RESEP RISOL RAGOUT 1 KG TEPUNG JADI BANYAK 100 PCS LEBIH BISA STOCK FROZEN !!!
Risol Ragout Ayam
Chicken Ragout Risoles
Bahan
Isian risol rogout :
Bahan kulit risol :
Bahan pelapis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 1 kg dada ayam fillet dengan 4 lembar daun salam dan 1 sdt garam sampai matang.
- Selagi hangat, suwir atau cincang kasar ayam dengan chopper, sisihkan.
- Rebus kentang dan wortel yang sudah dipotong dadu kecil sekitar 5 menit sampai setengah matang.
- Haluskan bawang putih dan bawang bombay dengan chopper, lalu tumis dengan sedikit minyak di wajan besar sampai wangi.
- Masukkan kentang, wortel, dan ayam suwir, aduk hingga tercampur.
- Bumbui dengan garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan daun seledri, tumis sampai tercampur rata.
- Untuk saus putih, cairkan margarin di wajan lain, masukkan tepung terigu, lalu masak sambil diaduk sekitar 3 menit agar tidak bau tepung.
- Tuang susu cair sedikit demi sedikit sambil diaduk agar tidak menggumpal, lalu tambahkan air, keju oles, dan sedikit pala.
- Campurkan sayuran dan ayam ke dalam saus putih, masak dengan api sedang sambil terus diaduk sampai mengental, lalu dinginkan.
- Untuk kulit, campur tepung terigu, tepung tapioka, garam, telur, dan 1 liter air, lalu mixer sampai rata.
- Masukkan sisa air, mixer lagi, tambahkan minyak goreng dan mixer sebentar, lalu saring adonan dan diamkan 30 menit.
- Oles wajan kuali dengan sedikit minyak di awal, celupkan wajan yang panas ke adonan, lalu angkat kulit saat pinggirannya kering. Ulangi sampai adonan habis.
- Isi setiap kulit dengan sekitar 30 g isian ragout, lipat sisi kanan dan kiri, padatkan, lalu gulung.
- Campur 200 g tepung terigu dengan 650 ml air untuk bahan pencelup, dan haluskan tepung roti dengan chopper.
- Celupkan risol ke bahan pencelup, lalu balur dengan tepung roti sampai tertutup semua.
- Goreng dalam minyak panas dengan api besar sebentar saja, lalu angkat dan tiriskan.
- Untuk stok frozen, kemas dalam thin wall beralas plastik, atau bekukan dulu lalu vakum, dan simpan di freezer.
Ingredients
Chicken ragout filling:
Risole wrappers:
Coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 1 kg of chicken breast fillet with 4 bay leaves and 1 tsp salt until cooked.
- While still warm, shred the chicken or chop it coarsely in a chopper, then set aside.
- Boil the small-diced potatoes and carrots for about 5 minutes until half cooked.
- Blend the garlic and onions in a chopper, then saute in a little oil in a large wok until fragrant.
- Add the potatoes, carrots and shredded chicken, and stir to combine.
- Season with salt, chicken bouillon powder, ground pepper, sugar and celery leaves, and stir-fry until evenly mixed.
- For the white sauce, melt the margarine in another pan, add the flour and cook while stirring for about 3 minutes so it loses its raw flour taste.
- Pour in the milk a little at a time while stirring so it does not form lumps, then add the water, cheese spread and a little nutmeg.
- Mix the vegetables and chicken into the white sauce and cook over medium heat, stirring constantly, until thick, then let it cool.
- For the wrappers, combine the flour, tapioca starch, salt, eggs and 1 liter of water, and mix with a mixer until smooth.
- Add the remaining water, mix again, add the cooking oil and mix briefly, then strain the batter and let it rest for 30 minutes.
- Grease a round pan with a little oil only at the start, dip the hot pan into the batter, and lift the wrapper off once its edges look dry. Repeat until the batter is used up.
- Fill each wrapper with about 30 g of ragout, fold in the left and right sides, press firmly, then roll up.
- Mix 200 g flour with 650 ml water for the dipping batter, and grind the breadcrumbs finer in a chopper.
- Dip the risoles in the batter, then coat them completely with breadcrumbs.
- Deep-fry in hot oil over high heat for a short time, then lift out and drain.
- For frozen stock, pack them in plastic-lined containers, or freeze them first and vacuum-seal, then keep in the freezer.
