CHINESE ROSETTES 1978
Make and share this Chinese Rosettes 1978 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Beat the egg well with the milk.
- Add dry ingredients until a batter is formed and smooth.
- Heat the oil to 360 degrees.
- Dip in the rosette iron to heat.
- Dip into the batter 3/4 ways up.
- Fry until golden.
- Push off with a fork.
- When cool dust with confectioners powdered icing sugar.
- This recipe stays nice and crisp because of the cornstarch.
- I have been using this one since 1978, and proved out to be the best for us due to the crispness.
- Store in a large tin container.
- I always double this amount when making.
Nutrition Facts : Calories 9.4, Fat 0.1, SaturatedFat 0.1, Cholesterol 4.5, Sodium 26.3, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 0.2
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