| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Vegetables |
Chinese |
Bread |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sifted flour |
| 1 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
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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