Gogi Tempura Batter Mix is the foundation in making tempura battered food. The batter mix is known for its low gluten content. The batter is mixed with ice cold water and only stirred a little, leaving some lumps in it. This allows it to be light and fluffy as well as very crispy.
Ingredients: Wheat Flour 88%, Tapioca Starch 4%, Modified Starch 3%, Baking Soda 3%, Other (Salt, MSG (INS 621)) 2%
Contain: Wheat. Maybe contain Soy
The main ingredients used with tempura batter are meat, seafood and vegetables. Pork, chicken and beef are popular as well as prawns and sliced vegetables such as carrots. There is the option similar to the Japanese way of cooking with tempura and that is to make battered ice cream.
To mix to the batter, use the cold water and stir until it is thick enough to coat the meat or vegetable but not too much as it will cause the activation of the gluten which makes the dough chewy. It should be light to keep it crispy. Heat the oil up in a pan or deep fryer.
The batter mix is deep fried in oil and this process allows the cooking time to be very low. Even when the battered food is removed from the heat, it remains tasty and crisp even when it has cooled down.
Product of Thailand.
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