How to make potato tart crispy pulp? Recipe for potato tart crispy pulp

Potato tart crispy pulp powder, potato tart is a nutritious potato, sweet potato, and other natural food, with a special rotary cutting machine, one-time artistic rotary cutting, direct stretching molding, in the form of a spiral sheet uniformly, neatly, gracefully wound on a bamboo skewer with a length of 300 mm, without soaking in chemical treatment agents, directly cooked, consumers choose their own taste, and then with the exclusive secret natural green flavor seasoning and condiments.

Potato tart crispy pulp powder is a kind of food originating from South Africa, with a whole potato, using a special machine to cut into spiral slices, after processing, and then put on a bamboo skewer to reach 30 cm long, sold after frying, at first glance like a tower hovering on the bamboo skewer, fried potatoes are golden brown, can also be sprinkled with pepper salt, spicy, cumin, mushrooms, green onion roast, cinnamon, curry, seafood, barbecue, chocolate, seaweed, salad and other dozens of flavor seasonings, to meet the different taste needs of all kinds of people. Therefore, it is known as "** potato tower, rotating potato tower" and other good names. Beautiful in appearance and diverse in taste, it is loved by men, women and children of different ages.

The potato tart crispy pulp has a unique shape, and the whole body is fresh potatoes, because it is fresh, without any preservatives, pigments, etc., so the taste is more fragrant, crispy, crispy and visual.

Potato tart crispy pulp powder is quick to make, and can be made and sold by single and double people. On-site production, special rotary processing technology and fragrant taste attract consumers to watch and buy.

Rotary potato tower crane, hand potato tower crane, potato slicer.

Preparation of crispy pulp powder:

1) 500 grams of cake flour, 100 grams of corn starch, 5 grams of salt, 18 grams of baking powder, mix well.

2) 3 grams of citric acid, 7 grams of sodium bicarbonate, 3 grams of dicalcium phosphate. First, premix the above three ingredients with 10 grams of flour, and then add flour to 100 grams and mix for 4-6 minutes.

Method. 1.Crush the steamed and peeled sweet potatoes into a puree.

2.Add an egg yolk and mix well with the sweet potato. Pour in the honey and mix well as well.

3.Add the melted butter and mix again. Because the steamed sweet potatoes may have different water content, there is milk in the recipe, I feel very wet, so I didn't add any more milk, and the final mixed pie filling is very delicate and smooth, not very dry.

4.Put the finished mashed potato filling into a piping bag.

Fried and eaten until it is cold, it is still crispy, and many kinds of flour are prepared according to the proportion, I made this before, I can give you some to try first.

1. Pour low-gluten flour, custard flour, egg white, sugar and salt together and stir with water to form a paste. 2. Pour low-gluten flour, cornstarch, eggs, baking powder, and salt together and add some water to mix into a paste. 3. Pour low-gluten flour, cornstarch, salad oil, and baking powder together and add water to mix into a paste.

1. Pour low-gluten flour, custard flour, egg white, sugar and salt together and stir with water to form a paste.

2. Pour low-gluten flour, cornstarch, eggs, baking powder, and salt together and add some water to mix into a paste.

3. Pour low-gluten flour, cornstarch, salad oil, and baking powder together and add water to mix into a paste.

1) The first step: use the potato tart machine to make the potato into the shape of the potato tart (hereinafter referred to as the potato tart), and then put the potato tart into the water to flush the starch, put on the bamboo skewer. (2) Step 2:

Sprinkle the crispy pulp powder (dry powder) evenly on the potato tart, and sprinkle it evenly up and down, preferably with a colander with a larger hole. (3) Step 3: Mix the crispy pulp powder and water together, and spread it evenly on the potato tart sprinkled with dry flour again.

Ratio: Crispy pulp powder: water book =, according to the cost of the merchant and the customer's taste, it can be adjusted by itself, and it can be blended into a crispy slurry.

Water must be cold water) Method: A disposable water cup is OK, a cup of powder is added to a glass of water, and then one-third of a glass of water is OK (4) Put it in a constant temperature fryer at 180 degrees and 185 degrees, fry for 2 minutes and 30 seconds - 3 minutes, the crispy and fragrant potato tart is completed, and finally sprinkle the flavor pin to make the seasoning.

Note: 1 kg of crispy pulp powder can probably make 50-60 strings of potato towers, according to the different thickness of the pulp There will be errors, the specific number is subject to the actual operation. I hope to see my introduction to the brick industry.

According to the proportion, I made some of the powder before I tried to fry it and eat it cold.

There are many kinds of powder according to the proportion, I made this before, I can give you some to try first, fried and eaten until it is cold and still crispy!

This requires food manufacturers to have formal qualifications to do it;

Raw materials for the preparation of crispy pulp powder:

7 tablespoons of flour, 2 tablespoons of corn flour, 1 4 teaspoons of flour, 1 2 cups of water, 1 8 teaspoons of salt (1) 500 grams of cake flour, 100 grams of corn starch, 5 grams of salt, 18 grams of baking powder, mix well.

2) 3 grams of citric acid, 7 grams of sodium bicarbonate, 3 grams of dicalcium phosphate. First, premix the above three ingredients with 10 grams of flour, and then add flour to 100 grams and mix for 4-6 minutes.

