How to Make Molen Skin Soft and Durable: Tips and Recipes that are Easy to Follow

Illustration of a mill with a crispy skin (photo: Pixabay/Mufidpwt)

YOGYAKARTA - Banana peels are one of the favorite snacks of the Indonesian people. The combination of sweet and soft bananas with crispy skin makes this snack liked by many people. However, many do not know how to make a long-lasting crispy banana peel. Improper processing techniques can make banana peels soft or hard in a few hours.

Well, in this article VOI will share tips or how to make the skin of the molen remain crispy for a long time. The key to the crispness of the molen skin is not only in the way of frying, but also the selection of ingredients, the technique of processing the dough, to the storage process.

How to Make Skin Soft and Durable

Summarized from various sources, here's how to make a durable crispy molen skin that you can follow:

Use the Right Flour Combination

A mixture of medium protein flour and tapioca flour or cornstarch is highly recommended. The flour gives structure, while the tapioca helps create a crispy texture.

Add Margarine and a Little Oil

Margarine serves to give a savory taste and helps the dough to be more elastic. Add a little cooking oil to the dough so that the molen skin is not easily hard and remains crispy after being fried.

Uleni Adonan Hingga Kalis

The dough of the molen skin must be kneaded until it is completely waterproof and not sticky. Waterproof dough will be easier to grind thin without tearing, so that the result of the molen skin is crispier when fried.

Let the dough rest before using it.

After kneading, let the dough rest for 20-30 minutes with a clean cloth. This process helps the gluten relax so that the molen skin can be shaved thin and the result is crispier.

Fry with Lots of Oil and Stable Temperature

Use the deep frying method with enough oil. Make sure the oil is in a medium heat, not too hot or too cold. A stable oil temperature makes the molen skin evenly cooked and does not absorb excess oil.

Drain the Right Way

After frying, drain the molen on a wire rack, not a tissue. This prevents trapped hot steam from making the molen skin quickly limp.

Store in an Airtight Container

If the molen is not consumed immediately, store it in a tightly closed container after it has completely cooled. Avoid storing it while it is still warm because the water vapor can damage the crunch.

Recipe to Make Durable Soft Molten

So that you are not confused in the process of making it, follow the following long-lasting crispy molen recipe.

Ingredients:

450 grams of medium protein flour 50 grams of cornstarch flour 150 grams of margarine or butter 9 tablespoons of granulated sugar 1 teaspoon of vanilla powder A pinch of salt 200 ml of cold water or ice water 7 ripe bananas

How to make a durable crispy mill:

Mash the granulated sugar first using a blender until it is soft. Prepare a container, then mix the flour, cornstarch, granulated sugar, vanilla powder, and salt until evenly distributed. Add butter to the mixture, then knead while pouring ice water little by little until the dough is sticky and easy to form. Roll the dough until it is thin to your liking. Cut each banana into eight equal parts. Wrap each piece of banana with the skin dough until it is covered evenly. Heat the oil, then fry the banana balls until golden brown. Remove, drain, and let it cool before serving so that the texture is crispier.

That's the information about how to make a durable crispy molen skin. Read VOI for other updates on your favorite news.