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Today continue to share with you dry goods, 4 kinds of batter preparation methods commonly used in cooking, the proportion of formulas is real and effective, all from the national vocational qualification training textbooks and their own years of kitchen experience summary.
First, introduce the first paste, gouache paste.
Gouache paste, also known as hard paste, dry paste, it is made of starch and water mixture, widely used in cooking, is a common paste. This kind of paste, corn starch, pea starch, sweet potato starch, potato starch, etc. can be made, of which potato starch is preferred.
Let's start with the standard answers in the textbook. 55 percent starch and 45 percent water. A little more starch than water is not what most people call one-to-one.
This is unappealed, so please don't believe the nonsense of some food creators. If you really want to learn to cook, you can buy formal national vocational skills training materials.
Put 55 grams of potato starch in the bowl, add about 45 grams of water, generally without adding salt, but you can also add salt to increase the bottom flavor. Then stir non-stop, as long as the addition is not flour, you can stir at will. Because flour is not pure starch, if stirred in one direction, gluten can be raised. The pure starch produced by wheat is wheat starch, also called cheng powder.
Here we need to popularize a knowledge point for everyone. Although starch is dry, it still has very little water content.
According to the edible potato starch standard, potato starch made by wet grinding method with potato as raw material is divided into superior, first and second grades, and three grades. The difference in water content determines the grade of potato starch. And, once you open the package, the starch also continues to absorb moisture from the air. So in fact, each time the starch water content is different, the amount of water needs to be flexibly mastered, but the overall difference is not much.
So, how do we judge that this gouache paste is adjusted? Add it with a spoon, fall naturally, and be able to pull it into a straight line, which means that it is OK.
So, what are the characteristics of this gouache paste? It is characterized by the characteristics of tenderness on the outside, dry and crispy, and golden in color.
So, what dishes is this gouache paste suitable for? It is suitable for dishes made by cooking methods such as fried, boiled, and cooked, such as sweet and sour tenderloin, pot wrapped meat, etc.
Show you the standard answer to a chef exam question, and the correct answer is sweet and sour tenderloin.
What is the most suitable oil temperature for gouache paste frying? The best oil temperature for gouache paste is about 50%, and about 150 degrees is the best.
Next, introduce the second kind of paste, whole egg paste.
Let's first look at the standard answers in the textbook and how they are written. Flour 25%, starch 25%, eggs 15%, water 35%.
In practice, there are many kinds of whole egg paste, and there are also methods of not adding flour and only adding starch. I would like to introduce one of the most commonly used in our hotels. Please pay attention to the operation process, there are many tutorials on the network that are wrong.
First take a large bowl, add 30 grams of corn starch, add 20 grams of low gluten flour, add 35 grams of water, stir well with chopsticks, try not to stir in one direction when stirring, left 3 circles, right 3 circles of stirring.
Take a small bowl, beat an egg, stir well with chopsticks and beat until the egg mixture is free of particles.
Pour the batter from a small bowl into a large bowl, or three turns to the left and three circles to the right. Only the whole egg paste that is operated in this way will be the most delicate and grainless. Here's an important point, remember not to mix eggs with flour first, so that there will be a lot of particles. Some particles cannot be seen by the naked eye, but after frying, the fluffiness and taste of the dishes made are not good, and they will be hard.
How to judge this whole egg paste is adjusted? Add it with a spoon, fall naturally, and be able to pull it into a straight line, which means that it is OK.
What are the characteristics of whole egg paste? This paste is particularly golden in color, crispy on the outside and tender on the inside.
What kind of dishes is whole egg paste suitable for? This paste is characterized by being first crisp and then soft, and can be used to make a variety of soft fried dishes, for example, soft fried tenderloin, soft fried shrimp, etc.
When frying whole egg paste, what is the most suitable oil temperature? The best oil temperature for whole egg paste is about 50%, the first frying is about 150 degrees, and the re-frying is 200 degrees. Here is a paper from two food colleges of Henan Institute of Science and Technology and Harbin University of Commerce, which can support this view.
