Recipe: Tasty Thai tea lava croissant

Thai tea lava croissant. Add coconut milk and thai tea. Stir under low heat and sift corn starch slowly. Keep at low heat until the custard become thicken.

Compared to those I normally have, this croissant was swimming in a pool of lava. Croissant Salted Egg Lava ini sendiri dipadukan dengan es krim vanilla dengan whipped cream, ketika dibelek filling salted egg lavanya mengalir membanjiri permukaan. Tekstur salted eggnya agak kasar dan beneran salted eggnya nampol dan berasa sekali, saran aku sih ketika kamu menyantap menu satu ini mending langsung ketika menu baru saja disajikan. Sie können haben Thai tea lava croissant using 16 ingredients and 9 steps. So geht's dir kochen dass.

Zutaten von Thai tea lava croissant

1. Du brauchst 1 1/2 cup of butter softened.
2. es ist 1/3 cup of all purpose flour.
3. Du brauchst of Dough.
4. Du brauchst 1 tbsp of active dry yeast.
5. Du brauchst 1/4 cup of warm water.
6. Du brauchst 1 cup of warm milk.
7. es ist 1/4 cup of sugar.
8. es ist 1 of large egg.
9. Du brauchst 1 tsp of salt.
10. es ist 3 1/2 cup of all purpose flour.
11. es ist of Thai tea custard.
12. Bereiten 50 ml of concentrated thai tea (3 tbsp tea powder).
13. es ist 200 ml of coconut milk.
14. Bereiten 3 of egg yolk.
15. es ist 100 g of sugar.
16. Bereiten 1 tbsp of corn starch.

Freshly baked croissant toast filled with Thai tea lava, Homemade Hokkaido milk ice-cream, White malt crumble, Shugaa's fresh cream, White chocolate cheese glaze, Thai tea powder. According to bk.asia-city, each pastry can be injected with one of four types of filling. Eaters can choose from salted egg yolk, Thai tea, matcha and chocolate. That Thai tea option sounds mighty awesome.

Thai tea lava croissant Anweisung

1. In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour..
2. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes..
3. Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges..
4. Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight.
5. Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles..
6. Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes..
7. Bake at 375° for 12-14 minutes or until golden brown..
8. To make Thai tea custard, mix egg yolk and sugar until well blended. Add coconut milk and thai tea. Stir under low heat and sift corn starch slowly. Keep at low heat until the custard become thicken..
9. To fill the custard inside croissant. At the bottom of croissant, use sharp knife to cut a small hole then fill the custard by using small tip piping bag..

The crispiness is the croissant outlined. The combination of east and west. Cold Brew Black ( Single Origin) We're always working to get the most accurate information. Let us know if you come across anything that's outdated! Bonchon Menu; Burger King Menu; Order Pizza Hut.