What is fried flour? What is the difference between plain flour and plain flour?

Fried Powder: This is what I found, the ingredients for fried chicken powder, you try it! 2 cups flour, 1 2 teaspoons salt, 1 2 teaspoons thyme.

leaves, 1 2 teaspoons basil, 1 2 teaspoons oregano (Lamiaceae plant.

Don't know what it is), 1 tablespoon celery flavored salt, 1 tablespoon black pepper, 1 tablespoon dried mustard, 4 tablespoons paprika, 2 teaspoons garlic salt, 1 teaspoon ginger, 3 tablespoons monosodium glutamate.

Method 1. Mix all ingredients in a large bowl. 2。

Dip the chicken pieces into the beaten egg (described above)3. Flip them over in the crumbs so that they are dipped in crumbs on both sides4. Finally, put the chicken pieces into the mixture in 1 above.

5。Heat the oven to 350 degrees 6 and place the chicken pieces in an iron tray covered with tin foil.

The side of the flash is facing outward) 7. Heat for 40 minutes. 8。

Remove the foil and cook for another 40 minutes 9. 5 minutes before cooking, pour a little oil over the chicken pieces 10. Remove from the pan and let cool for 5 minutes before serving.

Ordinary flour: one refers to a kind of food raw material obtained after processing potatoes, which is mainly used in quick-frozen food, puffed food, bread, fish bait, fast food, baby food, etc.;

Fried flour is a flour that is used to fry food on the basis of ordinary flour with appropriate modifications. Plain flour is all-purpose flour extracted from wheat, which is the flour that we usually use to make ordinary pasta (such as noodles, pastries, etc.).

Uh, Grandma, I'll give you a Le, Fried flour is only used for fried food, It can make food hard and crispy, The usage is the one on the first floor, Wrapped in food, to fry, Ordinary flour is only used to make pasta

I think it's suitable for cooking (stir-frying), right!! And ordinary flour is only suitable for making glutinous rice balls, dumplings, etc!!

There is no difference between flour and fried flour, only grades...

Flour is divided into high-gluten, medium-gluten, and low-gluten flour according to the protein content it contains.

About 11% is all-purpose flour.

The above or so are high-gluten flour.

7-9% is low-gluten flour, low-gluten flour is often used as a dry powder in Chinese food because of its weak gluten, and when used for frying, the skin of the finished product after frying is soft, which is very suitable for use as a fried flour. All-purpose flour is often used to make Chinese pastries, while high-gluten flour is often used in baking, and is rarely used in Chinese cuisine.

2. Sweet potato powder.

Sweet potato flour (sweet potato flour.

It is granular, divided into two kinds of coarse grains and fine grains, the family generally chooses coarse-grained sweet potato powder, the ingredients are coated in sweet potato powder and then fried, the taste is crispy after frying, and the crispness can be maintained for a long time, which is convenient and easy to use.

3. Bread crumbs.

Bread flour is generally the outermost layer of fried food, because it is not sticky, it is not easy to adhere to the surface of the ingredients, so it is generally coated in flour batter or egg liquid on the outer layer of the ingredients, and then coated with bread flour, so that the fried food will be crispy in taste, and it is not easy to soften, even if it is cold, it is delicious. However, when frying with bread flours, it is necessary to pay attention to the oil temperature not to be too high and the frying time not too long, otherwise the skin is easy to burn black. Bread crumbs can be edged with leftover white toast and ground into a powder in a food processor.

It is better to fry with all-purpose flour. Reason: The color of the all-purpose flour is milky white, between the high-gluten flour and the low-gluten flour, and the physique is semi-loose, which is generally used in Chinese dim sum, such as fried cakes.

The preparation of fried flour is as follows: Ingredients: 500g of flour, 5 eggs.

Ingredients: 1 bag of cooking wine, 1 bag of sugar, appropriate amount of oil, a little baking powder. Method:

1. Beat the eggs and pour the flour into the basin;

2. Pour sugar and cooking wine into a bowl and stir to dissolve the sugar;

3. Mix the eggs with flour and pour in a small amount of baking powder;

4. Pour the cooking wine into the flour and stir the flour while pouring;

The criteria for good flour are as follows:

1. The first criterion is that the origin of raw materials is good, safe and authentic. There are several well-known wheat producing areas such as Shandong, Henan, Anhui, Xinjiang and Hetao, among which the Hetao area is one of the world's three major wheat producing areas.

2. The second criterion is that the process is good and does not destroy the nutrition of wheat. At present, the safest and healthiest flour processing method is the "modern cold mill rolling process", which has obtained a national patent, created by Zhaofeng Hetao flour industry, low-speed rolling and low-temperature processing, which can retain the nutrients and unique aromatic substances and starch grains of wheat to the greatest extent.

3. The third criterion, no additives. We all know that there are additives in many food tung wei burns, especially flour, which is more likely to provide a "hiding place" for additives. Like gluten enhancers, whitening agents, quality improvers, flavor agents, etc., the quality is not enough, and additives are made up.

Flour Profile:

1. The "flour" we often say refers to wheat flour, that is, the flour ground from wheat, and names such as "high-gluten wheat flour" refer to what we usually call flour.

2. Wheat flour is divided into special flour (such as bread flour, dumpling exciton flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour), and nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.) according to its performance and use.

