Brilio.net - Risoles are a typical Indonesian snack that is easy to find on the market. Usually risoles contain a mixture of potatoes and carrots and pieces of chicken. However, nowadays, the fillings for rissoles are more varied, ranging from meat, eggs, to mayonnaise.
Risoles themselves have a savory taste and make you addicted. The crunchy and crunchy texture of bread flour can also increase your appetite. This dish is even more delicious to eat while it is warm.
In contrast to the crunchy outside, the inside of the risoles has a soft texture. This combination of crunchy and soft texture is what makes rissoles so popular and widely sold on the market.
Apart from buying it on the market, rissoles can also be made yourself at home because the ingredients used are quite easy to get. However, quite a few are reluctant to make it themselves because it is difficult to make the skin dough. The reason is, if it is not made properly, the skin of the rissoles will tear easily .
But don't worry, YouTube user Dapurumi has another way to make risoles skin so that the result is flexible and doesn't tear easily. After investigating, he added one kitchen ingredient when making the risoles skin dough, namely tapioca flour. So how do you make it?
"In this video we will make rissoles skin that is elastic, soft, easy to shape, and doesn't tear easily," said YouTube user Dapurumi.
photo: YouTube/kitchen
Reported by BrilioFood from YouTube Dapurumi on Friday (15/3), first of all, the YouTube user prepared a large container to make risoles skin dough. After that, add 400 grams of medium protein wheat flour.
Then, he added the main key ingredient, namely 5 tablespoons of tapioca flour. Then add 1-2 sachets of powdered milk and 1 teaspoon of salt, then stir until evenly mixed.
photo: YouTube/kitchen
If so, add 2 eggs, 80 ml of cooking oil and 1 liter of water. Pour in the water gradually while stirring until smooth.
Also make sure the cooking oil is dissolved and mixed evenly. Next, strain the mixture so that the result is smooth. The risoles skin dough is ready to be molded in a skillet or pan.
"Don't forget to stir the dough every time before molding the dough," he added.
photo: YouTube/kitchen
Heat a pan over low heat, then spread a thin layer of oil with a kitchen towel. Then pour 1 tablespoon of the mixture, spread it evenly, then cook over low heat until cooked. When it's cooked, the edges will lift.
After that, pour the rissoles skin into a plate. If the skin on the back immediately falls off easily, this is a sign that the risoles skin is cooked. If it's still hard to come off, it means it's not yet ripe.
photo: YouTube/kitchen
"The bottom of the skin of risoles when it is cooked will form a layer or be porous. If it is not yet ripe, the skin will tend to be wet, sticky and tear easily. So you need to pay attention to the level of maturity," explained the YouTube user.
As a result, the finished risoles skin is made to look flexible. Even though it has been kneaded by hand, the risoles skin does not tear easily.
"The risoles skin is really soft, flexible, and doesn't tear easily. It's not sticky to each other either," he said further.
photo: YouTube/kitchen
The YouTube user has also prepared risoles filling made from a mixture of carrots, potatoes and chicken. He also tried rolling the risoles skin which had been filled with filling to prove that the risoles skin was really flexible and would not tear easily.
"We try to apply it to roll the skin of the risoles," he said.
photo: YouTube/kitchen
Take one piece of leather, place the smooth part on top, so the porous part is on the bottom. This is also one of the tips so that the skin is easy to roll and not prone to breaking. After that, take the filling, place it near the edge of the skin, but not too far from the edge. Make sure the filling is in the middle.
photo: YouTube/kitchen
Then fold the risoles skin from the end, then fold it again on the right and left sides. Then roll the skin tightly. Don't forget to put adhesive on the ends.
The adhesive can be made from wheat flour dissolved in water or from egg whites. This adhesive also functions so that when fried, the risoles skin remains sturdy and neat.
"This is the result, thank God, none of the leather used was torn. The result is uniform and neat like this," he concluded.