Plat for: 8 Preparation time: 0.30 Cooking: 0.30 Easy
ingredients
200 g flour
2 large eggs
Starch powder
Frying oil
Syrup mieller
Preparation
Put the flour in a bowl and dig a break and then over 2 eggs.
Knead well and then work the dough until smooth and thick paste.
Share this dough into 4 balls by forming and wrap in a towel. With the roller lower the finer as possible (less than one millimeter thick).
Sprinkle time to time debase a little starch and extend hand to prevent the dough from sticking to the roller.
Cut the pastry into strips 4 cm wide and 2 cm in these bands if they are too long.
Arrange them on a cloth and cover them to prevent their drying.
Take the strips one at a time, roll them a very loosely around the tines of a fork, stick the end of the strip of nails pinch.
Dip the roses in the very hot oil by removing the fork, you will see, will swell the roses. Turn them on all sides and bake them until they are golden brown.
Put them to drain in a colander on foot or paper towels.
When all are fried, dip them in "syrup to mieller" prepared according to the recipe section of the cooking lesson.
Make drain off excess honey.
Arrange them in a serving dish. Enjoy hot or cold.
