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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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− | [[Image:image.jpg|right|thumb|]] |
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==Description== |
==Description== |
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==Ingredients== |
==Ingredients== |
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− | *1 package [[egg]] roll wrappers (4 1/2 |
+ | *1 package [[egg]] roll wrappers (4 1/2 inches by 5 1/2 inches - each wrapper makes 2 [[bow ties]]) |
− | *Syrup: |
+ | *Syrup: |
− | *1 cup [[brown sugar]] |
+ | *1 cup [[brown sugar]] |
− | *1/2 cup [[corn syrup]] |
+ | *1/2 cup [[corn syrup]] |
− | *1/2 cup honey |
+ | *1/2 cup honey |
− | *1/2 cup [[water]] |
+ | *1/2 cup [[water]] |
− | *4 - 6 cups [[oil]] for deep-frying, as needed |
+ | *4 - 6 cups [[oil]] for deep-frying, as needed |
==Directions== |
==Directions== |
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− | #Lay out a wrapper so that the longer (5 1/2 |
+ | #Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right. |
#Cut each [[egg]] roll wrapper from top to bottom into 4 equal pieces. |
#Cut each [[egg]] roll wrapper from top to bottom into 4 equal pieces. |
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− | #Using a paring knife, cut a 1/2 |
+ | #Using a paring knife, cut a 1/2 inch slit in the center of each piece. |
#Using 2 pieces, one laid on top of the other, make a knot like a bow tie. |
#Using 2 pieces, one laid on top of the other, make a knot like a bow tie. |
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#(Fold one end of the piece on top and thread it through the slit. |
#(Fold one end of the piece on top and thread it through the slit. |
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[[Category:Ethnic and Regional Cookies]] |
[[Category:Ethnic and Regional Cookies]] |
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[[Category:Fried Cookies]] |
[[Category:Fried Cookies]] |
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− | [[ |
+ | [[Category:Brown sugar Recipes]] |
− | [[ |
+ | [[Category:Corn syrup Recipes]] |
− | [[ |
+ | [[Category:Corn syrup Recipes]] |
− | [[ |
+ | [[Category:Farfalle Recipes]] |
− | [[ |
+ | [[Category:Water Recipes]] |
− | [[ |
+ | [[Category:Egg Recipes]] |
− | [[ |
+ | [[Category:Oil Recipes]] |
[[Category:No bake desserts]] |
[[Category:No bake desserts]] |
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+ | [[Category:Recipes that need photos]] |
Revision as of 13:02, 6 January 2010
Description
Ingredients
- 1 package egg roll wrappers (4 1/2 inches by 5 1/2 inches - each wrapper makes 2 bow ties)
- Syrup:
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup honey
- 1/2 cup water
- 4 - 6 cups oil for deep-frying, as needed
Directions
- Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right.
- Cut each egg roll wrapper from top to bottom into 4 equal pieces.
- Using a paring knife, cut a 1/2 inch slit in the center of each piece.
- Using 2 pieces, one laid on top of the other, make a knot like a bow tie.
- (Fold one end of the piece on top and thread it through the slit.
- Turn over, fold, and thread through the other way. Open the folded ends before deep-frying).
- Heat wok and add oil.
- Deep-fry the bow ties until golden brown, about 5 at a time.
- Drain on paper towels or a tempura rack if you have one.
- Boil the syrup ingredients in a pot on medium heat for about 5 minutes.
- Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well.
- Set aside to harden. Serve cold.
- The bow ties can be stored in an air-tight container.