Ingredients: 25 grams of tapioca starch, 100 grams of water, 2 eggs (about 90 grams peeled), half a spoon of salt, 5 grams of oil for omelette. Method: Mix tapioca starch and water evenly.
It's a little difficult to stir at first, but it'll be fine after a few stirs.
Please click to enter the image description and continue to add eggs and salt and beat evenly.
If you have an electric egg beater, it is recommended to use an electric tool. Beating in more air will make the egg cake fluffier.
Please click to enter the image description. It is recommended to grease the non-stick pan with a small amount of oil in the first pan. Cover the pan over low heat and fry the omelette for about two to three minutes on one side, and fry both sides.
The thicker ones have a cake-like texture, while the thinner ones have a meaty crust, both of which are delicious.
Please click to enter the picture to describe the finished product, soft fufu and glutinous chirp, let’s get started.
Please click to enter the image description. Tips: This egg pancake is also delicious cut into slices and served in soup.
What exactly is cassava starch? It is a powder obtained by dehydrating and drying cassava after starch extraction.
Cassava starch has two categories: original starch and various modified starches, which are widely used in the food industry and non-food industry.
Modified starch can be customized according to the specific requirements of users to suit special purposes.
Uses of cassava starch 1. Food Raw cassava starch is widely used in food formulations, such as baked products, and is also used to make extruded snacks and cassava beads.
Modified starch or starch derivatives have been used as thickeners, binders, bulking agents and stabilizers, and are also optimal extenders, sweeteners, flavor carriers and fat substitutes.
Foods using Thai tapioca starch include canned foods, frozen foods, dry mixed foods, baked foods, etc.
2. Beverage modified starch is used as a colloidal stabilizer in beverages containing solid ingredients.
In beverages, tapioca starch sweeteners are superior to sucrose because the former improves processing and enhances product characteristics. When combined with other sweeteners, it can fully meet consumer needs.
The highly hydrolyzed syrup formed by the hydrolysis of tapioca starch is an ideal source of easily fermentable sugars in beer brewing.
3. Candy cassava raw starch and various modified starches have many uses in candy production, such as gelling, thickening, stabilizing the system, enhancing foaming, controlling crystallization, adhesion, film formation, adding luster, etc.
Low viscosity tapioca starch is widely used in gelatinized confectionery such as jellies and chewing gum.
The most commonly used starch is acid hydrolyzed starch because it has excellent reversibility and gelling ability, and these properties are more significant when exposed to sugar.
Dry starch is used as a release agent in candy making.
Starch-based polysaccharides enable the production of sugar-free chewing gum.
4. Chemical tapioca starch-based syrup can be produced at low cost through acid hydrolysis or enzymatic hydrolysis process, and can be used as raw materials for the production of various chemicals, such as sodium glutamate, amino acids, organic acids, ethanol, ketones, vitamins and antibiotics, etc.
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