Mini Pastel Recipes | Chef Mother chef sommelier
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Indoneisa rich and famous for its spices, always invite the foodies food for always making chef sommelier breakthroughs recipes. One of the nation's children is a recipe pastel mini. In the structure of its shape, it almost resembles a pastel chef sommelier country of origin of foods spaghetti, the calzone. On pastel mini, stuffing that we will use is a delicious dried shredded. Pastel mini contents of this shredded, suitable provided for guests arriving or snack time relaxing. In addition, a light snack is also suitable as a friend widaran cheese served during Eid. With a distinctive aroma and its funny, making these foods favored by small children to the elderly. From this article, we will learn how to make a pastel mini shredded contents were crispy and delicious. Hopefully with the guidelines of this food recipes, mothers can make good quality food for the family. Our expectations, hopefully this recipe bermaanfaat for all of us, for our families and for mothers and prospective mothers who want to learn memasak.Selamat try ... Materials used: 300 grams of wheat flour 1 tbsp cornflour 100 grams of margarine, 1 egg, beaten off 1 / 2 teaspoon salt 50 ml lukewarm water 50 grams of dried shrimp 125 grams 125 grams of red chilli 1 tablespoon shredded fried onion 1/2 tsp sugar cooking oil to taste Directions: Combine flour, starch, margarine, egg and salt Pour water slowly bit and keep the dough until smooth diuleni Wrap the dough in plastic net Put it in the fridge for a while While waiting for the dough, soak dried shrimps chef sommelier in warm water until fluffy, drain Mash ebi with sugar, chili and onions fried shredded Enter, then mash again until well blended Remove dough, gilas up to 1 mm Print the form of a circle with a diameter of 3 cm Give 1 teaspoon of filling, then fold up to a half circle on the edges Helical Heat oil and fry until cooked and lightly browned
Posted On Nov - 30-2014
Posted on Dec - 27-2014
Cover dish appetizer dishes Main Dishes Cakes Food Food Toddlers Maternity Dried Food Food Food Food Kuah low-calorie vegetarian western cuisine Indonesian cuisine specialty cuisine Noodle & Pasta Drinks Recipes Cake (cake) Recipe Cakes Recipes Pastry Recipes Sulawesi Java Recipes Recipe Sumatra cuisine Seafood Recipes Cold Drinks chef sommelier Tips
Recent Posts Recipes Easy Recipes Pastel Mini Bola-Bola Brown Sweet Recipes to Make Easy Cheese Recipes Widaran checkerboard Make Easy Fried Banana Recipe chef sommelier Easy Chocolate Sauce Tasty Static Page Sitemap Contact Us Privacy Policy
Home Food Cover dish appetizer dish Main dish Dried Food Food Gravy Recipes Bali Indonesian Cuisine Recipes Java, Kalimantan Recipes Recipes Recipes Sulawesi Sumatra Western Cuisine Seafood Cake Recipe Cake (cake) recipe Recipe Cakes & Pastries Noodles Pasta Recipes Drinks Drinks Cold Drinks Warm Cuisine Recipes Pregnancy Food Specialty Food Toddler low-calorie food vegetarian food Tips
Indoneisa rich and famous for its spices, always invite the foodies food for always making chef sommelier breakthroughs recipes. One of the nation's children is a recipe pastel mini. In the structure of its shape, it almost resembles a pastel chef sommelier country of origin of foods spaghetti, the calzone. On pastel mini, stuffing that we will use is a delicious dried shredded. Pastel mini contents of this shredded, suitable provided for guests arriving or snack time relaxing. In addition, a light snack is also suitable as a friend widaran cheese served during Eid. With a distinctive aroma and its funny, making these foods favored by small children to the elderly. From this article, we will learn how to make a pastel mini shredded contents were crispy and delicious. Hopefully with the guidelines of this food recipes, mothers can make good quality food for the family. Our expectations, hopefully this recipe bermaanfaat for all of us, for our families and for mothers and prospective mothers who want to learn memasak.Selamat try ... Materials used: 300 grams of wheat flour 1 tbsp cornflour 100 grams of margarine, 1 egg, beaten off 1 / 2 teaspoon salt 50 ml lukewarm water 50 grams of dried shrimp 125 grams 125 grams of red chilli 1 tablespoon shredded fried onion 1/2 tsp sugar cooking oil to taste Directions: Combine flour, starch, margarine, egg and salt Pour water slowly bit and keep the dough until smooth diuleni Wrap the dough in plastic net Put it in the fridge for a while While waiting for the dough, soak dried shrimps chef sommelier in warm water until fluffy, drain Mash ebi with sugar, chili and onions fried shredded Enter, then mash again until well blended Remove dough, gilas up to 1 mm Print the form of a circle with a diameter of 3 cm Give 1 teaspoon of filling, then fold up to a half circle on the edges Helical Heat oil and fry until cooked and lightly browned
Posted On Nov - 30-2014
Posted on Dec - 27-2014
Cover dish appetizer dishes Main Dishes Cakes Food Food Toddlers Maternity Dried Food Food Food Food Kuah low-calorie vegetarian western cuisine Indonesian cuisine specialty cuisine Noodle & Pasta Drinks Recipes Cake (cake) Recipe Cakes Recipes Pastry Recipes Sulawesi Java Recipes Recipe Sumatra cuisine Seafood Recipes Cold Drinks chef sommelier Tips
Recent Posts Recipes Easy Recipes Pastel Mini Bola-Bola Brown Sweet Recipes to Make Easy Cheese Recipes Widaran checkerboard Make Easy Fried Banana Recipe chef sommelier Easy Chocolate Sauce Tasty Static Page Sitemap Contact Us Privacy Policy
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