Recipe
Chinese mixed dessert with vanilla ice cream (bokkee)
food Food type Main Ingredients Take time Serve Thai Dessert Potatoes and beans 30 minutes 1 place ingredient 70 grams of ginkgo nuts ((ingredients for blanching)) 40 grams lotus seeds (ingredients for blanching)) 40 grams red beans ((ingredients for blanching)) 50 grams of water chestnuts ((ingredients for blanching)) 30 grams sweet corn ((ingredients for blanching)) 50 grams of wonton (ingredients for boiling) 1 liter water ((for making syrup)) 1 kilogram sugar ((for making syrup)) Syrup ((syringe process)) 50 grams of water chestnuts ((welding process)) 30 grams of sweet corn ((boiling step)) 70 grams of Ginkgo ((Boiling process)) 40 grams of lotus seeds ((Boiling process)) 40 grams of red beans ((Boiling step)) 1 tablespoon of longan (for garnishing) 1 tablespoon red beans (for garnishing) 1 tablespoon lotus seeds (for garnishing) 1 tablespoon ginkgo nuts (for garnishing) 1 tablespoon grass jelly (for garnishing) 1 tablespoon water chestnuts (for garnishing) 1 tablespoon of pickled mustard greens (for garnishing) 1 scoop ice cream (for plating) Sweet dark soy sauce, Dek Somboon brand ((for plating)) Preparation To make syrup, bring water to a boil and add sugar. Stir until the sugar dissolves. Put the boiled water chestnuts, corn, ginkgo nuts, lotus seeds, and red beans in the syrup one at a time until all are done. Boil wonton in water until cooked. When it floats, scoop it out and put it in cold water. Arrange all ingredients on a plate beautifully. Place ice cream on top and pour sweet soy sauce over. Serve.
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Crispy Ruby Bingsu
food Food type Main Ingredients Take time Serve Thai Dessert fruit 60 minutes 4 places ingredient 500 ml plain water (syrup) 1 handful of pandan leaves (to make concentrated pandan water) (syrup) 500 grams of white sugar (syrup) 1 teaspoon jasmine scent (syrup) 500 ml. Amphawa Smoked Coconut Milk (Coconut Milk) 1 teaspoon salt (coconut milk) 500 ml. Red syrup (ruby syrup) 100 grams of fresh butterfly pea flowers (crispy ruby) 230 grams of diced water chestnuts (crispy ruby) 300 grams of tapioca flour (crispy ruby) 500 grams of crushed ice or small tubes (crispy ruby) Preparation Make pandan syrup by boiling water and adding pandan leaves. When the water boils and the pandan leaves start to wilt, add white sugar and jasmine scent. Make the topping. Place a pot on the stove and add the Amphawa brand smoked coconut milk. Add salt. Stir until it is cooked and turn off the heat. Make crispy ruby, diced water chestnuts, soaked in red syrup and fresh butterfly pea water to get beautiful colors. Strain to get only the water chestnuts, then coat them in tapioca flour. Use a sieve to filter the water chestnuts and sift out the excess flour. Boil in boiling water for about 3 minutes over medium heat. When cooked, it will float to the surface and become translucent. Scoop it out. Blue framed ruby with butterfly pea flowers, do the same as steps 3-5. Take the concentrated pandan syrup and coconut milk and blend with ice until smooth. Arrange in a cup, place the crispy ruby on the bottom, scoop the coconut milk bingsu on top and top with crispy ruby on top. Serve.
