Crispy Chicken Skin
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Crispy Chicken Skin | |||
1 | Chicken Skin | 100 | 25,97 |
| Wet Flour | |||
1 | Crispy Flour | 60 | 15,58 |
2 | Water | 125 | 32,47 |
| Dry Flour | |||
1 | Crispy Flour | 100 | 25,97 |
| Crispy Flour | |||
1 | Low Protein Wheat Flour | 282 | 28,20 |
2 | Medium Protein Wheat Flour | 658,00 | 65,80 |
3 | Base Seasoning Flour | 60,00 | 6 |
| Base Seasoning Flour | |||
1 | Salt | 22,00 | 17,32 |
2 | AJI-NO-MOTO® PLUS® | 28,00 | 22,05 |
3 | White Pepper Powder | 14,00 | 11,02 |
4 | Masako® Rasa Ayam | 16,00 | 12,60 |
5 | Milk Powder | 3,00 | 2,36 |
6 | Baking Powder | 40,00 | 31,50 |
7 | Sodium Tripolyphosphate | 4,00 | 3,15 |
Base Seasoning Flour
Mix salt, AJI-NO-MOTO® PLUS®, White Pepper Powder, Masako® Rasa Ayam, Milk Powder, Baking Powder and sodium tripolyphosphate. Stir well
Crispy Flour
Mix low protein flour, medium protein flour and base seasoning flour. stir well
Crispy Chicken Skin
- Heat a deep fryer to 170°C.
- Coat the chicken skin in the wet flour, then coat it in the dry flour.
- Fry for 4 minutes, until golden brown. Drain and serve.