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Telur Gabus Keju


Telur Gabus Keju

Cemilan favorit saya dan suami. Biasanya beli. Sekarang nyoba bikin. Ternyata lebih enak. Rasa gurihnya ga terlalu mblenger. Pas.

Bahan-bahan
 1 toples sedang

250 gr tepung sagu / kanji / tapioka
100 gr keju cheddar, parut
2 butir telur
50 gr margarin
1/4 sdt garam
secukupnya minyak untuk menggoreng

Langkah
Siapkan blender. Masukkan keju parut, telur, margarin, dan garam, kemudian proses hingga tercampur dan halus.
Masukkan tepung sagu / kanji / tapioka ke dalam wadah / mangkuk dan buat lubang di tengahnya, lalu masukkan adonan telur yg sudah halus tadi.


Aduk dengan spatula, lalu uleni dengan tangan hingga kalis dan mudah dibentuk.
Ambil sejumput adonan. (Jangan terlalu besar agar kuenya kering dan renyah. Selain itu kuenya juga akan sedikit mengembang dari bentuk asli sebelum digoreng.) Letakkan di telapak tangan, kemudian gelintirkan adonan dengan cara menggosokkan kedua telapak tangan hingga adonan berbentuk silinder panjang dengan ujung2 yg runcing (seperti cacing).
Masukkan adonan yg telah dibentuk ke dalam wajan yg berisi minyak dingin (minyak dengan suhu normal yg belum dipanaskan) hingga adonan terendam.
Jika telah cukup banyak adonan yg terendam minyak, hidupkan api kompor dan panaskan minyak dengan api kecil. Biarkan minyak menjadi panas dan adonan kue terlihat mengeras. Kemudian naikkan ke api sedang sampai adonan matang.

Note : 
Apabila ada adonan yg terlihat menumpuk, cukup goyang2kan saja wajannya. Jangan terlalu sering mengaduk dengan menggunakan sodet saat adonan belum kering karena bisa membuat adonan pecah2 / ujung runcingnya patah. Untuk menggoreng adonan setelahnya sebaiknya minyaknya dibiarkan agak dingin kembali terlebih dahulu agar hasil kuenya mulus. Minyak yg panas akan membuat kue menjadi berlubang-lubang.
Tiriskan kue yg sudah matang di atas tissue dapur dan dinginkan. Masukkan ke dalam toples kedap udara untuk mempertahankan kerenyahannya.



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