Of Batter and Dough is a baking recipe website with hundreds of tested recipes that make everyday baking simple, fun, and delicious. From cakes and cookies, pies and pastries, muffins and bread, discover recipes for everyday indulgences, special occasion extravagances, and everything in between.
Hello friends! I hope you are well and cooking up something yummy? Gluten-Free Phyllo Dough Chat I am sharing another gluten-free phyllo dough recipe with you guys. One of the… Read more Gluten Free Phyllo Dough Recipe #2 →
The Tempura Apples with Syrup recipe out of our category Baking! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
When making batter it's important to keep the batter mixture thin, making your fried food light and crispy. Light batters coat food evenly while keeping it moist and tender. A batter recipe is extremely easy to make, and it tastes great with all deep-fried foods, including fish, shrimp, onion rings, fries, chicken, fritters and a variety of vegetables. You can easily add other ingredients to the batter to change the flavour. Ingredients 1 cup all purpose flour 1 tablespoon baking powder 1 teaspoon salt (substitute sugar for sweet batter) 1 cup water (substitute beer or whole milk as desired) Paprika, to taste (optional) Black pepper, to taste (optional) Place about a cup of ice water in a medium-sized mixing bowl. Stir in one large egg. Remove the egg from the refrigerator just before adding, as the egg should be well-chilled. Stir 3/4 cup of flour and 1/8 teaspoon of baking soda into the egg mixture. Mix the batter lightly and don't worry about a few small lumps of unmixed flour. Too much mixing will result in doughy, non-crispy tempura. Keep the tempura batter in the refrigerator while you prepare the foods for frying. Prepare the foods for frying in the tempura batter ahead of time. If you are making fish tempura, wash and debone the fish, then cut the fish into small chunks. If you are using shrimp in your tempura, the shrimp should be de-veined. Use the freshest, firmest vegetables you can find to make vegetable tempura. Wash the vegetables thoroughly. Cut the vegetables into chunks. Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried. Pat the food dry with paper towels. Place the food in the refrigerator until you're ready to deep fry. Set the bowl of homemade tempura batter in a larger bowl filled with ice water. Tempura batter should be kept cold while you work. Season the cut veggies Place 2 to 3 inches of cooking oil in a heavy frying pan. You can use nearly any type of oil, including canola, safflower, corn or peanut oil. However, avoid olive oil, which will alter the flavor of the tempura. If you are using a deep fat fryer, fill the fryer to the level recommended by the manufacturer. Heat the oil to 350 degrees. If you don't have a thermometer, heat the oil then drop about a pea-sized bit of batter into the oil. If the oil is hot enough, the batter will drop to the bottom before it sizzles and bounces quickly to the top of the oil. Dip the prepared food in the tempura batter, then place the food in the hot oil. Turn each piece once so the food cooks evenly on both sides. Cook the tempura until the batter is golden brown. Remove the fried tempura with tongs, then place on a layer of folded paper towels.
Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cu…
For some reason or another, some of routine recipes never get posted. Maybe they seem too simple for me to share? Instead of just assuming that you didn’t want to see some of my favorite go-t…
We tested the Zulay Kitchen Danish Dough Whisk and think it's the best choice for mixing bread doughs and thick batters by hand. We'll also explain how to use a Danish dough whisk for all types of baking projects.
Panzerotti Pugliesi are a traditional Apulian dish that is widespread throughout southern Italy: golden, crispy, deep-fried Italian turnover with a tasty filling inside.Panzerotti are made with a leavened dough similar to pizza dough, stuffed and then fried. I chose the more classic and traditional tomato and mozzarella filling.
Discover how sour kefir can make crepe batter richer and thicker. Try this kefir crepe recipe for delicious, slightly thicker pancakes.
Hint: It comes from Scandinavia.
When you are cooking or baking, you will often have leftover dough or batter from your recipe. Rather than throwing it away, there are many creative uses for leftover dough or batter. This article addresses creative ways to use leftover...
This French basic is easily mastered when you have the right method and tools at hand. Learn how to make crepes and more at Chatelaine.com
Make your own phyllo dough at home with this simple recipe! All you need are a few basic ingredients to create thin, pliable sheets of dough, perfect for a variety of sweet and savory dishes. Get ready to experience the satisfaction of homemade phyllo dough – it's easier than you might think!
A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.
Prepare yourself for a whole new kind of bread baking adventure. Pan de Cristal, otherwise known as Glass Bread, is a traditional loaf from the Catalan region of Spain. The high-hydration dough, which begins with a consistency so liquid it’s akin to pancake batter, stiffens up and becomes beautifully smooth and silky during fermentation. (The high protein content of our bread flour is a key ingredient for success here.) When shaped and baked, the result is a loaf with a shatteringly crispy crust and a beautiful, holey interior. Note: For help fitting this bread into your schedule, see the table in “tips,” below, for a hypothetical timeline.
Polish Zucchini Pancakes are crispy on the outside and tender on the inside, made with fresh zucchini, onion, and a simple batter. Perfect as an appetizer, side dish, or light main course, these savory pancakes are quick, easy, and delicious.
Injera is a soft, thin pancake-like flatbread made from fermented teff batter. A staple food in Ethiopia/Eritrea usually used as a serving base for scooping stews, meat, and vegetables like Doro wat, gomen wat, and much more.
Love making hamantaschen but want to shorten the process? This cake mix hamantaschen dough recipe tastes like the real deal, but only takes 3 minutes to mix.
It’s really practical to make your own wafer sheets since these are easy to make. You can even make the dough mixture or batter in advance.
The perfect, traditionally fermented crepe base for sweet or savory toppings, fillings, and sauces!
These chocolate protein balls are a quick and nutritious snack that satisfies your sweet tooth. A no-bake treat packed with the perfect combination of rich chocolate flavor and a protein punch.
Smashed avo just got a serious glow up.
