This recipe is delivered to you by the SAVEUR Cookbook Membership, our passionate group of food-loving readers from across the globe, celebrating our favourite authors and recipes. Be part of us as we prepare dinner by means of a brand new ebook each month, and share your meals pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Throughout the analysis for his complete cookie cookbook, Crumbs, meals author and former SAVEUR editor Ben Mims uncovered many cookies that defy expectations and many who don’t even require oven baking. For instance, these spiral cookies from Vietnam are a basic road snack, with slices of cocoa-swirled dough which can be flattened and fried into skinny disks. Because the coconut milk-based batter crisps up in oil, the cookies tackle a buckled, wavy form very similar to a pig’s ear, with a crispy, chewy completed texture.
Tailored from Crumbs: Cookies and Sweets from Across the World © 2024 by Ben Mims. Images © 2024 by Simon Bajada. Reproduced by permission of Phaidon. All rights reserved.
Featured in “Eat the World in 300 Cookies With This New Cookbook” by Jessica Carbone.
Components
- 2 Tbsp. unsalted butter, softened
- 2 Tbsp. sugar
- 1 tsp. contemporary lemon juice
- ½ tsp. high-quality salt
- 2 giant egg yolks
- ⅓ cup canned unsweetened full-fat coconut milk
- ⅔ cup (95 g) plus ½ cup (70 g) all-purpose flour, divided
- 2 Tbsp. pure cocoa powder
- Vegetable oil, for shallow-frying
Directions
- In a medium bowl, whisk collectively the butter, sugar, lemon juice, and salt till clean and creamy. Beat within the egg yolks one by one till clean. Stir within the coconut milk till clean. Switch roughly half of the batter to a second medium bowl.
- To the primary bowl, add ⅔ cup of the flour and stir till no dry patches of flour stay. To the second bowl, add the remaining ½ cup of flour and the cocoa powder to the and stir till a dough types. Form every dough right into a disc, wrap in plastic, and refrigerate for 1 hour.
- On a flippantly floured floor, roll the plain (non-chocolate) dough right into a tough rectangle about ¼ inch thick. Repeat with the chocolate dough. Brush the plain dough with water and place the chocolate dough on high of it. Gently roll the rolling pin over the stacked doughs to press them collectively. Ranging from one lengthy aspect of the stacked dough, roll them up as you’d a jelly roll. (When considered from the quick finish of a roll, it’s best to see two interspersing spirals of chocolate and plain dough.) Wrap the dough log in plastic and freeze for 40 minutes.
- Place a big paper towel-lined baking sheet and a wire rack by the range. Unwrap the dough and trim one finish so it’s even. To a big skillet fitted with a deep-fry thermometer, add ½ inch of oil. Add a trimmed piece of dough to the skillet and switch the warmth to medium-high.
- Whereas the oil heats, use a pointy knife to chop six ⅛-inch-thick cookies, then use your palms to pat every cookie as skinny as doable. Rewrap and refrigerate the log. When the thermometer reads 350°F (or the dough piece floats to the floor and begins effervescent), take away the dough scrap. Slide the dough rounds into the oil and fry, flipping midway by means of cooking, till golden brown and barely curled, 1–2 minutes whole. Utilizing a slotted spoon, switch to the ready baking sheet to empty, then to the wire rack to chill. Repeat with the remaining cookies, working in batches and sustaining the oil temperature. Cool utterly earlier than serving.
The publish Bánh Tai Heo (Vietnamese “Pig’s Ears” Cookies) appeared first on Saveur.
