RISOLES WAGYU VIRAL RISOL SULTAN BIKIN SENDIRI JADINYA BANYAK
Resep
Viral Wagyu-Style Risoles (Budget Version)
Bahan
isian :
Kulit risol :
Saus truffle :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tumis bawang putih dan bawang bombay cincang sampai harum.
- Masukkan daging sapi cincang, tumis sampai berubah warna dan matang benar.
- Tambahkan sekitar 50 ml air, 1/2 sdt garam, 1/2 sdt kaldu ayam bubuk, 1 sdm saus tiram, 2 sdt gula pasir, 1 sdt lada hitam bubuk, dan sedikit kecap manis, masak sampai tercampur rata dan air menyusut, lalu biarkan dingin.
- Untuk kulit risol, campurkan 300 gr tepung terigu dan 1/2 sdt garam, aduk bahan kering.
- Masukkan 2 butir telur dan setengah dari 550 ml air, aduk sampai halus, lalu masukkan sisa air, saring, dan tambahkan 1-2 sdm minyak goreng.
- Panaskan teflon anti lengket ukuran 24 cm, tuang adonan, goyangkan sampai rata, masak dengan api kecil sampai tidak lengket, lalu pindahkan.
- Isi selembar kulit risol dengan 2 sdm (sekitar 35 gr) daging cincang dan keju mozarella, lipat padatkan, lipat sisi kanan-kiri, gulung, dan rekatkan bagian bawah dengan lem terigu.
- Siapkan pelapis basah dari tepung terigu dan air, serta siapkan tepung roti.
- Celupkan risol ke adonan basah, lalu gulingkan ke tepung roti sambil ditekan-tekan hingga menempel.
- Untuk saus truffle, lelehkan 1 sdt butter, masukkan 1 sdt tepung terigu, masak dengan api kecil sampai matang.
- Tuang 250 ml susu cair sedikit demi sedikit sambil diaduk sampai halus, lalu masak sambil terus diaduk sampai mengental.
- Bumbui dengan sejumput garam, gula, dan merica bubuk, lalu tambahkan 2 semprot truffle infuse, dan saring sausnya.
- Goreng risol dalam minyak panas sampai kecoklatan, bolak-balik, lalu angkat dan tiriskan.
Ingredients
Filling:
Risoles skin:
Truffle sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sauté the chopped garlic and onion until fragrant.
- Add the ground beef and sauté until it changes color and is thoroughly cooked.
- Add about 50 ml water, 1/2 tsp salt, 1/2 tsp chicken bouillon powder, 1 tbsp oyster sauce, 2 tsp sugar, 1 tsp ground black pepper, and a little sweet soy sauce, cook until combined and the liquid reduces, then let it cool.
- For the risoles skin, mix 300 g all-purpose flour and 1/2 tsp salt, stirring the dry ingredients together.
- Add 2 eggs and half of the 550 ml water, stir until smooth, then add the rest of the water, strain, and add 1-2 tbsp cooking oil.
- Heat a 24 cm non-stick pan, pour in the batter, swirl to coat evenly, cook over low heat until it releases easily, then transfer out.
- Fill one skin with 2 tbsp (about 35 g) ground beef and mozzarella cheese, fold to compact it, fold in the sides, roll up, and seal the bottom with a flour paste.
- Prepare a wet coating of flour and water, and set out the breadcrumbs.
- Dip the risoles in the wet coating, then roll in breadcrumbs, pressing to make them stick.
- For the truffle sauce, melt 1 tsp butter, add 1 tsp all-purpose flour, and cook over low heat until done.
- Pour in 250 ml milk little by little while stirring until smooth, then cook while stirring continuously until it thickens.
- Season with a pinch of salt, sugar, and ground pepper, add 2 sprays of truffle-infused oil, and strain the sauce.
- Deep-fry the risoles until golden brown, turning occasionally, then remove and drain.
