Resep Mayonaise Cheesy untuk Risol Mayo dan tips agar tidak bocor

Hi Everyone... Since I uploaded Risol Mayo, many people have requested Risol Rogut. Finally, I made Risol Rogut, and... wow... it turned out to be an amazing experience. I finally found the formula for cheesy mayonnaise like the filling in the Risol Mayo I bought for 32,000 Rupiah. It turns out that mixing mayonnaise with white sauce makes the mayonnaise taste better, not nauseating, but cheesy. And I still receive many messages that the risol leaks when fried even though the recipe is exactly right. At first, I was confused by the answer. I thought the risol didn't tear or leak because the skin was flexible. It turns out that's not the case. There are many reasons, such as: REASONS FOR LEAKING/TORNED RISOL 1. Use cornstarch as an ingredient, not sago or tapioca. Because cornstarch makes the spring rolls smoother, there are fewer bubbles when molded, and when using sago, the spring rolls tend to expand/bloom when fried, and sometimes they can burst if fried too long. 2. When wrapping, make sure the mayo is tightly sealed before rolling to prevent the mayo from leaking out during frying. 3. Fry over high heat and plenty of oil for a short time, about 2 minutes or so. 4. It's mandatory to coat the spring rolls with flour before dipping. This way, the spring rolls will be firmer when fried and crispier for longer. 5. After freezing, store them at room temperature to fry. The time depends on your room temperature, 1-2 hours. In the previous video, I mentioned 30 minutes, but some people commented that the inside was still cold when fried, so adjust the time accordingly. 6. Don't add powdered stock or MSG to the mayonnaise and white sauce, as the aftertaste will be unpleasant. It's delicious without MSG or stock powder. CHEESY MAYO RECIPE First, we make the white sauce. For one recipe, we only use 1/3 of the white sauce for one spring roll. WHITE SAUCE Cook 25g butter until melted, then add 25g all-purpose flour, stir quickly until well combined (you can turn the stove on and off). 400ml fresh milk or UHT milk, add in 3 batches. 3 slices Kraft single cheese or 50g premium cheddar cheese or Parmesan cheese. Stir well and then cool by steaming in cold water to prevent lumps. MAYONNAISE 400g mayonnaise 100g white sauce 30g sweetened condensed milk Stir well. Mayo and white sauce can be in a 1:1 ratio. Or use more white sauce. For a more savory result. SKIN RECIPE 230g medium-protein flour 1/2 tsp salt 2 egg yolks (35g) 15g or 1 tablespoon tapioca flour or cornstarch 15ml vegetable oil or melted butter Add 200ml water, stir well with a whisk, then add 220ml fresh or UHT milk Stir well and strain, let rest for 30 minutes Link for 20cm reversible pan https://shope.ee/20RuXTXQ5w Link for 3kg mayo = https://shope.ee/7KTNv3GAXA —————— English ——————- Hi Everyone……… And I still receive a lot of messages that the risol still leaks when fried even though it is according to the plek plek recipe. At first, the answer was also confusing. I thought the risol was not torn or leaking because the skin was flexible, apparently not, for many reasons, such as: THE CAUSE IS THE RISOL LEAKING/TONE 1. Use cornstarch as a mixing ingredient, don't use sago or tapioca. Because cornstarch makes risol skin smoother, there are not many bubbles when printed, and when using sago, risol tends to expand when fried, sometimes if it's fried too long it can explode 2. When wrapping, make sure the mayo is tightly closed before rolling, so that the mayo doesn't come out when fried 3. Fry over high heat and lots of oil, just for a while, about 2 minutes more or less. 4. Must be covered in flour before dipping. In this way the risol is stronger when fried and crispy longer 5. After it's frozen, to be ready for frying, it's stored at room temperature first, the time is adjusted according to room temperature, 1-2 hours. In the last video I said 30 minutes, but some commented that the inside was still cold when fried, so just adjust the time. 6. Don't add powdered broth or micin to the mayonnaise and white sauce, otherwise the aftertaste won't be good. Without micin or powdered broth, it's really delicious CHEESY MAYO RECIPES First we make white sauce, for 1 white sauce recipe we only use 1/3 for the recipe for 1 risol skin WHITE SAUCE 25g cooking butter until melted, then add 25gr all-purpose flour, stir quickly until well blended (stove fire can be played on and off) 400 ml of fresh milk or UHT milk put in 3 stages 3 sheets of single kraft cheese or 50gr premium cheddar cheese or parmesan Stir well and after it's cooked, cool it by teaming it in cold water so it doesn't get lumpy MAYONAISE 400gr mayonnaise 100g white sauce 30 gr of sweetened condensed milk Steer well SKIN RECIPES 230g medium protein flour 1/2 tsp salt 2 egg yolks (35gr) 15gr or 1 tablespoon of tapioca flour or cornstarch 15ml vegetable oil or melted butter Insert 200 ml of water, stir well with a whisk, then add 220ml fresh milk or UHT Mix well and strain, rest 30 minutes