You still don't know how to make the most delicious batter? A step-by-step recipe with a photo will tell you in detail how to make sour cream batter with flour and whipped proteins. Video recipe. Little tricks for making good batter.
Batter is a thin dough in which food is immersed, and then fried in a batter or frying pan. It protects the product from direct contact with hot oil. Depending on the products that will be dipped into the mixture, it can be salty, sweet, sour … During frying, an appetizing crust forms on the products, and the volume of the finished pieces slightly increases. Today we will consider a recipe for sour cream batter with flour and whipped proteins.
- Stir all ingredients until smooth.
- If the recipe contains eggs, beat the yolk and white separately. Add the whipped egg whites to the dough just before frying.
- Light and airy batter will become cooked in mineral carbonated water.
- Gourmets prefer batter with beer, wine and even vodka. This ennobles meat and fish dishes and gives them a special taste.
- Check the correct consistency of the batter by dipping a spoon into it, if the mixture evenly covered it, then the batter is ready.
- If the dough is too thin, it will spread in the pan. Then add some flour.
- If you cover the pan with a lid while frying food in batter, then the crust of the dough will be soft and juicy. It will be crispy if not covered.
- Do not put many pieces in the pan at once. They can stick to each other, which will not look the best.
- Meat, fish, herbs, fruits, berries are cooked in batter … It should be borne in mind that some products require preliminary cooking, stewing or roasting.
Using these recommendations, you will get the perfect batter and original dish.
See also how to make batter with baked milk and eggs.
- Caloric content per 100 g - 298 kcal.
- Servings - 400 ml
- Cooking time - 10 minutes
Ingredients:
- Flour - 150 g
- Salt or sugar - to taste (depending on what products the batter is being prepared for)
- Eggs - 1 pc.
- Sour cream - 200 ml
Step-by-step preparation of sour cream batter with flour and whipped proteins, recipe with photo:
1. Pour sour cream into a deep bowl. Wash the eggs and separate the whites from the yolks. Send the yolks to a container with sour cream, and place the whites in a clean and dry container. Send the squirrels to the refrigerator as they will whisk better when cold.
2. Beat the sour cream with the yolks with a mixer until smooth.
3. Add flour to the food, sift it through a fine sieve so that it is enriched with oxygen, so the batter will be softer and more airy. Also add salt or sugar. It depends on what you are preparing the batter for.
4. Mix the batter with a mixer until smooth and smooth so that there are no lumps.
5. Whisk the cooled proteins with a mixer with clean and dry whisks until a white, airy foam with stable peaks is formed. Check the readiness of the proteins as follows: turn the bowl over, the proteins should be motionless.
6. Add proteins to the batter in small portions.
7. Stir the sour cream batter with flour and whipped egg whites. Do this carefully, in one direction, so that the proteins do not fall off. After adding proteins to the dough, use the batter immediately after cooking. If you do not plan to use it right away, beat the whites and add them to the dough just before use.
See also a video recipe on how to make an airy batter. Secrets of delicious batter.
