Recipe
เครื่องดื่มเย็นใส่ขวด
อาหาร ประเภทอาหาร ส่วนผสมหลัก ใช้เวลา เสิร์ฟ ไทย เครื่องดื่ม นมและชีส 30 นาที 6 ที่ ส่วนผสม 1 ถุงโซเล่ ชานมปรุงสำเร็จ(ส่วนผสมชานม) 1.5 ลิตรน้ำร้อน(ส่วนผสมชานม) 2 ลิตรน้ำอุณหภูมิห้อง(ส่วนผสมชานม) 1 ถุงโซเล่ โกโก้ปรุงสำเร็จ(ส่วนผสมโกโก้) 1.5 ลิตรน้ำร้อน(ส่วนผสมโกโก้) 2 ลิตรน้ำอุณหภูมิห้อง(ส่วนผสมโกโก้) 1 ถุงโซเล่ ชาเขียวมัจฉะปรุงสำเร็จ(ส่วนผสมชาเขียว) 1.5 ลิตรน้ำร้อน(ส่วนผสมชาเขียว) 1.5 ลิตรน้ำอุณหภูมิห้อง(ส่วนผสมชาเขียว) 1 ถุงโซ่เล่ ชาเย็นน้ำผึ้งมะนาว(ส่วนผสมชาเย็นน้ำผึ้งมะนาว) 2.5 ลิตรน้ำร้อน(ส่วนผสมชาเย็นน้ำผึ้งมะนาว) 3 ลิตรน้ำอุณหภูมิห้อง(ส่วนผสมชาเย็นน้ำผึ้งมะนาว) การเตรียมการ นำเครื่องดื่มแต่ละตัวมาผสมกับน้ำร้อนแล้วคนให้ละลาย ผสมน้ำอุณหภูมิห้องลงไป จากนั้นรอให้เย็นกรอกใส่ขวด พร้อมขาย
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Onion Bhaji
อาหาร ประเภทอาหาร ส่วนผสมหลัก ใช้เวลา เสิร์ฟ อินเดีย อาหารทานเล่น นมและชีส 20 นาที 3 ที่ ส่วนผสม 1 ถ้วยแป้งกรัม 2 ลูกหอมแขกลูกใหญ่ 1 ช้อนโต๊ะผงขมิ้น 1 ช้อนโต๊ะผงยี่หร่า 1 ช้อนโต๊ะการัม มาซาลา 1 ช้อนโต๊ะผงพริกแดง 2 เม็ดพริกเขียว เกลือ 500 มิลลิลิตรน้ำมันพืช ผักชี การเตรียมการ ผสมการัม มาซาลากับแป้งกรัม ตามด้วยผงพริกแดง ผงขมิ้น ผงยี่หร่า เกลือเล็กน้อยคนให้เข้ากัน เทน้ำเปล่าลงไปค่อยๆคน ใส่พริกเขียวซอย หอมแขกลูกใหญ่ซอย ผักชีซอย คลุกเคล้าให้เป็นเนื้อเดียวกัน ตั้งกระทะน้ำมันให้ร้อนนำลงไปทอดเป็นชิ้นพอคำ พร้อมเสิร์ฟ
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Purple Sweet Potato Creme Brulee
food Food type Main Ingredients Take time Serve Western food Dessert Milk and cheese 40 minutes 2 places ingredient 600 grams of frozen pasteurized ready-to-use liquid egg for making egg tarts, Aero brand 45 grams purple sweet potato powder 150 grams hot water 100 grams of sugar (for sprinkling) Whipped cream Candied purple sweet potato Mint leaves Preparation Mix the purple sweet potato powder with hot water until well blended. Add the frozen pasteurized egg yolk mixture, Aero brand. Mix the ingredients until well blended. Pour into the mold 3/4 full. Bake at 160 degrees Celsius for 20 minutes. Leave at room temperature, then refrigerate to set. Sprinkle with sugar and burn until the sugar caramelizes. Decorate with whipped cream, candied purple sweet potatoes and mint leaves.
