How to make Tempura batter and comparisons 5 different batters

Thank you for watching our video!
This is AIZEN Tempura Channel.

In the second, we will explain the most important part in Tempura "how to make Batter".

Based on make with violet flour,
No contain wheat protein (gluten) "Buckwheat flour" and "Rice flour".
Increase the strength of batter "cornstarch".
Easy to finish crisply "Baking powder" .

I will show you how the fried up will be with these batters using.

Ingredients: Headed Shiba Shrimp 30/40 About 18cm (No head is about 13cm)
Batter material Buckwheat flour (70g)
Rice flour (130g)
Cornstarch (30 g) + violet flour (100 g)
Baking powder (3g) + wheat flour (130g)

* All water is 300ml and uses 1 whole egg.

#tempura
#japanese
#batter

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