Frying Batter D.Breads and Sweet Doughs No.051
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 5LB | 1.25 Gal | 1. Sift together flour, sugar, |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | salt, milk, and baking powder |
|anulated | | | into mixer bowl. |
|Salt | 6OZ| 9.00 Tbsp| |
|Milk, Non Fat, Dry, | 6OZ| 1.25 Cup | |
|Milk Powder | | | |
|Baking Powder | 1OZ| 2.67 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 2OZ| 2.50 Cup | 2. Combine eggs and salad oil or |
|Fresh | | | melted shortening; add to dry |
|Salad Oil | 1OZ| 2.67 Tbsp| ingredients. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 2.00 Qrt | 3. Slowly add water; beat at |
| | | | medium speed until smooth. |
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NOTE: 1. This batter can be used for a variety of fruits and vege-
tables such as apples (7lb A.P.), eggplant (3lb 11oz A.P.),
and tomatoes (6lb 10oz A.P.). Moist foods should be dredged.
2. Note 1 cont'd:in flour before dipping into batter.When ready
to fry, dip into batter, drain slightly; fry in deep fat
350F to 375F until lightly browned.
3. Use batter the day prepared. DO NOT SAVE.