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Description
This tempura flour is one of the lightest on the market. Its perfect texture before cooking gives your fried dishes the ideal finesse, whether you are coating a shiso leaf, a slice of pumpkin or a plump shrimp. We compare:
Use:
This flour is mainly used to make Japanese doughnut dough. It is first sifted, then mixed with iced water, and finally plunged into a bath of boiling oil to create a thermal shock. Your vegetable or seafood tempura will be as crispy as you like. The delicate seasoning of the batter makes your tempura even more delicious.
Tempura is usually served with a separate bowl of rice, or arranged on top in donburi; dipped in broth with soba or udon; or even placed on a bamboo mat with tentsuyu sauce as a condiment.
Storage:
Seal bag tightly. Store away from light, heat and moisture.
Ingredients:
Wheat flour, corn starch, corn powder, starch, modified starch, salt, raising agents (E500, E575, E336), vegetable protein, emulsifier (E473), curcumin colorant (E100), yeast extract.
Shelf life:
After opening: 12 months in the original sealed bag or in an airtight container.
