KOMPAS.com – Bakwan is one of the favorite fried foods that has a savory taste and crunchy texture. However, sometimes bakwan that is too dry actually becomes hard and less delicious.
As a result, when eaten, bakwan can make your mouth feel uncomfortable. In fact, making bakwan that is crispy on the outside but still soft on the inside is actually quite easy if we know the right tricks and ingredients.
Here are tips you can try at home to produce bakwan with the perfect texture.
Also read: Vegetable and Tofu Bakwan Recipe, Crunchy Afternoon Snack Idea
The secret to crispy bakwan, but not hard
Basically, bakwan is made from a mixture of flour dough filled with various ingredients such as vegetables or seafood, then fried until cooked. To get bakwan that is crispy on the outside but still soft on the inside, follow these steps:
1. Correct flour composition
The main key in making bakwan lies in the flour mixture. Bakwan dough usually consists of:
- Wheat flour is the main basic ingredient.
- Eggs, to give softness to the dough.
- Subtle spices, such as shallots, garlic, and a little coriander for a delicious taste.
- Water, to mix all the ingredients.
- Flavorings, such as salt and stock powder.
To get a crispy texture on the outside, add a little rice flour and starch to the mixture. However, the quantity should not be too much so that the original texture of the bakwan is maintained and not too hard.
Also read: Don’t throw away leftover grilled corn on New Year’s Eve, make it into Bakwan Krispi
Apart from that, don’t forget to add chopped spring onions or chives to give a fresh aroma to your bakwan.
2. The right dough thickness
Another important thing is to pay attention to the thickness of the dough. There is no exact ratio between flour and water because this depends on the type of filling used.
illustration of bakwan dough. However, you can ensure that the dough texture matches the following characteristics:
- The mixture is thick enough so it can be spooned easily.
- Not too much flour so that the bakwan doesn’t become hard and thick.
- Not too runny so the dough doesn’t expand when frying and the filling doesn’t separate.
If the batter is too thick, the resulting fritters will be dense. On the other hand, if it is too runny, the bakwan will be thin like peanut brittle and less delicious.
Additional tips for frying bakwan
Heat oil to medium temperature. Oil that is too hot can cause the outside of the bakwan to burn quickly while the inside is not yet cooked.
Use a ladle to pour the mixture into the oil so that the shape is neater.
Also read: 4 Ways to Fry Bakwan so it’s not Greasy and Healthy to Eat
Don’t fry too many bakwan in one pan so that the oil heat remains stable.
By following these tips, you can make bakwan that is crispy on the outside, soft on the inside, and of course delicious. Good luck and enjoy your creations with your family!
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