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5-colored bua loy
food Food type Main Ingredients Take time Serve Thai Dessert Flour and bread 120 minutes 7 places ingredient 58 grams pandan leaf water (squeeze 1:4) (pandan leaf flour) 55 grams of glutinous rice flour (pandan leaf flour) 5 grams of tapioca flour (pandan leaf flour) 58 grams Butterfly pea water (Butterfly pea flour) 55 grams of glutinous rice flour (butterfly pea flour) 5 grams of tapioca flour (butterfly pea flour) 30 grams of steamed and mashed sweet potatoes (sweet potato flour) 40 grams of glutinous rice flour (sweet potato flour) 5 grams of tapioca flour (sweet potato flour) 45 grams of water (sweet potato starch) 30 grams of mashed steamed pumpkin (pumpkin flour) 25 grams of glutinous rice flour (pumpkin flour) 5 grams of tapioca flour (pumpkin flour) 30 grams of steamed and mashed taro (taro flour) 40 grams of glutinous rice flour (taro flour) 5 grams of tapioca flour (taro flour) 45 grams of water (taro flour) 750 grams of Amphawa coconut milk (coconut milk) 100 grams coconut water (coconut milk) 195 grams of sugar (coconut milk) 50 grams pandan leaves (coconut milk) 200 grams of Amphawa coconut milk (coconut milk for topping) 10 grams of salt (coconut milk for pouring on top) 10 grams of young coconut (topping) 10 grams of diced boiled taro (topping) 15 chicken eggs (sweet eggs) 1 liter water (sweet egg) 300 grams of sugar (sweet eggs) Preparation Making pandan leaf flour Take 100 grams of pandan leaves and blend with 400 grams of water. Once blended, filter with a thin cloth and you will get pandan water. Mix everything together: glutinous rice flour, tapioca flour, then pour pandan water into the flour mixture. Pour slowly and mix little by little. Knead until the dough comes together and can be molded. Making Butterfly Pea Flour Soak the dried butterfly pea in hot water to the color intensity you want. Then mix together glutinous rice flour and tapioca flour. Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Pumpkin Flour Mix pumpkin with glutinous rice flour and tapioca flour and knead until well blended. Divide the dough into different colors and roll into balls of equal size. Making taro flour Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Orange Flour Mix the mashed steamed orange oil with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Boiling bua loy Bring water to a boil. Add the formed dumplings and boil until they float. Then scoop it up and add the prepared water to cool the dough and set it. Making coconut milk Put Amphawa coconut milk in a brass pan. Season with sugar, coconut water and pandan leaves. Wait for the Amphawa coconut milk to boil, then add the soaked tapioca pearls. Making coconut milk topping Steps for making coconut milk topping: Take Amphawa coconut milk and add salt. Mix well and turn off the heat. Making sweet eggs 1 liter of water per 300 grams of sugar. Bring the water to a boil and slowly pour in the eggs. Boil for about 2 minutes. Serving Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
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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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Mediterranean Seafood Casserole
food Food type Main Ingredients Take time Serve Western food Dessert Seafood 30 minutes 1 place ingredient 8 pieces of frozen mussels, Aero brand 2 pieces of frozen soft-shell crab, Aero brand 200 grams of frozen sea bass, Aero brand 12 pieces of frozen peeled shrimp, Aero brand 40 ml olive oil 1 large onion, diced 1 cup chopped fennel 2 pieces minced garlic 350 ml canned crushed tomatoes 600 ml chicken stock from Aero brand chicken seasoning powder 2 bay leaves 30 grams chopped parsley leaves 1 tablespoon of Aero brand chili paste Preparation Dice the onion, cut the sea bass into large cubes, and cut the soft-shell crab into 4 pieces per crab. To make the soup, heat a pot with olive oil, garlic, and diced onion and sauté for about 1 minute. Add the chopped fennel and a pinch of salt and pepper. Stir-fry until the vegetables are soft. Add the canned crushed tomatoes. Add a little water, followed by the chicken seasoning powder and bay leaves. Bring to a boil. Add soft-shell crabs, shrimps, steamed mussels, boil until cooked. Add fish, wait for about 1 minute, add chopped parsley and chili paste. Arrange in a bowl and serve with garlic bread.
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Sweet Quesadillas
food Food type Main Ingredients Take time Serve Halal food Dessert other 20 minutes 2 places ingredient 2 tortillas 1 egg 5 grams of salted butter 80 grams banana 20 grams sugar As desired, chocolate sauce As desired, whipping cream As desired, crushed pistachios As you like Nutella Preparation Put butter on a pan and fry the tortilla until golden brown. Spread Nutella all over the tortilla. Crack the eggs into the bananas, sugar, and butter. Place the butter on a pan and fry the tortillas until golden brown. Add the mixed ingredients and place the tuna sheets on top. Flip until cooked. Serve with whipped cream and crushed pistachios.
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Fresh Cream Fruit Waffles
food Food type Main Ingredients Take time Serve Western food Dessert Flour and bread 40 minutes 5 places ingredient 1 pack of aro brand waffles 90 grams fresh cream 20 grams of sugar 7 slices of bacon 25 grams chocolate 30 grams strawberries 20 grams blueberries 20 grams kiwi Preparation Make crispy bacon Bake the bacon at 180 degrees Celsius for 2-3 minutes until it turns dark and crispy. Set aside to cool. Bring a pot of water to a boil. Place a container over the pot of boiling water. Add the chocolate and stir gently until the chocolate melts. Make fresh cream Place a mixing bowl with ice and place another mixing bowl on top of the ice. Pour in the cream. Add the sugar and beat until fluffy. Scoop the cream into a piping bag. Decorate the fruit waffles Squeeze the cream onto the waffle, place the fruits as you like and place the strawberries on top. Dip the bacon in the prepared chocolate and let it cool. Stick the bacon in it and sprinkle with icing sugar.