Next, introduce the third kind of paste, crispy paste.
Let's start with the standard answers in the textbook. Flour 30%, starch 20%, water 35%, egg white 8%, refined oil 6%, baking powder 1%.
In practice, the formula of crispy paste is the most, and some formulas can even sell for tens of thousands of yuan at a high price. I would like to give you one of the most commonly used recipes in our hotel, without the use of egg whites.
Add 30 grams of normal gluten flour, 20 grams of potato starch, 2 grams of baking powder, 0.5 grams of baking soda, add 40 grams of water, 1 gram of table salt, and finally this salt is also based on the actual cooking recipe, which can be added or not added. Add water a small amount and many times, or use the left 3 circles and the right 3 circles to adjust the flour into a batter.
How to judge the crispy paste stirred well? Or the old way, able to pull into a straight line. But at the moment, the crispy paste is not yet finished. Finally, 8 grams of vegetable oil are added, added twice, and the role of the oil is to shorten and completely fuse the oil and batter together. To stir until the oil is completely invisible, let the oil and batter merge thoroughly together, and the crispy paste is complete. Do not use the finished crispy paste immediately, but should be left to stand for at least 10 minutes before starting to fry.
What are the characteristics of crispy paste? Crispy paste is a universal paste that can be fried as long as you want. The characteristic is high fluffiness, especially crispy, not easy to return to soft, put for 2 hours are crisp.
What dishes is the crispy paste suitable for? It is suitable for all crispy dishes, such as crispy shrimp, crispy balls, crispy grunt meat, etc.
What is the most suitable oil temperature for crispy paste? The best oil temperature for whole egg paste is about 50%, and about 170 degrees is the most conducive to the fluffiness of the paste, and this temperature is also suitable for fried chicken and pork chops. This textbook has been written very clearly and clearly.
Finally, introduce the fourth kind of paste, egg bubble paste, also known as egg paste, Koryo paste, snow coat paste.
Let's first look at the standard answers in the textbook: 70% egg white, 30% starch. This paste is the simplest and most tiring, and there is not much recipe, the only difference is what starch is added.
In a large clean bowl, add 2 egg whites and then, with chopsticks, keep beating. Eggs must be fresh, otherwise the whipping effect is not good. You can use a water cup to judge the freshness of eggs, the specific way to see this picture. The fresher the egg, the deeper it sinks, and the less fresh it is, the more it floats.
If there is an electric whisk, it will be much easier, repeatedly pumping the egg whites in one direction, making the egg whites into a fine foam and inhaling a lot of air.
How to judge the egg foam paste is good? I can make chopsticks straight.
But at this time, the egg foam paste is not yet finished. Need to quickly add starch, potato starch and corn starch can be, the focus is on, the speed of stirring can not be too fast, so as not to dilute the egg paste, loose, deflated and other phenomena. Stir the starch well and the egg foam paste is done.
So, what are the characteristics of egg foam paste? It is snow-white in color, full in form and soft in texture.
So, what dishes is egg foam suitable for? It is suitable for all loose fried dishes, for example, Koryo fish strips, snow-coated prawns, snow-coated bean paste, etc.
So, when the egg is fried, what is the most suitable oil temperature? The optimal oil temperature for whole egg paste is about 340%, and about 90-120 degrees is the best.
Finally, to popularize a knowledge point for everyone: all batters have a common feature, that is, fried food with high water content can be properly thickened, and foods with low water content can be appropriately diluted. The paste should be thicker for the raw materials with a more tender texture; the paste should be thinner for the raw materials with an older texture. If you want to fry the paste immediately, the paste should be thicker; after a while, the paste should be thinner. We need to be flexible and grasp according to the actual situation.
Please pay more attention, like, collect, and forward, so that more Chinese eat healthy.
You can also click on this link to watch the video tutorial.