Why do my rosettes get soggy

If temperature is not maintained, patties or rosettes become soggy and greasy, and will not brown. Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils. Season the molds before using for the first time. If tinted shells are desired, add 1 or 2 drops of food coloring to the batter before frying. To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using. Important : Do not cover entire mold with batter, or the cookie will get stuck on the mold.

If excess batter adheres to the top of the mold, use a knife to remove the excess, then cook as usual. If the batter does not adhere to the mold, check the temperature of the oil. Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. Sift flour before measuring. Mix milk, water, sugar, salt and egg together. Stir slowly into flour, then beat until smooth. The batter should be smooth and about as thick as cream. This recipe is sufficient for about 60 rosette waffles, which will remain fresh and crisp if kept in a tightly covered can.

They may be reheated in a warm oven. Mix milk, water or beer, sugar, salt and egg together. Stir slowly into flour, then beat until smooth with rotary beater or electric beater at medium speed. Mix water, cornstarch, eggs, sugar and vanilla together.

This will make it easier for you to dip the rosettes. Step 3: Put some tape on along the inside of the fold, and press the two sides together. Step 4: Tape all 4 fans together to create one large rosette. Step 1: Take a piece of paper and cut it in half. Step 2: Fold into an accordian. Make sure your oven is preheated to F. Wrap your funnel cake in paper-towel and put it in the microwave for 30 seconds.

Place it in the middle rack of your oven for 1 minute. This should give you the perfect combination of soft warm inside and slightly crispy, caramelized outside. Rosettes will store in a sealed tin for 8 to 10 days, or you can freeze them for up to 2 months. If freezing , only sprinkle the sugar on them after you have thawed them completely it should only take 15 to 30 minutes for them to thaw at room temperature.

They serve food prepared with care, understanding and skill, using good quality ingredients. The same expectations apply to hotel restaurants , where guests can eat in with confidence and a sense of anticipation.

The liquid you use to fry your funnel cakes can vary, but it is an important component of any concession stand. While peanut oil creates an optimal crispy funnel cake , you may want to try an alternative that won't affect customers with peanut allergies.

Some alternatives to peanut oil include the following: Canola oil. To make these funnel cakes, you'll start out by heating some oil in a large skillet or pot. I suggest sticking with a neutral oil like canola or vegetable oil to fry these funnel cakes, I used canola oil in this recipe since it's what I always have on hand. A rosette is a rose-like marking or formation found on the fur and skin of some animals, particularly cats.

Rosettes are used to camouflage the animal, either as a defense mechanism or as a stalking tool. Rosettes can be grouped in clusters around other spots, or may appear as blotches on the fur. It should be fairly crisp as soon as it is slightly cool. Your fat may be too cool or you are not frying long enough. Also, make sure you aren't letting it cool on it's back. The oil needs to drain off the edges. Lots of blisters on your rosette? You over beat your eggs. Is the rosette is falling off iron while in in the oil?

You aren't putting your iron deep enough into the oil. Add more oil to the fryer or place lower in fryer. But, don't hit the bottom, it will burn the rosette. Remove with a knife. You may have dipped it too deep in the batter. Great recipe - tried it this past weekend. A bit bored with powdered sugar and found that I could Dip the cookies edges into melted chocolate then dipped into a plate of crushed macadamia nuts made a most delightful cookie!

I have to say with this recipe this was the closest I got to my mothers Rosettes which were the best! I did have a little trouble with the batter falling off the iorn, called my mother and immediately had an answer! Place a kitchen towel or napkins next to your hot oil pot or pan and after dipping the iorn into the hot oil, pat it flat onto the towel and then dip into the batter and sure enough no more fallen batter.

I also like using my blender to blend both the sugar and cinnamon together and make it a little more softer for dusting at the end. Thank you for the recipe! Melanie 'Wilken' Epp. These were so delicious!!!! We did turn down the temperature on the oil to instead and we also didn't have to reheat the iron.

That made the process go a lot faster. Please note this is a very long process. Only take it on if you have a few hours to kill. Light and crispy Rosette cookies.

So delicious Carefully lift out iron, letting oil drip back into the pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron into the hot oil and fry batter adhering to iron until golden, 35 to 40 seconds do not let go of iron; cookie will shatter if it hits bottom of saucepan.

Lift the iron out, letting oil drip off, and, working over paper towels, carefully pry off rosette cookie with a fork. Let rosette drain, hollow side down on paper towels, then make more rosettes in this same manner, heating iron in the oil 10 seconds before dipping it into the batter each time.

Some helpful tips for making rosette cookies: - Use a thermometer specifically made for the high oil temperatures. A deep fry thermometer that can remain in the oil works best, so you can continually monitor the temperature and adjust as needed. They also can be frozen, ready for any occasion.

These cookies freeze really well too. Making This Recipe? If you make this recipe, please let me know! We made rosette cookies for Halloween too, and they turned out really cute! My mother-in-law and all her sisters started the tradition of making rosettes for all the family weddings.

We get together and make hundreds at a time. I am the decorator not the frier. We decorate them using a thin frosting and dipping the open side in the frosting then dipping in a colored sugar. A quick tap on the top of the iron and they should come right off if the oil is the right temp. Looking at your pictures is making me hungry for some right now!

I thought of funnel cakes as soon as I saw the photo, and then I saw that you mentioned them! What a fun and different twist on a Christmas cookie!