Dadar Gulung Coklat.
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, dadar gulung coklat. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Dadar Gulung Coklat is one of the most popular of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It's appreciated by millions every day. Dadar Gulung Coklat is something that I have loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have dadar gulung coklat using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Dadar Gulung Coklat:
- {Make ready 500 gr of tepung terigu.
- {Take 10 sdm of tepung tapioka.
- {Prepare 1 sdt of garam.
- {Take 3-5 sdm of minyak goreng.
- {Get secukupnya of Air.
- {Prepare 1 sdm of coklat bubuk.
- {Take of Untuk isian:.
- {Get 10 biji of pisang kepok,bagi 2 bagian memanjang.
- {Take 2 sdm of mentega,.
- {Get of Selai Coklat/sesuai selera.
- {Get of Parutan keju utk taburan/sesuai selera.
Steps to make Dadar Gulung Coklat:
- Campurkan terigu,tapioka,garam dan air aduk rata,tambahkan coklat bubuknya,aduk terus sampe rata,lalu saring adonan spy tdk bergerindil..tambahkan minyak,koreksi kadar keencerannya,sy tdk terlalu encer dan tidak terlalu kental....sisihkan.
- Siapkan pisang yg sdh dipotong tadi,lalu masukkan kedalammentega yg dicairkan diatas kompor,bolak balik sampe terlihat layu pisangnya..angkat,sisihkan.
- Mulai,membuat adonan dadarnya ya...
- Isikan diatas kulit dadar,pisang dan beri selai coklat diatasnya..lipat.
- Tambahkan parutan keju diatasnya....
- Jadi dech😉😉.
- Note:mohon maaf langkah2 tdk sy foto..keburu dibawa suami,prepare shubuh soalnya🙏.
- Note:sebaiknya prepare dulu membuat isiannya ya..spy ketika di aplikasikan ke kulit dadarnya,pisang yg sdh dimix dgn mentega yg dicairkan diatas kompor tadi,tdk dlm keadaan terlalu panas suhunya.
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