₩9,519.67 – ₩85,659.63
This Tempura flour is just dissolve it in water and you can easily fry tempura that your family will love.
To enhance the flavor of the tempura batter and ingredients, we use light wheat flour taken from the center of the wheat. In addition, egg flour and pumpkin powder give the batter an aromatic deep-fried color, delicious taste, and crispiness.
When measuring with a measuring cup, shake the cup or tap the bottom of the cup on the table to make more tempura flour and fritters, so gently smooth it in.
If you put the tempura flour in first, it tends to form lumps, so put the water first, then the tempura flour.
Mix lightly with a whisk until a little of the flour remains (30-40 times is a good rule of thumb). (30 to 40 times is a rough guide)
When you drop the batter with a spoon, it should be thick enough to drip off.
Adjust the thickness with water or tempura flour.
The key to delicious frying is to fill the pan 6 to 7 minutes full of fresh oil. (If frying in a frying pan, you will need about 2.5 cm of oil. (A small amount of olive oil can be added for a light and refreshing frying. A small amount of sesame oil can also be added for a more flavorful deep frying.)
The optimal oil temperature is 160-180℃.
160°C: Drop a small amount of tempura batter into the oil, and the tempura batter will sink to the bottom of the pan and rise to the surface.
170-180°C: The batter sinks to the middle of the pan and floats up immediately.
If the batter sinks and does not rise immediately, the oil temperature is too low.
If the batter disperses quickly on the surface of the oil, the temperature is too high; turn off the heat and lower the temperature.
Dip the ingredients generously in the batter and gently place them in the oil. By coating the ingredients generously with the batter, the result will be crispy and beautifully fried tempura.
Remove the batter scraps as often as possible, as they will cause the oil to dry out quickly.
The right amount of tempura to fry at one time is enough to cover half the surface of the oil; if more is added, the oil temperature will drop and the tempura will not fry crisply.
Adjust the heat level after adding the ingredients so that the oil temperature does not drop.
When the batter has set around the edges and the large, vigorous bubbles have decreased in size, the batter is ready. When removing, drain off excess oil thoroughly.
For example Estimated frying time is 1-2 minutes for shrimp and 3 minutes for sweet potatoes.
Nutrition facts Per 100g
Energy:352.0kcal Protein:7.50g Fat:1.60g Carbohydrate:76.90g Salt equivalent:0.40g
Allergic ingredients
Egg, Wheat
Expiration date
12 month *From the date of manufacture If opened, use up within 1 month.
Packaging and some capacities and specifications may change due to product renewal.
| Weight | 460 g |
|---|---|
| set | 10set, 5set, one |
