Tempura Batter For Vegetb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | c | WATER, WARM |
| 2 1/2 | qt | WATER, ICE |
| 5 1/2 | oz | EGG MIX #3 CYL |
| 2 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | oz | BAKING POWDER |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
SIFT TOGETHER FLOUR, BAKING POWDER AND SALT INTO MIXER BOWL. ADD WATER TO BEATEN EGGS. ADD EGG MIXTURE TO DRY INGREDIENTS; WHIP AT HIGH SPEED UNTIL SMOOTH. 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 8 1/2 CUPS. ADD HALF OF ICE WATER (4 1/2 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 267.4mg
Potassium: 41.9mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 2.8g
Protein: <1g