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Green tea jelly
food Food type Main Ingredients Take time Serve Western food drink Milk and cheese 120 minutes 2 places ingredient 2 sheets gelatin sheets (green tea jelly ingredients) 400 grams of water (green tea jelly ingredients) 2 teaspoons jelly powder (green tea jelly ingredients) 50 grams of sugar (green tea jelly ingredients) 1/2 tablespoon Sole Cafe brand matcha green tea (green tea jelly ingredients) 1/2 tablespoon Sole Cafe brand Matcha Green Tea (Matcha Latte) (Matcha Latte ingredients) 1 tbsp sugar (matcha latte ingredients) 30 ml hot water (matcha latte ingredients) 220 grams of sweetened fresh milk (matcha latte ingredients) Whipped cream (matcha latte ingredients) Preparation To make green tea jelly, soak gelatin sheets in water until soft. Boil water and soak jelly powder for 5-10 minutes before turning on the heat and boiling. Then add sugar and stir until dissolved. Add green tea and stir until dissolved. Turn off the heat. Then add gelatin that has been soaked in water and stir until dissolved. Pour into the mold and refrigerate for 2 hours. Brew green tea with hot water, season with sugar, stir until dissolved, and cut the frozen green tea jelly into squares. Pour the mixed Sole Cafe green tea into a glass with ice, followed by sweet milk, whipped cream as desired, and the prepared jelly. Ready to serve
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Kimchi Fried Rice with Cheese
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams diced onion 40 grams of diced ham 200 grams of cooked Japanese rice 20 grams of gochujang sauce 2 tablespoons sesame oil 1 teaspoon ground Korean chili powder 40 grams of mozzarella cheese mixed with cheddar cheese 1 Onsen egg Rosemary leaves, for garnish Preparation Heat a pan with vegetable oil and stir-fry the kimchi for about 30 seconds. Add diced onion and stir-fry until well blended. Add sliced ham and stir-fry until well blended. Add cooked Japanese rice and stir-fry until well blended. Add gochujang sauce, fine Korean chili powder, and sesame oil, and stir-fry until well blended. Scoop kimchi fried rice into bowls (the bowls can be put in the oven). Sprinkle with mozzarella cheese mixed with cheddar cheese. Bake until cheese melts. Top the rice with the onsen egg and garnish with rosemary leaves. Serve.
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Nama Matcha Latte
food Food type Main Ingredients Take time Serve Japan drink Milk and cheese 60 minutes 5 places ingredient 8 tablespoons Sole brand green tea powder (Ingredients for Nama Matcha (makes 8 cups) ) 4 teaspoons hot water (for dissolving tea) (Ingredients for Nama Matcha (makes 8 cups) ) 100 grams of sweetened condensed milk, Aero brand (Ingredients for Nama Matcha (makes 8 glasses)) ) 150 grams of Aero brand non-dairy creamer (Ingredients for Nama Matcha (makes 8 cups) ) 80 grams Korean corn syrup (Ingredients for Nama Matcha (makes 8 cups) ) 50 grams of granulated sugar (Ingredients for Nama Matcha (makes 8 cups) ) 80 grams of granulated sugar (Ingredients for green tea jelly (makes 8 glasses) ) 15 grams gelatin powder (Ingredients for green tea jelly (makes 8 glasses) ) 500 grams of water (Ingredients for green tea jelly (makes 8 glasses) ) 10 grams of Sole brand green tea powder (Ingredients for green tea jelly (makes 8 glasses) ) 100 grams of brown sugar, Aero brand (Ingredients for brown sugar jelly (makes 8 glasses) ) 15 grams gelatin powder (Ingredients for brown sugar jelly (makes 8 glasses) ) 500 grams of water (Ingredients for brown sugar jelly (makes 8 glasses) ) 50 grams of brown sugar jelly, green tea jelly (Ingredients for Nama Matcha Latte (for 1 glass serving) ) 200 grams of ice (Ingredients for Nama Matcha Latte (serves 1 glass) ) 80 grams of Nama Matcha (warm) mixed with fresh milk, Aero brand (Ingredients for Nama Matcha Latte (for 1 glass serving) ) Sprinkle with soybean powder (Ingredients for Nama Matcha Latte (serves 1 glass) ) Preparation Green tea jelly/brown sugar jelly To make green tea jelly, mix gelatin powder with sugar. Pour into a pot of water. Bring the pot to a boil and stir until the mixture dissolves. Pour slowly into the green tea cups, mix well, pour into the prepared mold, let it cool, then refrigerate. Wait for it to set and then cut into 1*1 cm cubes and soak in water. Make brown sugar jelly in the same way as green tea jelly. Nama Matcha Mix sugar, condensed milk, non-dairy creamer, Korean corn syrup. Simmer without direct heat. It is done by placing a pot of water below to provide heat. Simmer until it is done. Mix with prepared green tea powder and stir until dissolved. Serving in a glass Scoop green tea jelly and brown sugar jelly into the bottom of a glass, add ice, add fresh milk, scoop the nama matcha over it, sprinkle a little soybean powder. Finished and ready to serve
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Farfalle with pink crab sauce
food Food type Main Ingredients Take time Serve Western food Western food Milk and cheese 30 minutes 1 place ingredient 140 grams of farfalle pasta, Molisana brand 15 grams chopped onion 10 grams butter 50 grams of frozen crab meat Chicken flavor seasoning powder Coarsely ground black pepper 30 ml white wine 60 ml. Aero brand whipping cream 40 ml. Aero Pasta Sauce Thyme leaves Preparation Boil water with salt and boil farfalle noodles, Molisana brand, for 10 minutes. Sauté butter with onion, crab meat seasoned with chicken seasoning powder, coarsely ground black pepper, white wine, whipping cream. Mix well, add pasta sauce, thyme, farfalle noodles, serve garnished with parsley and thyme.
