Luar Krispi Dalam Lumer! Resep KROKET BELANDA

Devina Hermawan 16 Juli 2022 Tonton di YouTube ↗

Resep Dutch Croquette

Masuk untuk Belanja Masuk untuk Rencanakan

Bahan kaldu ayam:

Bahan adonan kroket:

Topping:

Bahan pelapis 1:

Bahan pelapis 2:

Bahan pelapis 3:

Bahan saus mustard:

Pelengkap:

Didihkan air, masukkan ayam, bawang bombai, bawang putih, bay leaf, dan daun seledri, masak hingga mendidih, sisihkan busa
Jika sudah mendidih kecilkan api, masak selama 45-60 menit. Tambahkan air sedikit demi sedikit jika menyusut
Saring kaldu ayam lalu suwir-suwir ayam dengan garpu
Panaskan Anchor Unsalted Butter lalu masukkan tepung terigu, masak di api sedang kecil hingga merata dan wangi
Masukkan merica dan pala bubuk, aduk rata
Masukkan air kaldu sedikit demi sedikit sambil diaduk kemudian masukkan Anchor Full Cream Milk, aduk rata
Masukkan ayam suwir, daun thyme, mustard, gula pasir, kaldu ayam bubuk, dan garam, aduk rata
Bagi dua adonan ragout lalu masukkan Anchor cheddar cheese slices, aduk rata
Masukkan jamur ke dalam sisa adonan ragout, aduk rata
Tutup dengan cling wrap. Masukkan ke dalam kulkas minimal 3 jam
Untuk tepung basah, campurkan tepung terigu, telur, dan air, aduk rata
Bentuk ragout dengan scoop ice cream lalu lapisi dengan tepung terigu kering. Bentuk memanjang untuk ragout ayam jamur
Masukkan ke dalam tepung basah lalu ke dalam tepung roti, ratakan
Panaskan minyak lalu goreng kroket di api sedang besar selama satu menit atau hingga kecokelatan, tiriskan
Untuk saus, campurkan mustard, cuka, sirup gula, dan garam, aduk rata
Siapkan roti panggang, oleskan saus mustard dan simpan kroket di atasnya
Dutch croquette siap disajikan

Chicken Stock ingredients:

Croquette Roux ingredients:

Topping:

Coating 1:

Coating 2:

Coating 3:

Mustard Sauce ingredients:

Add-ons:

Bring the water to a boil. Add the chicken, onion, garlic, bay leaf, and celery leaves and return to a boil, skimming off the foam.
Once boiling, reduce the heat and cook for 45-60 minutes. Add water gradually if it reduces.
Strain the chicken stock and shred the chicken with a fork.
Heat the Anchor Unsalted Butter, add the all-purpose flour, and cook over medium-low heat until evenly combined and fragrant.
Add the pepper and ground nutmeg and mix well.
Gradually add the stock while stirring, then add the Anchor Full Cream Milk and mix well.
Add the shredded chicken, thyme, mustard, sugar, chicken bouillon powder, and salt. Mix well.
Divide the ragout mixture in two, then add Anchor cheddar cheese slices to one half and mix well.
Add the mushrooms to the remaining ragout mixture and mix well.
Cover with cling film and refrigerate for at least 3 hours.
For the wet batter, combine the all-purpose flour, egg, and water and mix well.
Shape the ragout with an ice-cream scoop and coat in dry all-purpose flour. Shape the chicken-and-mushroom ragout into logs.
Dip into the wet batter, then coat evenly in breadcrumbs.
Heat the oil and fry the kroket over medium-high heat for one minute or until browned, then drain.
For the sauce, combine the mustard, vinegar, sugar syrup, and salt and mix well.
Prepare toast, spread it with mustard sauce, and place the kroket on top.
Dutch kroket are ready to serve.