{"id":514,"date":"2020-06-18T03:36:08","date_gmt":"2020-06-18T03:36:08","guid":{"rendered":"https:\/\/fryingline.com\/?p=514"},"modified":"2020-06-18T03:36:15","modified_gmt":"2020-06-18T03:36:15","slug":"the-usage-of-batter-in-fried-food","status":"publish","type":"post","link":"https:\/\/fryingline.com\/id\/the-usage-of-batter-in-fried-food\/","title":{"rendered":"Penggunaan adonan pada makanan yang digoreng"},"content":{"rendered":"<p>Sebagian besar makanan gorengan yang kita makan memiliki lapisan adonan di lapisan luarnya. Umumnya, adonan berupa adonan tipis yang mudah dituang ke dalam wajan. Adonan digunakan terutama untuk pancake, kue ringan, dan sebagai pelapis makanan yang digoreng. .<\/p>    <figure class=\"wp-block-image size-large is-style-rounded\"><img fetchpriority=\"high\" decoding=\"async\" width=\"605\" height=\"375\" src=\"https:\/\/fryingline.com\/wp-content\/uploads\/2020\/06\/2017041841474501.jpg\" alt=\"adonan\" class=\"wp-image-515\" title=\"\"><figcaption>Adonan<\/figcaption><\/figure>    <h2 class=\"wp-block-heading\">Fungsi adonan<\/h2>    <p>Peran semua adonan adalah membentuk lapisan kulit yang renyah di sekitar makanan untuk mencegah gosong dan mempertahankan rasa angin dan kerutan, sehingga produk yang digoreng tetap lembut dan empuk. Adonan yang ideal untuk gorengan harus cukup kental, tetapi tidak lengket.<\/p>    <h2 class=\"wp-block-heading\">Penerapan adonan<\/h2>    <p>Adonan digunakan dalam banyak masakan dengan banyak nama. Tempura di Jepang, Pakoda dan dosa di India, roti sendok di AS, dan banyak contoh lainnya adalah semua jenis adonan.<\/p>    <figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/fryingline.com\/wp-content\/uploads\/2020\/06\/1466408906048.jpg\" alt=\"aplikasi adonan\" class=\"wp-image-516\" width=\"987\" height=\"740\" title=\"\" srcset=\"https:\/\/fryingline.com\/wp-content\/uploads\/2020\/06\/1466408906048.jpg 800w, https:\/\/fryingline.com\/wp-content\/uploads\/2020\/06\/1466408906048-768x576.jpg 768w\" sizes=\"(max-width: 987px) 100vw, 987px\" \/><figcaption>Aplikasi Adonan<\/figcaption><\/figure>    <figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/fryingline.com\/wp-content\/uploads\/2020\/06\/5422bac8N169ab733.jpg\" alt=\"\" class=\"wp-image-519\" width=\"990\" height=\"693\" title=\"\"><figcaption>tempura<\/figcaption><\/figure>    <h2 class=\"wp-block-heading\">Metode Produksi<\/h2>    <p>Bahan:<\/p>    <p>tepung serbaguna<br>sendok makan baking powder<br>sendok teh garam (gunakan gula sebagai pengganti garam untuk membuat adonan manis)<br>air (bisa juga diganti dengan bir atau susu murni)<br>Cabai bubuk (tambahkan sesuai selera pribadi)<br>Lada hitam (pilih tambahan sesuai selera pribadi)<\/p>    <p>1.Pertama-tama campurkan semua bahan kering,campurkan satu cangkir tepung serbaguna, satu sendok makan baking powder, dan satu sendok teh garam meja.<\/p>    <p>2.Tuangkan segelas air secara perlahan ke dalam adonan. Tambahkan air secukupnya hingga adonan kalis dan encer. Aduk sambil menambahkan air hingga semua bahan kering mengental dan menjadi adonan utuh.<\/p>    <p>3.Jika ingin membuat adonan beraroma, Anda bisa menambahkan bahan lain, seperti bir.<\/p>    <h2 class=\"wp-block-heading\">Cara mengontrol ketipisan adonan<\/h2>    <p>Anda dapat mengontrol ketipisan adonan dengan menambahkan jumlah air.<br>Jika ingin adonan kental bisa ditambahkan sedikit air di awal bumbu, jika ingin adonan encer bisa ditambah air lagi.<\/p>    <p class=\"translation-block\">Jika Anda ingin melapisi adonan dalam memproduksi produk Tempura atau makanan goreng, Anda dapat menggunakan <a href=\"https:\/\/fryingline.com\/id\/battering-machine-in-frying-production-line\/\">mesin pelapis adonan<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>Most of the fried foods we eat have a layer of batter on the outer layer.Generally,the batter is \u00a0thin dough that can be easily poured into a pan.Batter is used mainly for pancakes, light cakes, and as a coating for fried foods. The batter function The role of all batter is to form a layer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":0,"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/posts\/514\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/media\/516"}],"wp:attachment":[{"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/media?parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/categories?post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fryingline.com\/id\/wp-json\/wp\/v2\/tags?post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}