Two recipes for crunchy batter:

1, low-flour 375g, 75g of flour seed, 75g of cornstarch, 60g of horseshoe meal, 10g of salt, 160g of oil, 600g of water, this recipe relies on the flour seed to rise, but the production of the flour seed to be done a day in advance;

2, low-flour 450g, 150g of cornstarch, 160g of oil, 20g of baking powder, salt 6g, 600g of water, this slurry as you go, pay attention to the preparation of the powder do not let the gluten.

Crisp paste modulation tips:

1, the required raw materials a few buy quality starch, should choose a good quality, white mung bean starch or eagle cornstarch, can make the finished product delicate color white, flour: should be used low-powered powder, so that the batter strength is small, easy to expand, and the skin is thin. If the flour is too strong or the amount of flour is too much, the finished product will be too thick, affecting the quality of the dish. Oil: Colorless and clean salad oil should be chosen, otherwise the quality of the dish will also be affected. Baking powder: should choose the expiration date, unopened, eggs: choose fresh;

2, the key to the formation of the characteristics of the dishes, but also the key to the success or failure of the dishes. Paste should pay attention to the following aspects: paste the ratio of raw materials: general paste raw materials are starch, flour, egg white, salad oil, baking powder, water, usually there is a certain proportion between them. Specifically, the ratio of flour to starch is l:9;

3, this ratio can make the adjusted paste in a certain strength (gluten tension), expansion is not easy to break, but also puffed full, thinner skin; if the amount of flour to increase, the greater the strength of the outer layer of paste thickening. Powder and oil ratio of 5:l. I have done experiments in this regard, in other conditions all the same case, will be divided into three parts of the paste, a less oil, a normal proportion of modulation, a join excessive oil, the results of the molding produced three different results, oil less paste layer expansion and development is not full, poor luminosity, the skin opaque; oil is more raw materials and paste material is separated from the dish is difficult to form;

4, at the same time, put the oil should be divided into two parts. Powder and egg white ratio of 500 grams of powder plus 2 to 3 egg white. Too much egg white will not only increase the strength of the paste, but also make the paste too thin, affecting the quality. The amount of baking powder, due to the different quality of market products, can be put in from less to more, while trying to add, until the right amount.