Material: - 625 g high protein flour
- 400 ml of water
- 2 tablespoons cooking oil
- 1 / 2 tablespoon salt
- 1 / 4 teaspoon pepper
- 1 tsp mustard
- 2 tablespoons butter, melted
- Puncture sate to taste
Sauce:
- 50 g canned button mushrooms, thinly sliced
- Btr 2 shallots, finely chopped
- 20 g wheat flour
- 200 cc of broth
- 50 cc cream
- 1 teaspoon salt
- 1 / 4 tsp pepper
- 2 tablespoons cooking oil remaining meat
- 1 Tbsp L & P sauce
How to Make:
Combine flour, water, and oil in a bowl. Knead until dull and then let stand 20 minutes. Add the water. Knead until glutennya and drain are left behind. Add water again until water bilasannya nodes. Let stand 3 minutes until fluffy. Season with salt, pepper, mustard. Knead and shape of the square, steamed until cooked. Diced and stacking with satay puncture. Fuel and coat with liquid margarine until fragrant. Make the sauce: Saute onion until fragrant, add flour, stirring until browned. Pour broth, mushrooms, cream, L & P sauce, salt, and pepper. After boiling and thickened, add the sauce. Remove from heat. Serve skewers with mushroom sauce.
For 10 servings
Nutritional value per serving:
Energy: 263 Cal
Protein: 5.9 g
Fat: 4.5 g
Carbohydrates: 46.7 g
Sources: Tabloid-nakita.com
TIP
To make a vegetable or meat mock meat, a good type of flour used is a high-protein flour. This type of flour can produce a good gluten.
