Resep
Kroket Kentang Isi Ayam — Potato Croquette with Chicken Filling
Bahan
bahan isian :
bahan kulit :
bahan pelalpis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan atau cincang daging ayam menggunakan chopper.
- Potong wortel kotak-kotak kecil, iris tipis daun bawang, bawang merah, dan bawang putih.
- Panaskan margarin, tumis bawang merah dan bawang putih hingga harum dan layu.
- Masukkan ayam cincang, masak hingga berubah warna.
- Masukkan wortel, daun bawang, garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, masak hingga daging dan sayuran matang, lalu sisihkan.
- Kukus kentang yang sudah dipotong-potong hingga matang dan empuk.
- Goreng sebentar kentang kukus (untuk mengurangi kadar air) hingga berkulit tipis, tapi jangan sampai terlalu kering, lalu angkat dan tiriskan.
- Haluskan kentang, lalu campurkan dengan kuning telur, susu bubuk, garam, kaldu ayam bubuk, dan merica bubuk, aduk hingga tercampur rata.
- Ambil sekitar 40 gram adonan kulit, pipihkan, isi dengan sekitar 1-1,5 sendok teh isian ayam, rekatkan rapat (pastikan tidak bocor), lalu bentuk lonjong.
- Celupkan ke dalam putih telur kocok, lalu gulingkan ke tepung panir hingga terlapisi rata, tekan sedikit agar menempel.
- Simpan di kulkas selama sekitar 30 menit.
- Goreng hingga kecoklatan, lalu angkat dan tiriskan.
Ingredients
Filling ingredients:
Skin ingredients:
Coating ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind or finely chop the chicken meat using a chopper.
- Cut the carrot into small cubes, thinly slice the scallion, shallots, and garlic.
- Heat the margarine, saute the shallots and garlic until fragrant and wilted.
- Add the chopped chicken, cook until it changes color.
- Add the carrot, scallion, salt, chicken bouillon powder, ground pepper, and granulated sugar, cook until the chicken and vegetables are done, then set aside.
- Steam the cut potatoes until fully cooked and soft.
- Briefly fry the steamed potatoes (to reduce their moisture) until lightly crisped on the outside, but not too dry, then remove and drain.
- Mash the potatoes, then mix in the egg yolks, powdered milk, salt, chicken bouillon powder, and ground pepper, stir until well combined.
- Take about 40 grams of the potato mixture, flatten it, fill with about 1-1.5 teaspoons of the chicken filling, seal tightly (make sure there are no leaks), and shape into an oval.
- Dip into beaten egg whites, then roll in breadcrumbs until evenly coated, pressing gently so they stick.
- Refrigerate for about 30 minutes.
- Fry until golden brown, then remove and drain.
Cook Mode
KROKET KENTANG ISI AYAM
Kroket Kentang Isi Ayam — Potato Croquette with Chicken Filling
KROKET KENTANG ISI AYAM
KROKET KENTANG ISI AYAM
Bahan
bahan isian :
bahan kulit :
bahan pelalpis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan atau cincang daging ayam menggunakan chopper.
- Potong wortel kotak-kotak kecil, iris tipis daun bawang, bawang merah, dan bawang putih.
- Panaskan margarin, tumis bawang merah dan bawang putih hingga harum dan layu.
- Masukkan ayam cincang, masak hingga berubah warna.
- Masukkan wortel, daun bawang, garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, masak hingga daging dan sayuran matang, lalu sisihkan.
- Kukus kentang yang sudah dipotong-potong hingga matang dan empuk.
- Goreng sebentar kentang kukus (untuk mengurangi kadar air) hingga berkulit tipis, tapi jangan sampai terlalu kering, lalu angkat dan tiriskan.
- Haluskan kentang, lalu campurkan dengan kuning telur, susu bubuk, garam, kaldu ayam bubuk, dan merica bubuk, aduk hingga tercampur rata.
- Ambil sekitar 40 gram adonan kulit, pipihkan, isi dengan sekitar 1-1,5 sendok teh isian ayam, rekatkan rapat (pastikan tidak bocor), lalu bentuk lonjong.
- Celupkan ke dalam putih telur kocok, lalu gulingkan ke tepung panir hingga terlapisi rata, tekan sedikit agar menempel.
- Simpan di kulkas selama sekitar 30 menit.
- Goreng hingga kecoklatan, lalu angkat dan tiriskan.
Ingredients
Filling ingredients:
Skin ingredients:
Coating ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind or finely chop the chicken meat using a chopper.
- Cut the carrot into small cubes, thinly slice the scallion, shallots, and garlic.
- Heat the margarine, saute the shallots and garlic until fragrant and wilted.
- Add the chopped chicken, cook until it changes color.
- Add the carrot, scallion, salt, chicken bouillon powder, ground pepper, and granulated sugar, cook until the chicken and vegetables are done, then set aside.
- Steam the cut potatoes until fully cooked and soft.
- Briefly fry the steamed potatoes (to reduce their moisture) until lightly crisped on the outside, but not too dry, then remove and drain.
- Mash the potatoes, then mix in the egg yolks, powdered milk, salt, chicken bouillon powder, and ground pepper, stir until well combined.
- Take about 40 grams of the potato mixture, flatten it, fill with about 1-1.5 teaspoons of the chicken filling, seal tightly (make sure there are no leaks), and shape into an oval.
- Dip into beaten egg whites, then roll in breadcrumbs until evenly coated, pressing gently so they stick.
- Refrigerate for about 30 minutes.
- Fry until golden brown, then remove and drain.
Cook Notes
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