Most of the fried foods we eat have a layer of batter on the outer layer.Generally,the batter is thin 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 of crispy skin around the food to prevent scorching and retain the flavor of the wind and wrinkle, so that the fried products are soft and tender. The ideal batter for fried food should be thick enough, but not sticky.
Application of batter
Batters are used in many cuisines under many names.Tempura in Japan, Pakoda and dosa in India, spoonbread in the USA, and many other examples are all types of batters.
Production Method
Material:
all-purpose flour
tablespoon baking powder
teaspoon salt (use sugar instead of salt to make a sweet batter)
water (can also be replaced with beer or whole milk)
Chili powder (add according to personal taste)
Black pepper (choose to add according to personal taste)
1.First to mix all dry ingredients,mix one cup all-purpose flour, one tablespoon baking powder and one teaspoon table salt.
2.Pour a glass of water slowly into the mixture. Add enough water to make the batter smooth and thin. Stir while adding water until all the dry ingredients are condensed together and become a whole batter.
3.If you want to make flavored batter, you can add other ingredients, such as beer.
How to control the thinness of batter
You can control the thinness of the batter by adding the amount of water.
If you want a thick batter, you can add a small amount of water at the beginning of the seasoning, if you want a thinner batter, you can add more water.
If you want to wrap batter in producing Tempura products or fried foods,you can use the mashine ya kugonga.