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Basundi
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup Milk and cheese 14 minutes 5 places ingredient 1 liter fresh milk 1/2 cup sweetened condensed milk, Aero brand 2 tablespoons sugar 10 saffron strands Pistachios (as desired) 1/2 cup chopped almonds Preparation Add 1 liter of milk and boil (stir constantly over low heat). Add saffron, condensed milk, sugar, pistachios as desired, and chopped almonds. Mix until well combined. Simmer until the meat is thick and sticky, then remove and set aside to cool. Ready to serve. You can sprinkle with pistachios as desired.
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Indian tea
food Food type Main Ingredients Take time Serve India drink Milk and cheese 10 minutes 3 places ingredient 5-6 green cardamom pods 1 inch ginger 1/2 teaspoon masala for tea 1/2 cup fresh milk 2 tablespoons tea powder 3 cups water 2 teaspoons sugar Preparation Roughly chop the ginger and pound the green cardamom until slightly crushed. Add water to a pot, add green cardamom and ginger, then add the tea masala. Wait for the water to boil, add tea powder, milk and masala spices. Boil everything together and add sugar. Then filter the boiled tea to get only the liquid. 5. Ready to serve.
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Taro Mousse Cream with Pearls
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 2 minutes 1 place ingredient 1000 grams, Spoon brand, pure white granulated sugar, 1 kg. x 5 bags of granulated sugar 700 ml hot water 1000 grams of Jenju brand pearls 1000.gX1 (boiled) 3000 ml Aero drinking water, size 6 liters, 1 gallon 1000 grams Aero brown sugar 1000 grams 120 ml Magnolia pasteurized fresh milk 2 liters 0.5 grams Aero brown sugar 1000 grams 500 ml Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 15 ml. Syrup (1 kg. sugar: 700 ml. hot water) 50 grams of Jenju brand pearls 1000g x 1 (boiled) 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1000 ml. syrup 2000 g. pearls 20 grams of taro flavor powder, Red Leaf brand, 300 g. X1 60 ml Millac Gold Cream 1 liter Preparation 1. Boil the black pearls for use as a topping. How to boil pearls Golden Pearl : Use 1 kg (1 bag) of pearls per 3 liters of water (1:3). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Strain the pearls and rinse with clean water. Set aside to drain, then mix with syrup to prevent the pearls from sticking together. Can be sold during the day. Black Pearl (Brown Sugar) : Use 1 kg (1 bag) of pearls per 3 liters of water + 1 kg of brown sugar (1:3:1). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Add brown sugar and stir until dissolved. Cover the pot and cook for half an hour before selling. 2. Add 50 g. of black pearls into a serving glass, followed by 480 g. of ice. 3. Add 120 ml. of pasteurized milk and 15 ml. of syrup. Mix the ingredients together and pour into a glass. 4. Use 20 ml. of hot water, dissolve with 20 g. of taro powder, pour into a glass. 5. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass. How to whip a scoop of mousse cream Method 1 >> 1 serving at a time Recipe: Whipping cream 60 g. + icing 5 g. >> Use a small electric mixer for about 45-60 seconds. Advantages: Easy to control costs Disadvantages: The cream sets quickly when exposed to air. Method 2 >> 5 servings at a time Recipe: 300 g. whipping cream + 25 g. icing >> Use a large electric mixer and beat at speed level 6 for 6-7 minutes. Pros: Smooth cream texture, does not set quickly when exposed to air. Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny. 6. Decorate with 0.5 g. of brown sugar powder.
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