All Easy Recipes. Cook all that you can cook. Spun Apples
(Pa - Ssu - Ping - Kuo)
 
What You Need:            (To Make: 16 spun apple slices)
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  • 2 medium-sized firm apples
  • 3 cups plus 1 tablespoon peanut oil, or flavorless vegetable oil
  • 1 cup sugar
  • cup cold water
  • 1 tablespoon black sesame seeds
  • 1 cup all-purpose flour
  • 1 egg, lightly beaten and combined with cup plus 2 tablespoons of cold water

  • How To Cook:
    PREPARE AHEAD:
    1. Pour the 1 cup of flour into a good-sized bowl and then, little by little, pour the beaten egg and water mixture into the flour, stirring constantly with a large spoon. Stir until you have formed a fairly smooth batter.

    2. With a small, sharp knife, cut the apples into quarters. Peel off the skin and cut away the cores. Then cut the quarters into eighths.

    3. Arrange your ingredients-the batter, the apples, the oil, the sugar, the water and the sesame seeds-within easy reach and set out a large serving plate lightly greased with oil and a large bowl containing one quart of water plus a dozen ice cubes.

    TO COOK:
    1. In a 2- to 3-quart saucepan, heat the 3 cups of oil until a haze forms above it or it reaches a temperature of 375 on a deep-frying thermometer.

    2. At the same time, in a 12-inch wok or 10-inch skillet, heat the 1 tablespoon of oil with the sugar and water. Bring the sugar and water to a boil over high heat, stirring only until the sugar dissolves.

    3. Cook this mixture briskly without stirring until the syrup registers 300 on a candy thermometer or reaches the hard crack stage; that is to say, when a very small amount of the syrup dropped into ice water instantly forms a hard mass. Stir in the black sesame seeds and turn the heat down to its lowest point.

    4. Now proceed to make the spun apples in the following fashion: Drop 8 of the apple wedges into the batter, stirring them about to coat them thoroughly.

    5. With chopsticks, tongs or a slotted spoon, transfer the wedges to the heated oil and deep-fry them for 1 minute, or until they turn light amber.

    6. Immediately, lift them out of the oil and put them into the skillet of hot syrup. Stir the wedges to coat them thoroughly with syrup, then still using chopsticks, tongs or a slotted spoon-drop them one at a time into the bowl of ice water.

    7. The syrup coating will harden instantly and enclose each piece of apple in a clear, brilliant glaze. Transfer the finished spun apples to the lightly greased serving plate and make the second batch in precisely the same manner.

    8. Serve the spun apples as soon as you possibly can. The delicate candy glaze will soften if they are allowed to stand for long.


     
     
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