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Chocolate Croissant, Bread Pudding and Chocolate Caramel Sauce
food Food type Main Ingredients Take time Serve Western food Dessert other 60 minutes 1 place ingredient Croissant Bread Pudding 2 pack Aero fresh butter croissants 43 g x 4 pieces 250 g Master Martini Master Gourmet Whipping Cream 350 ml fresh milk 30 grams Aero Butter Blend, unsalted 5 eggs + egg yolks (3+2) 80 grams sugar 1.25 grams of salt 5 ml Best Odour Vanilla scent 100g DLA Dark Chocolate Chips Compound Chocolate Caramel Sauce 100g DLA Dark Chocolate Couverture 58% 240 g Master Martini Master Gourmet Whipping Cream 200 grams sugar 50 grams of water 5 grams of salt 5 ml Best Odour Vanilla scent Preparation Croissant Bread Pudding Grease a baking dish with butter. Cut the croissants into 1 1/2-inch thick pieces and place them on a greased baking sheet. Mix whipping cream, milk, sugar, eggs, egg yolks, salt and vanilla extract. Mix until the sugar dissolves. Pour over the croissants arranged in a bowl, pressing the croissants into the mixture, then sprinkle with chocolate chips. Cover the baking dish with foil and bake at 160oC for about 20-25 minutes. Then remove the foil and continue baking until the surface of the cake is browned, about 10 more minutes. Chocolate Caramel Sauce Melt the chocolate and set aside. Mix whipping cream, salt and vanilla extract. Put sugar and water in a clean pot and heat (do not stir) until the sugar starts to change color. Gently shake the pot to mix the brown color. Once you have achieved the desired color, remove the pot from the heat and slowly pour in the whipping cream mixture (being careful not to splatter), then stir until combined. Add the melted chocolate. Mix them together and set aside. Serve with bread pudding.
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Chocolate Truffles
food Food type Main Ingredients Take time Serve Western food Dessert other 3 minutes 20 places ingredient Chocolate Ganache 250g DLA Dark Chocolate Couverture 58% 120 g Master Martini Master Gourmet Whipping Cream 15 grams Aero Butter Blend, unsalted 30 ml liquor (fruit flavor or brandy) optional Coating 50 grams of crushed roasted peanuts 50 grams of dried shredded coconut 25 grams Sole Cafe Cocoa Powder 100% Preparation Pour whipping cream into a pot and bring to a boil. Turn off the heat and pour in DLA Dark Chocolate Couverture 58%. Leave for about 1 minute. Then stir until smooth. Add butter and liquor (if using) and mix well. Pour into a tray lined with plastic wrap and refrigerate for about 2-3 hours or until set. When the chocolate has set, use a spoon or ice cream scoop to scoop up the chocolate into chunks, form into balls, and coat with the prepared coatings. Place the chocolate truffles in a dry container with a tight-fitting lid. Store in the refrigerator for 2 weeks.
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Mini tart with 3 sides
food Food type Main Ingredients Take time Serve Japan Dessert Flour and bread 30 minutes 2 places ingredient Mini Fruit Egg Tarts with Fresh Cream (Serves 48) 48 cups aro frozen ready-made egg tart dough 850g aro frozen liquid egg tart 200 grams aro whipping cream 200 grams imported strawberries Mini Macadamia Caramel Tarts (Serves 32) 32 cups aro frozen ready-made egg tart dough 280 grams aro macadamia 2 aro eggs, size 2 50 grams aro brown sugar 120 grams aro brown sugar 40 grams aro whipping cream 60 grams of salted butter 4 grams vanilla flavor Mini Isan Sausage Pizza Tarts (24 servings) 24 cups aro frozen ready-made egg tart dough 80 grams aro ready-made pasta sauce 240 grams aro Isan sausage 100 grams of aro frozen mixed vegetables 240 g Horeca shredded mozzarella cheese Preparation How to make Mini Fruit Egg Tarts with Fresh Cream (Serves 48) Let the frozen egg tart shells rest in Chill for 1 night before using. Let the mini egg tart shells rest at room temperature for about 30 minutes. Pour the reserved tart liquid into the prepared tart shells, filling the cups to the brim. Preheat the oven to 180-200 degrees. When the oven temperature is reached, Place the egg tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove from the oven and let it cool. Top the tart with whipped cream and garnish with your favorite fresh fruits. Serve at room temperature immediately. How to make Mini Macadamia Caramel Tarts (Serves 32) Take the pre-frozen mini egg tart shells and leave them at room temperature for 30 minutes. Take out the macadamia nuts that have been roasted to remove moisture. Pour into prepared tart cups. Then mix in the caramel by mixing all the ingredients together until well blended. Pour into cups. Fill the tart with macadamia nuts until the cups are full or submerged. Preheat the oven to 180-200 degrees Celsius. When the oven temperature is set to 180-200 degrees Celsius, Place the tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove and set aside. Until the heat dissipates, it can be served immediately. Mini Isan Sausage Pizza Tarts (24 servings) Freeze the mini tarts at room temperature for about 20 minutes, then poke holes all over the tart shells. Preheat the oven to 180 degrees. When the temperature is right, bake the tart shell for about 10-15 minutes or until golden brown. Then let it cool and use it as a pizza topping. Top with pasta sauce, mozzarella cheese, mixed vegetables and Isaan sausage. Cover the tart with another layer of mozzarella cheese. Bake at room temperature. 