Matcha vla? RISOL MATCHA!
Matcha custard
Matcha Custard Risoles
Bahan
Kulit risol:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok kuning telur bersama maizena, gula, garam, vanilla, dan matcha bubuk yang sudah diayak sampai tercampur rata.
- Tuang susu cair sedikit demi sedikit sambil diaduk sampai adonannya benar-benar licin.
- Masak di api kecil sambil terus diaduk sampai custardnya mengental dan mulai meletup.
- Angkat dari api, masukkan butter, lalu aduk sampai licin dan pindahkan ke wadah.
- Tutup permukaan custard dengan plastik sampai menempel lalu tunggu sampai benar-benar dingin.
- Campur tepung protein sedang, tepung tapioka, garam, dan matcha bubuk yang sudah diayak di dalam wadah.
- Masukkan telur utuh dan vanilla, lalu tuang susu dan air sedikit demi sedikit sambil diaduk sampai jadi adonan crepe yang encer.
- Masukkan minyak, saring adonannya, lalu istirahatkan 15 menit.
- Poles teflon 20 cm dengan sedikit minyak, tuang adonan tipis-tipis, masak sebentar sampai kering, lalu angkat kulitnya.
- Tumpuk kulit risol dengan posisi selang-seling supaya tidak lengket, lalu masak sampai adonannya habis.
- Kocok custard dingin sampai creamy dan halus, lalu pindahkan ke plastik segitiga.
- Taruh kulit dengan bagian licin di dalam, semprotkan custard matcha di tengahnya, lalu lipat dan gulung rapat tanpa ada udara.
- Balur tiap risol tipis-tipis dengan tepung, lalu telur, lalu tepung roti hijau.
- Goreng di api sedang sampai semua sisinya berwarna rata, lalu tiriskan.
Ingredients
Risol skin:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the egg yolks with the cornstarch, sugar, salt, vanilla, and sifted matcha powder until evenly combined.
- Pour in the liquid milk a little at a time, stirring until the mixture is completely smooth.
- Cook over low heat while stirring constantly until the custard thickens and starts to bubble.
- Take it off the heat, stir in the butter until smooth, then transfer it to a container.
- Cover the custard with plastic touching the surface, then wait until it is completely cold.
- Mix the medium protein flour, tapioca flour, salt, and sifted matcha powder in a bowl.
- Add the whole egg and vanilla, then pour in the milk and water gradually while stirring into a thin crepe batter.
- Stir in the oil, strain the batter, then rest it for 15 minutes.
- Brush a 20 cm pan with a little oil, pour in a thin layer of batter, cook briefly until set, then lift the skin out.
- Stack the skins alternating directions so they do not stick, then cook until all the batter is used up.
- Beat the cold custard until smooth and creamy, then transfer it to a piping bag.
- Lay a skin with the smooth side facing in, pipe the matcha custard in the center, then fold and roll it tightly with no air inside.
- Coat each roll thinly in flour, then in egg, then in green breadcrumbs.
- Fry over medium heat until every side is evenly colored, then drain.
Cook Mode
Matcha custard
Matcha Custard Risoles
Matcha vla? RISOL MATCHA!
Matcha vla? RISOL MATCHA!
Bahan
Kulit risol:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok kuning telur bersama maizena, gula, garam, vanilla, dan matcha bubuk yang sudah diayak sampai tercampur rata.
- Tuang susu cair sedikit demi sedikit sambil diaduk sampai adonannya benar-benar licin.
- Masak di api kecil sambil terus diaduk sampai custardnya mengental dan mulai meletup.
- Angkat dari api, masukkan butter, lalu aduk sampai licin dan pindahkan ke wadah.
- Tutup permukaan custard dengan plastik sampai menempel lalu tunggu sampai benar-benar dingin.
- Campur tepung protein sedang, tepung tapioka, garam, dan matcha bubuk yang sudah diayak di dalam wadah.
- Masukkan telur utuh dan vanilla, lalu tuang susu dan air sedikit demi sedikit sambil diaduk sampai jadi adonan crepe yang encer.
- Masukkan minyak, saring adonannya, lalu istirahatkan 15 menit.
- Poles teflon 20 cm dengan sedikit minyak, tuang adonan tipis-tipis, masak sebentar sampai kering, lalu angkat kulitnya.
- Tumpuk kulit risol dengan posisi selang-seling supaya tidak lengket, lalu masak sampai adonannya habis.
- Kocok custard dingin sampai creamy dan halus, lalu pindahkan ke plastik segitiga.
- Taruh kulit dengan bagian licin di dalam, semprotkan custard matcha di tengahnya, lalu lipat dan gulung rapat tanpa ada udara.
- Balur tiap risol tipis-tipis dengan tepung, lalu telur, lalu tepung roti hijau.
- Goreng di api sedang sampai semua sisinya berwarna rata, lalu tiriskan.
Ingredients
Risol skin:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the egg yolks with the cornstarch, sugar, salt, vanilla, and sifted matcha powder until evenly combined.
- Pour in the liquid milk a little at a time, stirring until the mixture is completely smooth.
- Cook over low heat while stirring constantly until the custard thickens and starts to bubble.
- Take it off the heat, stir in the butter until smooth, then transfer it to a container.
- Cover the custard with plastic touching the surface, then wait until it is completely cold.
- Mix the medium protein flour, tapioca flour, salt, and sifted matcha powder in a bowl.
- Add the whole egg and vanilla, then pour in the milk and water gradually while stirring into a thin crepe batter.
- Stir in the oil, strain the batter, then rest it for 15 minutes.
- Brush a 20 cm pan with a little oil, pour in a thin layer of batter, cook briefly until set, then lift the skin out.
- Stack the skins alternating directions so they do not stick, then cook until all the batter is used up.
- Beat the cold custard until smooth and creamy, then transfer it to a piping bag.
- Lay a skin with the smooth side facing in, pipe the matcha custard in the center, then fold and roll it tightly with no air inside.
- Coat each roll thinly in flour, then in egg, then in green breadcrumbs.
- Fry over medium heat until every side is evenly colored, then drain.
Cook Notes
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