help chinese toffee apples?
doing a project for int 2 home economincs and need to find something abotu the history of chinese toffee aplles
cant find anything
please include links
- 1 decade agoFavorite Answer
hope this will help u
Chinese Toffee Apples Recipe
Deep-fried crispy apple fritters soaked in honey syrup and topped with sesame seeds.
Cooking Time and Serve Estimate for Chinese Toffee Apples Recipe
Cooking Time : 20 min.
Preparation Time : 10 min.
Serves 4 to 6.
Ingredients for making Chinese Toffee Apples Recipe
4 ripe apples, peeled, cored, cut in wedges
For the batter
3 tablespoons plain flour (maida)
3 tablespoons cornflour
For the syrup
1/4 cup oil
1/4 cup sugar
1/4 cup honey
2 tablespoons sesame seeds
Other ingredients for preparing Chinese Toffee Apples Recipe
oil for deep frying
iced water to serve with
Method for preparing Chinese Toffee Apples Recipe
1. Mix the flour and cornflour and sift in a bowl. Make the batter with 5 tablespoons of water and keep aside for 10 to 15 minutes.
2. Dip the apple wedges in this batter and deep fry till golden brown.
For the syrup
1. Keep aside all the fritters.
2. In another pan, heat the oil, add the sugar and heat, stirring constantly, until the sugar dissolves and caramelises lightly. Stir in the honey and the sesame seeds.
3. Keep warm.
How to proceed to prepare Chinese Toffee Apples Recipe
1. Pierce each fritter with a tooth pick and place on a plate.
2. Pour the warm syrup in one bowl and pour ice-cold water in another bowl.
3. When ready to eat, dip each fritter in the warm syrup and then in ice-cold water. This will cause the syrup coating to harden so the fritters will be crisp and cracking on the outside surface.
this is the linkSource(s): make it taste nice
- 1 decade ago
I'm assuming you are talking about "Bing tang hulu". It's a candied crab apple. That is popular in beijing, china.
A winter specialty, candied haw berries (冰糖葫芦 bīngtáng húlu) are dipped in sugar and sold on a stick. You can also find variations with oranges, grapes, strawberries, and bananas, or dipped in crumbled peanuts as well as sugar. This sweet snack can also sometimes be found in the spring and the summer, but the haw berries are often from last season's crop.
- Anonymous1 decade ago
The practice of coating fruit in sugar syrup dates to ancient times. Honey and sugar were used as preserving agents. Food historians generally agree that toffee apples (aka taffy apples, caramel candied apples, candy apples, lollipop apples) probably date to the late 19th century, although difficult to prove in print. Both toffee and caramel are traced to the early decades of the 18th century. Inexpensive toffee/caramels became available by the end of the 19th century. Culinary evidence confirms a variety of recipes, from hard colored sugar to soft chewy caramel coating.
What is "candied fruit?"
"The use of cane sugar slowly spread outward from Bengal. In the seventh century A.D., the Chinese emporer Tai-Hung sent workmen to Gur to learn the art of sugar refining, and by teh tenth century camel caravans were carrying "sand sugar" north through the empty deserts to Europe. This newsly arrived cane sugar was initially regarded as a spice, and in medieval Europe was used principally as a medicine. It was enormously expensive and was therefore only available to the wealthiest households. Nevertheless, sugar gradually began to be more widely appreciated for its appetizing sweetness in sweetmeats, confectionery, adn desserts, while it was increasingly valued also as a preserving agent for fresh fruits. Sweetmeats had appeared on the menu of the most sumptuous feasts and banquets of the Romans, the Athenians, and in Byzantium, and the most wealthy and noble households of the European Middle Ages adopted these delicacies for their own tables. These sweetmeats were considered a digestive to clear the palate...Good hosts weven placed little decorated comfit boxes filled with sugared almonds, pralines, nougats, candied spiced preserves and lemon peel, marzipan made with ground almond paste, egg whites, and sugar, and crystallized fruits, flowers, and angelica for the delectation of their guests in the privacy of their chambers. It was believed that sugar helped their digestion...Candying, probably developed in the Middle East, is a very slow process of replacing the natural juices of the fruit with the sugar solution or syrup. As in some fruit-drying processes, citrus peel and some hard fruits are first soaked in strong brine or acid solution to draw out some of the liquid before boiling and to encourage the fruit to absorb more sugar. Once candied, the fruits can be "crystallized" by painting them with egg white and dusting liberally with sugar...Once sugared, the fruit or flower is the left to dry out in a warm,well ventilated place."
---Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World, Sue Shepard [Simon & Schuster:New York] 2000 (p. 168-9)
Of the THE best books on the history of confectionery (of all kinds) is Laura Mason's Sugarplums and Sherbet: The Prehistory of Sweets [Prospect Books:Devon] 2004 ISBN 1903018285. This source traces the origins of candy evolving from honey and refined sugar. Candying, Ms. Mason notes, was a method employed in ancient times for fruit preservation. Candied fruit could be dried or stored with syrup in airtight containers. While the book does not specifically address candied apples it does contain a passage which is on point:
"Preserved fruit had been a status symbol for centuries. Before canning, freezing and air freight, sugar was the only medium of conservation available...Originally, the technique was used for more than merely keeping the fruit from rotting. Fresh fruit was regarded as suspect by physicians, who thought it mostly 'cold' in humoral terms. In the seventeeth century, Tobias Venner thought quinces, peaches, and apricots cold and dry, apples and pears cold and moist with a 'crude and windie moisture'...Preserving with sugar (which was moderately hot) made delicious sweetmeats that tempered the coldness of the fruit...Fruit sweetmeats, including a few using honey, can be traced back to the earliest collections of recipes. The confectioner faced with a glut of fruit had three options: preserve it whole (in syrup or candied); cook to a homogenous paste; extract the fruit and boil it with sugar to make a jelly. In skilful hands all three were exploited for decorative, beautifully coloured and flavoured sweetmeats. Preserving whole involved a serious attempt to conserve the integrity of fruits to that they appeared as natural as possible. All recipes for preserves or "suckets' begain by cooking fruit gently, and then steeping in syrup over several days. The syrup was concentrated by boiling a little more each day...Finallly, fruit and syrup were transferred to gallipots or glasses and sealed with bladder or paper until needed. Drained, the preserves could be sprinkled with fine sugar, or candied by dipping them in sugar boiled to candy eight so encasing each peice in a sugar shell. This method uses syrups boiled to relatively low temperatures. Candied fruits are still made with varying degrees of skill in France, Italy, Spain, Portugal and their former colonies. The quantities of sugar required, as well as the time and expertize, make these expensive and luxurious sweetmeats even now." (p. 109-111)
About toffee apples
"Toffee apple. A popular confection on Britian, especially in the autumn, when they used to be prominent, with their vivid red color, at autumn fairs. A whole, fresh apple, on a thin stick, is dipped in a high-boiled sugar syrup which has been colored red; and allowed to set before wrapping in cellophane. The Oxford English Dictionary gives on quotations relating to toffee apples earlier than the beginning of the 20th century. However, the use of the term as a soldier's slang for a type of bomb used in the first World War suggests that they were already well known, and probably have a longer history than the quotations allow. In the phrase toffee apple' the word 'toffee' means simple boiled sugar, not the mixture of sugar and dairy produce which is what the word usually refers to. This may be another indication of an older origin of the toffee apple...There is some similarity between toffee apples and the Chinese dessert items which consist of pieces of banana or apple fried in batter and then coated in a caramelized syrup. Whether there is any historical connection is not clear."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 798)
"Toffee-apples seem to be an early twentieth-century invention; they are first mentioned in the Christmas 1917 issue of the BEF Times."
---An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 345)
Mrs. D.A. Lincoln's Boston Cooking School Cook Book  provides instructions for "Candied or Crystallized Fruit of Nuts" which approximates the formula described by Mr. Davidson. It does not, however, mention the use of apples
The oldest recipe we have for toffee apples is this:
"Apples on a stick.
Take small apples and stick in each one at the top, a small wooden skewer, such as butchers use to pin roasts. Now cook a batch of Molasses Taffy to 280 degress F. Then dip the apple in the hot batch so as to cover it completely. Let the surplus syrup drip off, then stand them on a slab until cold."
---Rigby's Reliable Candy Teacher, W.O. Rigby, 19th edition [USA] 1919? (p. 215)
[NOTE: this book contains two recipes for molasses taffy, p. 144 and 145.]
Select very small red apples, wash and dry them, put a stick or skewer in each, adn dip them in the glace."
Glace or glace sugar is used for the dipping of nuts and fruits and for the making of various hard candies. It is an exceedingly pure form of candy, very easily made, yet requiring careful watching, as it quickly clouds, and obviuosly, when not clear, its beautiful effect is lost. It is from glace that the spun sugar nests used chiefly for their decorative purposes are made. The remains of glace, after dipping nuts and candies, may be very delicately coloured, flavoured with a few drops of cinnamon, clove, lemon, or any other desired extract and dropped or poured on to an oiled slab or platter in the form of small candies.
1 pound sugar, 1/8 pound cream of tartar, 2/3 cupful water
Place all the ingredients in a small saucepan, stir only until the sugar has dissolved, then cook to 320 degrees. Remove immediately from the fire and drip whole or half nuts and candy centres, one at a time, into the syrup, gently, so as not to disturb it and make it cloudy. Lift them out immediately with the candy fork and turn on to an oiled slab or platter or table oilcloth to set."
---Mrs. Allen on Cooking, Menus, Service, Ida C. Baley Allen [Doubleday, Doran & Company:Garden City NY] 1924 (p. 790-1)