QUOTE(Kozete @ 2006 07 13, 12:48)
O kaip tą karamelę pasidaryti?
Niu, žinok, nepamenu dabar... Keik suprantu, receptų knygų neturi namie?
Paieškok per google. Va tokį radau:
Silky Apples Veg HT DP 40mins
Serves 4 Hot Vegetarian Chi Fruit Dessert Pudding Dairy Free China Asia Asian
Ingredients
3 Dessert Apples, peeled, cored and cut into wedges
2 Egg Whites
2 tbsp Plain Flour
2 tbsp Cornflour
Vegetable Oil for deep frying
1 tbsp Peanut Oil
100g/4oz Sugar
60ml/2fl.oz. Honey
90ml/3fl.oz Water
Instructions
1. In a large bowl, whisk the egg whites until frothy. Add the flour and cornflour and beat well to form a smooth batter.
2. Heat the deep fryer oil to 190C/375F. Dip the apple wedges into the batter, coat well and fry, a few at a time, until crisp and brown. Drain on kitchen paper and keep warm whilst you fry the remainder. Transfer all the cooked wedges to a lightly oiled serving platter in a single layer.
3. Place the remaining ingredients in a pan, bring to the boil then cook for 5-8 minutes, until golden. Remove from the heat immediately and carefully pour over apple wedges.
4. To serve - place a large bowl containing iced water in the centre of the table. Allow each diner to pick up an apple wedge with a fork and dip it into the ice water to harden the sugar. Be sure to warn your diners to be careful as the caramel is very hot.
Papildyta:
Caramel Bananas Veg HT Chinese DP 40mins
Serves 4 Hot Vegetarian Chi Dessert Pudding Dairy Free Eggless China Asia Asian
Ingredients:
50g/2oz Plain Flour
2 tbsp Cornflour
3/4 teasp Baking Powder
120ml/4fl.oz. Water
2 Bananas
Vegetable oil for frying
75g/3oz Granulated Sugar
90ml/3fl.oz. Warm Water
Salad Oil
2 teasp Sesame Seeds
Instructions
1. In a bowl, mix together the flour, cornflour and baking powder. Add the water and whisk until smooth.
2. Peel and cut the bananas into 1cm/1/2 inch thick diagonal slices.
3. Add the fruit to the batter and turn to coat evenly.
4. Pour enough oil into a deep saucepan to a depth of 5cm/2 inches and heat the batter and allow the excess batter drip off, then carefully lower the fruit into the oil and fry for 2-3 minutes until golden and crisp.
5. Generously oil a large flat serving platter with the salad oil and fill a serving bowl almost to the top with ice cubes then add enough water to cover the ice.
6. Place the sugar, warm water and a little salad oil in a large frying pan, heat until it starts to bubble. Continue to cook stirring from time to time with a wooden spoon, until the syrup turns a very pale golden colour (about 8 minutes). The mixture should be bubbling throughout the cooking time. Remove from the heat immediately as the caramel will continue to cook.
8. Drop the fruit into the syrup and rotate the pan to coat evenly. Remove each piece of fruit immediately using tongs or two metal spoons which have been AVOID TOUCHING IT WITH YOUR FINGERS . . . . or any other part of your body!
9. Serve immediately at the table, using oiled tongs or metal spoons, dip the fruit a piece at a time, in the iced water using a fork, which will harden the caramel and slightly cool the fruit.