RESEP KERIPIK BAWANG ISIAN TOPLES LEBARAN
KRIPIK BAWANG
Crispy Shallot Crackers (Keripik Bawang) for Lebaran
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris tipis bawang merah, cabai keriting, dan daun seledri.
- Campurkan tepung terigu, tepung tapioka, garam, dan kaldu ayam bubuk dalam wadah, aduk rata.
- Masukkan bawang merah, cabai keriting, dan seledri yang sudah diiris.
- Masukkan telur dan margarin.
- Tambahkan santan sedikit demi sedikit sambil diaduk menggunakan spatula.
- Uleni dengan tangan hingga adonan tercampur rata dan tidak lengket lagi.
- Bagi adonan menjadi 4 bagian, lalu gulung dan padatkan tiap bagian.
- Bungkus tiap gulungan dengan plastik, masukkan ke freezer selama 2-3 jam hingga membeku.
- Potong adonan beku tipis-tipis dengan pisau tajam, lalu langsung goreng dengan minyak panas api sedang; diamkan hingga agak kokoh sebelum dibalik, angkat setelah kuning kecoklatan dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Thinly slice the shallots, curly chilies, and celery leaves.
- Mix the flour, tapioca starch, salt, and chicken bouillon powder together in a bowl, stir well.
- Add the sliced shallots, curly chilies, and celery.
- Add the egg and margarine.
- Add the coconut milk little by little while stirring with a spatula.
- Knead by hand until the dough is well combined and no longer sticky.
- Divide the dough into 4 portions, then roll and pack each one tightly into a log.
- Wrap each log in plastic wrap and freeze for 2-3 hours until firm.
- Slice the frozen dough thinly with a sharp knife, then fry immediately in medium-hot oil; let it firm up before flipping, remove once golden brown, and drain.
Cook Mode
KRIPIK BAWANG
Crispy Shallot Crackers (Keripik Bawang) for Lebaran
RESEP KERIPIK BAWANG ISIAN TOPLES LEBARAN
RESEP KERIPIK BAWANG ISIAN TOPLES LEBARAN
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris tipis bawang merah, cabai keriting, dan daun seledri.
- Campurkan tepung terigu, tepung tapioka, garam, dan kaldu ayam bubuk dalam wadah, aduk rata.
- Masukkan bawang merah, cabai keriting, dan seledri yang sudah diiris.
- Masukkan telur dan margarin.
- Tambahkan santan sedikit demi sedikit sambil diaduk menggunakan spatula.
- Uleni dengan tangan hingga adonan tercampur rata dan tidak lengket lagi.
- Bagi adonan menjadi 4 bagian, lalu gulung dan padatkan tiap bagian.
- Bungkus tiap gulungan dengan plastik, masukkan ke freezer selama 2-3 jam hingga membeku.
- Potong adonan beku tipis-tipis dengan pisau tajam, lalu langsung goreng dengan minyak panas api sedang; diamkan hingga agak kokoh sebelum dibalik, angkat setelah kuning kecoklatan dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Thinly slice the shallots, curly chilies, and celery leaves.
- Mix the flour, tapioca starch, salt, and chicken bouillon powder together in a bowl, stir well.
- Add the sliced shallots, curly chilies, and celery.
- Add the egg and margarine.
- Add the coconut milk little by little while stirring with a spatula.
- Knead by hand until the dough is well combined and no longer sticky.
- Divide the dough into 4 portions, then roll and pack each one tightly into a log.
- Wrap each log in plastic wrap and freeze for 2-3 hours until firm.
- Slice the frozen dough thinly with a sharp knife, then fry immediately in medium-hot oil; let it firm up before flipping, remove once golden brown, and drain.
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