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Yakgwa
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Ingredients:
1 cup and 8 tbsp wheat flour (medium viscidness)
2 tbsp sesame oil
Honey cookie seasoning:
2 tbsp honey
2 tbsp refined rice wine
1/4 tsp salt
1/2 tbsp ginger juice
0.1 g ground white pepper
1/4 tsp cinnamon powder
Honey syrup:
1 cup honey
¼ tsp cinnamon powder
1 tbsp pine nuts
2 jujubes
2 g pumpkin seeds
4 cups edible oil
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Directions:
Sieve wheat flour, mix with the sesame oil thoroughly and sieve again.
Add seasoning to the wheat flour, mix thoroughly and knead it softly as if making a snowball.
Roll the dough flat, fold over three times, roll and fold again. Finally roll it down to 0.5 cm-thick, cut it into 3.5 cm squares and make 5~6 holes with a chopstick.
Blend honey and cinnamon.
Remove tops of the pine nuts and them and the pumpkin seeds clean. Wipe jujube and cut it into a flower shape.
Pour edible oil into the pan and heat it up for 5 min. on medium heat. When oil temperature reaches 85-90oC, fry the cookie dough for 15 min. When the dough floats on the surface, put the heat on full. When oil temperature reaches 140-145oC, fry it for another 10 min. until both sides turn brown.
Drain on a strainer for 5-10 min, dip in honey syrup for 5-6 hours, and put them on a strainer again for 2 hours.
Garnish with pine nuts, jujube and pumpkin seeds.
Tips:
Do not knead too strongly. Soft kneading will make the cookies non-sticky and crispy.
Citron syrup may be added into the honey syrup according to taste.
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Preparation Time: |
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| Recipe Origin: Korea |
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Submitted by: |
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Kiko
Ontario
Canada |
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| This recipe has been viewed 2122 times. |
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