Tempura Batter D.Breads and Sweet Doughs No.052
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 12OZ| 2.75 Qrt | 1. Sift together flour, baking |
|Baking Powder | 2OZ| 3.67 Tbsp| powder, and salt into mixer |
|Salt | 2OZ| 3.00 Tbsp| bowl. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 2OZ| 2.25 Cup | 2. Add water to beaten eggs. |
|Fresh | | | 3. Add egg mixture to dry |
|Cold Water | | 2.25 Qrt | ingredients; whip at high |
| | | | speed until smooth. |
| | | | 4. See Recipe L-137-1 or Q-035-2. |
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NOTE: 1. In Step 2, 5 1/2oz (1 1/2cups packed) dehydrated egg mix
combined with 1 3/4 cups lukewarm water may be substituted
for whole eggs. See Recipe Card A-8.
2. Use batter immediately. DO NOT SAVE.