Crispy Fried Pastel Economical recipes

Crispy Fried Pastel Economical recipes – Pastel is one of traditional hawker who now often in jajakan in assorted cake shop whether it’s at the supermarket or the traditional market. Pastel desserts tasty with a crunchy layer of his skin that gives the sensation of delicious individually at each bite. How to make fried pastel is actually very easy. But sometimes a lot of pastel results would have complained a lot or less crisp. This occurs because of the way the dough processing pastel leather.

With this we will give some tips on how to process the dough right pastel skin for results are tasty and crunchy. In the description, the other is never too long kneading dough pastel. Because it can solve the gluten so that dough into alot and mushy not crispy. So to make the dough doesn’t need to be pastel in strong-strong knead until banting-banting as when making bread dough. To taste only, because it can cause adoana pastel into ngaret too pliable when fried.

Sometimes it can also make the dough didn’t want to expand it so that the inside of the pastel is still raw and smell of flour. The traits of that delicious pastel Yes whose skin crispy, tender and ngeprul if it is packed. A complete combined sweet pastel savory stuffing make fried pastel tasted delicious. Crispy fried Patty most tasty eaten together cayenne pepper, mayonaise and spicy chilli sauce. Complete with refreshing drinks such as Milkshakes Recipes Green Tea Cafe Style to make it more complete and delicious.

Next to the batter, dough pastel leather pastel leather itself has some version of Yes. Among the other one is using eggs with the results are tasty, tender, crispy and ngeprul. And there are also without the use of eggs in so. Actually tastes good too but we think less also. Pastel without eggs is very suitable for business because its kriuk more resistant and of course more practical and thrifty.

The other thing that determines its yummy pastels in addition to crisp of course is its content. The stuffing is delicious pastel and practical ragout in General is dry. Dried Ragout is usually made from vegetables such as sliced potatoes, carrots and chicken Patty. But it could also contain glass noodles, stir fry noodles, potatoes, eggs, meat and so on. There is also a wet rogout pastel field which has the content a little thick rissole with dominant field such as vegetables.

Here we share the ingredients and how to make Fried Pastel rogout Recipes that are easy to pratekkan at home.
Fried Pastel recipes and how to make it
recipe fried pastel

Fried Pastel recipes and how to make it
Pastel Leather materials:

300 grams plain flour
Eggs 2 butir
Margarine 50 g
Ice water 2 tablespoons
Salt 1/2 teaspoon

How To Make Leather Pastel:

Initial steps combine the flour, salt and margarine, stir well.
Next add the ice water and egg, stir until clotted. (remember do not at knead, to pastel tekture dry, crisp, tender and not hard bulging)
After that tipiskan dough pastel, can with the aid of a machine or manual grinder noodles using a bottle, a wooden spherical shape and so on. then print the form dough round.

Pastel Rogout Fillings:

1 piece of onion (finely chopped)
1 clove garlic (finely chopped)
Celery 1 teaspoon
Carrots 200 grams (boil, then cut into small squares)
100 grams of potatoes (boiled and sliced tiny box shape)
Ground chicken flavored broth 1 teaspoon
Pepper powder 1/4 teaspoon
Nutmeg powder 1/8 teaspoon
2 teaspoons granulated sugar or to taste
Water 50 Milli liter
The flour proteins are 2 tablespoons

How To Make Crispy Fried Pastel Economically:

Contents of the rogout: preliminary steps heat the oil, saute the onions, the garlic until fragrant. Stir in flour, then stir until it changes color.
After that, add the carrots and potatoes, Saute until wilted. Enter the pepper powder, sugar and chicken broth and celery powder, mix well. Tuangi water and cook until done and pervasive and kesat. Please, add a sense of correction when there are less seasoning so it created a savory sweetness. Lift up and chill.
Next take one sheet of pastel leather, give rogout stuffing to taste. Tangkupkan and pelintiran form at the edges or can use pastel leather molds to make it more practical.
FRY in oil hot enough to ripen and dry outside. Lift, drain.