8/9/2023 0 Comments Honeycomb cookie![]() You will notice how the browning is usually concentrated on the bottom half while the floating top will appear paler in color. By now the first cookie would have just picked up a tinge of browning. With the second cookie in the wok, I likewise let it cook on the mould for about 15 seconds before shaking it free.Let the first cookie fry while you bring in the second cookie repeating steps (4) - (5) So check the heat about every 5 cookies and adjust it accordingly in between medium and medium-high.Ħ. And as I entered my 10th, I had to turn the heat up to medium-high. Mine only got right as I went into my 5th cookie. But as the frying goes, the batter will tame the heat down gradually. There is a chance that the cooking oil is still a tad too hot and the first few cookies will get burnt.Shaking the batter off too soon and too hard will make the outermost layer "open up". That 15 seconds let the batter cook and take shape lightly. Leave it fully immersed in mid-oil while you make the 15-second countdown. As you plunge the mould with the batter back into the hot oil, make sure that the mould does not come into contact with the bottom of the wok.Lightly shake to free the cookie and leave the mould in the hot oil. Transfer the mould into the hot oil, keeping it immersed for about 15 seconds. Leave undisturbed for about 5 seconds to secure the adhesion before lifting the mould up and away.ĥ. As the mould gets dipped into the batter, you will hear some faint sizzling sounds as the batter starts adhering to the mould. If these extra oil drippings ended up in the batter, they may change the batter consistency and its clinging ability. ![]() As you remove the brass mould from the oil, lightly shake off any excess oil.Transfer the mould into the batter and dip just deep enough to cover the sides neatly, leaving the top surface batter-free. ![]() But once you have managed to reach that equilibrium between them, the rest of the story is about maintaining the flow and keep the connection steady in between the two.Ĥ. I made 44 pieces in total in this batch 3 got beyond recognition (way too browned - the hot oil won hands down intimidating the batter lol) another 2 was kind of lacking in presentation and appearance (the batter and oil started getting used to one another nevertheless lol). You will have to spend a moment experimenting in the beginning and adjusting thereon. And then comes the battle of heat between the batter and the oil. I was spared the agony here the freezing cold weather outside made it all so nice for me to be working with some heat indoor. Physically you will have to endure the heat as you stand in front of the wok patiently frying them away - another reason it always drives mom away from the idea of making this back at home. ![]() Making this is like a battle against the heat. But then again I have to agree they do have good reasons to be so well priced after all. For some really basic and simple ingredients used in its making, the hefty price printed on the price tags do make it a little hard a fact to accept. Well yet we did it time after time, again and again lol. Serve warm or cold.As much as we both love this, we couldn't help rambling and grumbling each time we had to buy these cookies. Cool on the tray for 5 mins then transfer to a wire rack to cool completely. Divide the mixture into 12 and place in dollops on the baking sheets, spaced well apart to allow for spreading. Bake for 10-12 mins or until cookies are just beginning to colour and look set.
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