炸蜂巢

这个蜂巢饼，搞到我满头大汗！看似简单怎么做起来却是这么的不听话！问题在于它要粘模！以前在老家，每年帮妈妈炸这蜂巢时，妈妈总会吩咐我，得等模型在油锅中泡热后才可以沾上面糊，这样才会脱模，所以我做时，也都很听妈妈的话，跟着她做啊！可是那问题依旧存在着！
模型明明是热腾腾的，但沾上面糊后它就是死粘着模不脱，试做到它肯脱模时，一份量的面糊也就沾完了，真气人！ 又不想准备大的份量，深怕油锅热，受不了，所以隔天再试！
后来向我朋友借了她的蜂巢模型，虽然前面几次也都面对同样的问题，但起码到最后，模型经泡热后再沾上面湖后泡在热油中，它就乖乖的"脱衣"了!真乖！因此我才有机会炸了两小份量............

 

食谱来至：Jane

 

Sesame Kuih Rose:

Ingredients :

• 80g all-purpose flour
• 120g rice flour
• 70g sugar
• 200g coconut milk
• 100g water
• 1 large egg
• 1/2 tsp salt
• 4tbsp white & black toasted sesame seeds
• Oil for deep frying

Method :

1. Sift flour and rice flour into a bowl.
2. Add coconut milk, eggs, sugar, water and salt in another mixing bowl and mix until well combined and all sugar are dissolved.
3. Add (2) in (1). Whisk until well combined.
4. Add in sesame seeds and mix well.
5. Heat up oil in a wok on medium heat.
6. Preheat brass moulds in the hot oil, about 2-3 minutes.(The moulds have to be hot enough for batter to cling on them)
7. Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides of mould, never over the top.
8. Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides.
9. Take it out from hot oil, and let it cool over paper towel to soak up all the oil.
10. Repeat until all batter is used up. Store in air-tight containers.