Garing Lembut Lumer Di Mulut! Resep RISOLES RAGOUT AYAM
Resep Risoles Ragout
Ragout Rissoles Recipe
Makes 12-14 pcs
Bahan
Bahan kulit:
Bahan isian ragout:
Bahan kaldu ayam:
Bahan pelapis:
Pelengkap:
Cara Membuat
- Potong besar bawang bombai, bawang putih dan wortel kemudian panaskan panci anti lengket lalu masukkan ayam, tumis tanpa minyak hingga sedikit kecokelatan
- Masukkan air, bawang bombai, bawang putih, wortel, dan seledri, masak selama 15-20 menit
- Untuk kulit, di dalam mangkuk, campurkan tepung terigu, maizena, garam, telur, air dan susu, aduk rata lalu saring
- Panaskan wajan ukuran 24 cm, tuang ¾ centong atau sekitar 70 ml adonan sambil di ratakan, masak hingga pinggiran kulit mengering, lepaskan. Ulangi hingga adonan habis
- Sisihkan ayam dan wortel kemudian saring air kaldu
- Suwir-suwir ayam dan potong kotak wortel, sisihkan. Panaskan wajan, masukkan mentega dan tepung terigu, masak hingga wangi
- Masukkan bubuk pala dan lada putih, masak hingga kekuningan lalu masukkan air kaldu ayam sedikit demi sedikit sambil diaduk
- Masukkan bubuk krimer sedikit demi sedikit sambil diaduk kemudian masukkan kaldu ayam bubuk, garam, gula pasir, ayam suwir, wortel dan mustard, masak beberapa saat. Pindahkan ke dalam mangkuk lalu biarkan hingga dingin
- Siapkan kulit risol, letakkan isian ragout, lipat ujung kanan dan kiri kemudian gulung. Ulangi hingga habis
- Untuk tepung basah, di dalam mangkuk campurkan tepung terigu, telur dan air, aduk rata
- Balurkan risol ke dalam tepung basah lalu ke dalam tepung roti
- Panaskan minyak, goreng risol hingga kecokelatan, tiriskan
- Risoles ragout siap disajikan
Ingredients
Skin ingredients:
Ragout filling ingredients:
Chicken Stock ingredients:
Coating:
Others:
Steps
- Cut the onion, garlic, and carrot into large pieces. Heat a nonstick pot, add the chicken, and sauté without oil until slightly browned.
- Add the water, onion, garlic, carrot, and celery. Cook for 15-20 minutes.
- For the wrappers, combine the all-purpose flour, cornstarch, salt, egg, water, and milk in a bowl. Mix well, then strain.
- Heat a 24 cm pan. Pour in ¾ ladle, or about 70 ml, of batter while spreading it evenly. Cook until the wrapper's edges dry, then release it. Repeat with the remaining batter.
- Set aside the chicken and carrot, then strain the stock.
- Shred the chicken and dice the carrot. Set aside. Heat a pan, add the butter and all-purpose flour, and cook until fragrant.
- Add the nutmeg and white pepper and cook until yellowish. Gradually add the chicken stock while stirring.
- Gradually add the creamer powder while stirring, then add the chicken bouillon powder, salt, sugar, shredded chicken, carrot, and mustard. Cook briefly. Transfer to a bowl and let cool.
- Prepare a risoles wrapper, add the ragout filling, fold in the right and left sides, then roll. Repeat until finished.
- For the wet batter, combine the all-purpose flour, egg, and water in a bowl. Mix well.
- Coat the risoles in the wet batter, then in breadcrumbs.
- Heat the oil and fry the risoles until browned, then drain.
- Chicken ragout risoles are ready to serve.
Mode Masak
Resep Risoles Ragout
Ragout Rissoles Recipe
Garing Lembut Lumer Di Mulut! Resep RISOLES RAGOUT AYAM
Garing Lembut Lumer Di Mulut! Resep RISOLES RAGOUT AYAM
Bahan
Bahan kulit:
Bahan isian ragout:
Bahan kaldu ayam:
Bahan pelapis:
Pelengkap:
Cara Membuat
- Potong besar bawang bombai, bawang putih dan wortel kemudian panaskan panci anti lengket lalu masukkan ayam, tumis tanpa minyak hingga sedikit kecokelatan
- Masukkan air, bawang bombai, bawang putih, wortel, dan seledri, masak selama 15-20 menit
- Untuk kulit, di dalam mangkuk, campurkan tepung terigu, maizena, garam, telur, air dan susu, aduk rata lalu saring
- Panaskan wajan ukuran 24 cm, tuang ¾ centong atau sekitar 70 ml adonan sambil di ratakan, masak hingga pinggiran kulit mengering, lepaskan. Ulangi hingga adonan habis
- Sisihkan ayam dan wortel kemudian saring air kaldu
- Suwir-suwir ayam dan potong kotak wortel, sisihkan. Panaskan wajan, masukkan mentega dan tepung terigu, masak hingga wangi
- Masukkan bubuk pala dan lada putih, masak hingga kekuningan lalu masukkan air kaldu ayam sedikit demi sedikit sambil diaduk
- Masukkan bubuk krimer sedikit demi sedikit sambil diaduk kemudian masukkan kaldu ayam bubuk, garam, gula pasir, ayam suwir, wortel dan mustard, masak beberapa saat. Pindahkan ke dalam mangkuk lalu biarkan hingga dingin
- Siapkan kulit risol, letakkan isian ragout, lipat ujung kanan dan kiri kemudian gulung. Ulangi hingga habis
- Untuk tepung basah, di dalam mangkuk campurkan tepung terigu, telur dan air, aduk rata
- Balurkan risol ke dalam tepung basah lalu ke dalam tepung roti
- Panaskan minyak, goreng risol hingga kecokelatan, tiriskan
- Risoles ragout siap disajikan
Ingredients
Skin ingredients:
Ragout filling ingredients:
Chicken Stock ingredients:
Coating:
Others:
Steps
- Cut the onion, garlic, and carrot into large pieces. Heat a nonstick pot, add the chicken, and sauté without oil until slightly browned.
- Add the water, onion, garlic, carrot, and celery. Cook for 15-20 minutes.
- For the wrappers, combine the all-purpose flour, cornstarch, salt, egg, water, and milk in a bowl. Mix well, then strain.
- Heat a 24 cm pan. Pour in ¾ ladle, or about 70 ml, of batter while spreading it evenly. Cook until the wrapper's edges dry, then release it. Repeat with the remaining batter.
- Set aside the chicken and carrot, then strain the stock.
- Shred the chicken and dice the carrot. Set aside. Heat a pan, add the butter and all-purpose flour, and cook until fragrant.
- Add the nutmeg and white pepper and cook until yellowish. Gradually add the chicken stock while stirring.
- Gradually add the creamer powder while stirring, then add the chicken bouillon powder, salt, sugar, shredded chicken, carrot, and mustard. Cook briefly. Transfer to a bowl and let cool.
- Prepare a risoles wrapper, add the ragout filling, fold in the right and left sides, then roll. Repeat until finished.
- For the wet batter, combine the all-purpose flour, egg, and water in a bowl. Mix well.
- Coat the risoles in the wet batter, then in breadcrumbs.
- Heat the oil and fry the risoles until browned, then drain.
- Chicken ragout risoles are ready to serve.
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