180 degrees for 5-8 minutes or until cheese melts. Serve while pizza is still warm. Can be served with side dishes such as chili peppers. Garden, pickled ginger, pickled garlic, fresh vegetables, your favorite
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5 flavors of ice cream
food Food type Main Ingredients Take time Serve Fusion food Dessert other 30 minutes 7 places ingredient Strawberries (200g per cup = 6 cups) 1 kg. aro frozen strawberries 150 ml. plain water 150 g sugar 2. Salt Honey Avocado (200 grams per cup = 11 cups) 1 kg. aro frozen avocado 300 g. plain water 200 g sugar 300 g. honey 4. Salt 500 ml. skim milk Passion fruit (200 grams per cup = 7 cups) 1,000 ml. aro frozen seedless passion fruit juice 200 ml. plain water 200 g sugar 4. Salt Blueberries (200g per cup = 6 cups) 1 kg. aro frozen blueberries 500 ml. plain water 250 g sugar 2. Salt Mulberries (200g per cup = 6 cups) 1 kg. aro frozen mulberry 700 ml. plain water 200 g sugar 2. Salt Preparation How to make all the fruits Boil sugar, salt and water until dissolved and boil slightly, then turn off. Blend the thawed fruit pulp until smooth and strain through a sieve (passion fruit does not need to be strained). Place the syrup pot over a water bath and reduce the heat. Stir continuously until the syrup reaches room temperature. Pour syrup into fruit juice and mix well. Refrigerate for at least 15 minutes before placing in ice cream maker. It should take about 60 minutes or more. How to make avocado Boil honey, sugar, water and salt until dissolved and boil slightly, then turn off the heat. Blend the melted avocado pulp with low-fat milk. Place the syrup pot over a water bath and reduce the heat. Stir continuously until the syrup reaches room temperature. Pour the syrup into the blended avocado and mix well. Strain through a sieve to make a smooth texture. Refrigerate for at least 15 minutes before adding to the ice cream maker. Put into an ice cream maker and eat for at least 60 minutes.
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Raspberry Chocolate Tart
food Food type Main Ingredients Take time Serve Western food Dessert other 30 minutes 1 place ingredient 1 gram egg yolk 250g Deli Fresh Frozen Raspberry 500g 35 cups , Giverny, salted tart cups 225 g DLA Dark Chocolate Couverture 58% 185 g Master Martini Master Gourmet Whipping Cream 185 grams fresh milk 1 gram of chicken egg Preparation Bring whipping cream to a boil over medium heat, then turn off the heat. Add dark chocolate couverture and let it sit for about 1 minute, then stir until smooth. Add milk and mix well. Then add eggs and egg yolks and mix well. Arrange the frozen raspberries on the tart shells, then pour the chocolate mixture almost full into the tart shells. Bake at 160 °C for about 10-15 minutes or until cooked through, the edges starting to set but the center is not yet set. Place on a wire rack and let cool.
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Date Energy Ball
food Food type Main Ingredients Take time Serve Western food Dessert other 45 minutes 40 places ingredient 250 grams Nature's Delight Dried Dates, Deglet Nour variety, 250 grams 120 grams Aero Almond Slices 500 grams 140 grams Aero Cashew Nuts, 800 grams 40g Heritage Roasted Sunflower Seeds 500g 60g DLA Dark Chocolate Couverture 58% 500g 95 ml. Eros shredded dried coconut 1 kg. 60 grams Aero dried cranberries 1000 grams 15 ml. Aero Whipping Cream 1900 ml. Preparation Take 200 grams of dates, remove the seeds and soak them in water for 15 minutes. Meanwhile, roast the sliced almonds in a pan over low heat until they turn light brown. Fry the cashew nuts in a small amount of oil over medium-low heat. Blend almonds, cashews and sunflower seeds together and set aside. Blend the soaked dates until smooth. Mix in the blended almonds, cashews and sunflower seeds. Divide into three parts. Mix part 1 with chopped cranberries and form into balls, each about 15 grams, to make a cranberry date menu. The second part is mixed with 50 grams of separated dates, cut into pieces and formed into 15 grams each into lumps, making the date almond menu. Part 3: Mix with dark chocolate mixed with whipping cream and melt in the microwave for 30-45 seconds. Shape into balls and roll with shredded coconut. This is a dark chocolate coconut date menu. You will get 13 pieces per menu, totaling about 40 pieces.
