{"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\/sw\/the-usage-of-batter-in-fried-food\/","title":{"rendered":"Matumizi ya unga katika vyakula vya kukaanga"},"content":{"rendered":"<p>Vyakula vingi vya kukaanga tunachokula huwa na safu ya unga kwenye safu ya nje. Kwa ujumla, unga ni \u00a0unga mwembamba ambao unaweza kumwagwa kwa urahisi kwenye sufuria. Unga hutumiwa hasa kwa chapati, keki nyepesi na kama kupaka vyakula vya kukaanga. .<\/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=\"uji\" class=\"wp-image-515\" title=\"\"><figcaption>Kugonga<\/figcaption><\/figure>    <h2 class=\"wp-block-heading\">Kazi ya kugonga<\/h2>    <p>Jukumu la batter wote ni kuunda safu ya ngozi ya crispy karibu na chakula ili kuzuia kuungua na kuhifadhi ladha ya upepo na kasoro, ili bidhaa za kukaanga ni laini na zabuni. Unga bora kwa chakula cha kukaanga lazima iwe nene ya kutosha, lakini sio nata.<\/p>    <h2 class=\"wp-block-heading\">Utumiaji wa batter<\/h2>    <p>Mapishi hutumiwa katika vyakula vingi kwa majina mengi. Tempura nchini Japani,\u00a0Pakoda na dosa\u00a0nchini India,\u00a0mkate wa kijiko Marekani, na mifano mingine mingi ni aina zote za wagonga.<\/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=\"maombi ya batter\" 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>Programu ya Kugonga<\/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\">Mbinu ya Uzalishaji<\/h2>    <p>Nyenzo:<\/p>    <p>unga wa kusudi zote<br>kijiko cha unga wa kuoka<br>kijiko cha chumvi (tumia sukari badala ya chumvi kutengeneza unga tamu)<br>maji (inaweza pia kubadilishwa na bia au maziwa yote)<br>Chili poda (ongeza kulingana na ladha ya kibinafsi)<br>Pilipili nyeusi (chagua kuongeza kulingana na ladha ya kibinafsi)<\/p>    <p>1.Kwanza kuchanganya viungo vyote vikavu, changanya kikombe kimoja cha unga, kijiko kimoja cha chakula na chumvi ya mezani.<\/p>    <p>2.Mimina glasi ya maji polepole kwenye mchanganyiko. Ongeza maji ya kutosha kufanya unga kuwa laini na nyembamba. Koroga huku ukiongeza maji hadi viungo vyote vikavu viunganishwe pamoja na kuwa unga mzima.<\/p>    <p>3.Kama unataka kutengeneza unga wenye ladha, unaweza kuongeza viungo vingine, kama vile bia.<\/p>    <h2 class=\"wp-block-heading\">Jinsi ya kudhibiti unene wa unga<\/h2>    <p>Unaweza kudhibiti unene wa unga kwa kuongeza kiasi cha maji.<br>Ikiwa unataka kupiga nene, unaweza kuongeza kiasi kidogo cha maji mwanzoni mwa msimu, ikiwa unataka kupiga nyembamba, unaweza kuongeza maji zaidi.<\/p>    <p class=\"translation-block\">Ikiwa unataka kufunika uji katika kutengeneza bidhaa za Tempura au vyakula vya kukaanga, unaweza kutumia <a href=\"https:\/\/fryingline.com\/sw\/battering-machine-in-frying-production-line\/\">mashine ya kufunika<\/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\/sw\/wp-json\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":0,"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/posts\/514\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/media\/516"}],"wp:attachment":[{"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/media?parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/categories?post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fryingline.com\/sw\/wp-json\/wp\/v2\/tags?post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}