I hope this is a valuable reference if you are struggling to get the batter’s right consistency.
I measure each ingredient with a digital weighing scale to get the precise measurement. If there is too much water, the crumbs will not adhere to the ingredients’ surface during deep-frying. If I use less water, large pieces of crumbs are formed as it is too thick. My magical ratio is 100g flour, 180ml ice water, and 45g egg. Finally, I have found an optimal ratio of these ingredients. With that in mind, I have tried a few different ratios of flour, water, and egg. I want to constitute a batter that accentuates the ingredient’s taste with just a little crunch, yet the ingredients are still moist and juicy. Please substitute it with three parts of regular cake flour and one part of cornstarch if it is unavailable. As a result, it is also referred to as tempura flour. It is suitable to use for crispy tempura as the protein content is as low as 8%. I use the Japanese ‘violet’ wheat flour that is white (not violet actually), with fine-textured & fine-grained. This batter will be used to drizzle onto the shrimp and asparagus during deep-frying.
I also pour a small amount of the batter into a separate bowl and add a bit of water to dilute it. Best of all, the crispness lasts for more than one hour after deep-frying: The coating of the tempura is incredibly light, crunchy by following these steps.
Keep the batter sitting inside a bowl of ice to keep it at a low temperature if you do not finish using it immediately. The batter is a little clumpy, which is ok and resist the temptation to stir it until homogenous. Gently combine the flour with the egg and ice water. Sieve the low protein flour into a mixing bowl. However, I did not microwave it as the flour I use is with low protein content. The reason given is heated flour will form less gluten during mixing. Some chefs suggest microwaving the flour before using it to prepare the homemade tempura batter. More gluten will form with longer and more vigorous mixing. I gently stir the flour/water/egg mixture to minimize gluten formation. I kept both in the refrigerator before use. Use ice water to mix the flour since less gluten will form when it is cold. The aerated flour contributes particularly to the crispiness of the final product. The tempura coating is less crispy if the protein content of the flour is high. I use the Japanese violet cake clour with only 8 % of protein. Use low protein flour to make the batter. Key techniques to make the best tempura batter All these techniques minimize gluten formation in the tempura batter and ensure that the coating is crispy and crunchy. I follow all the recommended techniques to ensure that it turns out flawlessly. The batter forms a translucent coating that protects the tempura from absorbing oil excessively, making it taste clean, fresh, and light. Tempura is a typical Japanese snack usually prepare with shrimp and vegetable dip in batter and deep-fried. #Hi tempura how to
How to prepare the tempura batter (very important technique)
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