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Chinese Pretzel Iron



A Chinese Pretzel Iron is a version of a rosette iron that tends to have somewhat larger patterns available. They can be hard to find, so most people use rosette irons instead.

You use one with the exact same techniques as you would a rosette iron.

The pretzels made with it, called "Tong Wan" in Chinese, can be savoury or sweet.

Cooking Tips

Batter

2 eggs
1 cup (8 oz / 225g) sugar
2 cups (10 oz / 330g) flour
4 tablespoons cornstarch (aka cornflour in the UK)
3/4 cup (6 oz / 175 ml) milk or water
sesame seeds

Mix together all ingredients, reserving a handful of sesame seeds.

Heat the oil, then the pretzel iron in the oil (as you do a Rosette Iron). Dip iron into batter. Put in oil. Cook; shake off pretzel; heat iron again, repeat. Every few pretzels, stir the batter to bring the sesame seeds up off the bottom and sprinkle a few more in from your reserved handful.

Substitutes

Rosette iron.

Moulds

Brioche Moulds; Butter Moulds; Chinese Pretzel Iron; Dariole Moulds; Egg Corrals; Flan Moulds; Jelly Moulds; Kaiser Roll Stamp; Panettone Moulds; Pâté Moulds; Rosette Iron; Timbale Moulds

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Also called:

Tong wan (Chinese)

Comments


Citation

Oulton, Randal. "Chinese Pretzel Iron." CooksInfo.com. Published 04 June 2005; revised 03 March 2007. Web. Accessed 04/28/2016. <http://www.cooksinfo.com/chinese-pretzel-iron>.

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"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."

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