Whether it is drizzled with sugar or frosted with icing, slimming is a favorite food for countless people around the world. It has few ingredients, which may make people think that frying a slim puff is a light and easy task; but it is not easy to make a perfect slim puff, a British scientist revealed the "final" slim puff day on March 4.
According to experts, the perfect batter for making a slimming requires only three main ingredients: flour, milk and eggs. Although someone would like to add cream, Ian Eames, a fluidist from London, explained why this is not possible.
{9Eames measured the batter ratio and thickness of the bakery around the world to determine the exact relationship between the two. He used English sauté as an example, using 200 ml of milk, 100 grams of flour, one or two eggs, and a pinch of salt; if traditional lemon and sugar are added, salt can form a good contrast with sweetness.
Eames suggests that if you want to make American snacks, you can use 200 ml of milk, 200 grams of flour and two eggs.
How to make a batterWhen the flour is mixed with the moist ingredients, the proteins of two called glutenin and glutenin are combined to form a long chain of glutenin. But to get a better taste, you need to be cleverly taken: if there are too many squids, the loose puff will become harder; if there are not enough squids, the loose puff will be too soft.
Ems said that it is best to stir the batter with a fork, so that you can inhale the air as much as possible; beat off any pieces of the paste and cultivate it to make it look good, so that the batter can stick to the air, keeping the loose puff light and soft without being too soft.
If you like thin and smooth slacks, you can rest for 10 to 15 minutes after whipping the batter. This will remove the crumbs from the slime, combine the flour with the liquid, and create a thin and fine slimming.
How to fry the perfect slimmingOf course, making the batter is only half the success. Ims said that scientifically proves that the milk content of the suckling is related to the size of the suckling; the higher the milk content, the thinner the suckling is.
For British loose puffs, he recommends that the straight puffs be about 15-20 cm (6-8 inches) to ensure even frying; if it is a thicker American loose puff, he believes that the straight puffs are preferably 10 cm (4 inches).
At the same time, to make a perfect crispy puff, Eames suggests to abandon the cream and use vegetable oil instead. Vegetable oil has lower smoke than cream and can be evenly heated without burning.
This may be easy to know, because the batter seems to solidify as soon as it is touched with a flat bottom, and it cannot be completely slurried. Fortunately, science once again gave the answer.
Mathieu Sellier, Director of Mechanical Engineering at Canterbury University, is the best way to develop a flat bottomed bulb to ensure the paste is evenly applied.
He said that if the batter is placed in the center of a flat flat-bottomed bulb, it will be cooked quickly and solidified before it flows to the bulb. Therefore, the tilt flat bottom pin and rotation can speed up the flow rate of the paste.
Selier pointed out that when pouring the paste, slant one side of the flat bottom bulb so that the paste flows quickly to the other side of the cooker, and rotate the flat bottom bulb to make the paste cloth fill the bottom; then slowly lower the slope until the flat bottom bulb returns to flat.
The last thing to do is fry until one side is charred and slightly cooked, and then turn it over; however, this technique can be practiced more by yourself.