Fruits and vegetables, berries and meat always turn out to be especially tasty if they are cooked in batter. Step-by-step recipe with a photo of batter in baked milk with eggs. Video recipe.
Batter is a semi-liquid, creamy dough. It looks approximately like pancake dough. It is used for dipping all kinds of foods: vegetables, meat, fish and even fruits. The ingredients are then cooked, usually deep-fried or pan-fried. Thanks to their tasty, crispy, airy and golden brown crust, the products are juicy, aromatic and retain their nutritional properties. It is because of the appetizingness of this crust that this cooking method is loved all over the world. There are many options for its preparation. But any batter always includes flour, an egg and a fragrant filler. Different bases are used as a liquid base: milk, kefir, broth, juice … Some cooks prefer carbonated or mineral water, and some make a more interesting batter based on wine, beer, vodka, cognac, fruit drink. It is important that the drink is combined with the filling.
In addition, you can make batter using yeast. The batter can be sweet, unleavened, or salty. It depends on what kind of products it will be intended for. In this review, we'll talk about how to make a simple batter with baked milk and eggs. This is a universal batter that can be used for chopped meat, fish, squid, vegetables, onion rings, cheese, mushrooms, fruits, berries … You can also make sorrel leaves, lettuce, celery, asparagus in batter. It is better to boil hard vegetables until half cooked. The only thing is, for a sweet filling, add more sugar and sweet flavors, and a salty one - salt and spices.
- Caloric content per 100 g - 85 kcal.
- Servings - 150 ml
- Cooking time - 5 minutes
Ingredients:
- Baked milk - 30 ml
- Eggs - 1 pc.
- Flour - 70-100 g (depending on the desired consistency)
- Salt - a pinch (can be substituted with sugar)
Step-by-step preparation of batter in baked milk with eggs, recipe with photo:
1. Pour very cold baked milk into a small bowl.
2. Add cold egg and a pinch of salt. Whisk the liquid ingredients until smooth.
3. Add flour sifted through a fine sieve through a fine sieve.
4. Knead the dough until smooth so that there are no lumps. The consistency of the dough may be thinner or thicker. This is for the cook to decide for himself. Soak the finished batter in baked milk with eggs for 1 hour in the refrigerator. This will make the dough more elastic and homogeneous, the gluten will lose its elasticity, the dough will stick to the product better and will not dry out when frying.
Note:
- You can add any spices, herbs, dried herbs, finely chopped onions, aromatic additives to the dough. True, it is better to add them to a thick batter, liquid will not hold them inside when frying.
- The batter will turn out to be original if you add mashed potatoes or pumpkin puree. Ground nuts - from walnuts to nutmeg - are a great addition to any batter.
- The adhesion of the product and the batter will be improved if the product is soaked from excess moisture before being dipped into the batter.
- Also, the batter will not drain if the food is first laid out in one layer on a wooden board and sprinkled with a little flour.
- Batter fried foods should be laid out on a paper towel to get rid of excess fat.
See also a video recipe on how to make batter.
