ISI TOPLES LEBARAN !! ENAK RENYAH SISTIK MALAYSIA KEJU BIKIN KETAGIHAN
SISTIK MALAYSIA KEJU
Malaysian Cheese Sistik Sticks
Bahan
Olesan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu, tepung kanji, garam, dan kaldu ayam bubuk, aduk rata, lalu masukkan keju parut dan aduk kembali.
- Masukkan telur kocok lepas, santan instan, dan margarin, aduk hingga tercampur.
- Masukkan air suhu ruang secara bertahap sambil diuleni dengan tangan hingga adonan tercampur rata dan halus.
- Ambil sebagian adonan (sekitar 70 gram), pipihkan, lalu giling menggunakan gilingan mie pada ketebalan paling tebal (nomor 1) sebanyak 2-3 kali sambil dilipat rapi hingga adonan halus. Ulangi hingga semua adonan digiling.
- Giling kembali setiap lembar adonan ke ketebalan yang lebih tipis (nomor 4) satu kali hingga lembaran menjadi halus dan panjang.
- Olesi permukaan setiap lembaran dengan minyak goreng, taburi dengan tepung kanji, ratakan, lalu gulung. Ulangi hingga semua lembaran selesai digulung.
- Pipihkan setiap gulungan sedikit menggunakan rolling pin secara perlahan, lalu potong-potong serong dan beri jarak antar potongan agar tidak saling menempel.
- Goreng dengan api sedang cenderung kecil (agar bagian dalamnya matang sempurna karena berlapis-lapis) hingga kecoklatan dan renyah, lalu angkat dan tiriskan dengan posisi berdiri agar minyaknya turun.
- Setelah dingin dan minyaknya benar-benar turun, simpan dalam toples.
Ingredients
Coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the flour, tapioca starch, salt, and chicken bouillon powder, stir well, then add the grated cheese and stir again.
- Add the beaten egg, coconut milk, and margarine, and stir until combined.
- Add room-temperature water gradually while kneading by hand until the dough is smooth and well combined.
- Take a portion of dough (about 70 g), flatten it, then run it through a pasta roller at the thickest setting (level 1) 2-3 times, folding neatly, until smooth. Repeat until all the dough is rolled.
- Roll each sheet through a thinner setting (level 4) once until it's smooth and long.
- Brush the surface of each sheet with cooking oil, dust with tapioca starch, spread evenly, then roll up. Repeat until all the sheets are rolled.
- Gently flatten each roll slightly with a rolling pin, then cut into diagonal pieces, spacing them apart so they don't stick together.
- Fry over medium-low heat (so the layered dough cooks through) until golden brown and crisp, then drain standing upright so the oil drips off.
- Once cooled and the oil has fully drained, store in a jar.
Cook Mode
ISI TOPLES LEBARAN !! ENAK RENYAH SISTIK MALAYSIA KEJU BIKIN KETAGIHAN
ISI TOPLES LEBARAN !! ENAK RENYAH SISTIK MALAYSIA KEJU BIKIN KETAGIHAN
Bahan
Olesan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu, tepung kanji, garam, dan kaldu ayam bubuk, aduk rata, lalu masukkan keju parut dan aduk kembali.
- Masukkan telur kocok lepas, santan instan, dan margarin, aduk hingga tercampur.
- Masukkan air suhu ruang secara bertahap sambil diuleni dengan tangan hingga adonan tercampur rata dan halus.
- Ambil sebagian adonan (sekitar 70 gram), pipihkan, lalu giling menggunakan gilingan mie pada ketebalan paling tebal (nomor 1) sebanyak 2-3 kali sambil dilipat rapi hingga adonan halus. Ulangi hingga semua adonan digiling.
- Giling kembali setiap lembar adonan ke ketebalan yang lebih tipis (nomor 4) satu kali hingga lembaran menjadi halus dan panjang.
- Olesi permukaan setiap lembaran dengan minyak goreng, taburi dengan tepung kanji, ratakan, lalu gulung. Ulangi hingga semua lembaran selesai digulung.
- Pipihkan setiap gulungan sedikit menggunakan rolling pin secara perlahan, lalu potong-potong serong dan beri jarak antar potongan agar tidak saling menempel.
- Goreng dengan api sedang cenderung kecil (agar bagian dalamnya matang sempurna karena berlapis-lapis) hingga kecoklatan dan renyah, lalu angkat dan tiriskan dengan posisi berdiri agar minyaknya turun.
- Setelah dingin dan minyaknya benar-benar turun, simpan dalam toples.
Ingredients
Coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the flour, tapioca starch, salt, and chicken bouillon powder, stir well, then add the grated cheese and stir again.
- Add the beaten egg, coconut milk, and margarine, and stir until combined.
- Add room-temperature water gradually while kneading by hand until the dough is smooth and well combined.
- Take a portion of dough (about 70 g), flatten it, then run it through a pasta roller at the thickest setting (level 1) 2-3 times, folding neatly, until smooth. Repeat until all the dough is rolled.
- Roll each sheet through a thinner setting (level 4) once until it's smooth and long.
- Brush the surface of each sheet with cooking oil, dust with tapioca starch, spread evenly, then roll up. Repeat until all the sheets are rolled.
- Gently flatten each roll slightly with a rolling pin, then cut into diagonal pieces, spacing them apart so they don't stick together.
- Fry over medium-low heat (so the layered dough cooks through) until golden brown and crisp, then drain standing upright so the oil drips off.
- Once cooled and the oil has fully drained, store in a jar.
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