SINI GW AJARIN BIKIN EGG ROLL HOKBEN - RESEP EGG ROLL HOKBEN
Resep
Hokben-Style Egg Rolls
Bahan
Bubuk bumbu :
Kulit nya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan ayam paha tanpa tulang 500 gram.
- Pisahkan telur: ambil 2 putih telur untuk isian, sisakan kuningnya untuk kulit. Tambahkan 1 butir telur utuh lagi ke kuning telur untuk kulit.
- Masukkan ayam, putih telur, bawang putih cincang, bumbu bubuk (ngohyong, lada, garam, kaldu ayam bubuk), tepung maizena, minyak wijen, dan saus tiram ke food processor, haluskan hingga menjadi adonan isian.
- Cicipi adonan isian dengan cara memasak sedikit di atas teflon, sesuaikan garam bila perlu, lalu blender kembali.
- Buat adonan kulit: campurkan telur (2 kuning + 1 utuh), margarin cair, tepung terigu, tepung maizena, garam, gula, dan air, aduk rata.
- Panaskan teflon anti lengket dengan api kecil, olesi tipis, lalu tuang adonan kulit tipis-tipis dan putar wajan agar merata. Masak hingga permukaannya kering, lalu angkat.
- Isi kulit dengan adonan ayam, gulung rapat, oles ujungnya dengan sedikit adonan isian agar merekat, lalu bungkus dengan plastik agar bentuknya rapi.
- Bekukan egg roll yang sudah digulung di dalam freezer semalaman.
- Keluarkan dari freezer, diamkan sekitar 20-30 menit hingga bagian luar melunak tapi tengah masih beku, lalu potong-potong.
- Goreng egg roll hingga matang keemasan, lalu sajikan dengan sambal.
Ingredients
Spice powder:
The Wrapper:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare 500 g of boneless chicken thigh.
- Separate the eggs: take 2 egg whites for the filling, saving the yolks for the wrapper. Add 1 more whole egg to the yolks for the wrapper.
- Put the chicken, egg whites, minced garlic, spice powder (five-spice, pepper, salt, chicken bouillon powder), cornstarch, sesame oil, and oyster sauce into a food processor, blend until it becomes a smooth filling.
- Taste the filling by cooking a small amount on a pan, adjust the salt if needed, then blend again.
- Make the wrapper batter: combine the eggs (2 yolks + 1 whole egg), melted margarine, all-purpose flour, cornstarch, salt, sugar, and water, stir until smooth.
- Heat a non-stick pan over low heat, grease lightly, then pour the wrapper batter thinly and swirl the pan to spread it evenly. Cook until the surface is dry, then remove.
- Fill the wrapper with the chicken filling, roll tightly, dab a little filling on the edge to seal, then wrap with plastic to keep the shape neat.
- Freeze the rolled egg rolls overnight.
- Take them out of the freezer, let sit for about 20-30 minutes until the outside softens but the center is still frozen, then slice.
- Deep-fry the egg rolls until golden brown, then serve with chili sauce.
Cook Mode
Resep
Hokben-Style Egg Rolls
SINI GW AJARIN BIKIN EGG ROLL HOKBEN - RESEP EGG ROLL HOKBEN
SINI GW AJARIN BIKIN EGG ROLL HOKBEN - RESEP EGG ROLL HOKBEN
Bahan
Bubuk bumbu :
Kulit nya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan ayam paha tanpa tulang 500 gram.
- Pisahkan telur: ambil 2 putih telur untuk isian, sisakan kuningnya untuk kulit. Tambahkan 1 butir telur utuh lagi ke kuning telur untuk kulit.
- Masukkan ayam, putih telur, bawang putih cincang, bumbu bubuk (ngohyong, lada, garam, kaldu ayam bubuk), tepung maizena, minyak wijen, dan saus tiram ke food processor, haluskan hingga menjadi adonan isian.
- Cicipi adonan isian dengan cara memasak sedikit di atas teflon, sesuaikan garam bila perlu, lalu blender kembali.
- Buat adonan kulit: campurkan telur (2 kuning + 1 utuh), margarin cair, tepung terigu, tepung maizena, garam, gula, dan air, aduk rata.
- Panaskan teflon anti lengket dengan api kecil, olesi tipis, lalu tuang adonan kulit tipis-tipis dan putar wajan agar merata. Masak hingga permukaannya kering, lalu angkat.
- Isi kulit dengan adonan ayam, gulung rapat, oles ujungnya dengan sedikit adonan isian agar merekat, lalu bungkus dengan plastik agar bentuknya rapi.
- Bekukan egg roll yang sudah digulung di dalam freezer semalaman.
- Keluarkan dari freezer, diamkan sekitar 20-30 menit hingga bagian luar melunak tapi tengah masih beku, lalu potong-potong.
- Goreng egg roll hingga matang keemasan, lalu sajikan dengan sambal.
Ingredients
Spice powder:
The Wrapper:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare 500 g of boneless chicken thigh.
- Separate the eggs: take 2 egg whites for the filling, saving the yolks for the wrapper. Add 1 more whole egg to the yolks for the wrapper.
- Put the chicken, egg whites, minced garlic, spice powder (five-spice, pepper, salt, chicken bouillon powder), cornstarch, sesame oil, and oyster sauce into a food processor, blend until it becomes a smooth filling.
- Taste the filling by cooking a small amount on a pan, adjust the salt if needed, then blend again.
- Make the wrapper batter: combine the eggs (2 yolks + 1 whole egg), melted margarine, all-purpose flour, cornstarch, salt, sugar, and water, stir until smooth.
- Heat a non-stick pan over low heat, grease lightly, then pour the wrapper batter thinly and swirl the pan to spread it evenly. Cook until the surface is dry, then remove.
- Fill the wrapper with the chicken filling, roll tightly, dab a little filling on the edge to seal, then wrap with plastic to keep the shape neat.
- Freeze the rolled egg rolls overnight.
- Take them out of the freezer, let sit for about 20-30 minutes until the outside softens but the center is still frozen, then slice.
- Deep-fry the egg rolls until golden brown, then serve with chili sauce.
Cook Notes
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