Eggs Cork

 ingredients


200 g plain flour, sifted
1/2 tsp salt
2 chicken eggs, beat well
50 ml of water
Oil for frying
Layers Sugar:
50 g brown sugar, fine comb
50 g sugar
50 ml of water

How to make:

Mix flour and salt and stir well. Enter the beaten eggs while stirring evenly.
Pour a little water while knead until the dough can be formed and not sticky.
Shape each 1 tablespoon dough as little finger with both ends tapered.
Insert the dough has been formed into the oil cooler until submerged. Let stand for 5 minutes.
Turn on the heat, and cook until eggs floating cork (do not stir).
Increase flame, stirring occasionally until the eggs mature cork and yellow-brown. Remove, drain and set aside.
Layers Sugar: Cook brown sugar, granulated sugar, and water over low heat. Stir until sugar is dissolved and a bit stringy.
Add the eggs cork in the icing. Stir until sugar stick flat.
Remove and allow the icing to dry. Serve.
For 500 grams