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How to bake cookies to get good texture and beautiful color
food Food type Main Ingredients Take time Serve Cooking techniques Dessert other 30 minutes 1 place Preparation Want to increase sales with a cookie menu? Be careful that it will become a loss if you don't know the correct technique. Don't waste time trying and making mistakes. Reveal the technique of making cookies to get a beautiful shape, delicious, cooked well, no burning, and the secret of making soft cookies or crispy cookies. What ingredients should be used to get what we want? Serve customers with confidence!
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2 techniques to melt chocolate perfectly
food Food type Main Ingredients Take time Serve Cooking techniques Dessert other 30 minutes 2 places Preparation Before using, you must know! How to melt chocolate to create more menus Because if we use burnt chocolate to make desserts, it will cause a burnt smell or a bad texture of the dessert. And if we use chocolate that has separated fat to make desserts, it will make the desserts greasy and come out as cold oil, not delicious. Reveal 2 good techniques from Chef Namklan, both the stewing method (Bain Marie) and the microwave method to make sauces or ingredients for desserts, bakery. What will it be like? Let's watch in the clip. If anyone is looking for quality chocolate, we recommend DLA Naturals, 100% natural chocolate, a special recipe of the Ladier family, which originated in Belgium. The production base is in the Philippines and exports all over the world. It is considered a premium ingredient at an affordable price. Shop at all Makro branches: www.makroclick.com/th
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Share techniques and methods for making caramel.
food Food type Main Ingredients Take time Serve Cooking techniques Dessert other 30 minutes 1 place Preparation Chef Namklan shares techniques for making caramel. How to prevent it from burning, to get a fragrant, sweet aroma, along with precautions that business owners must know, both in making caramel using the Wet Method, suitable for beginners, and making caramel using the Dry Method, using only sugar and taking little time. It is also an ingredient or decoration for delicious desserts.
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Soche Cafe 100% Cocoa Powder
food Food type Main Ingredients Take time Serve Selection of equipment and materials Dessert other 30 minutes 4 places Preparation Important ingredients that will make the dessert and beverage menus in the shop delicious, rich, with a unique flavor, fragrant and creamy, through a modern production process from Malaysia. Can be made into both hot and cold drinks. Can be used to make various dessert menus such as bakery, dessert and ice cream as well. Makes the dessert have a beautiful color, long-lasting, packed in a ziplock bag, making it easy to store. Shop at all Makro branches >> https://bit.ly/3pXkyMs
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DLA Dark Chocolate Couverture 58%
food Food type Main Ingredients Take time Serve Selection of equipment and materials Dessert other 30 minutes 1 place Preparation Bakery owners, don't miss out! Today's secret item from the pros: Premium grade chocolate that helps bakery owners make menus that contain chocolate, giving them a good taste and quality, with an exceptionally soft and smooth texture. Good ingredients are half the battle. With DLA Dark Chocolate Couverture 58%, formulated by Belgians, there are no chemicals or synthetics. We will get the color, smell, and taste from cocoa beans, which are used to make 100% real chocolate with good quality. The production base is in the Philippines and exports to the world. It is considered a premium ingredient at an affordable price. Shop at all Makro branches: www.makroclick.com/th
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Frozen Raspberry Deli Fresh
food Food type Main Ingredients Take time Serve Selection of equipment and materials Dessert fruit 30 minutes 1 place Preparation A secret item for bakery and beverage shop owners! Choose fruits with good flavor. We recommend Deli Fresh frozen raspberries imported from Chile. Deliciously sweet flavor, big, full-flavored berries. Maintains freshness and can be stored for a long time because the food has been preserved at a temperature of -18 degrees Celsius so that entrepreneurs have good quality ingredients that can be used all year round. Easy to calculate costs. Deli Fresh is suitable for healthy food menus, beverage menus, and can be used to make bakery products such as raspberry chocolate tart or raspberry jam as a filling for various desserts. It is worth the price, good for the heart, and good for the cost. You can't miss it. Shop at all Makro branches: www.makroclick.com/th
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Store chocolate properly to keep it shiny and last longer.
