材料Ingredients
雪芳蛋糕........ 1 件 1pcs Chiffon cake
雪糕............... 1 球 1scoop Ice-cream
自發粉............ 1 湯匙 1tbsp Self raising flour
牛奶............... 3 湯匙 3tbsp Milk
配料（隨意）Condiments（Optional）
水果 Fruits
糖漿/ 果醬 Syrup/ Jam
糖霜/ 可可粉 Icing sugar/Cocoa powder
貼士 TIPS
製作炸雪糕的重點是﹕1、必須確保蛋糕片完全包裹著雪糕球；2、冷藏至少三小時或更長時間；3、炸雪糕時油溫不可過高、時間不要太久，否則會令外層太乾身至爆裂。
Points to note：1. Make sure the cake wrapped up the ice-cream ball thoroughly; 2. Chill them in the freezer for at least 3 hours or longer; 3. Do not fry the ice-cream cake ball in high temperature or fry for too long to avoid breaking the ice-cream ball.
做法Steps
1. 在小碗內鋪上保鮮紙；將蛋糕切片，交疊鋪滿碗底，留一片鋪面用；
Cover a cling wrap on a small bowl. Slice the cake and arrange them on the bowl, save one piece for cover.
2.在蛋糕片上加入雪糕球，再蓋上蛋糕片，用保鮮紙包實成球形，放雪櫃急凍格冷藏三小時至完全硬身；
Scoop in ice-cream, cover with the remaining cake piece and wrap into a ball. Chill in the freezer for 3 hours until harden.
3.將自發粉和牛奶拌勻成炸漿， 將蛋糕雪糕球取出， 蘸上炸漿，放入熱油中炸至表面熟即撈起，伴自選配料食用。
Combine self raising flour with milk to make a thin batter, take out the ice-cream cake ball from the freezer and dip it into the batter. Deep fry the ice-cream cake ball until the batter is cooked. Serve with your favorite condiments.
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