马脚 / 黑芝麻糊 ~ Chinese Crullers with Sesame seeds / Black Sesame Seeds dessert

食谱取自 ： 新新饮食第96期

面种

材料：
100g 面粉
150ml 水
1茶匙 糖
1茶匙  即用干酵母

做法 ：

1．将材料加一起拌匀，用湿布盖好待发2小时即成面种.

 

Recipe source : Yumyum Magazine @ No. 96

Starter Dough

Ingredients :

100g plain flour
150ml water
1tsp sugar
1tsp instant dry yeast

Method :
1. Combine all ingredients and mix well . Cover with a piece of wet towel and leave to proof for 2 hours.

 

马脚

材料：

1份 面种
300g 面粉
120g 糖
+- 140ml 水
1/4茶匙 碱水
1小匙 盐
1/2小匙 苏打粉
1/2小匙 发粉
1大匙 油

甜面糊材料 （一起拌匀 ） ：

1大匙 面粉
1大匙 粟粉
3大匙 糖
50ml 水
适量芝麻

做法 ：

1．把全部材料搅拌均匀，搓成光滑面团，盖上湿布，休息15分钟。

2．把面团捍成约2cm厚片，切成长条（2.5cm x 10cm长），涂上甜面糊，沾上芝麻，将2条面团叠在一起，两端捏紧，放在盘中休息20分钟。

3．烧热2杯油，转小火，面团稍微拉长，放入油锅中以中火炸至涨大及金黄色，捞起沥干油即可。

 

Chinese Crullers with Sesame seeds  

Ingredients :

1 portion starter dough
300g plain flour
120g sugar
+- 140ml water
1/4tsp alkaline water
1tsp salt
1/2tsp baking soda
1/2tsp baking powder
1tbsp oil

Sweet batter ( mixed ) :
1tbsp plain flour
1tbsp cornstarch
3tbsp sugar
50ml water
some sesame seeds

Method :

1. Combine all ingredients and mix well . Continue to knead into a smooth dough . Cover with a wet towel and rest for 15 minutes .

2. Roll out the dough into 2cm thick rectangle , cut into strips ( 2.5cm X 10cm length ) brush with sweet batter and sprinkle with sesame seeds . Stack 2 dough strips together and pinch the two ends to stick . Rest for 20 minutes .

3. Heat up 5 cups oil for deep-frying then turn to low heat . Meanwhile  , stretch the dough a little longer and deep-frying in hot oil with medium heat until puff up and golden brown . Dish and drain . Serve .

 

黑芝麻糊

( 我做食谱一半的份量 )

材料：

400g  黑芝麻粉

300g  冰糖 / 细砂糖

100g  粘米粉

10 杯 水

做法 ：

1．黑芝麻粉过筛 。

2．全部材料（除了糖）倒入锅里，以中火煮至浓稠 （不停的搅拌哦！ ）。

3．加入糖，再拌煮至糖溶解即可。

 

Black Sesame seeds dessert

( I made half portion only )

Ingredients :

400g black sesame powder

300g rock sugar / granulated sugar

100g rice flour

10 cups water

Method :

1. Sift the black sesame powder till very fine .

2. Combine all except sugar in a pot and cook at medium heat . Stir during the whole process .

This post is linked to Cook-Your-Books # 25 , hosted by Joyce from Kitchen Flavours .

 

                                        

3. Add in sugar and keep stirring till thicken .