TikTok/@intanwisari_
Brilio.net - Fried bananas are sweet fried foods. The sweet taste doesn't just come from the bananas, the flour mixture made is also generally mixed with the addition of granulated sugar. Well, the sweet taste of fried bananas then provides a special pleasure for anyone who eats them.
Because they are liked by many people, fried bananas are often a hot-selling snack sold by fried food traders. But you don't always have to buy them, you can also make your own fried bananas, you know. To make your own fried bananas, you can determine the quality of the bananas you want to use and the level of crispiness of the dough.
Basically, fried banana dough is an important key to the deliciousness and crunchiness of this snack. The basic ingredients used to make the dough are wheat flour and various spices. However, there are also those who add eggs to make the dough texture even crispier.
Unfortunately, the addition of eggs also has other impacts, you know. Indeed, fried banana dough can be crispier if you add eggs. However, this only applies when the fried bananas are still hot. If it's cold, the fried bananas will be soft and less enjoyable to eat.
Instead, you can check out the trick for making fried banana dough like TikTok user @intanwisari_ does. Through one of the uploaded videos, he admitted that he does not use eggs. However, there are other ingredients that can be more effective in crisping fried bananas.
Tricks to make fried banana dough crispier, more flaky and not oily.
Reported by BrilioFood from TikTok @intanwisari_ on Friday (22/3), the netizen admitted that he doesn't only use wheat flour. There are other types of flour added, namely rice flour and cornstarch. Apart from that, he also added crunching ingredients, such as baking powder and melted butter. Well, apart from making it crunchy, this mixture also makes the fried bananas hollow and not oily, you know.
photo: TikTok/@intanwisari_
To measure it, he uses a rice spoon to add the flour. Put 1 spoonful of wheat flour, 3/4 spoonful of rice flour, and 1/2 spoonful of cornstarch into a container. Then also add 1 teaspoon of baking powder and a little liquid vanilla to make it even more delicious.
Next, pour in the water little by little while stirring until there are no lumps in the mixture. The final result of this dough tends to be thick, yes. If so, pour in 1 tablespoon of melted butter. Then stir again until smooth.
photo: TikTok/@intanwisari_
So, to make it crunchier, you can flatten each banana. So after peeling, put the banana in plastic. Then smash using the bottom of a plate until the banana is flat and thin. Or if the banana is too big, you can slice it thinly.
If so, dip the banana into the flour mixture. Then fry in a lot of preheated oil. But make sure to fry it until it's only half cooked, okay?
photo: TikTok/@intanwisari_
When they are half cooked, lift them one by one and dip them again into the flour mixture. After that, fry again until completely cooked. Well, ripe bananas will usually turn golden brown and have a crunchier texture. If it's like that, lift and drain. That way, the fried bananas are ready to be consumed.
@intanwisari_ Bismillah.. Let's make delicious snacks.. Uma makes fried banana kopong which is currently viral. Usually filled with chocolate jam or something else. But just make a simple snack #crispy fried banana #pisangkopong #fried banana #snack ideas #food ideas Nasheedatphaseero 3 - Abdulrahman Alkandari
Wheat flour has three different levels of protein: low, medium, and high. Wheat flour protein is an important factor in making bread, cakes and other bakery products because it affects the texture and structure of the final product. Differentiating wheat flour based on its protein level can be done in several ways. Here are a number of ways to differentiate wheat flour based on its protein level.
1. Look at the packaging label.
Wheat flour usually has a protein statement on the packaging label. Low protein wheat flour usually has a protein content of around 8-10%, while medium protein is around 10-12%, and high protein is around 12-14% or more.
2. Color and texture.
High protein wheat flour tends to be more pure white and finer, while low protein wheat flour can have a more yellowish color and be coarser.
3. Dough thickness.
High protein wheat flour tends to make the dough more elastic and smooth, while low protein makes the dough softer and easier to tear.
4. Performance on bread.
High protein wheat flour tends to produce bread that is chewier and more structured, while low protein produces bread that is lighter and more porous.
5. Use in cakes.
For cakes that require a soft texture, low protein wheat flour is usually more suitable, while for cakes that require a sturdy structure, high protein wheat flour is recommended.
6. Filtering.
Using a fine sieve to sift wheat flour can help separate flours with different protein levels. Flour with a high protein content will usually remain on the sieve, while low protein will pass through the sieve more easily.
7. Practical experience.
Experience in processing wheat flour can also help differentiate its quality. By trying various brands and types of wheat flour, you can more easily determine which one is suitable for your cooking needs.
(brl/lut)
