What kind of flour is used for cooking?

1. What powder is used for frying things?

1. Flour

Flour can be divided into high gluten flour, medium gluten flour and low gluten flour according to its protein content, of which about111.5-13.5% is high gluten flour, and 7-9% is low gluten flour and low gluten flour.

2. Sweet potato powder

Sweet potato powder (sweet potato powder) is granular and can be divided into coarse particles and fine particles. The family generally uses coarse sweet potato powder, and the ingredients are wrapped in 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 there is no adhesiveness, it is not easy to stick to the surface of the ingredients, so it is usually wrapped with batter or egg liquid first, and then wrapped with bread flour, so that the fried food will be brittle and not easy to soften, even if it is cold, it is delicious.

4. Corn starch

Both corn flour and white powder have solidification effect and can almost replace each other. The difference is that the taste of corn flour is more crisp than that of white powder, and the taste of corn flour is a little sweeter.

Second, what are the methods of powder coating?

1. dry powder

Sweet potato powder can easily achieve the effect of dry powder frying. Spread the processed food evenly with sweet potato powder and let it stand for a few minutes so that the sweet potato powder can be eaten by the food. This is infiltration, which can make the finished product crisp and not dry.

2. Western powder packaging

Western-style dough (Gillette fried) is fried in the order of low-gluten flour, egg liquid and bread flour. The order cannot be reversed, and the fried product will be complete and beautiful. Western-style powder wrapping can not only make fried ingredients crisp, but also keep them crisp for a long time. Even if they are cold, the ingredients are very fresh and tender after wrapping three layers of ingredients.

Step 3: sizing

The paste used this time is 60g low-gluten flour +20g corn flour+1 egg yolk, and the ratio of low-gluten flour to corn flour is 3: 1. Note that it is best to use ice water to make this paste. If the water is not cold enough, you can use ice cubes or put it in the refrigerator to cool it. In short, there should be enough ice. The finished skin of this paste is very brittle.