Chinese Toffee Apples

About Chinese Toffee Apples

Ingredients

• Medium apples, peeled 2
• Cornflour 2 tbsps
• Oil to deep fry
• Batter
• Refined flour (maida) 1 cup
• Cornflour 2 tbsps
• Baking powder ½ tsp
• Caramel
• Sugar ½ cup
• Butter 1 tsp
• To serve
• White sesame (til) seeds, toasted 2 tbsps

How to Make Chinese Toffee Apples (Stepwise Photos)

Method

1. Core and cut apples, first into halves and then further into 1 inch pieces and put into a bowl.
2. Sprinkle 2 tbsps cornflour on the pieces, coating them completely and shake off excess.
3. To make the batter, take refined flour, 2 tbsps cornflour and baking powder in another bowl and mix. Add 1¼ cups of water and whisk to a smooth batter.
4. Heat sufficient oil in a deep pan.
5. Dip apple pieces in batter coating them completely, slide into hot oil and deep-fry on medium heat for 2-3 minutes or till they turn golden-brown. Drain on absorbent paper.
6. To make caramel take sugar and butter in a non-stick pan, mix and add 2 tbsps water and cook till the sugar melts and turns a light brown color. Make sure to stir it often so that it does not burn.
7. Add apples to and mix till they are completely coated with the caramel. Sprinkle sesame seeds on top.
8. Put these caramel coated apple pieces into a big bowl of icy water to make them crispy.
9. Drain and put them on a plate and separate them with a fork.
10. Transfer into a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps