The proportion of crispy batter is 1000g all-purpose flour, 400g starch, 400g cornstarch, 200g glutinous rice flour, 200g custard powder, 60g baking powder, 20g yeast, mix well and store. When using, add a little salad oil and water to make a thin crispy paste. The correct proportion of crispy batter

The consistency of the batter must be appropriate, because if the crispy batter is too thick or too thick, the raw materials will be too thick. If the crispy paste is too thin, it may cause the paste to fail to adhere to the ingredients.

The consistency of the paste should be appropriate: too thick and too thick will cause the raw materials to become too thick. If it is too thin, the paste will not be able to hold the raw materials.