Prescription Risoles Super Save - From yesterday many see posting about risol. but all the results are different, wheat flour 1/4 become 15-20 pieces only. if I make, wheat bench 1/4 become 30-33 pieces of leather. so naturally if 1 kg of flour I can get 125 sheets. there may be a happy recipe, monggo all I share.
Risol Skin by Nuri's kitchen
Ingredients
Flour 1 kg (I pake chakra) Whole egg 4 grainsRoyco 1 packet Salt slightly Vegetable oil 5 teaspoon rice Starch starch 4 tablespoons Water to taste
How to Make Risoles
Beat the eggs with the mixer until fluffy for 5 minutes, then put the flour, aci, royco, salt and oil, stir well then pour water 3 cups first, stir well until no dough is bergerindil, and turn off the mixer.
Next pour the water again little by little use a spoon of vegetables to the desired dilution (keencerannya almost kayak dough but not too dilute).
After that the dough is ready on the omelet, using a small flame. and do not forget the previous test first dadar to know tingat dilution adoann, if the fitting may be in the continue and if less dilute can be added mother water again
Note
I use teflon size 20 cm
The process of making mixed dough and the use of high protein flour produces more risol leather sheets.
For my benchmark 1/4 flour produces 30 sheets of risol curleb leather.
Little Tip:
To save time, at the time we can dadar while content and rolled risol. so finish finished pine also rolled risol. so time-saving (from a moody wait for a mature omelet hehehe)
To be more efficient, the dye before the panir wearing dilute flour dough (kalo pake white eggs too wasteful to be sold)
So that the skin does not break when the fry is:
The dough should not be too thin. to size 20 cm is enough 1 full vegetable spoon.
Time frying not too much risolnya as a picture for 1/2 liter of oil risol max 9-10 seeds.
Do not in back and forth when menggireng, just once back (other than not broken, oil is also not wasteful).
Good luck and hope help
Sorry, the reason I use newsprint because it runs out of tissue hehehe.
