Coating Powder For Chicken - Tempura
The coating Powder is an outer layer of fried food made mainly from flour and cornstarch, with the addition of baking powder, eggs and other auxiliary materials. By wrapping meat or vegetables to form a protective film, it has the function of locking in the moisture of the ingredients. After frying, it can create a crispy texture and a flaky appearance. Today, we are going to introduce the most common tempura powder.
Tempura powder can be classified into three types based on its adhesion form: dry powder coating, wet powder coating, and a combination of dry and wet. It is suitable for various dishes such as fried chicken legs, pan-fried pork, and tempura. The typical formula contains a basic ratio of 3:1 of flour to starch, combined with baking powder (4-6 grams per jin of flour) to enhance the expansion effect. During operation, it is necessary to soak in clean water and repeatedly coat and knead the powder to form a flaky structure.
The McDonald's Spicy series uses a handcrafted freshly coated flour process. Through the steps of marinating, coating and frying, it creates tender and juicy fried chicken products. Some professional coating powders can form a special crispy texture by adding glutinous rice flour and compound leavening agents.
1. Understanding Tempura
The tempura powder is made by mixing Wheat flour, Corn starch, Calcium carbonate, Sodium bicarbonate, Maltodextrin, Turmeric and other ingredients. It is thick and can be applied to the surface of meat or vegetables for cooking methods such as frying. After use, it can enrich the flavor, texture and appearance of the dishes.
2. Uses of Tempura Powder
The powder can maintain a crispy texture for a long time and perfectly combine the raw materials with the crispy crust on the outside! Wrap the raw materials with this product, and it can fully lock in the meat juice of the raw materials, making the taste fragrant and delicious! It remains crispy and delicious even after cooling.
3. Coating Techniques
1) Before coating the powder, it is necessary to ensure that the surface of the raw materials is fully moistened, but it must be drained thoroughly; otherwise, the coating will not be uniform.
2) When coating the powder, bury the ingredients in the prepared powder. Hold both ends of the ingredients tightly with your ten fingers and roll and knead them in the same direction with force for more than five times.
3) Soak it in clean water for about 2 seconds until the powder on the raw materials is moist, that is, the dry powder covering the raw materials will turn into a paste.
4) Then add it to the dry powder and repeat the above method of coating and kneading the powder 5 to 10 times or more. When the scales are evenly coated on the surface, stop kneading.
Contact
Eika Chang
SHIPULLER ULTIMATE(DEZHOU)FOOD CO.,LTD
Email: info@cnbreading.com
WhatsApp: +86 136 8369 2063