Recipe - Tempura Batter For Vegetb

1 One half cup WATER; WARM
2 One half qt WATER; ICE
5 One half ounce EGG MIX #3 CYL
2 Three fourths pound FLOUR GEN PURPOSE 10LB
1 One half ounce BAKING POWDER
2 ounce SALT TABLE 5LB

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. L01371) 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 One half CUPS. ADD HALF OF ICE WATER (4 One half 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.