Can tempura use low-gluten powder? Yes.
The practice of sweet potato tempura
material
Sweet potato 1 strip, sweet potato leaves 2, flour coating: 150㏄, low-gluten flour 90g, corn flour 20g, egg yolk 1 piece, sauce A: 250 ㏄, soy sauce 50g, and miso 50g.
method of work
1. Wash the sweet potato, peel it and cut it into thin strips, soak it in water to remove excess starch, then scoop it up and drain it for later use.
2. Beat the eggs in the flour coating material, add water, then add the sieved low-gluten flour and corn flour and mix well for later use.
3. Dip the sweet potato strips made by method 1 with a proper amount of low-gluten flour (except the weight), and then dip them in the flour coat made by method 2 for later use.
4. Heat an oil pan. After the oil is heated to 180℃, put the sweet potato strips of the method 3 into the pan and fry them until they are crisp. Drain the oil from the pan and serve.
5. Take another pot, put all the ingredients of tempura sauce A into the pot, stir and boil, then add the ingredients of tempura sauce B, mix well, and turn off the fire, thus obtaining tempura sauce.
How to control the oil temperature of tempura tempura can fry tempura with more oil. In the past, it was mostly sesame oil, cotton seed oil and soybean oil. Now peanut oil or salad oil is used more, because the fragrance of sesame oil, cotton seed oil and soybean oil is stronger, which will affect the flavor of raw materials. Although salad oil is light in taste, it is not fragrant enough, so many restaurants use sesame and salad oil together, and the ratio of sesame oil to salad oil is generally 20: 80.
The frying temperature is the key to making tempura. Because the concentration of paste is thin, the paste will come off when the oil temperature is low, and the raw materials will zoom when the oil temperature is high, so the oil temperature must be controlled at about175 ~180 degrees when making, and the temperature range should be adjusted according to the amount of raw materials put in. After frying a batch of raw materials, clean up the broken paste that falls off the pot, and put the raw materials into frying when the oil temperature reaches175 ~180℃. Sometimes the shape of raw materials is small, and it is troublesome to fry them one by one. You can use a flat mold to fry the raw materials and paste in oil until they are cooked, and then fish them out into round cakes.
Tempura's requirements are first, in appearance, the hanging paste should be thin, the oil should be drained clean, and the pad paper should not touch a drop of oil.
Second, it tastes crisp and transparent on the outside, but fresh and juicy on the inside.
Third, eating tempura in a good store, only dipped in sea salt or juice mixed with radish mud, is simple, just to bring out the natural taste of fresh ingredients.
Other criteria, I think you really have to eat before you know. I used to think that tempura was greasy food, and I didn't know my shallowness until I went to a good place. I heard a friend say before that tempura's technology, 70% depends on the oil temperature, 20% on the "clothes", that is, the batter hanging outside, and 10% is about fresh ingredients. That's true.