Tempura batter recipe: Difference between revisions

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Tempura batter recipe (view source)

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===Tempura batter===
A light batter is made of cold water (sometimes [[sparkling water]] is used to keep the batter light) and [[plain flour]] (''all purpose flour''). [[Eggs]], [[baking soda]] or [[baking powder]], [[cornflour|starch]], [[oil]], and 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.


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'''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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|TotalCalories = 826
|TotalCalories = 826
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 15 minutes
  |CookTime = 15 minutes
  |Image = [[Image:Tempura vegetables.jpg|thumb|middle|none|alt=Electus]]
  |Image = [[Image:Tempura vegetables.jpg|thumb|middle|none|alt=Electus]]}}
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<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
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===Tempura batter===
</table>
A light batter is made of cold water (sometimes [[sparkling water]] is used to keep the batter light) and [[plain flour]] (''all purpose flour''). [[Eggs]], [[baking soda]] or [[baking powder]], [[cornflour|starch]], [[oil]], and 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.'''
===Origins===
===Origins===
The recipe for tempura was introduced to Japan by Portuguese Jesuit missionaries particularly active in the city of Nagasaki also founded by the Portuguese, during the sixteenth century (1549).
The recipe for tempura was introduced to Japan by Portuguese Jesuit missionaries particularly active in the city of Nagasaki also founded by the Portuguese, during the sixteenth century (1549).
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[[Category:Deep fried]]
[[Category:Deep fried]]


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