chewy & lumer! KOREAN CHEESE BALL!
Korean Cheese Ball
Korean Cheese Balls
Bahan
Burinkle:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur cheese powder dengan gula halus, garlic powder, onion powder, dan parsley kering sampai rata, lalu sisihkan bumbunya.
- Ayak tepung ketan dan tepung terigu ke dalam wadah, lalu tambahkan gula, garam, dan baking powder, kemudian aduk rata.
- Panaskan airnya, lalu tuang sebagian besar ke bahan kering dan uleni dengan tangan bersarung tangan sampai mulai menyatu.
- Masukkan butter dan terus uleni, lalu tambahkan sisa airnya sedikit demi sedikit.
- Uleni sampai adonannya licin, lembab, dan tidak retak saat dibulatkan.
- Tutup adonan rapat-rapat lalu istirahatkan 20 menit.
- Bagi adonan 28 sampai 30 gram per potong, pipihkan, isi dengan potongan mozzarella di tengah, lalu tutup rapat tanpa ada udara.
- Bulatkan tiap bola sampai mulus.
- Goreng bola-bolanya di minyak panas dengan api kecil cenderung sedang sambil terus diputar supaya semua permukaannya matang.
- Goreng hanya sampai warnanya kuning muda, lalu angkat dan tiriskan sebentar.
- Masukkan bola panas ke wadah berisi bumbu keju yang banyak lalu kocok sampai semuanya terbalur rata.
Ingredients
Burinkle:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the cheese powder with the powdered sugar, garlic powder, onion powder, and dried parsley until evenly combined, then set the seasoning aside.
- Sift the glutinous rice flour and the wheat flour into a bowl, then add the sugar, salt, and baking powder and mix until even.
- Heat the water, then pour most of it into the dry ingredients and knead with gloved hands until it starts to come together.
- Add the butter and keep kneading, then add the rest of the water little by little.
- Knead until the dough is smooth, moist, and does not crack when you roll it into a ball.
- Cover the dough tightly and rest it for 20 minutes.
- Divide the dough into 28 to 30 g pieces, flatten each one, place a cube of mozzarella in the middle, then seal it with no air inside.
- Roll each ball until it is smooth.
- Fry the balls in hot oil over low to medium heat, rolling them around so every side cooks evenly.
- Fry only until they turn light golden, then lift them out and drain them briefly.
- Tip the hot balls into a container with plenty of the cheese seasoning and shake until they are fully coated.
Mode Masak
chewy & lumer! KOREAN CHEESE BALL!
chewy & lumer! KOREAN CHEESE BALL!
Bahan
Burinkle:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur cheese powder dengan gula halus, garlic powder, onion powder, dan parsley kering sampai rata, lalu sisihkan bumbunya.
- Ayak tepung ketan dan tepung terigu ke dalam wadah, lalu tambahkan gula, garam, dan baking powder, kemudian aduk rata.
- Panaskan airnya, lalu tuang sebagian besar ke bahan kering dan uleni dengan tangan bersarung tangan sampai mulai menyatu.
- Masukkan butter dan terus uleni, lalu tambahkan sisa airnya sedikit demi sedikit.
- Uleni sampai adonannya licin, lembab, dan tidak retak saat dibulatkan.
- Tutup adonan rapat-rapat lalu istirahatkan 20 menit.
- Bagi adonan 28 sampai 30 gram per potong, pipihkan, isi dengan potongan mozzarella di tengah, lalu tutup rapat tanpa ada udara.
- Bulatkan tiap bola sampai mulus.
- Goreng bola-bolanya di minyak panas dengan api kecil cenderung sedang sambil terus diputar supaya semua permukaannya matang.
- Goreng hanya sampai warnanya kuning muda, lalu angkat dan tiriskan sebentar.
- Masukkan bola panas ke wadah berisi bumbu keju yang banyak lalu kocok sampai semuanya terbalur rata.
Ingredients
Burinkle:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the cheese powder with the powdered sugar, garlic powder, onion powder, and dried parsley until evenly combined, then set the seasoning aside.
- Sift the glutinous rice flour and the wheat flour into a bowl, then add the sugar, salt, and baking powder and mix until even.
- Heat the water, then pour most of it into the dry ingredients and knead with gloved hands until it starts to come together.
- Add the butter and keep kneading, then add the rest of the water little by little.
- Knead until the dough is smooth, moist, and does not crack when you roll it into a ball.
- Cover the dough tightly and rest it for 20 minutes.
- Divide the dough into 28 to 30 g pieces, flatten each one, place a cube of mozzarella in the middle, then seal it with no air inside.
- Roll each ball until it is smooth.
- Fry the balls in hot oil over low to medium heat, rolling them around so every side cooks evenly.
- Fry only until they turn light golden, then lift them out and drain them briefly.
- Tip the hot balls into a container with plenty of the cheese seasoning and shake until they are fully coated.
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