Jin Qian Huan Recipe #378209
those crispy chinese fried flower ring things. made it with my grandma. she lost her recipe and got this one from a neighbor. you need those things that look like branding pokers. i don't know what they're called.
by tyk
40 min | 10 min prep
4 tins
- 1 (1 lb) box cornstarch
- 1 cup flour
- 1 cup sugar
- 2 eggs
- 1/2 cup cream or evaporated milk
- 3 1/2 cups water
- oil (for frying)
- heat up the oil till it smokes.
- mix the ingredients together in a ceramic bowl (or anything that won't melt).
- test a drop of batter to see if it sizzles and fries golden.
- heat the poker in the oil for about a minute or two (if you washed them, make sure they are VERY dry because you don't want oil to splatter).
- regularly stir the batter so that the cornstarch doesn't settle to the bottom.
- dip the hot poker into the batter about 2/3 of the way for several seconds, letting the batter sizzle and adhere to it.
- put the poker back into the oil and let the batter cook till golden. it should loosen itself from the poker, but if it has difficulty help it along by shaking the poker or use whatever means necessary. i've used chopsticks and such to help out. if the rings are sticking, it may mean that your pokers just aren't well seasoned and after good use, the rings will slide off easily.
- remove from oil once golden and drain on paper towels.
- complete until all the batter is gone.
- i don't know how well these store. probably for at least a couple weeks. my grandma likes to store them in those blue danish cookie tins and large coffee tins.
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5 stars