Our tips
Put the flour for a few hours to the refrigerator before using it to prevent the frying dough from becoming sticky. Sift the good to obtain a homogeneous and uniform mixture. --- Do not add too many ingredients at a time so as not to lower the temperature of the oil.
Wheat flour (Japanese wheat), starch, rice flour (Japan)
Allergens: wheat))
Keep out of light, in a dry and temperate place.
per 100g Energy: 345kcal Proteins: 6.3g Lipids: 1.2g Carbohydrates: 77.5g Salt: 0g
For a good tempura dough: 1. gently beat an egg so that there is no foam (the foam can cause burnt deposits). 2. Add 180ml of water, cold to avoid activating the sugars present in wheat flour. 3. Add 100g of flour for sifted tempura then mix. For a good frying: 1. The oil temperature should be between 170 ° and 180 °. 2. Fry your tempura taking care of the splashes. 3. Your tempura are ready when the bubbles that form on the surface become smaller.
