Batter is a semi-liquid dough based on one or several types of flour and some kind of liquid - milk, water, beer. Eggs can be part of the batter, or you can do without them or use only protein. There are many recipes for batter, because depending on what type of dough you need ("thick" or "thin"), what exactly you will cook in batter and how - to fry, deep-fry or scald with steam - the composition of the dough is also chosen. The most famous type of batter is Japanese tempura.
It is necessary
-
- Beer batter
- 1 chicken egg;
- 1 glass of beer;
- 1 cup wheat flour
- ¼ teaspoon of salt;
- ¼ teaspoon paprika.
- Squirrel batter
- 2 proteins from large chicken eggs;
- 2 cups wheat flour:
- 1 cup cold soda water
- salt and pepper.
- Tempura
- 1 egg yolk;
- 1 glass of ice cold soda water
- 1/4 cup cornstarch
- 3/4 cup rice flour
- salt.
- Pickles in batter
- 500 g chopped pickles (cucumbers
- zucchini
- squash)
- 1 chicken egg;
- 1 cup milk or buttermilk
- 3 cups flour (wheat
- rice
- rye
- corn);
- 1 cup of any starch
- salt
- pepper.
Instructions
Step 1
Beer batter
Beat the egg. Combine eggs and beer in a bowl. Sift flour and spices into another bowl, stir. Add the flour to the egg-beer mixture in a thin stream, not forgetting to stir. Refrigerate the dough for 15-20 minutes. Stir the batter again before use.
Step 2
Squirrel batter
Pour flour into sparkling water in a thin stream, beat until you achieve a smooth, homogeneous consistency. Add salt and pepper.
Whisk the whites until medium peaks and gently add to the dough. Do not beat the dough, but knead with gentle spoon movements from bottom to top. Use this batter immediately after preparation.
Step 3
Tempura
The tempura dough is always blended when the food is ready for frying and the deep-fat oil is hot.
Mix and sift flour, starch and salt. Shake the yolk and add water to it. Whisk. Add dry ingredients while whisking. Tempura is ready.
Step 4
Pickles in batter
Usually fresh vegetables, seafood, fruits are cooked in batter, less often meat. Try to surprise guests or households by cooking pickles in batter. This savory snack should be to the liking of many.
Cut the pickles into slices and pat dry on paper towels. Dip in starch, spread on parchment paper and put in the freezer for 10-15 minutes.
Beat the egg in milk or buttermilk, add flour and bring the dough to a smooth, uniform consistency. Remove the pickles, dip them in batter and deep-fry until golden brown for 2-3 minutes.
