Ingredients
50 g mixed candied fruits, 50 g all-purpose flour, 2 apples, 2 eggs, 1 candied green plum.
Seasonings
1000 g (about 2.2 lbs) lard, 100 g fine sand sugar (75 g net oil consumption), 5 rose petals, 2 g sweet osmanthus, 5 g wet starch.
Instructions
1. Wash, peel and core the apple, then cut into slices 4 cm long, 2 cm wide, and 0.6 cm thick. Make a horizontal cut through each slice (cutting 4/5 of the way through), then dust both sides of the apple slices with flour as needed.
2. Finely chop the mixed dried fruits, then combine with sweet bean paste and osmanthus sugar, mixing well; divide into 12 portions and stuff into the apple slices; crack the eggs into a bowl and beat, then add flour, 15 g (about 1 tablespoon) of sugar, and enough water to make a batter; slice the green plums.
3. Heat lard in a wok over medium heat until it reaches 60% hot (about 350°F/175°C), then remove from heat; dip each apple sandwich in egg batter and carefully place into the oil; once all slices are added, return the wok to medium heat and gently turn them with a spatula (if the oil exceeds 70% hot/about 375°F/190°C, remove from heat again); fry until golden brown, then remove and drain on paper towels; discard any loose bits and arrange neatly on a serving plate.
4. In a separate wok, add 75 g (about 1/3 cup) of water and bring to a boil, then add 85 g (about 7 tablespoons) of white sugar, stirring until dissolved. Skim off any foam, thicken with a thin slurry of cornstarch and water, then drizzle evenly over the apple sandwiches. Sprinkle with rose petals and preserved plums before serving. This dish is sweet, soft, and crispy, suitable for all ages.