? Is wheat flour or starch better for puff pastry? How to fry the puff pastry to taste good? Finally have the answer. It's time to share the good stuff with you today. Are you ready?

Every time I eat hot pot, I always order authentic puff pastry. The outside of the meat is crispy and soft. The flavor intensifies when you cook it in a fondue pot. But it's never easy to fry shortening in a delicious way that has a strong enough flavor. Is wheat flour or starch better for puff pastry? What's the best way to fry shortening? Yes, of course, I buy directly from you.

The shortening can actually be flour and starch. Shortening fried with flour has a softer flavor. But starch is relatively low in protein, usually around 1%. So the shortening fried from starch is crisper. And things fried with starch are harder. We use the word "crispy" to express the fried ghee. The two words are actually different in a way.

In general, fried wheat flour is crispier and harder. Starch based flour fried, is crunchier and softer. So you can choose between wheat flour and starch according to your preference.

The key to sizzling is not only in the glue, but also in the marinating process of pork. Without further ado today, let's discuss some of the details of the crispy skin and get straight to the dry end with you.

Preparation of ingredients: 1 kilogram of pork, 40 grams of sweet potato starch, 1 egg, 1 slice of ginger, refined salt, soy sauce, cooking wine, pepper, cooking oil.

Operating steps: first, soak 40g of sweet potato starch in the right amount of water. Then stir well and leave it aside. One catty of pancetta, peeled. Then cut into thin slices and strips of about 0.5 cm thickness. Put it in a tray.

Then, put the meat slices into the tray and marinate for 5 minutes with minced ginger, salt, cooking wine, soy sauce and a little bit of pepper. Then add the water of sweet potato starch, add the egg and carefully mix to prepare.

In the frying pan add the appropriate width of oil and heat to 50%. Then add the processed crisps one by one. After the shortening slowly floats up, turn it over with a spoon and bake it all to a golden brown color. You can remove it.

After removing all the fish, keep the oil warm until 8 minutes. Add the shortening and bake again. Once all the fried shortening has floated up, you can fish it out and eat it.

The best choice for puff pastry is three layers of panko. Fatty and lean panko are especially flavorful. I want to eat lean meat, so don't cut it too thin. Otherwise, it is difficult to fry. This is the second time to cause ghee. The main thing is to squeeze out the excess oil in the ghee.

Fried food is not just starch and flour. Wheat flour and starch can also be used interchangeably.

Yes, these are the specific things shared in this article. If you like crunchy meat, try it!