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, .

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