HOW TO MAKE SIMPLE RISOL AND END

How to make skin risoles without eggs

Material:
250 gr wheat flour
3 tablespoons cornstarch or tapioca
To taste salt or flavor
3 tbsp cooking oil
600 ml of water

How to make :
Wheat flour, cornstarch and salt are stirred, mixed together.
Pour the water little by little and stir until the water runs out
Put the oil.
The skin dough is ready for frying (you should use a small Tefon skillet)

How to make vegetable content risoles

Material :
Skin risoles
2 carrots
Potatoes 2 pieces
Beans 100 g
Garlic 4 cloves
Onion 4 pieces
Pepper 1 tsp
Salt 2 tsp
Chicken egg 1 egg
Flour 200 g

How to make :
Peel the skin of carrots and potatoes then wash. Cut a small dice.
Wash the beans then cut into thin slices of beans.
Puree garlic and onion. Add pepper and salt.
Saute garlic and shallots that have been smoothed to smell nice. Add the carrots, potatoes, and chickpeas into it.
Saute again. Add mineral water glass.
Saute until the water dries.
Lift and chill.
Prepare skin risoles.
Pour the carrots, potatoes, and chopped beans on the left edge of the risoles skin. Do not get too sideways. Leave the distance.
Fold the empty left side to the right.
Fold the top down, then fold the bottom of the skin upwards
Scroll left to right until the skin completely covers.
Beat 1 egg.
Put it into an egg whisk, then put it into the flour.
Heat oil over low heat.
Fried until golden brown.

Tips on how to make skin risoles not to break
When making the skin risoles sometimes experience a failure that is, the skin is easily torn. Factors that cause skin risoles easily torn (broken), among others:

1. Selection of wrong material.
2. Dough:
   Make sure the flour you use is wheat flour (medium protein).
   Make sure also the dough has the right density (not clot and too dilute). Filter first the risoles skin dough, so the dough does not clot.
3. Milk liquid
   Use liquid milk instead of water, because milk can make the skin risoles become flexible.
   At the time of entering milk or water, enter little by little until the dough so thick.
4. Margarine (oil)
   So that the dough is more tasty and not sticky when realized, use a little oil (margarine). Use of anti-sticky teflon when making risoles skin is also allowed.
5. Spoon
   The use of a rubber spoon (wood) or dough mixer (whisker) to stir the dough can help to make the dough smooth and well blended.
   Do stirring clockwise.
   Strain the dough, if there is still a small clump on the dough.
6. Kalis
   One more thing that matters: The dough must also be kneaded until it is not easy (broken) tear. Let stand for 2030 minutes before being realized. The dough becomes more pliable and smooth, if it gets longer.

May be useful.

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