Resep Indonesia and Indonesia Food

Thursday, October 23, 2008

Mushroom Kukis

Mushroom Kukis




Ingredients:

Flour is 450 grams of protein
45 grams of milk powder
Baking powder 1 tsp
Cheese powder 2 tsp
Parmesan cheese powder 50 grams
Crackers 100 grams mushrooms, puree
Margarine 300 grams
30 grams of refined sugar
Salt 1 tsp
Yellow egg 3 eggs

Spread:

1 yellow eggs
Crackers 75 grams of mushrooms, puree

Method:

Shake margarine with sugar, salt and egg until soft yellow.
Enter the wheat flour has been mixed with milk powder, Baking powder, powdered cheese, parmesan cheese and kripik mushrooms, stir well until all ingredients evenly mixed.
Pipihkan dough setebal 1 cm, and then cut or print the form of interest or according to taste and make dough out.
Oles surface kukis with yellow egg, and taburi top kripik with mushrooms and place the tray that has dioles margarine.
Roast in oven temperature of 150 degrees centigrade for 25 minutes until cooked, lift.
Serve.

Lezat
Posted by Cyber World at 8:47 PM
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Indonesia Food Cooking Tips :

Grilling Tips:

Be sure your grill is hot enough before starting.
Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
Make sure grill is clean before cooking.
To prevent sticking, brush or spray a light coating of oil on grid.
If your grill has a top, close it to allow smoke to add it's flavor.
To keep poultry from drying out, grill with bone in and baste continuously.
Poultry dark meat takes longer than white meat so start it sooner.
Sear chicken on the skin side first.

Indonesia Food Cooking Tips :

Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot; it helps reduce splattering.