boufa06
Executive Chef
This dessert is served in several restaurants in Hong Kong.
CHINESE TOFFEE APPLES
Ingredients:
4 apples
100gm (4oz) plain flour
1 tbsp cornflour
2 eggs, beaten
150ml (1/4 pint) water
Pinch of salt
Cornflour for coating
Vegetable oil for deep frying
Toffee:
225gm (8oz) sugar
300ml (1/2 pint) water
2 tbsps peanut oil
50gm (2oz) sesame seeds
Method:
1. In a bowl, sift flour, cornflour and salt together. Add beaten egg, water and mix until a smooth batter is formed.
2. Peel and core apples and cut into 6 wedges each.
3. Toss the apple wedges in cornflour and then dip them in batter.
4. Heat oil in a saucepan and deep fry the apple wedges for 2-3 minutes until golden brown. Drain on paper towels and set aside.
5. In a saucepan, dissolve the sugar into the water over low heat, add peanut oil and increase the heat. Boil until golden caramel.
6. Dip apple wedges in the syrup and turn to coat evenly.
7. Sprinkle with sesame seeds and plunge immediately into iced water for the syrup to set and serve immediately.
CHINESE TOFFEE APPLES
Ingredients:
4 apples
100gm (4oz) plain flour
1 tbsp cornflour
2 eggs, beaten
150ml (1/4 pint) water
Pinch of salt
Cornflour for coating
Vegetable oil for deep frying
Toffee:
225gm (8oz) sugar
300ml (1/2 pint) water
2 tbsps peanut oil
50gm (2oz) sesame seeds
Method:
1. In a bowl, sift flour, cornflour and salt together. Add beaten egg, water and mix until a smooth batter is formed.
2. Peel and core apples and cut into 6 wedges each.
3. Toss the apple wedges in cornflour and then dip them in batter.
4. Heat oil in a saucepan and deep fry the apple wedges for 2-3 minutes until golden brown. Drain on paper towels and set aside.
5. In a saucepan, dissolve the sugar into the water over low heat, add peanut oil and increase the heat. Boil until golden caramel.
6. Dip apple wedges in the syrup and turn to coat evenly.
7. Sprinkle with sesame seeds and plunge immediately into iced water for the syrup to set and serve immediately.
