Steps

1. Heat 60ml of milk in a microwave at 600W for 20 seconds until lukewarm.
   🕒 00:37
2. Add 1g of dry yeast and 10g of sugar to the warmed milk and mix.
   🕒 00:46
3. In a bowl, combine 50g of cake flour and 50g of bread flour and mix with chopsticks.
   🕒 00:52
4. Once partially mixed, knead by hand for about 5 minutes until smooth. Shape into a ball, place in the bowl with the seam side down.
   🕒 01:02
5. Cover with plastic wrap and let it rise in a warm place for about 1 hour.
   🕒 01:21
6. Once the dough has doubled in size, remove from the bowl, press down with your hands to deflate.
   🕒 01:33
7. Shape into a ball, cover with plastic wrap, and let rest for 10 minutes.
   🕒 01:41
8. Lightly dust with cake flour and roll out the dough with a rolling pin to a square shape, about 5mm thick.
   🕒 01:48
9. Cut the rolled dough into pieces about 3cm long and 5mm to 1cm wide.
   🕒 02:06
10. Fill a frying pan with oil to about 3cm deep. Heat the oil over medium heat to 150-160°C (300-320°F). You can test the temperature by inserting chopsticks; slow-rising bubbles indicate the correct temperature.
    🕒 02:16
11. Pinch the edges of the cut dough pieces and twist them as you drop them into the oil.
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12. Fry while stirring with chopsticks until golden brown all over. (Key Tip!) For smaller pieces, you can knead them together in your hand before frying for a better shape. They are done when they sink in the oil and produce very few bubbles, indicating a crispy texture.
    🕒 02:56
13. Once golden brown, remove from the oil and drain on paper towels.
    🕒 03:36
14. In a separate frying pan, combine 4 tbsp of granulated sugar and 2 tbsp of water. Bring to a boil over high heat.
    🕒 04:17
15. Boil until the bubbles become small and the syrup has a slight thickness when dipped on the tip of chopsticks. Remove from heat.
    🕒 04:28
16. Add the drained karinto pieces to the pan and coat them with the sugar syrup while heating over low heat.
    🕒 04:48
17. Once the sugar syrup coats everything, remove from heat and continue to stir with chopsticks, separating them so they don't stick together. (Key Tip!) Stir until the melted sugar hardens and forms a coating around the karinto.
    🕒 04:57
18. Once the sugar becomes powdery and coats the karinto, spread them on parchment paper and let cool completely.
    🕒 05:30
19. Once cooled, they are ready to serve. Store in an airtight container and consume before they lose their crispiness.
    🕒 05:40