45bath per piece
4 pieces 180bath
Thursday 5 February 2015
Thai-Style Roti Bread ( eat as side for Green Curry Chicken or as dessert with sugar)
Ingredients:
- 1 lb. unbleached white flour (3 1/4 cups)
- 1 tsp. salt
- 1 Tbsp. white sugar
- 1 egg, beaten
- 1 Tbsp. milk
- 3/4 cup water
- 1/2 cup cooking oil (safflower, palm or peanut) or ghee
- 1/4 cup butter, melted
- Sweetened condensed milk and sugar to serve (optional)
Preparation:
- Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir in beaten egg and milk. Add water, stir to mix.
- Turn out onto a table and knead until elastic, about 5 minutes. Form into a ball and allow to rest for at least 30 minutes, covered with a damp cloth or plastic wrap.
- Roll the dough into a long log shape. Divide into 16 portions (a kitchen scale is useful) and shape into small balls. Brush each with oil, return to the bowl (stacking is ok) and cover. Rest for another 30 minutes (or longer).
- Take one portion, spread a little oil on top with fingertips and flatten with your hands or a rolling pin.
- Pick up the flattened dough by the edge closest so that your left hand is holding it with the thumb under the dough and the fingers on top and with your right hand hold it with the thumb on top and the side of the index finger underneath. Rotate and stretch the dough in a forward, circular, clockwise motion, slapping the far end on the table. Continue to rotate several times, until it becomes almost see-through. Then lift the dough at one point with two fingers in such a way that it drapes down like a piece of cloth and using a circular motion, spin the dough loosely into a snail-like round. Set aside on a greased surface.
- Heat a griddle pan well covered in oil over high heat. Flatten the dough snail again into a approximately 5-inch round. Fry, lowering the heat to medium. Turn to brown both sides, brushing with butter.
- Remove from the griddle and serve hot with curry chicken or drizzle with sweetened condensed milk and sugar. Serve the sweet roti rolled up in greaseproof paper and if desired beat lightly in the paper with a rolling pin to flake the bread before serving.
let's get savory! Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง)
Bamboo sticks or skewers
Charcoal
Grill
Marinade
4 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon dark soy sauce
8 tablespoons water
4 heads garlic (30 - 40 cloves)
2 stalks lemongrass
2.5 tablespoons black pepper corns
8 coriander roots (optional)
Gai Yang Sauce
1.5 tablespoons khao kua
1.5 tablespoons chili flakes
1 tablespoon of sugar
3 tablespoons fish sauce
8 tablespoons tamarind water
few sprigs of cilantro
Try it awesome!
CHEESECAKE FILLED THUMBPRINT COOKIES
PREP TIME
COOK TIME
TOTAL TIME
Rich thumbprint cookies with a cheesecake filling in the center.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 24
INGREDIENTS
Filling:
- 4 ounces cream cheese, softene
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 egg yolk
- 1 1/2 tsp. sour cream
- 1/4 teaspoon vanilla
Cookies:
- 1 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/4 teaspoon salt
- 2 cups flour
INSTRUCTIONS
- Make filling first. Beat together cream cheese, sugar and salt until fluffy and smooth. Stir in egg yolk, sour cream and vanilla. Place in refrigerator for 30 minutes.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Beat together butter, sugar, egg yolk and salt. Stir in flour (do not over beat) and mix until dough forms. Form dough into 24 to 30 balls and set on cookie sheets. Wet finger (or use handle of a spoon) and make a deep indentation - do now worry about how wide it is yet. Cookies will spread anyway.
- Bake for 10 minutes. Remove from oven and press in middles to re-make indentations. Turn cookies sheets and bake cookies another 5 to 7 minutes or until edges start to brown a bit. Remove from oven and fill indentations with cream cheese filling, using a small teaspoon. Return cookies to oven and bake for another 7 minutes. Cool completely and chill.
PREP TIME
COOK TIME
TOTAL TIME
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 24
INGREDIENTS
Filling:
- 4 ounces cream cheese, softene
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 egg yolk
- 1 1/2 tsp. sour cream
- 1/4 teaspoon vanilla
Cookies:
- 1 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/4 teaspoon salt
- 2 cups flour
INSTRUCTIONS
- Make filling first. Beat together cream cheese, sugar and salt until fluffy and smooth. Stir in egg yolk, sour cream and vanilla. Place in refrigerator for 30 minutes.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Beat together butter, sugar, egg yolk and salt. Stir in flour (do not over beat) and mix until dough forms. Form dough into 24 to 30 balls and set on cookie sheets. Wet finger (or use handle of a spoon) and make a deep indentation - do now worry about how wide it is yet. Cookies will spread anyway.
- Bake for 10 minutes. Remove from oven and press in middles to re-make indentations. Turn cookies sheets and bake cookies another 5 to 7 minutes or until edges start to brown a bit. Remove from oven and fill indentations with cream cheese filling, using a small teaspoon. Return cookies to oven and bake for another 7 minutes. Cool completely and chill.
Macarons มากิน "มาการอง" กัน อร่อยเเน่ ค่ะ
12 pieces 450bath, 8 pieces 375bath, 6 pieces 190bath. 15 flavours to choose! :)
( Strawberry,Raspberry,Blueberry,Orange,Lemon,Caramel,Chocolate,Vanilla,Pistachio,Coffee,Thai Tea,Green Tea,Mint,Rose) มึขายนะคะกล่องละ 375 บาท/8 ชิ้น คละรส ช๊อกโกแลต ชาเขียว เลมอน บลูเบอรี่ ราสเบอรี่ สตอเบอรี่ คาราเมล กาแฟ วนิลา ติดต่อ หา ปันค่ะ 080-403-8667 Bangkok,Thailand.
Thanks Titli's Busy Kitchen recipe, for perfect Valentine surprise! You can support her by subscribe her channel :)
Ingredients
For the frosting
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Instructions
- Sift together the flour, salt and cocoa powder then put to one side.
- Mix together the buttermilk and food colouring and put to one side..
- Whip the butter for 1-2 minutes until soft. Add in the sugar and beat for 2-3 minutes until light and fluffy. Beat in the eggs one at a time and, finally, beat in the vanilla essence.
- Now beat in the following in order: One third of the flour mixture; one half of the buttermilk; one half of the remaining flour; the remaining buttermilk; the remaining flour.
- Heat the oven to 175°C. Grease two cake tins and line the bottoms with baking paper.
- Beat the baking soda into the cake mix, followed by the vinegar. Quickly pour the cake mix into the two cake tins and spread the mixture evenly. Bake at 175°C for about 25 minutes.
- Once the cakes are cooked leave them to cool for 5 minutes before turning them out of their tins. Remove the baking paper then allow to cool completely.
- Prepare the frosting: Beat together the cream cheese and butter until smooth. Beat in the icing sugar in portions, then beat in the vanilla essence.
- Let’s assemble the cake! Stick the two halves of the cake together with a layer of frosting, then smother the cake in the rest of the frosting. Delicious!
Titli’s Tips
The brand of red food colouring you use makes all the difference in the final colour. Some food colourings turn from red to a dirty orange when you bake them! I’ve had more success using pastes and gels and you only need a small amount – about ½ tsp. If you do use liquid food colourings you’ll need about 2 tbsp – almost an entire small bottle. Some websites will show you pictures of brilliant-red sponges in their Red Velvet cakes. I personally believe this is only possible if you leave out the cocoa powder and use far more food colouring than is probably healthy!
The frosting for this cake is quite sweet so small slices are recommended.
Wednesday 4 February 2015
Queen's Tart