food Food type Main Ingredients Take time Serve Selection of equipment and materials Dessert other 30 minutes 1 place Preparation Sweet lovers should know! Share 4 important steps to store chocolate properly. Shiny color, extend shelf life, no more problems with chocolate becoming cloudy or chocolate with sugar crystals. Maintain quality as good as the first day of use. If you are looking for quality chocolate, we recommend DLA Naturals, 100% natural chocolate, a special recipe of the Ladière family, which originated in Belgium, with a production base in the Philippines and exports all over the world. It is considered a premium ingredient at an affordable price. Shop at all Makro branches: www.makroclick.com/th
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Chicken curry roti
food Food type Main Ingredients Take time Serve Halal food Dessert chicken 30 minutes 4 places ingredient 1000 grams Aero frozen chicken legs and thighs 2 kilograms 320 grams Aero frozen roti dough sheets 1600 grams 1000 grams Aero Natural Yogurt 2 kilograms 75 grams curry powder 100 grams 25 grams turmeric powder 250 grams 20 grams of elk 20 grams of iodized table salt, 5 kilograms 100 grams Aero Tamarind Juice 1 kilogram 250 grams of potatoes, 1 kg pack 75 grams of cherry tomatoes, 1 kg. 300 grams vegetable oil 200 grams Aero fried shallots 400 grams 200 grams of shallots, peeled, 500 grams 100 grams of old ginger, 1 kg. 100 grams of fresh garlic, peeled, 1 kilogram 35 grams of coriander 300 grams 70 grams of chili peppers, 1000 grams 20 grams cinnamon 30 grams Aero yellow raisins 1000 grams 10 grams cloves Preparation Blend shallots, garlic, ginger, coriander root, and chili peppers, then marinate with chicken and add salt. Chop the shallots and fry them in oil until fragrant. Add the cloves and cinnamon. Add the marinated chicken into the fried shallot oil. Add yogurt, tamarind juice, curry powder and turmeric. Simmer gently for about 10 minutes or until chicken is cooked (depending on the amount). Add raisins, cut potatoes. Continue to cook over low heat until potatoes are tender. Add cherry tomatoes. Wait until the soup is reduced and the oil floats up, then add the pounded elk to enhance the aroma. Then turn off the heat and serve. Scoop and serve, sprinkle with coriander and fried shallots. Serve with roti ero dough sheets. You can fry them until crispy in a lot of oil or fry them until soft and pat the sides to break the dough.
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Cup cake shop
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Coconut Sugar Cup Cakes The dessert itself 250 grams of coconut milk, Amphawa Coconut milk dessert 50 grams of rice flour 15 grams of green bean flour Pandanus Cup Cake The dessert itself 200 grams of coconut milk, Amphawa 50 grams of rice flour 15 grams of green bean flour 20 grams of tapioca flour 112 grams coconut sugar 50 grams pandan leaves 80 grams of water 2 grams of salt Coconut milk dessert 200 grams of coconut milk, Amphawa 20 grams of rice flour 20 grams of white sugar 2 grams of salt 200 grams of coconut milk, Amphawa 20 grams of tapioca flour 112 grams coconut sugar 2 grams of salt 20 grams of rice flour 20 grams of white sugar 2 grams of salt Preparation Coconut Sugar Cup Cakes Making cup cakes Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds. --------------------------- Pandanus Cup Cake Making cup cakes Cut pandan leaves into sections, then blend with 80 grams of water. Then filter the pandan water and use 50 grams. Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds.
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Aero Butter Croissant
food Food type Main Ingredients Take time Serve Western food Dessert other 30 Min 1 place
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Garlic Butter Croissants with Cheese
food Food type Main Ingredients Take time Serve Western food Dessert Flour and bread 30 Min 1 place ingredient Egg Wash (makes 22 pieces, 45 grams) 1 ARO chicken egg, size 2, with lid, 30 eggs 30 ml Magnolia pasteurized fresh milk 2 liters 1 serving 50 g Embak House Butter Croissant (1 piece) 12 grams of garlic butter, 500 grams, Aero brand 30 grams of Deli Fresh shredded mozzarella 2 grams Egg Wash 1 box Aero Bakery Box Model PR-103 x 100 boxes Preparation Mix egg yolks and milk together. Place the deflated frozen croissants in a room temperature not exceeding 25-26 degrees Celsius. When the croissants have doubled in size, brush them with the egg yolk and milk mixture. Then put in the oven at 170 degrees for 15-20 minutes. Before serving, cut the croissants in half to spread butter and sprinkle cheese on top. Bake in the oven for 10 minutes at 170 degrees.
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Coconut jelly
food Food type Main Ingredients Take time Serve Thai Sweets Other 45 Min 1 place ingredient 100% coconut milk, Amphawa brand, 600 ml. 14 grams of jelly powder Water 400 ml. 170 grams of sugar 6 grams of salt Blue food coloring/flower 0.5 ml Yellow food coloring/flower 0.5 ml Red/flower food coloring 0.5 ml Pink/Flower Food Coloring 0.5 ml Preparation Soak the jelly powder in clean water for 10 minutes. After 10 minutes, bring to a boil and let the jelly powder dissolve completely. Add coconut milk. When it boils again, add sugar and salt. Stir until the sugar and salt dissolve. Divide the jelly and mix with food coloring as desired. Drop a small amount of colored jelly on the petals, choosing the desired color. Then pour the clear uncolored coconut jelly into the mold until it is full. Then leave it until it sets before removing from the mold.
