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炸物高手第一課-認識油炸粉

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Uploaded by on Nov 6, 2008

麵包粉的優點是比較酥脆,缺點是軟的比較快,回油比較快。一旦涼了吃起來會很油膩。但是剛炸好時是最酥脆,顏色最漂亮,適合作吉利炸。

太白粉適合濕炸,乾炸時因為澱粉顆粒太細,感受不出酥脆的口感。




地瓜粉的顆粒比較大比較扎實,所以能維持酥脆的口感,持續的時間也較長些

一般來說不管是炸雞排或鹽酥雞,都是依照以上的基本粉類當基底調配,加上適當調味,多試幾次底也可以創造出自己的獨門配方

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