3. According to the accuracy, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.; According to the strength of gluten, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

All-purpose flour is generally used in oil bai sticks. The reason is that when the oil strips and noodles are put in, they have to put in a dao

A certain amount of salt, and salt can denature the gluten (protein) in the flour, and in the process of kneading, the gluten is repeatedly arranged into an orderly network, which makes the dough more strong. In view of this, if you choose high-gluten flour, it is not easy to stretch the dough when stretching the strip, and it is not easy to stretch out, and then it retracts all at once, which often gets twice the result with half the effort. If you choose low-gluten flour, then when you pull the fritter blank under the pressure strip, it will be weak, and sometimes it may be pulled off, and it will not be pulled to the proper length, and the shape of the fritters will not be good.

That's why it's important to choose a medium all-purpose machine.

Can you use high-gluten flour for space fritters.

Generally speaking, high-gluten flour can be used to make fritters, which is due to the rich gluten network and good gas holding capacity of dough made from high-gluten flour. That is to say, in the process of frying and expanding, it can expand relatively large without breaking the skin. Therefore, it can fry fritters that are crispy on the outside and soft and fluffy on the inside.

In fact, it doesn't have to be high-gluten flour, ordinary all-purpose flour can also be made into fritters, which is generally made into steamed buns. In the process of making fritters, although other operations are the same as the following ingredients, noodles, and oil temperature control, high-gluten flour is used to adjust the dough dough, and the fried fritters are large, crispy and soft, and the shape is beautiful.

The main feature of high-gluten flour is that the flour has strong gluten, and the dough is more elastic when kneading, and the food will be more strong. When frying fritters, the skin is crispy on the outside but very fluffy on the inside, and it tastes strong and has a good taste and texture.

Of course, what kind of flour to choose for fried fritters is the best low-gluten flour, and of course, the process of mixing noodles is also very important.

Fried fritters should be made with high-gluten flour. Good noodles can make good fritters.

When frying fritters, the choice of flour is not too important, and ordinary flour is fine.

It is better to choose some strong flour for fried fritters.

1. What kind of bai flour to choose, generally come to du

Do you use plain flour or high-gluten flour to fry fritters? Tell you the right answer today, don't use it wrong.

BAI recipe and recipe for churros: Ingredients:

1.500 grams of ordinary du flour (or self-rising flour), dao does not have to play back yeast powder if you use self-rising flour.

Finish. 2.Yeast powder 5 grams.

3.Salt 5 grams.

4.Baking soda 3 grams.

5.10 grams of sugar, the purpose of adding sugar is to make the fried fritters golden in color and increase flavor.

6.Warm water to taste.

7.2 tablespoons of cooking oil, about 30ml Preparation: 1

Add yeast powder, salt, baking soda and sugar to the flour, stir well, add 2 tablespoons of cooking oil and warm water to the flour, mix the flour into a smooth dough, cover the basin with the dough, and leave it at room temperature for one night. 2.Wake up Wipe cooking oil on the board, divide the noodles into two large pieces, arrange them into rectangular squares with a width of centimeters and a thickness of 1 centimeter, and place them on the board, and cover them with a wet drawer cloth.

1.500 grams of plain flour (or self-rising flour), if you use self-rising flour, you don't need to put yeast powder.

Hello, fried fritters are generally made with all-purpose flour.

Or special flour for fritters, if you choose a fried version of flour with too high gluten, then it will.

The weight is relatively hard, if it is a flour with too low gluten, the fried fritters will be easy to collapse, choose the right flour with Tiantianmei brand aluminum-free fritters leavening agent, then the fried fritters will be delicious.

Deep-frying powder refers to the seasoning used to fry food, including bread flour, sweet potato flour, fried chicken powder, etc., and its function is to make the surface of the food more crispy and crispy. The taste of bread flour is relatively crispy, but it is easy to produce a greasy feeling, too white flour particles are fine, suitable for wet frying, and sweet potato flour particles are coarse, suitable for making food with thick puff pastry.

What kind of flour is fried powder Fried powder, as the name suggests, is used in the production of fried food, fried powder is not a kind of flour, but made of flour and other various materials, and there are many types of fried powder, generally including bread flour, sweet potato powder, fried chicken powder, etc., which are similar in appearance and taste, each with its own advantages and disadvantages.

Bread flour is characterized by being crispy, but it also has a strong ability to absorb oil, which may cause a greasy feeling for some people. The particles of Taibai powder are more delicate and suitable for wet frying, while the particles of sweet potato powder are relatively coarse, which is suitable for making foods with thick puff pastry such as chicken cutlets.

Deep-fried powder is very widely used, as long as it is fried food, it can be made with fried powder, such as making fried chicken cutlets, fried chicken wings, fried sweet potato balls and other delicacies, only need to be wrapped in a layer of fried powder before frying, which can make the surface of the food taste very crispy and crispy, and different fried powders can also be mixed and matched.

1. Fried powder, as the name suggests, is used in the production of fried food, fried powder is not a kind of flour, but made of flour and other various materials, and there are many types of fried powder, generally including bread flour, sweet potato powder, fried chicken powder, etc., which are similar in appearance and taste, each with its own advantages and disadvantages.

2. The characteristic of bread flour is that it is relatively crispy, but it also has a strong ability to absorb oil, which may cause a greasy feeling for some people. The particles of Taibai powder are relatively delicate and suitable for wet frying, while the particles of sweet potato powder are relatively coarse, which is suitable for making chicken steak and other foods with thick puff pastry.

3. Frying powder is very widely used, as long as it is fried food, it can be made with frying powder, such as making family rental chicken cutlets, fried chicken wings, fried sweet potato balls and other delicacies, only need to be wrapped in a layer of frying powder before frying, Zhenbu can make the surface of the food taste very crispy and crispy, and different fried powders can also be mixed and matched.