Steps to Prepare Super Quick Homemade Tempura Batter - Crunchy and Crispy Even Cold
Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Simple Way to Prepare Perfect Tempura Batter - Crunchy and Crispy Even Cold. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tempura Batter - Crunchy and Crispy Even Cold, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tempura Batter - Crunchy and Crispy Even Cold delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tempura Batter - Crunchy and Crispy Even Cold is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Tempura Batter - Crunchy and Crispy Even Cold using 7 ingredients and 7 steps. Here is how you cook it.
This is a tempura batter recipe that I created after a lot of trial and error.
It's popular in my home, since the tempura doesn't become stale even a while after serving.
I recommend this recipe for people with family members who eat at different times.
After preparing the ingredients to deep fry, chill them in the refrigerator.
Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging.
To make even crispier batter, substitute the cake flour with katakuriko.
Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi
Ingredients and spices that need to be Prepare to make Tempura Batter - Crunchy and Crispy Even Cold:
- 200 ml ●Water
- 1 ●Egg
- 10 grams ●Salt
- 5 cubes ●Ice
- 65 grams Cake flour
- 65 grams Katakuriko
- 1 tsp Baking powder
Instructions to make Tempura Batter - Crunchy and Crispy Even Cold
- Combine the ● ingredients in a bowl and stir.
- Add all of the dry ingredients and mix. Do not thoroughly mix the egg.
- Heat the oil for deep frying at a slightly low temperature (160℃). To cook thin ingredients, such as shiso leaves, lightly coat the back in flour, then dip in the batter and deep fry.
- Next, fry the starchy vegetables, such as potatoes, then chicken or other meats. When frying potatoes, start at a low temperature, then increase to a high temperature for a crispy finish.
- Next, at a high temperature, lightly coat the fish in flour, then the batter, then deep fry at a slightly high temperature. Seafood should be deep fried very quickly.
- These are the ingredients that need to be cooked quickly. As long as you don't wrap the tempura in plastic wrap, even shiso leaves remain nice and crispy.
- I recommend lightly reheating in an oven, not in the microwave. This will make them crispy.
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So that is going to wrap it up with this special food Recipe of Any-night-of-the-week Tempura Batter - Crunchy and Crispy Even Cold. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!