Tempura batter for vegetb
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | WATER; WARM |
| 2½ | quart | WATER; ICE |
| 5½ | ounce | EGG MIX #3 CYL |
| 2¾ | pounds | FLOUR GEN PURPOSE 10LB |
| 1½ | ounce | BAKING POWDER |
| 2 | ounces | SALT TABLE 5LB |
Directions
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 8½ CUPS. ADD HALF OF ICE WATER (4 ½ 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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .