Kremesan
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Cornstarch Kremesan | |||
1 | SAJIKU® MULTIPURPOSE SEASONED FLOUR | 85 | 28.81% |
2 | Cornstarch | 20 | 6.78% |
3 | Whole Egg | 10 | 3.39% |
4 | Ice water | 180 | 61.02% |
| Rice Flour Kremesan | |||
1 | SAJIKU® MULTIPURPOSE SEASONED FLOUR | 85 | 28.81% |
2 | Rice flour | 20 | 6.78% |
3 | Whole Egg | 10 | 3.39% |
4 | Ice water | 180 | 61.02% |
| Tapioca Flour Kremesan | |||
1 | SAJIKU® MULTIPURPOSE SEASONED FLOUR | 85 | 28.81% |
2 | Tapioca flour | 20 | 6.78% |
3 | Whole Egg | 10 | 3.39% |
4 | Ice water | 180 | 61.02% |
How to Cook
1. Mix SAJIKU® MULTIPURPOSE SEASONED FLOUR with Cornstarch or Rice flour or
Tapioca flour. Stir well.
2. Add whole egg and ice water, stir well.
3. Put the mixture into a plastic sauce bottle.
4. Spray the dough into the hot oil (temperature 170ᴼ C) until the dough fills the oil rim.
5. Fry until golden brown. Remove and drain.
6. Kremesan is ready to be served.