Hi Semua………
Sejak aku upload Risol Mayo, banyak yang request Risol Rogut. Akhirnya aku bikin Risol Rofut, dan…… duh…… ternyata ini memberi aku pengalaman yang luar biasa, akhirnya ketemu formula untuk Mayonaise Cheesy seperti isian Risol mayo yang saya beli satunya 32rb itu.
Ternyata Mayonaise dicampur dengan white sauce bikin rasa mayonaise jadi lebih enak, ga bikin enek, terasa cheesy.
Dan masih banyak aku terima message bahwa risol masih bocor saat di goreng padahal sudah sesuai resep plek plek. Awalnya bingung juga jawabnya, aku pikir risol tidak sobek atau bocor itu karena kulit yang lentur, ternyata tidak ya, banyak sebab, seperti:
SEBAB SEBAB RISOL BOCOR/SOBEK
1. Gunakan Maizena sebagai bahan campuran, jangan sagu atau tapioka. Karena maizena membuat kulit risol lebih halus, tidak banyak bubbles ketika di cetak, dan bila menggunakan sagu, risol cenderung membesar/mekar ketika di goreng, kadang bila di goreng kelamaan bisa meletus
2. Ketika membungkus, pastikan mayo sudah tertutup rapat sebelum di gulung, agar mayo tidak keluar keluar ketika di goreng
3. Goreng dengan api besar dan minyak banyak, sebentar saja, sekita 2 menit kurang lebih.
4. Wajib di balur tepung sebelum di celup. Dengan cara ini risol lebih kokoh ketika di goreng dan renyah lebih lama
5. Setelah di frozen, untuk siap di goreng di simpan suhu ruang dulu, waktu di sesuaikan dengan suhu ruang masing2, 1-2 jam. Di video lalu saya sebut 30 menit, namun ada yang komen dalamnya masih dingin ketika di goreng, jadi waktu kalian sesuaikan saja.
6. Dalam mayonaise dan white sauce jangan di kasih kaldu bubuk atau micin, nanti after taste nya ga enak. Tanpa micin atau kaldu bubuk udah enak banget
RESEP MAYO CHEESY
Pertama kita bikin white sauce, untuk 1 resep white sauce kita hanya gunakan 1/3 untuk resep 1 kulit risol
WHITE SAUCE
25gr mentega masak hingga cair, lalu masukkan
25gr terigu serba guna, aduk cepat hingga tercampur rata (api kompor bisa di mainkan hidup mati)
400 ml susu segar atau susu UHT masukkan 3 tahap
3 lembar keju kraft single atau 50gr cheddar cheese premium atau parmesan
Aduk rata dan setelah matang dinginkan dengan cara di tim di air dingin agar tidak bergerindil
MAYONAISE
400gr mayonaise
100gr white sauce
30gr susu kental manis
Aduk rata
RESEP KULIT
230gr terigu protein sedang
1/2 sdt garam
2 kuning telur (35gr)
15gr atau 1 sdm tepung tapioka atau tepung Maizena
15ml minyak sayur atau mentega cair
Masukkan
200ml air putih, aduk rata dengan whisker, lalu masukkan
220ml susu segar atau UHT
Aduk rata dan saring, istirahat 30 menit
Link wajan balik 20Cm
shope.ee/20RuXTXQ5w
Link mayo 3kg = shope.ee/7KTNv3GAXA
------
English
------
Hi Everyone………
And I still receive a lot of messages that the risol still leaks when fried even though it is according to the plek plek recipe. At first, the answer was also confused, I thought the risol was not torn or leaking because the skin was flexible, apparently not, for many reasons, such as:
THE CAUSE IS THE RISOL LEAKING/TONE
1. Use Maizena as a mixed ingredient, don't use sago or tapioca. Because cornstarch makes risol skin smoother, there are not many bubbles when printed, and when using sago, risol tends to expand when fried, sometimes if it's fried too long it can explode
2. When wrapping, make sure the mayo is tightly closed before rolling, so that the mayo doesn't come out when fried
3. Fry over high heat and lots of oil, just for a while, about 2 minutes more or less.
4. Must be covered in flour before dipping. In this way the risol is stronger when fried and crispy longer
5. After it's frozen, to be ready for frying, it's stored at room temperature first, the time is adjusted according to room temperature, 1-2 hours. In the last video I said 30 minutes, but some commented that the inside was still cold when fried, so just adjust the time.
6. Don't add powdered broth or micin to the mayonnaise and white sauce, otherwise the aftertaste won't be good. Without micin or powdered broth, it's really delicious
CHEESY MAYO RECIPES
First we make white sauce, for 1 white sauce recipe we only use 1/3 for the recipe for 1 risol skin
WHITE SAUCE
25gr cooking butter until melted, then add
25gr all-purpose flour, stir quickly until well blended (stove fire can be played on and off)
400 ml of fresh milk or UHT milk put in 3 stages
3 sheets of single kraft cheese or 50gr premium cheddar cheese or parmesan
Stir well and after it's cooked, cool it by teaming it in cold water so it doesn't get lumpy
MAYONAISE
400gr mayonnaise
100gr white sauce
30 gr of sweetened condensed milk
Stir well
SKIN RECIPES
230gr medium protein flour
1/2 tsp salt
2 egg yolks (35gr)
15gr or 1 tablespoon of tapioca flour or cornstarch
15ml vegetable oil or melted butter
Insert
200 ml of water, stir well with a whisk, then add
220ml fresh milk or UHT
Mix well and strain, rest 30 minutes