Cook Mode
RESEP RISOL RAGOUT 1 KG TEPUNG JADI BANYAK 100 PCS LEBIH BISA STOCK FROZEN !!!
RESEP RISOL RAGOUT 1 KG TEPUNG JADI BANYAK 100 PCS LEBIH BISA STOCK FROZEN !!!
Bahan
Isian risol rogout :
Bahan kulit risol :
Bahan pelapis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 1 kg dada ayam fillet dengan 4 lembar daun salam dan 1 sdt garam sampai matang.
- Selagi hangat, suwir atau cincang kasar ayam dengan chopper, sisihkan.
- Rebus kentang dan wortel yang sudah dipotong dadu kecil sekitar 5 menit sampai setengah matang.
- Haluskan bawang putih dan bawang bombay dengan chopper, lalu tumis dengan sedikit minyak di wajan besar sampai wangi.
- Masukkan kentang, wortel, dan ayam suwir, aduk hingga tercampur.
- Bumbui dengan garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan daun seledri, tumis sampai tercampur rata.
- Untuk saus putih, cairkan margarin di wajan lain, masukkan tepung terigu, lalu masak sambil diaduk sekitar 3 menit agar tidak bau tepung.
- Tuang susu cair sedikit demi sedikit sambil diaduk agar tidak menggumpal, lalu tambahkan air, keju oles, dan sedikit pala.
- Campurkan sayuran dan ayam ke dalam saus putih, masak dengan api sedang sambil terus diaduk sampai mengental, lalu dinginkan.
- Untuk kulit, campur tepung terigu, tepung tapioka, garam, telur, dan 1 liter air, lalu mixer sampai rata.
- Masukkan sisa air, mixer lagi, tambahkan minyak goreng dan mixer sebentar, lalu saring adonan dan diamkan 30 menit.
- Oles wajan kuali dengan sedikit minyak di awal, celupkan wajan yang panas ke adonan, lalu angkat kulit saat pinggirannya kering. Ulangi sampai adonan habis.
- Isi setiap kulit dengan sekitar 30 g isian ragout, lipat sisi kanan dan kiri, padatkan, lalu gulung.
- Campur 200 g tepung terigu dengan 650 ml air untuk bahan pencelup, dan haluskan tepung roti dengan chopper.
- Celupkan risol ke bahan pencelup, lalu balur dengan tepung roti sampai tertutup semua.
- Goreng dalam minyak panas dengan api besar sebentar saja, lalu angkat dan tiriskan.
- Untuk stok frozen, kemas dalam thin wall beralas plastik, atau bekukan dulu lalu vakum, dan simpan di freezer.
Ingredients
Chicken ragout filling:
Risole wrappers:
Coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 1 kg of chicken breast fillet with 4 bay leaves and 1 tsp salt until cooked.
- While still warm, shred the chicken or chop it coarsely in a chopper, then set aside.
- Boil the small-diced potatoes and carrots for about 5 minutes until half cooked.
- Blend the garlic and onions in a chopper, then saute in a little oil in a large wok until fragrant.
- Add the potatoes, carrots and shredded chicken, and stir to combine.
- Season with salt, chicken bouillon powder, ground pepper, sugar and celery leaves, and stir-fry until evenly mixed.
- For the white sauce, melt the margarine in another pan, add the flour and cook while stirring for about 3 minutes so it loses its raw flour taste.
- Pour in the milk a little at a time while stirring so it does not form lumps, then add the water, cheese spread and a little nutmeg.
- Mix the vegetables and chicken into the white sauce and cook over medium heat, stirring constantly, until thick, then let it cool.
- For the wrappers, combine the flour, tapioca starch, salt, eggs and 1 liter of water, and mix with a mixer until smooth.
- Add the remaining water, mix again, add the cooking oil and mix briefly, then strain the batter and let it rest for 30 minutes.
- Grease a round pan with a little oil only at the start, dip the hot pan into the batter, and lift the wrapper off once its edges look dry. Repeat until the batter is used up.
- Fill each wrapper with about 30 g of ragout, fold in the left and right sides, press firmly, then roll up.
- Mix 200 g flour with 650 ml water for the dipping batter, and grind the breadcrumbs finer in a chopper.
- Dip the risoles in the batter, then coat them completely with breadcrumbs.
- Deep-fry in hot oil over high heat for a short time, then lift out and drain.
- For frozen stock, pack them in plastic-lined containers, or freeze them first and vacuum-seal, then keep in the freezer.
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