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As is the case in many countries, honey in Korea is regarded as a highly nutritious food that cures various ailments. It’s no surprise then that these fried sweets, known as yakgwa, literally mean ‘medicinal confectionery’.

MAKES
20

PREPARATION

30MIN

COOKING

30MIN

SKILL LEVEL

MID
By
Alice Storey
AVERAGE: 2.8 (2 VOTES)
 

Ingredients

  • 450 g(3 cups) plain flour, sifted
  • 90 mlsesame oil
  • 115 g(⅓ cup) Tasmanian leatherwood honey (see Note)
  • 60 ml(¼ cup) sake (see Note)
  • vegetable oil, to deep-fry
  • 50 g(⅓ cup) pine nuts, finely chopped
  • 1 tbspsesame seeds, toasted

Ginger honey syrup

  • 125 ml(½ cup) rice malt syrup (see Note)
  • 350 g(1 cup) Tasmanian leatherwood honey (see Note)
  • 10 cmpiece ginger, thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 1 hour 15 minutes

Place flour in a large bowl and pour over sesame oil. Using your fingertips, rub oil into flour until combined. In a separate bowl, whisk together honey, sake and 60ml (¼ cup) water, then add to flour mixture and knead for 5 minutes or until dough comes together. Wrap in plastic wrap and set aside to rest for 30 minutes.

Roll out dough on a lightly floured work surface until 1.5 cm thick. Cut dough into 3 cm strips, then cut each strip on an angle to make about 20 diamond shapes.

To make syrup, place all ingredients and 350 ml water in a saucepan over medium heat. Bring to a simmer, then remove from heat and pour syrup into a shallow dish that is large enough to fit all the pastries.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat until temperature reaches 100°C on a sugar thermometer. Working in batches, gently drop pastries into oil and fry, turning halfway, for 5 minutes or until they float on the surface. Remove from pan and increase heat to 180ºC (or until a cube of bread turns golden in 10 seconds). Working in batches, return pastries to pan and fry, turning halfway, for a further 3 minutes or until golden. Remove with a slotted spoon and while hot, transfer to syrup and leave to soak for 45 minutes.

Remove pastries with a slotted spoon, discarding syrup, and transfer to a tray lined with baking paper. Scatter over pine nuts and sesame seeds to serve. Pastries will keep in an airtight container for up to 3 days.

 

Notes

• Tasmanian leatherwood honey is a floral, amber honey with a hint of spice. Substitute with any light, floral honey.

• Sake is a Japanese rice wine from bottle shops.

• Rice malt syrup is available from Korean food shops and health food shops.

 

Photography by Chris Chen. Food preparation by Phoebe Wood. Styling by Vivien Walsh.

 

As seen in Feast magazine, September 2014, Issue 35. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

 

由於在許多國家的情況下,蜂蜜在韓國被認為是一種高營養的食物,治愈各種疾病。這並不奇怪,然後,這些油炸甜食,被稱為yakgwa,字面意思是“藥用糖果”。

 

使
20
準備
30 分鐘
烹飪
30 分鐘
技能等級


愛麗絲樓層
給它0.5 / 5
給它1/5
給它1.5 / 5
給它2/5
給它2.5 / 5
給它3/5
給它3.5 / 5
給它4/5
給它4.5 / 5
給它5/5
平均:2.8 (2票)

主料

 

450克(3杯)普通麵粉,過篩
90毫升香油
115克(⅓杯)塔斯馬尼亞leatherwood蜂蜜(見注)
60毫升(¼杯)的緣故(見注)
植物油,以油炸
50克(⅓杯)松子,切碎
1湯匙芝麻,烤
生薑蜂蜜糖漿

 

125毫升(半杯)大米麥芽糖漿(見注)
350克(1杯)塔斯馬尼亞leatherwood蜂蜜(見注)
10厘米一片生薑,切成薄片
庫克的注意事項
爐溫是常規; 如果用風扇強制(對流),降低20℃的溫度。|我們用澳大利亞湯匙和杯子:1茶匙等於5毫升,1湯匙等於20毫升; 1杯等於250毫升。|所有的藥材都是新鮮的(除非指定)和杯子輕輕包裝。|所有蔬菜都是中等大小,去皮,除非指定。|所有雞蛋55-60克,除非指定。

 

說明

 

休息時間 1小時15分鐘

 

將麵粉放在一個大碗裡,倒在香油。用指尖擦油成麵粉,直到結合。在一個單獨的碗,一起攪拌蜂蜜,酒和60毫升(¼杯)水,再加入麵粉混合揉5分鐘或直到麵團一起來。包裹上保鮮膜,並預留休息30分鐘。

 

推出麵團輕輕麵粉的工作表面,直到厚1.5厘米。麵團切分成3厘米的長條,再切成每個條上的角度,使約20鑽石形狀。

 

為了使糖漿,把所有配料和350毫升的水在鍋裡,中火加熱。帶來一煮,然後離火,倒入糖漿成一個淺盤足夠大,以適應所有的糕點。

 

填補了深油炸或大鍋裡三分之一滿油,熱,中火加熱,直到溫度達到100℃,在糖溫度計。工作分批,輕輕地落進糕點油,炒,中途轉向,5分鐘或直到他們浮於表面。從盤中取出並增加熱量,180℃(或直到麵包立方體變成金在10秒內)。工作分批返回糕點平移和魚苗,中途轉向,另外3分鐘撈出。用漏勺取出並趁熱,轉移到糖漿和離開浸泡45分鐘。

 

用漏勺取出糕點,丟棄糖漿,並轉移到內襯烘焙紙托盤。分散在松子和芝麻即成。糕點將保持在密封容器中進行3天。

 

 

 

筆記

 

•塔斯馬尼亞leatherwood蜂蜜是一種花香,琥珀蜂蜜香料的暗示。代替任何光線,花香蜂蜜。

 

•清酒是日本米酒,瓶子商店。

 

•賴斯麥芽糖漿可從韓國料理店和保健食品商店。

 

 

 

攝影:克里斯·陳。由楠木木準備食物。造型由維維安·沃爾什。

 

 

 

正如在盛宴雜誌,2014年9月,第35欲了解更多食譜和文章,拿起這個月的盛宴雜誌的副本或看看我們偉大的訂閱提供了 這裡。

 

 

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