Apple Cinnamon Spring Roll

Apple Cinnamon Spring Roll-2

Artikel dalam Bahasa Indonesia, klik di sini :)

Last weekend I noticed there were couple of wrinkled apples in the fridge. At first, i wanted to make apple pie out of it. But, since there is a spring roll challenge at my joined-cooking group, i thought.. hey why don’t you use it as the spring roll’s filling. So i bought the egg-based spring roll wrapper and went for it.

Let’s check it out ^^

Ingredients:
wrapper-springroll Spring Roll Wrappers apple 2 Apple
sugar 6 tbs Sugar butter 2 tbs Butter
cinnamon some Grounded Cinnamon egg 1 Egg White
water 50 ml Water oil-veggie Cooking Oil
Steps:
  1. Completely melt butter on a low heat. Add sugar and water. Turn up the heat into medium, but stir continuously until sugar is completely  dissolved and produce lots of bubble. Please be careful, because it is very hot.
  2. When it is caramelized and thicken, turn off heat. Add in grounded cinnamon. Let caramel sauce cool down.
  3. Cut apple into 0.5×0.5 cm dice. Better cut this after the sauce is cool to avoid skin color change.
  4. Beat egg white until loose.
  5. Pick a sheet of the wrapper. Place it with the edge pointing at you (diamond shape). Btw, my wrappers are 18×18 cm.
  6. Place 1 tablespoon of diced apples onto the wrapper, around 3 cm from the edge near you, horizontally. Make sure it is distributed well in a line.
  7. Add half tablespoon of caramel sauce on the apple.
  8. Wrapping:
    • Brush egg white onto the edge near you until close to filling.
    • Pick the edge of the wrapper near you, and roll it to cover over the filling.
    • Tighten the filling. Roll it once or twice.
    • Brush egg white onto the right and left edges.
    • Fold right and left edges to the middle of the spring roll.
    • Brush egg white onto the fourth edge.
    • Continue rolling until the end.
  9. Freeze them in the freezer for at least 2 hours for best result. This to prevent the apple become too soft due the deep frying.
  10. Heat cooking oil up with medium-low heat. Deep fry the spring rolls until they are golden brown.

1st Batch

Most tricky step is the wrapping one. We need to make sure there is no hole what so ever. It really needs to be covered up completely. If there is a tiny opening, the caramel will surely leak out. That’s what happened to me 😛 So the second batch has those burned sugar sticks on their surfaces. Well, need to practice more indeed :3

2nd Batch
2nd Batch

Btw, i made my second batch’s filling way more simpler. I lined up diced-apples, sugar, dash grounded cinnamon, and a bit of butter. Comes out the result is very hard to differ. ^_^

Eat this with a scoop of ice cream will be perfect, i think. But, enjoy it with a cup of green tea gives a great joyful feeling also 🙂

Apple Cinnamon Spring Roll-4

~ ♥ ♥ ♥ ~

Lumpia Apel Kayu Manis

Apple Cinnamon Spring Roll-2Akhir minggu lalu aku baru ingat kalau punya apel yang sudah mulai keriput :3. Awalnya, mau kubuat pie apel. Tapi berhubung ada tantangan lumpia di grup masak, kupikir.. hey kenapa nggak dijadikan isian lumpia. Jadi aku beli kulit lumpia yg tipe telur dan bikin deh ^_^

Bahan:
wrapper-springroll Kulit Lumpia apple 2 Apel
sugar 6 sdm Gula butter 2 sdm Mentega
cinnamon 1 sdt Bubuk Kayu Manis egg 1 Putih Telur
water 50 ml Air oil-veggie Minyak untuk menggoreng
Langkah:
  1. Dengan api kecil lelehkan mentega. Tambahkan gula dan air. Besarkan api ke sedang dan aduk terus hingga gula tercampur penuh dan berbuih-buih. Berhati-hatilah saat menganduk karena cairan ini sangat panas. Biarkan tanpa diaduk hingga mengental.
  2. Setelah menjadi karamel dan mengental, matikan api. Tambahkan bubuk kayu manis. Biarkan saos karamel dingin.
  3. Potong dadu apel sebesar 0.5×0.5 cm. Lebih baik melakukan ini setelah saos karamel dingin sehingga bisa langsung digulung dengan kulit lumpia sebelum jadi coklat.
  4. Kocok lepas putih telur.
  5. Ambil selembar kulit lumpia. Letakkan dengan sudutnya mengarah pada anda (berbentuk belah ketupat). Btw, kulit lumpiaku ukurannya 18×18 cm.
  6. Taruh 1 sendok makan potongan apel di atas kulit lumpia, kira2 3cm dari sudut di dekat anda, melintang. Pastikan terbagi rata dalam sebuah garis.
  7. Tambahkan setengah sendok makan saos karamel di atas apel.
  8. Proses membungkus:
    • Sapukan putih telur di ujung yg dekat anda hingga mendekati isian
    • Ambil ujung tadi dan tarik hingga menutup isian.
    • Rapatkan isian. Gulung 1-2 kali.
    • Sapukan putih telur pada ujung kiri dan kanan.
    • Lipat kedua ujung tadi ke tengah isian.
    • Sapukan putih telur ke ujung keempat.
    • Lanjutkan menggulung hingga akhir.
  9. Bekukan selama minimum 2 jam untuk hasil maksimal. Hal ini mencegah apel menjadi terlalu lunak saat digoreng.
  10. Panaskan minyak di atas api medium-low. Goreng dengan cara deep fry lumpia hingga coklat keemasan.

1st Batch

Langkah paling sulit adalah saat membungkus. Kita harus pastikan tidak ada lobang atau bocoran di kulit, alias isian harus terbungkus total. Jika ada sedikit bukaan, bisa dipastikan karamel akan merembes keluar. Itulah yg terjadi padaku 😛 Akibatnya batch kedua kena bekas gula gosong, menempel di kulitnya. Well, butuh banyak latihan pastinya nih :3

2nd Batch
2nd Batch

Btw, aku buat isian batch kedua jauh lebih sederhana. Aku taruh saja potongan apel. gula, sejumput bubuk kayu manis, dan sediti mentega (beku). Ketika digoreng, gula dan mentega akan mencair. Hasilnya tidak jauh beda dengan yg pertama ^_^

Lumpia ini paling enak dimakan pakai es krim. Hmmm… :9 Tapi, dinikmati dengan secangkir teh hijau juga tidak kalah nikmat kok 🙂

Apple Cinnamon Spring Roll-4

~ ♥ ♥ ♥ ~

 

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