<P> A light batter is made of cold water ( sometimes sparkling water is used to keep the batter light ) and soft wheat flour ( cake , pastry or all - purpose flour ) . Eggs , baking soda or baking powder , starch , oil , and / or spices may also be added . Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds , 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 . </P>
<P> A light batter is made of cold water ( sometimes sparkling water is used to keep the batter light ) and soft wheat flour ( cake , pastry or all - purpose flour ) . Eggs , baking soda or baking powder , starch , oil , and / or spices may also be added . Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds , 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 . </P>
what kind of flour is in tempura batter
what kind of flour is in tempura batter
soft wheat flour ( cake , pastry or all - purpose flour )
soft wheat flour ( cake , pastry or all - purpose flour )