5 large eggs ½ block butter (melted and cooled) 1/3 cup Carnation milk (mixed with equal amounts of water to make 2/3 cup) ¼ teaspoon vanilla 3 cups sugar Pinch of salt 2 teaspoon baking powder 6 cups flour (add more if texture is too soft)
Beat 5 eggs, add vanilla and sugar to eggs and mix will. In a separate bowl, mix the carnation milk, salt, and baking powder and mix. Add milk mixture to egg mixture and slowly add in flour cup by cup and mix well. After about 3 cups, stop and add melted butter. From this point on, gently fold the rest of the flour in. Folding in the flour at this point by hand seems to be the best way. If you need to add more flour for consistency purpose, feel free to do so. It won't ruin the recipe if you add a little more. Drop batter into hot oil (335 degrees) with a tablespoon or a 1 ounce ice cream scooper or if you want to be adventurous trying the traditional Okinawan way with your hands. Cook for approximately 9 - 11 minutes. But like anything else, look at the color or poke a toothpick into the andagi to see if it comes out clean, if it does it is ready.