Sugar Coated Fried Biscuits

Name: How to cook Sugar Coated Fried Biscuits - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 60 Pieces OR More *depending on the size
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Sugar Coated Fried Biscuits

Deep-frying is a traditional method to cook biscuits in Japan. The fried biscuits are often coated with Sugar and called ‘Karintō’ (かりんとう). ‘Muscovado Coated Fried Biscuits’ are very popular. Today I made White Sugar Coated Biscuits. I added finely ground Tea Leaves to the dough. You can add ground Black Sesame Seeds instead. Ground Coffee Beans can be added if you love Coffee flavour.

Ingredient

Food ration :

60 Pieces OR More *depending on the size

1 cup

Plain Flour

2 tablespoon

Caster Sugar

1/4 teaspoon

Salt

Tea Bags *OR 1 tablespoon Ground Sesame Seeds, Ground Coffee Beans, etc

1/4 cup

Milk

30 g

Butter *melted

4 tablespoons

White Sugar

2 tablespoons

Water

Cooking instructions

* Step 1

Combine Flour, Sugar, Salt and Ground Tea Leaves (from Tea Bags) in a bowl. Add Milk and melted Butter, and mix to form a firm dough. *Note: Add extra Flour if required.

* Step 2

On a floured work surface, roll the dough into 5-6mm thick oblong. Cut into 5-6mm wide and 4-5cm long sticks. You may wish to make the sticks thinner OR longer.

* Step 3

*Note: Smaller pieces around the corners can be combined and rolled into same size sticks.

* Step 4

Deep-fry OR shallow-fry in the Oil around 160℃ to 170℃, turning occasionally, for 3 to 4 minutes OR until nicely browned. Transfer the biscuits to a rack or paper towel.

* Step 5

Heat White Sugar and Water in a frying pan over a low heat. When Sugar has melted, started making lots of bubbles, and the liquid is slightly thickened like syrup, add the biscuits and stir.

* Step 6

Keep stirring until the syrup turns dry sugar-like, then remove from heat. Keep stirring until biscuits are separated and coating is dry. Spread the biscuits on a plate and cool completely. *Note: This sugar coating method is same as the one used for ‘Cinnamon Sugar Almonds’.