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
SISTIK MALAYSIA KEJU
Malaysian Cheese Sistik Sticks
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.
Cook Notes
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