Korean Yakgwa Cookies

Korean Yakgwa Cookies

 

2 C All Purpose Flour

1 C Rice Flour

.25 C Canola Oil

.25 C Honey

.25 C Vodka

.33 C Water

 

3 Cups of Vegetable oil for frying

 

1 C Honey

.5 C Corn Syrup

.5 C Water

 

  1. Combine the all purpose flour and the rice flour in a food processor, give a good buzz until fully integrated.
  2. Slowly add the canola oil, honey, vodka, and water into the dry mixture. Pulse until the dough is evenly hydrated (you can tell it is fully hydrated by squeezing the dough between your hands. If the ball stays together, then you’re good to go).
  3. Turn the dough onto the counter and use your hands to form the dough into a disc. Wrap the disc in plastic wrap and allow 30 minutes for the dough to rest.
  4. After the 30 minute rest period, roll the dough out to a quarter inch thickness on a floured surface.
  5. Cut the dough using a circular cookie cutter.
  6. After all of the dough has been cut, prepare a pan deep enough for frying (I prefer a 6 inch cast iron skillet), with the 3 cups of vegetable oil.
  7. Heat the oil the 220 degrees F.
  8. Fry the cookies in batches at 220 until they begin to float off of the bottom, the increase the temperature to 300 and fry until a deep golden brown.
  9. While the cookies are frying, combine the honey, corn syrup, and water in a small saucepan and heat a at a low temperature while stirring until combined. Transfer syrup to a 9 by 13 cake pan.
  10. Once all of the cookies are fried, place them in the syrup, and allow for them to soak for 24 hours.

 

Blis Fish Sauce Caramel Jam

 

250 g sugar

170 g honey

200 g heavy cream

40 g coconut oil

2 T fish sauce

zest of one lime

 

  1. Begin by placing the sugar, honey, and .25 C water in a thick bottomed saucepan and place over medium heat.
  2. Stir the sugar mixture over low heat with a heat proof spatula until the sugar dissolves, the turn the heat the medium high.
  3. Cook the sugar mixture the 350, or until a dark golden brown color is achieved, then remove from the heat.
  4. Using caution, add the heavy cream to the sugar mixture being careful to avoid the steam. Stir to combine.
  5. Stir in the coconut oil, BLIS fish sauce, and the lime zest.
  6. Allow to cool at room temperature (or if want to use it quicker throw her in the fridge!)
  7. Taking two of your yakgwa, place a tablespoon sized dollop in the center of one of the cookies. Sandwich them together and coat the tops in sesame seeds.

Read more

Quarantine Cake

Quarantine Cake

Gramma K’s Maple Walnut Meringue Cake

Gramma K’s Maple Walnut Meringue Cake

BLiS Sherry Number Nine Lacquered Cherry Tart

BLiS Sherry Number Nine Lacquered Cherry Tart