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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains, Vegetables Chinese Bread 4 Servings

INGREDIENTS

1 c Sifted flour
1 c Milk
1 Egg
1 T Sugar
1/2 t Salt
2 T Sesame seeds
5 c Vegetable oil

INSTRUCTIONS

Stir together the flour, milk, egg, sugar, salt and sesame seeds until
smooth. Put the oil in a wok and heat to 365 F. Dip a rosette iron
with a mold attached into the hot oil and shake off excess oil. Dip
the hot oiled rosette mold into the batter, shaking off excess  batter.
Hold in the hot oil. When slightly brown, nudge the rosette  off the
mold using the tip of a knife. Let rosette fall back into the  hot oil.
Repeat the process until all the batter is used. When the  rosettes are
brown on one side, turn over and brown on the other  side. Remove from
the oil and drain on paper towels. Note: These can  be made in advance.
If they get soggy, reheat in a 300 F oven until  crispy.  PEKING GARDEN
EAST  MILWAUKEE, MEQUON  From the <Micro Cookbook Collection of Chinese
Recipes>.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2609
Calories From Fat: 2452
Total Fat: 277.4g
Cholesterol: 51.4mg
Sodium: 338.3mg
Potassium: 157.3mg
Carbohydrates: 31.1g
Fiber: 1.4g
Sugar: 6.4g
Protein: 7.6g


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