Tempura powder or can be called tempura batter.
Tempura batter is made of cold water and soft wheat flour. baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using hand mixer egg beater for only a few minutes, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become soft and dough-like when fried.
Adding eggs or eggs or egg protein powder is very important for making tempura fry fluffy and crispy.
In japan, Tempura generally does not use breadcrumbs (panko) in the coating. Generally, fried foods which are coated with breadcrumbs are considered to be furai, as tonkatsu or ebi furai (fried prawn).
l Shelf life：Normal temperature (below 25℃) 180 days。