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Caramel Apple Pie
food Food type Main Ingredients Take time Serve Western food Sweets Fruit 45 Min 1 place
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Miller Grace Hazelnut and Chocolate Mousse
food Food type Main Ingredients Take time Serve Western food Sweets Other 45 Min 1 place
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Pandan Coconut Milk Sphere, Black Sticky Rice
food Food type Main Ingredients Take time Serve Thai Sweets Coconut milk 60 Min 1 place ingredient Black sticky rice with taro 100 ml. Amphawa coconut milk 100 grams of cooked black glutinous rice, 150 grams 250 ml clean water 60 grams of palm sugar 50 grams of white sugar 15 grams, 2 pandan leaves 0.5 grams of salt 70 grams of coconut meat 100 grams of steamed diced taro Spheres coconut milk pandan leaves 150 ml. Amphawa coconut milk bottle 20 ml pandan leaf water 10 grams of white sugar 4 grams of salt 3 grams Aero rice flour 5 grams of sodium alginate 200 ml clean water 10 grams of calcium lactate 800 ml clean water Quantity 1 serving 200 grams of black sticky rice with taro 35 grams Spheres coconut milk pandan leaves Preparation Steps for making sticky black rice with taro Bring clean water to a boil and add black sticky rice. Let the sticky rice expand. Cook over medium heat for about 5-7 minutes until the black sticky rice softens and the grains start to break apart. Add the tied pandan leaves. Season with coconut sugar, granulated sugar and salt. Add richness by adding Amphawa coconut milk. Add steamed taro and coconut meat. Turn off the heat and serve. Steps for making pandan coconut milk Spheres Mix Amphawa coconut milk, pandan leaves water, sugar, salt and rice flour. Bring to a boil and then remove from heat and let cool. Mix clean water and sodium alginate. Use a blender to mix well. Pour into a container and wait for 30 minutes to set. Mix item 3 with the prepared coconut milk in a ratio of 1:1. Scoop the coconut milk mixed with sodium alginate into a mold and freeze. Mix calcium lactate and clean water together and leave for 30 minutes. Use a round spoon to scoop the coconut milk mixture mixed with sodium alginate and slowly pour it into the calcium lactate water. Stir continuously and leave for 3 minutes. Scoop and put in water to rinse. Place the pandan coconut milk spheres on wet black sticky rice. Tips Use cooked sticky rice to save time. Taro can be pressed into various patterns. Sticky rice is sweet and coconut milk is salty. Calcium lactate water, leave for 15 minutes before use. Put coconut milk in the mold and freeze the leaves before making the sphere.
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Sticky Rice Cupcakes
food Food type Main Ingredients Take time Serve Thai Sweets rice 45 Min 10 places ingredient 200 grams of Aero white glutinous rice Coconut milk for steaming 50 ml. Aero 100% UHT coconut milk 50 ml clean water Coconut milk for face 240 ml. Aero 100% UHT coconut milk 24 grams Aero rice flour 95 grams of pure white sugar, 1kg x 5 spoons 1 gram Aero iodized table salt, bag type, 5 kilograms put on makeup 150 grams of Thong Yod with Ant Eggs 10 pieces of sweetmeat 10 pieces packaging Preparation Soak glutinous rice in water for 30 minutes, then place 10 grams of rice in each foil cup, add 10 grams of coconut milk for steaming, and steam for 20 minutes. When the sticky rice is cooked, add 30 grams of coconut milk on top and steam for another 20 minutes until the surface cracks. Then decorate with sweet dumplings and edible flowers.
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Sticky rice with longan
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 400 grams Aero 100% UHT coconut milk 1000 ml. 2 grams of rice flour 1 gram salt 15 grams pandan leaves 1 kilogram of fresh longan pulp, pitted 400 grams of glutinous rice 500 grams of white sugar 3 liters of water 1 gram salt 50 grams of tapioca flour 100 grams of tapioca flour Preparation Coconut milk portion Separate a small amount of coconut milk and mix with rice flour. Stir until dissolved. Mix the remaining coconut milk with the coconut cream and put it in a pot. Add the tied pandan leaves and salt. Mix well and bring to a boil. Gradually pour the dissolved rice flour into the pot and stir quickly until boiling again. Turn off the heat and remove from heat. Glutinous rice portion Wash the glutinous rice thoroughly. Soak the washed rice in warm water for about 15-20 minutes. Steam the soaked rice for 30-35 minutes and set aside. Mix tapioca flour and tapioca flour together, then add water and stir until the flour dissolves. Pour plain water into a pot, add pandan leaves and tie them together until the water boils. Pour the mixed flour into a pot and add the sugar and stir quickly to combine. Pour cooked sticky rice into the pot prepared in step 3. Stir until the sticky rice breaks up and mixes with the flour water. Then add the peeled fresh longan. Stir until well blended. Set aside for a while. Then serve with the prepared coconut milk.
