Ingredients:
1/3 tsp salt
3/4 tbsp sugar
2 eggs
1/2 cup evaporated milk (substitution: 1/2 cup milk powder in 9 tbsp warm milk or water)
1 tbsp rum (optional)
1/4 tsp vanilla extract (optional)
2 cup flour
oil for deep-frying
Icing/confectioner/powdered sugar for dusting
Method:
In a large bowl, beat salt, sugar and eggs till very pale, glossy and fluffy.
Whisk-in evaporated milk, rum and vanilla extract.
Gradually, mix-in flour and knead for 10 minutes or till dough begins to blister
and non-sticky (add 1/2 tbsp flour at a time if necessary).
Cover dough with plastic wrap and set aside to rest for at least 20 minutes.
Over a floured surface, roll out dough portion by portion to as thin as possible.
Preheat enough oil in shadow wok or deep-fryer over medium high heat (175 °C).
Cut dough sheet into long and narrow strips (depend on the size of deep-fryer).
Carefully transfer strips into the hot oil and fry till puffy and golden yellow ( may give a mild stretch on each strip by pulling both ends before frying).
Remove crispy strips from oil and drain-well on absorbent paper towels to cool.
Sprinkle with confectioner sugar and store in airtight container.
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