ISI TOPLES LEBARAN, RESEP KEMBANG GOYANG MANIS / SEROJA enak renyah
RESEP KEMBANG GOYANG / SEROJA ASIN : https://www.youtube.com/watch?v=D8Jit4jY8w0
Sweet Kembang Goyang / Seroja Rosette Cookies
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Ayak tepung terigu, tepung kanji, dan tepung beras, aduk rata, lalu sisihkan.
- Kocok telur, gula pasir, santan instan, garam, dan vanili hingga tercampur rata dan gulanya sedikit larut.
- Masukkan margarin cair, aduk kembali hingga tercampur.
- Masukkan air secara bertahap bergantian dengan campuran tepung hingga semua bahan habis, aduk hingga adonan halus dan tidak bergerindil.
- Panaskan minyak, lalu kecilkan apinya. Rendam cetakan kembang goyang ke dalam minyak panas hingga cetakannya ikut panas.
- Celupkan cetakan panas ke dalam adonan (jangan sampai tenggelam), lalu celupkan kembali ke dalam minyak panas, tunggu hingga adonan agak kokoh, lalu goyang-goyangkan cetakan agar kembang goyang lepas.
- Ulangi proses merendam cetakan, mencelupkan ke adonan, dan menggoreng untuk setiap keping hingga adonan habis, balik jika sudah mulai kecoklatan.
- Angkat kembang goyang yang sudah matang dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sift the flour, tapioca starch, and rice flour together, stir well, and set aside.
- Beat the eggs, sugar, coconut milk, salt, and vanilla until combined and the sugar has partly dissolved.
- Add the melted margarine, and mix again until combined.
- Add the water gradually, alternating with the sifted flour mixture, until everything is incorporated and the batter is smooth with no lumps.
- Heat the oil, then lower the heat. Dip the rosette mold into the hot oil until the mold itself is hot.
- Dip the hot mold into the batter (not all the way, so it doesn't get fully submerged), then dip it back into the hot oil, wait until the batter firms up a little, then shake to release the rosette.
- Repeat dipping the mold, coating with batter, and frying for each piece until the batter is used up, flipping once golden.
- Remove the cooked rosettes and drain.
Cook Mode
RESEP KEMBANG GOYANG / SEROJA ASIN : https://www.youtube.com/watch?v=D8Jit4jY8w0
Sweet Kembang Goyang / Seroja Rosette Cookies
ISI TOPLES LEBARAN, RESEP KEMBANG GOYANG MANIS / SEROJA enak renyah
ISI TOPLES LEBARAN, RESEP KEMBANG GOYANG MANIS / SEROJA enak renyah
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Ayak tepung terigu, tepung kanji, dan tepung beras, aduk rata, lalu sisihkan.
- Kocok telur, gula pasir, santan instan, garam, dan vanili hingga tercampur rata dan gulanya sedikit larut.
- Masukkan margarin cair, aduk kembali hingga tercampur.
- Masukkan air secara bertahap bergantian dengan campuran tepung hingga semua bahan habis, aduk hingga adonan halus dan tidak bergerindil.
- Panaskan minyak, lalu kecilkan apinya. Rendam cetakan kembang goyang ke dalam minyak panas hingga cetakannya ikut panas.
- Celupkan cetakan panas ke dalam adonan (jangan sampai tenggelam), lalu celupkan kembali ke dalam minyak panas, tunggu hingga adonan agak kokoh, lalu goyang-goyangkan cetakan agar kembang goyang lepas.
- Ulangi proses merendam cetakan, mencelupkan ke adonan, dan menggoreng untuk setiap keping hingga adonan habis, balik jika sudah mulai kecoklatan.
- Angkat kembang goyang yang sudah matang dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sift the flour, tapioca starch, and rice flour together, stir well, and set aside.
- Beat the eggs, sugar, coconut milk, salt, and vanilla until combined and the sugar has partly dissolved.
- Add the melted margarine, and mix again until combined.
- Add the water gradually, alternating with the sifted flour mixture, until everything is incorporated and the batter is smooth with no lumps.
- Heat the oil, then lower the heat. Dip the rosette mold into the hot oil until the mold itself is hot.
- Dip the hot mold into the batter (not all the way, so it doesn't get fully submerged), then dip it back into the hot oil, wait until the batter firms up a little, then shake to release the rosette.
- Repeat dipping the mold, coating with batter, and frying for each piece until the batter is used up, flipping once golden.
- Remove the cooked rosettes and drain.
Cook Notes
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