TERNYATA SEENAK ITU RISOL MAYO VIRAL BANGET ‼️ HASIL BANYAK UNTUNG BERLIPAT DIJAMIN 100% LAYAK JUAL

Summary

This video demonstrates how to make a viral Mayo Risol with a unique twist. The recipe starts with a soft dough made from a mix of protein flour, tapioca flour, eggs, and spices. After cooking the thin, non-stick skin, it's filled with savory ingredients such as grilled sliced meat, boiled eggs, cheese, and a sweetened mayo mix. The rolls are coated with egg white and breadcrumbs, chilled for an hour, then fried until golden and crispy. The result is a large, flavorful snack perfect for selling, with a delicious combination of sweet, savory, and creamy flavors.

Takeaways

• 😀 Use 500g of protein flour and 40g of tapioca flour for the dough. Adjust the water to the consistency you prefer.
• 😀 Adding 3 eggs to the dough mixture ensures the risol skin is soft and delicious.
• 😀 Filter the dough mixture to remove any lumps before cooking the skins.
• 😀 For cooking the skins, use a non-stick pan and cook until the surface is dry and edges lift.
• 😀 Use grilled meat, boiled eggs, and cheese as the filling for the risol mayo.
• 😀 Combine mayonnaise with sweetened condensed milk to balance the sour and sweet flavors.
• 😀 Wrap the filling in the thin, flexible risol skin and make sure the edges are compact to prevent leaks.
• 😀 Coat the wrapped risol with egg whites and breadcrumbs before frying for a crispy texture.
• 😀 Chill the coated risols for at least an hour to help the flour stick before frying.
• 😀 Fry the risol mayo in medium heat until golden brown and drain on paper towels to remove excess oil.
• 😀 This recipe is perfect for making large, delicious risol mayo that can be packaged and sold.

Q & A

What type of flour is used for making the risol skin?

The risol skin is made using protein flour, specifically the Blue Triangle brand, with 500 grams used in the recipe.

How much tapioca flour is required in the dough mixture?

You need 40 grams of tapioca flour, which is approximately four tablespoons.

What is the purpose of adding eggs to the dough?

Eggs are added to make the skin soft and delicious, ensuring the dough is smooth and pliable.

Why is cooking oil added to the dough mixture?

Cooking oil is added to prevent the dough from sticking and to improve the texture of the risol skin.

How should the dough be prepared before cooking the risol skins?

The dough must be filtered to remove any remnants of flour. Afterward, it should be cooked in a non-stick pan, spreading the mixture thinly and evenly.

What is the recommended pan for cooking the risol skins?

A 22 cm non-stick pan is used for cooking the risol skins, although other non-stick pans or molds can be used.

How do you prepare the filling for the risol?

For the filling, slices of grilled meat, boiled eggs cut into 6 parts, cheese cut into small pieces, mayonnaise, and sweetened condensed milk are used.

How is the mayonnaise mixture made for the filling?

The mayonnaise mixture is made by combining mayonnaise (500 grams or as needed) with 100 grams of sweetened condensed milk. The condensed milk helps balance the sourness of the mayonnaise.

What is the final step after wrapping the risol?

After wrapping the risol, it should be dipped in egg whites, coated in breadcrumbs, and chilled for at least an hour to ensure the coating sticks during frying.

How should the risol be fried?

The risol should be fried in hot oil over medium heat, turning them carefully to ensure they cook evenly without burning. They should be fried until golden brown.