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Tempura recipes: Difference between revisions
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|title=Tempura batter recipes Cooking Wiki | |title=Tempura batter recipes Cooking Wiki | ||
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|keywords= | |keywords=#tempurarecipes #spices #bakingsoda #breadcrumbs #tempuraonionsrings #eggs #bakingpowder #courgetteblossomstempura #allpurposeflour #flour #gluten | ||
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|description=Tempura (天ぷら or 天麩羅) is a Japanese dish of seafood or vegetables that have been battered and deep fried | |description=Tempura (天ぷら or 天麩羅) is a Japanese dish of seafood or vegetables that have been battered and deep fried | ||
}} | }} | ||
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[[Image:Tempura.JPG|300px|thumb|right|Tempura platter]] | [[Image:Tempura.JPG|300px|thumb|right|Tempura platter]] | ||
===Tempura batter=== | ===Tempura batter=== | ||
A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) | A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat [[flour]] (cake, pastry or [[all purpose flour]]). [[Eggs]], [[baking soda]] or [[baking powder]], starch, [[oil]], and/or [[spices]] may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. | ||
Over Mixing the batter will result in activation of wheat [[gluten]], which causes the flour mixture to become chewy and dough-like when fried. | Over Mixing the batter will result in activation of wheat [[gluten]], which causes the flour mixture to become chewy and dough-like when fried. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
{{RecipeSkip}} | {{RecipeSkip}} | ||
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