Thought it would be strange, it turns out it's delicious & melts || RISOL FLA JASUKE

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Usually I make Risol with savory filling. This time I want to make something with a sweet filling.
RISOL FLA JASUKE (CORN MILK CHEESE)
This is really delicious. It doesn't feel uncomfortable, it just melts away.
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Ingredients:
Risol leather material:
* 200 gr wheat flour
* 2 tablespoons tapioca flour
* 30 gr full cream powdered milk (use without sugar content)
* ¼ tsp Salt
* 1 egg
* 40 ml cooking oil
* - + 450 - 500 ml Water (can be more or less)
- For powdered milk, you can replace it with full cream liquid milk. If you use liquid milk, you can skip the water. or you can use half).
Jasuke Fla Ingredients:
* 300 gr sweet corn that has been shelled (boiled)
* 300 ml Full cream liquid milk
* 2 tablespoons Tapioca Flour
* 80 gr thick sweet
* 2 tablespoons margarine
* 1 tbsp granulated sugar (if it's not sweet enough, you can add more)
* Cheddar cheese (grated, I used 120 gr)
Dyeing materials:
* 100 gr wheat flour + 300 ml water + a little salt
* Enough bread flour
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CAUSES OF RISOL LEATHER TORN EASILY AND THEIR TIPS:
1. The dough is too runny or thick so the skin is too thin or thick. (That's why in the video I said "tends to be thin". But that doesn't mean it's really thin.
2. The dough is not strained.
3. The dough recipe is not suitable for the Teflon type. For regular Teflon, the mixture should be a bit runny. like the one I used in the video. If you use a Teflon kwalik, the mixture should be quite thick.
4. The oil added to the dough must be appropriate. so that when the skin is stacked it doesn't stick or stick to each other.
5. Risol skin is undercooked.
6. The dosage ratio is not quite right. Therefore, weigh it, or use a measuring cup.
TIPS FOR FRYING FROZEN RISOLES
1. When the rissoles are still frozen, store them at room temperature for a few moments until the rissoles are half frozen
2. Make sure to fry the rissoles in hot oil. use enough oil until the rissoles are just submerged in oil (deep fry)
3. Don't use fire that is too low. Use medium to high heat.
4. Do not fry for more than 2 minutes.
5. Don't turn it over. just turn it over once.
MEASURES OF DYES SO THAT WHEN DRYING IT CAN STICK PERFECTLY:
* For consistency, don't make the measurements too runny or too thick.
- 100 gr Flour + 300 ml Water (for risol dough 250 gr - 500 gr)
- 200 gr Flour + 600 ml Water (for Risol dough 750 gr - 1,000 gr)
- 300 gr + 900 ml Water (for risol dough 1,250 gr - 1,500 gr)
400 gr Flour + 1200 ml Water (for Risol dough 1,750 - 2,000 gr)
* Bread flour has a coarse texture, it would be better to blend it briefly. But don't make it too smooth so that the texture of the Risol is still crispy.
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Follow:
Tiktok : Cooking with Leily
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[@yakitivi]

mantappppp bisa jadi jajanan viral ya mbakk, risol vla jasuke kebayang manis legit dan wanginya
makasih sharingnya hadir paket lengkap mbak L3

[@CookingwithLeily27]

@@yakitivi Sama2, semoga bermanfaat 😊

[@dewikartika2687]

Pakai. Kanji apa maizena kak

[@CookingwithLeily27]

@@dewikartika2687 Tapioka / kanji😊