After the potato tart is cut, wear a bamboo skewer in the middle, and then the oil temperature is 8-9 hot, start to fry, and the fried will be turned over with chopsticks and fried until golden brown.

3. After cutting obliquely, turn the potatoes over and cut them vertically (put chopsticks to prevent them from being cut off) 4. After cutting, take away the chopsticks and pull them up and down, wear a bamboo skewer in the middle 5, pour oil into the pot and heat it, when the oil temperature is 8-9 hot, put the potato tart into it and fry it, and the fried ones will be turned over with chopsticks and fried until golden.

6. Done.

Hello, the potato tart is breaded with some flour and crispy, and the fried potato tart is crunchy and delicious.

How about the potato tart which is golden brown and crispy: Soak it thoroughly with Shu Xin Crispy D, then freeze it, and then fry it. The tart is fluffy and plump with a crispy texture.

What kind of powder to use for the potato tart: Use ordinary frying powder. Why is the fried crispy potato tart and the french fries potato tart not fried:

When frying, you should pay attention to the pot at a high temperature, so that you can achieve the effect of crispy on the outside and soft on the inside, if you want to have a better effect, you can add some flour crisp to the potato tart, and the fried potato tart is more crispy and delicious.

Deep-fried crispy potato tart, French fries, potato chips process recipe: 10 kg of potatoes, 100 grams of edible salt (sweet potatoes can be added with sugar, original flavor can not be added), 40 grams of Shu Xin crispy, 10 kg of cold water, appropriate amount of salad oil. Craft:

First, stir the salt and Shu Xin crispy and add the cold water required for soaking to dissolve, then wash and peel the fresh potatoes, process them into potato tarts, French fries, potato chips, and soak them in Shu Xin crispy solution for 30-90 minutes. Drain the surface water and send it to the cold storage or refrigerator to freeze thoroughly. Then put it in the frying frame and fry it at 180 degrees, constantly turning and frying until golden brown, and the taste is crispy.

Finally, sprinkle or brush with condiments while hot and serve. Note: The effect of low-temperature vacuum frying is better.

Hanging paste ingredients: flour, starch, rice flour, flour crisp, etc. are prepared in proportion.

Supplements: Deep-fried crispy potato tart, French fries, potato chips Process recipe: 10 kg of potatoes, 100 grams of edible salt (sweet potatoes can be added with sugar, original flavor can be omitted), 40 grams of Shu Xin crispy, 10 kg of cold water, appropriate amount of salad oil.

Process: First, stir the salt and Shuxin crispy and add the cold water required for soaking to dissolve, then wash and peel the fresh potatoes, process them into potato tarts, french fries, and potato chips, and soak them in Shuxin crispy solution for 30-90 minutes. Drain the surface water and send it to the cold storage or refrigerator to freeze thoroughly.

Then put it in the frying frame and fry it at 180 degrees, constantly turning and frying until golden brown, and the taste is crispy. Finally, sprinkle or brush with condiments while hot and serve. Note:

Low temperature vacuum frying is better.

Fry twice, the first time the oil is hot, then fry until the shape is slightly yellow, remove and drain to cool down, and then fry in hot oil until golden brown.

Hello, the current popular potato tart crispy fried powder ratio: 50 grams of flour, 20 grams of rice flour, 30 grams of starch, 20 grams of salad oil, 1-2 grams of flour crisp, 1-2 grams of edible salt, grams of sugar, grams of five-spice powder (or sand ginger powder, chili powder, etc.), 100 grams of cold water, etc. How to use:

Stir the flour crisp, edible salt, sugar, five-spice powder, starch, rice flour and flour into cold water in turn, stir and dissolve evenly, add salad oil, stir again, and ferment for 20 minutes to hang the batter.

Every kilogram of crispy fried flour + 100 grams of custard powder will be golden in color. If it becomes soft and deformed after cooling, you can remove from the pan 30 seconds later on medium heat or apply a crispy paste on top of the tower.

Potato tart flour with some noodles is crispy, and the fried potato tart is crispy and delicious.

Ingredients Recipe Calories: 845 (kcal).

Ingredients: 1 potato.

Excipients cumin to taste.

Pepper powder to taste.

A bamboo skewer. How to make a potato tart with an appropriate amount of oil:

First of all, the first step is to prepare a large potato.

Then cut the potatoes into squares and place chopsticks on both sides. (This way the potatoes will not be cut when they are cut).

Then use the knife to cut the potato cubes sideways. (Remember not to cut it, and put it on both sides of the chopsticks so that you don't cut it.) Then cut the potato cubes vertically.

This is how the tart of the potatoes is cut and then skewered with a bamboo skewer.

Heat oil in a pan.

Place the tart in a pan and fry it.

Fry until golden brown on both sides, remove the oil.

Finally, sprinkle some chili powder and cumin on top of the tart.

After using Meijilong brand fried powder to hang the paste, it is charred on the outside and tender on the inside, the appearance is good-looking, and the golden color should be made with *** oil.

Hello, the potato tart is breaded with some flour and crispy, and the fried potato tart is crunchy and delicious.

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