Castora Andres For the tempura batter, it is best to use a wheat flour that is low in protein, like cake flour, to create less gluten making for a lighter and crispier “skin.” The higher the protein, like bread flour, the higher the gluten, making for a thicker, denser “skin.” Hope this helps
beware of this school because they have 2 units in tokyo, in the shinjuku shop are japanese, in the one of foreign tsukiji, they charge double the amount for foreign students for half the study time.
this is best sushi channel on whole internet.... Good Job.... keep videos coming!
Thank you for sharing. very good
Thank you so much for uploading these informational videos I want to be a sushi chef and I love the knowledge you're giving me.
really help me to get know more to serve best tempura👍👍👍💖💖💖
Thank you for your shering this recipe.
Sublime
Good and delecie
great video, in case i forgot the receipe.
You should have teach us the right measurement of the batter. That is very important
what flour is used?
it looks delicious indeed! we need know how to make the tempura's batter since it's difficult to find a ready to use tempura's flouer .
there's a lof of mix that ready to use...
Hard to understand what you said about which flour to use
Castora Andres For the tempura batter, it is best to use a wheat flour that is low in protein, like cake flour, to create less gluten making for a lighter and crispier “skin.” The higher the protein, like bread flour, the higher the gluten, making for a thicker, denser “skin.”
Hope this helps
Sakunai
The demo does not follow the explanation. You need to synchronize.
469
beware of this school because they have 2 units in tokyo, in the shinjuku shop are japanese, in the one of foreign tsukiji, they charge double the amount for foreign students for half the study time.