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Timber Ring 3 Style
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient Ingredients Vanilla Custard Base 15 grams corn starch 100 grams custard powder 100 grams of sugar 420 ml fresh milk 55 ml Millac Gold Cream Ingredients for Lemon Vanilla Custard Filling 200 grams of vanilla custard base 5 ml. Vanilla scent 5 grams lemon zest 20 grams lemon juice Ingredients for Honey Matcha Custard Filling 200 grams of vanilla custard base 25 grams matcha powder 25 grams honey Ingredients for Chocolate Truffle Custard Filling 200 grams of vanilla custard base 60 grams Nutella 6 grams cocoa powder 40 grams truffle Ingredients for serving 1 piece Timber Ring 50 grams of mixed custard filling Preparation Vanilla Custard Base--Place ingredients in a saucepan over medium heat, stirring constantly until thickened. Add cream, mix well, then turn off heat. Divide the custard base into 3 cups. Honey Matcha Custard Filling -- Mix the custard base, matcha powder, and honey together. Lemon Vanilla Custard Filling -- Mix together the lemon custard base, vanilla extract, and lemon zest. Chocolate Truffle Custard Filling -- Mix together the custard base, truffle paste, Nutella, and cocoa powder. Put the filling into a piping bag, squeeze it into the tinsel and decorate.
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Affogato - Affogato
food Food type Main Ingredients Take time Serve Western food Rice and flour Other 120 Min 1 place ingredient Ingredients for ice cream 60 grams of sugar 1 gram salt 15 ml. plain water 430 ml Carnation low fat creamer 200 ml Millac Gold Cream 15 grams of Boncafe Roasted Coffee Beans Iced Coffee Blend 50 grams coarsely chopped almonds 20 grams of multi-base for making ice cream 30 grams of Kalua Ingredients for serving 100 grams of ice cream, 2 scoops 45 ml. 1 shot coffee For decoration, almonds For decoration, chocolate flakes For decoration, microgreens For decoration , flowers For decorating waffle sheets Preparation Grind coffee beans and add to ice cream. Caramel toffee: Put sugar, salt, and water in a pot and heat over low heat until brown. Add milk and mix well. Pour the remaining ingredients into a pot and bring to a slight boil. Add the multi-base powder and finely ground coffee. Leave for 5 minutes. Strain out the coffee grounds. Let it cool down, put it in an ice cream maker and blend it for 1 hour, then freeze it. Scoop the ice cream into a serving dish, decorate it beautifully, and serve with a shot of coffee.
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Mango Yogurt Tart
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 150 grams yogurt 10 grams of sweetened condensed milk 3 sheets gelatin sheets 10 ml hot water 10 cups frozen tart shells 100 grams of ripe mango 2 grams of edible flowers, 10 flowers Green peas Preparation Place the dough on a baking tray and add the mung beans. Bake at 180 degrees for 10 minutes. Remove the mung beans and let it cool. Soak the gelatin sheets in cold water until they soften. Mix gelatin with hot water and stir until dissolved. Mix yogurt, condensed milk and gelatin. Scoop the yogurt mixture into the tart shells and refrigerate until the yogurt sets. Cut ripe mango into cubes. Scoop ripe mango onto the tart and decorate with flowers.
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Cranberry Tart with Chocolate Mousse - by Chef Ploy
food Food type Main Ingredients Take time Serve Fusion food Sweets Other 34 Min 2 places ingredient Cranberry Tart with Chocolate Mousse Cranberry Tart with Chocolate Mousse Cranberry Tart with Chocolate Mousse
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Young Coconut Pandan Custard - by Chef Kao
food Food type Main Ingredients Take time Serve Fusion food Sweets Flour & Bread 30 Min 1 place ingredient Young Coconut Pandan Custard - by Chef Kao Young Coconut Pandan Custard - by Chef Kao Young Coconut Pandan Custard - by Chef Kao
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Pandanus Cold Crepe with Coconut Filling, Topped with Coconut Mascarpone Cream - by Chef Ked
food Food type Main Ingredients Take time Serve Fusion food Sweets Other 35 Min 1 place ingredient Cold crepes pandan leaf Cold crepes pandan leaf Cold crepes pandan leaf
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Banana Chocolate Pancakes and Vanilla Ice Cream - by Chef Benz
food Food type Main Ingredients Take time Serve Fusion food Sweets Flour & Bread 30 Min 1 place ingredient Chocolate Pancakes Banana Chocolate Pancakes Banana Chocolate Pancakes Banana
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Cyrus Tiramisu
food Food type Main Ingredients Take time Serve Western food Sweets Other 35 Min 1 place ingredient Cyrus Tiramisu Cyrus Tiramisu
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