Universal Crispy Paste Crispy Paste Formula Crispy Paste (Crispy Paste) Long-term Crispy Paste Formula:
50g of low-gluten flour, 50g of raw flour, 50g of crispy fried flour150, 250g of tempura flour, 375g of soda water (the ratio of baking soda to water is 1:50) and salad oil 100g.
Specific production steps:
1. Put all the low-gluten flour, raw flour, crispy fried flour and tempura flour into the pot, and add the prepared soda water three times to stir. Adding four kinds of flour will increase the crispness, while adding soda water will increase the small bubbles in the batter, thus increasing the crispy taste after frying. Pay attention to mixing evenly here, if there is dry powder, it will lead to different taste;
2. After stirring until there is no dry powder, add salad oil in three times and stir until it can be used for streamline drawing. Add salad oil to wrap the crisp pulp to make it smoother, so that the wrapped ingredients will not be scattered in the pot and demoulded. Try to mix the crisp pulp as fine as possible, so that the wrapped ingredients are evenly wrapped and the fried food tastes even.
How to use crispy paste correctly? When using crispy paste (crispy paste), you should pay attention to the following three points:
1, the drying of ingredients needs to be controlled. When the ingredients are wrapped in crispy paste, it is necessary to drain the water first, so as to avoid the easy peeling of the ingredients when frying, which leads to the failure of finished product sizing and ugly loss of appetite;
2. Sizing should not be too thick. When the ingredients are wrapped in crisp paste, don't wrap them too thick. Making crispy skin is to advocate the effect of "from the outside to the inside", so that the food inside can be seen from the outside to increase appetite, otherwise the starch is too thick and fried into a lump of batter, which not only makes people lose their appetite, but also tastes tasteless;
3. The oil temperature should not be too high. When frying crisp pulp, the oil temperature should not be too high. Generally, the oil temperature can be 50% to 60%. If the temperature is too high, the crispy paste is easy to fry first, and the food inside is not cooked. If you want the overall taste to be more crisp, you can fry it once at 50% to 60% oil temperature and then fry it again at higher oil temperature. It is not allowed to cook too high for the first time.
Cooking skills of "crispy paste": (1) This crispy paste is suitable for most vegetables and meat. The fried product can remain light and crisp for several hours without softening, even if it is dry fried, it can last for a long time.
(2) It is suggested to use the prepared crispy paste immediately, otherwise the flour and edible oil will be layered after being left for a long time, which will affect the bonding effect of the sizing package, and the ingredients will be easily demoulded when frying.
(3) The improvement principle of this formula is mainly to replace the previous baking powder with soda water. The ingredients made of baking powder are easy to foam, and if they are dry fried, they will definitely crack, which will affect the taste and appearance of the finished product. However, soda water can increase the crispy taste without foaming too much, so the improvement effect is very good.