Crisp fried flour is mainly prepared by mixing flour, starch and baking powder. The ratio of flour to starch is 3: 1. Baking powder is usually put according to the ratio of flour, and 4~6 grams of baking powder is added to one kilogram of flour. In addition, a small amount of corn flour will be added.

Usually used for fried chicken fillet, fried chicken, fried ribs, fried prawns, fried vegetables, etc. In fast food, especially fried chicken legs, the layer wrapped is crispy fried powder, which is the most common in our daily life.

In addition to crispy fried powder, dry powder can also easily achieve the effect of crispy fried powder. Coat the processed food with sweet potato powder evenly and let it stand for a few minutes to let the sweet potato powder be eaten by the food. This is infiltration, which can make the finished product taste crisp and not dry.

Extended data:

Powder that can be wrapped when frying food:

1, Flour: Flour can be divided into high gluten flour, medium gluten flour and low gluten flour according to its protein content. About 1 1% is medium gluten flour, and above1.5-13.5%.

Medium gluten flour is often used to make Chinese pastry, while high gluten flour is often used for baking, which is less used in Chinese cuisine.

2, sweet potato powder: sweet potato powder (sweet potato powder) is granular, divided into coarse and fine particles, the family generally chooses coarse sweet potato powder, and the ingredients are coated with sweet potato powder and then fried. After frying, the taste is crisp, and the crispness can be maintained for a long time, which is convenient and easy to use;

3. Bread flour: Bread flour is generally the outermost layer of fried food. Because it has no adhesiveness and is not easy to adhere to the surface of ingredients, it is generally wrapped in flour paste or egg liquid first, and then wrapped in bread flour, so that the fried food will be crisp and not easy to soften, even if it is cold, it is delicious.

However, when frying with bread flour, it is necessary to pay attention to the fact that the oil temperature should not be too high and the frying time should not be too long, otherwise the crust will easily zoom and black. Bread flour can be trimmed with the remaining white toast and put into a food conditioner to be ground into powder;

4. Corn flour: Both corn flour and white powder have coagulation effect, which can almost replace each other. The difference is that the taste of corn flour is more crisp than white powder, and the taste of corn flour is sweeter. If it is to be used as fried flour, corn flour should be mixed with other flour before use, so as to avoid the problem that the fried finished product will become soft.

Baidu encyclopedia-crispy fried noodles