Recipe
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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