Tempura Batter for Vegetb

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Tempura Batter for Vegetb Ingredients

1 1/2 c WATER; WARM	2 3/4 lb FLOUR GEN PURPOSE 10LB
2 1/2 qt WATER; ICE	1 1/2 oz BAKING POWDER
5 1/2 oz EGG MIX #3 CYL	2 oz SALT TABLE 5LB

Instructions for Tempura Batter for Vegetb

1. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT INTO MIXER BOWL. 2. ADD WATER TO BEATEN EGGS. 3. ADD EGG MIXTURE TO DRY INGREDIENTS; WHIP AT HIGH SPEED UNTIL SMOOTH. 4. BATTER MAY BE USED FOR TEMPURA FRIED SHRIMP (RECIPE NO. L0137-1) AND TMEPURA FRIED ONION RINGS (RECIPE NO. Q03502.) NOTE: FOLLOW STEP 1. IN STEP 2, SEPARATE EGGS. BEAT EGG YOLKS. REDUCE ICE WATER TO 8 1/2 CUPS. ADD HALF OF ICE WATER (4 1/2 CUPS) TO BEATEN EGG YOLKS. OMIT STEP 3. ADD EGG YOLK MIXTURE TO DRY INGREDIENTS BEATING AT LOW SPEED UNTIL BLENDED. ADD REMAINING WATER; WHIP AT HIGH SPEED UNTIL SMOOTH. WHIP EGG WHITES UNTIL STIFF BUT NOT DRY. FOLD INTO BATTER. SEE TEMPURA FRIED VEGETABLESS (RECIPE NO. Q08600). Recipe Number: D05201 SERVING SIZE: 2 TABLESPO From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: VegetablesCuisine: Uncategorized

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