Japan Nissin Tempura Ko Powder 1kg Tempura Powder Tempura Mix Tempura Batter Mix Tempura Frying Mix Tepung Tempura
Ingredients: Wheat flour, rice flour , vegetable protein, strach, maltose/ processed starch, baking powder, emulsifier , coloring ( VItamin B2 )
Tempura Batter Mix " AGEJOZU" can be used by anyone to easily fry crispy tempura that stays crispy even after letting it sit for a while. The trick to frying tempura well is in the gluten. Gluten is the ingredient that makes flour sticky. Repeated stirring and time make it extra sticky, and this causes tempura that isn't crisp or turns out oily.
1. Add 1.6L of water per 1kg of tempura batter mix and mix until smooth.
2. Heat oil until about 180c or where a drop of batter will sink partway into the oil, rise quickly to the surface and then expand.
3. When removing tempura from the pot, shake it two or three times to remove excess oil.
[MADE IN JAPAN]