Tempura Batter
By: Anonymous
Published: Sunday, February 14, 2010 - 1:45am

Ingredients




quart WATER, ICE
11 EGGS SHELL
pound FLOUR GEN PURPOSE 10LB
ounce BAKING POWDER
2 ounces SALT TABLE 5LB

Preparation

1 SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT INTO MIXER BOWL. 2 ADD WATER TO BEATENED EGGS. 3 ADD MIXTURE TO DRY INGREDIENTS; WHIP AT HIGH SPEED UNTIL SMOOTH. 4 NOTE: 1. IN STEP 2, 5 1/2 OZ (1 1/2 CUPS PACKED) DEHYDRATED EGG MIX COMBINED WITH 1 3/4 CUPS LUKEWARM WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8. 5 NOTE: 2. USE BATTER IMMEDIATELY. DO NOT SAVE. 6 NOTE: 3. FRY IN SMALL BATCHES. TEMPURA-FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE. 7 NOTE: 8 BATTER MAY BE USED FOR TEMPURA-FRIED SHRIMP (RECIPE NO. L-137-1 AND FRIED ONION RINGS (RECIPE NO. Q-35-2). 9 SERVING SIZE: 2 TABLESPO