mix and mix with a rubber spatula until no dry powder remains.
   🕒 03:52
7. Lightly grease your hands with vegetable oil and roll the brown sugar dough into 5 equal portions.
   🕒 04:12
8. Pour about 2cm of frying oil into a pot, enough to reach the bottom. Heat the oil over medium heat to 160°C (320°F). (Key Tip!) When you insert chopsticks, slow, small bubbles should rise. To save oil, use a smaller pot.
   🕒 04:32
9. Carefully place the rolled plain dough pieces into the hot oil, being mindful of splashes, and immediately roll them around. (Key Tip!) You can start frying at a slightly lower temperature of 150°C (300°F). Overheating will result in an undercooked center.
   🕒 05:15
10. Continue frying for about 7 minutes, turning them occasionally, until they achieve a nice golden brown color. Remove them from the oil and drain. (Key Tip!) If you're concerned about them being undercooked, insert a bamboo skewer; if no raw dough sticks, they are done.
    🕒 05:40
11. Similarly, place the rolled brown sugar dough pieces into the hot oil, being careful of splashes, and immediately roll them around.
    🕒 06:10
12. Continue frying for about 7 minutes, turning them occasionally, until they crack open and turn a beautiful golden brown. Remove them from the oil and drain.
    🕒 06:31
13. Once drained of excess oil, they are ready to serve. Enjoy!
    🕒 06:48