Provided are a batter liquid for frozen jiao-Zi and frozen jiao-Zi, which can be easily and inexpensively cooked with a beautiful baked color without using an emulsifier, and to provide the frozen jiao-Zi. A batter liquid that is adhered to at least a portion of a jiao-Zi product that becomes a baked surface before freezing and then frozen together with the jiao-Zi product, the batter liquid comprising: A starch-containing material, A viscosity stabilizer composed of an animal-derived raw material or a plant-derived raw material, water, and an oil, A batter liquid for frozen jigzi, which is set to 0.5 JiHa 5 mass percent, a viscosity-increasing stabilizer 0.2 JiHa 1.3 mass percent, a moisture content of 70 JiHa 90 mass percent, an oil content of 529 mass percent, and an agent of 0 and 0.1 mass percent. The frozen jiao-Zi is obtained by attaching the batter liquid to at least the...

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