| 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
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 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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