Simple Way to Make Speedy Sugar Coated Fried Biscuits
Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Homemade Sugar Coated Fried Biscuits. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sugar Coated Fried Biscuits, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sugar Coated Fried Biscuits delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sugar Coated Fried Biscuits is 60 Pieces OR More *depending on the size. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can cook Sugar Coated Fried Biscuits using 10 ingredients and 6 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Get to make Sugar Coated Fried Biscuits:
- 1 cup Plain Flour
- 2 tablespoon Caster Sugar
- 1/4 teaspoon Salt
- 2 Tea Bags *OR 1 tablespoon Ground Sesame Seeds, Ground Coffee Beans, etc
- 1/4 cup Milk
- 30 g Butter *melted
- Oil for frying
- Sugar Coating
- 4 tablespoons White Sugar
- 2 tablespoons Water
Instructions to make to make Sugar Coated Fried Biscuits
- 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.
- 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.
- *Note: Smaller pieces around the corners can be combined and rolled into same size sticks.
- 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.
- 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.
- 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’.
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