Cook Mode
RISOLES WAGYU VIRAL RISOL SULTAN BIKIN SENDIRI JADINYA BANYAK
Viral Wagyu-Style Risoles (Budget Version)
RISOLES WAGYU VIRAL RISOL SULTAN BIKIN SENDIRI JADINYA BANYAK
RISOLES WAGYU VIRAL RISOL SULTAN BIKIN SENDIRI JADINYA BANYAK
Bahan
isian :
Kulit risol :
Saus truffle :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tumis bawang putih dan bawang bombay cincang sampai harum.
- Masukkan daging sapi cincang, tumis sampai berubah warna dan matang benar.
- Tambahkan sekitar 50 ml air, 1/2 sdt garam, 1/2 sdt kaldu ayam bubuk, 1 sdm saus tiram, 2 sdt gula pasir, 1 sdt lada hitam bubuk, dan sedikit kecap manis, masak sampai tercampur rata dan air menyusut, lalu biarkan dingin.
- Untuk kulit risol, campurkan 300 gr tepung terigu dan 1/2 sdt garam, aduk bahan kering.
- Masukkan 2 butir telur dan setengah dari 550 ml air, aduk sampai halus, lalu masukkan sisa air, saring, dan tambahkan 1-2 sdm minyak goreng.
- Panaskan teflon anti lengket ukuran 24 cm, tuang adonan, goyangkan sampai rata, masak dengan api kecil sampai tidak lengket, lalu pindahkan.
- Isi selembar kulit risol dengan 2 sdm (sekitar 35 gr) daging cincang dan keju mozarella, lipat padatkan, lipat sisi kanan-kiri, gulung, dan rekatkan bagian bawah dengan lem terigu.
- Siapkan pelapis basah dari tepung terigu dan air, serta siapkan tepung roti.
- Celupkan risol ke adonan basah, lalu gulingkan ke tepung roti sambil ditekan-tekan hingga menempel.
- Untuk saus truffle, lelehkan 1 sdt butter, masukkan 1 sdt tepung terigu, masak dengan api kecil sampai matang.
- Tuang 250 ml susu cair sedikit demi sedikit sambil diaduk sampai halus, lalu masak sambil terus diaduk sampai mengental.
- Bumbui dengan sejumput garam, gula, dan merica bubuk, lalu tambahkan 2 semprot truffle infuse, dan saring sausnya.
- Goreng risol dalam minyak panas sampai kecoklatan, bolak-balik, lalu angkat dan tiriskan.
Ingredients
Filling:
Risoles skin:
Truffle sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sauté the chopped garlic and onion until fragrant.
- Add the ground beef and sauté until it changes color and is thoroughly cooked.
- Add about 50 ml water, 1/2 tsp salt, 1/2 tsp chicken bouillon powder, 1 tbsp oyster sauce, 2 tsp sugar, 1 tsp ground black pepper, and a little sweet soy sauce, cook until combined and the liquid reduces, then let it cool.
- For the risoles skin, mix 300 g all-purpose flour and 1/2 tsp salt, stirring the dry ingredients together.
- Add 2 eggs and half of the 550 ml water, stir until smooth, then add the rest of the water, strain, and add 1-2 tbsp cooking oil.
- Heat a 24 cm non-stick pan, pour in the batter, swirl to coat evenly, cook over low heat until it releases easily, then transfer out.
- Fill one skin with 2 tbsp (about 35 g) ground beef and mozzarella cheese, fold to compact it, fold in the sides, roll up, and seal the bottom with a flour paste.
- Prepare a wet coating of flour and water, and set out the breadcrumbs.
- Dip the risoles in the wet coating, then roll in breadcrumbs, pressing to make them stick.
- For the truffle sauce, melt 1 tsp butter, add 1 tsp all-purpose flour, and cook over low heat until done.
- Pour in 250 ml milk little by little while stirring until smooth, then cook while stirring continuously until it thickens.
- Season with a pinch of salt, sugar, and ground pepper, add 2 sprays of truffle-infused oil, and strain the sauce.
- Deep-fry the risoles until golden brown, turning occasionally, then remove and drain.
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