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Tempura Batter - Crunchy And Crispy Even Cold Recipe

Tempura Batter - Crunchy and Crispy Even Cold Recipe
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Serving : 5
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Prepare the ingredients before making Tempura Batter - Crunchy and Crispy Even Cold in your home. Then, follow these steps below to serve Tempura Batter - Crunchy and Crispy Even Cold for your family or friends.

Ingredients: Tempura Batter - Crunchy and Crispy Even Cold

  • 200 ml ●Water
  • 1 ●Egg
  • 10 grams ●Salt
  • 5 cubes ●Ice
  • 65 grams Cake flour
  • 65 grams Katakuriko
  • 1 tsp Baking powder

How to Make Tempura Batter - Crunchy and Crispy Even Cold

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Tempura Batter - Crunchy and Crispy Even Cold in your home by yourself.

    Step 1
  • Combine the ● ingredients in a bowl and stir.
  • Step 2
  • Add all of the dry ingredients and mix. Do not thoroughly mix the egg.
  • Step 3
  • Heat the oil for deep frying at a slightly low temperature (160℃). To cook thin ingredients, such as shiso leaves, lightly coat the back in flour, then dip in the batter and deep fry.
  • Step 4
  • Next, fry the starchy vegetables, such as potatoes, then chicken or other meats. When frying potatoes, start at a low temperature, then increase to a high temperature for a crispy finish.
  • Step 5
  • Next, at a high temperature, lightly coat the fish in flour, then the batter, then deep fry at a slightly high temperature. Seafood should be deep fried very quickly.
  • Step 6
  • These are the ingredients that need to be cooked quickly. As long as you don't wrap the tempura in plastic wrap, even shiso leaves remain nice and crispy.
  • Step 7
  • I recommend lightly reheating in an oven, not in the microwave. This will make them crispy.
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