Crispy Chicken Skin
Kandungan
Kalori
0 Kkal
Protein
0 Gram
Karbohidrat
0 Kkal
Lemak
0 Gram
Serat
0 Gram
| No. | Bahan-Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Crispy Chicken Skin | |||
| Chicken Skin | 100 | 25,97 | |
| Wet Flour | |||
| Crispy Flour | 60 | 15,58 | |
| Water | 125 | 32,47 | |
| Dry Flour | |||
| Crispy Flour | 100 | 25,97 | |
| Crispy Flour | |||
| Low Protein Wheat Flour | 282 | 28,20 | |
| Medium Protein Wheat Flour | 658,00 | 65,80 | |
| Base Seasoning Flour | 60,00 | 6 | |
| Base Seasoning Flour | |||
| Salt | 22,00 | 17,32 | |
| AJI-NO-MOTO® PLUS® | 28,00 | 22,05 | |
| White Pepper Powder | 14,00 | 11,02 | |
| Masako® Rasa Ayam | 16,00 | 12,60 | |
| Milk Powder | 3,00 | 2,36 | |
| Baking Powder | 40,00 | 31,50 | |
| Sodium Tripolyphosphate | 4,00 | 3,15 |
Video Cara Memasak
Cara Memasak
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.
