- beer
- flour
- methylcellulose
- water
Beer Batter
Ingredients
Method
mix beer and flour until desired consistency is acheived (should be a little thicker than pancake batter)
weigh the mixture and calculate 1% of total weight (take this figure and weigh out methylcellulose. so 100g batter will need 1g of methylcel)
mix methylcel with just enough water to dissolve it, and then add to batter.
pour batter into cream whipper and charge. shake the whipper, it should feel full. if not, add another charge. and store until needed.
to order: disperse only as much batter from the whipper gun as needed to coat your order on literally just before frying. speed is essental here to ensure the batter stays aerated.
enjoy!
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