Batter is a thin dough that can easily be poured into a saucepan. Batter is used mainly for pancakes, light cakes, and as a coating for fried foods. The word dough is derived from the French word battre which means to beat , because many batter require beatings or strong shaker in their preparation.
Video Batter (cooking)
Method
Many doughs are made by combining dry flour with liquids such as water, milk or eggs. The propellers can also be made by soaking the grains in water and grinding them wet. Often yeast substances such as baking powder are inserted to inhale and mash the dough while cooked, or the mixture can be naturally fermented for this purpose as well as to add flavor. Carbonated water or other carbonated liquids such as beer can be used to aerate the dough in some recipes. The liquid mixture which is shaken and frozen to produce ice cream is also called as dough, although it does not contain dried flour or grains.
The dough viscosity can range from very "heavy" (attached to an upside-down spoon) to "thin" (similar to a single cream, sufficient to pour or drop from a spoon and sometimes called "dough drop"). Heat is applied to the dough, usually by frying, grilling or steaming, to cook ingredients and "organize" the dough into a solid shape. Carriers may be sweet or savory, often with added sugar or salt (sometimes both). Many other flavors such as herbs, seasonings, fruits or vegetables can be added to the mix.
Maps Batter (cooking)
Woodpecker
Beer is a popular ingredient in batter used to coat the food before frying. One reason is that the basic dough can be made only from flour, beer, and a little salt. The purpose of using beer is that bubbles in beer will add body and light to the dough. Depending on the type and quality of the beer, the beer can also add color or flavor to the dough. The practice of beatings is popular in Australia, New Zealand, the United States, Britain, Ireland, Germany, Iceland, and Russia. Some foods that are usually beaten and fried are fish, chips, and onion rings.
Cuisine and dough
Batters are used in many dishes under many names. Tempura in Japan, pakora in India, bread spoon in the US, and many other examples are all kinds of dough. All the dough works by forming a fresh shell around the food, preventing the taste and juices are hot and restrained flavor. The ideal dough for fried foods should be thick enough to stick to food, but not too thick to heavy. This ideal dough has been described poetically as "being like a new bridal bridal gown, rather than a heavy coat."
The baling is thickened with every second that passes after mixing due to the development of gluten. Strategies to reduce this effect include the use of ice water when mixing, alcohol (which does not mix with flour to produce gluten), and make it at the last moment before use.
References
External links
- Media related to Batter (cooking) on ​​Wikimedia Commons
Source of the article : Wikipedia
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