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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.

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Also called:

Tong wan (Chinese)

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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Bon mots

"The Americans are the grossest feeders of any civilized nation known. As a nation, their food is heavy, coarse, and indigestible, while it is taken in the least artificial forms that cookery will allow. The predominance of grease in the American kitchen, coupled with the habits of hearty eating, and the constant expectoration, are the causes of the diseases of the stomach which are so common in America."

-- James Fenimore Cooper (American writer. 15 September 1789 – 14 September 1851)

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