Thai tea lava croissant. Please reload CAPTCHA. − = Search This Site: FOLLOW. To make Thai tea custard, mix egg yolk and sugar until well blended. Add coconut milk and thai tea.
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. Cut through - it was actually crisp! You can have Thai tea lava croissant using 16 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Thai tea lava croissant
- Prepare 1 1/2 cup of butter softened.
- It's 1/3 cup of all purpose flour.
- Prepare of Dough.
- It's 1 tbsp of active dry yeast.
- You need 1/4 cup of warm water.
- It's 1 cup of warm milk.
- Prepare 1/4 cup of sugar.
- You need 1 of large egg.
- You need 1 tsp of salt.
- You need 3 1/2 cup of all purpose flour.
- Prepare of Thai tea custard.
- You need 50 ml of concentrated thai tea (3 tbsp tea powder).
- It's 200 ml of coconut milk.
- You need 3 of egg yolk.
- Prepare 100 g of sugar.
- You need 1 tbsp of corn starch.
And the lava oozed, and oozed, and oozed, and oozed. Compared to those I normally have, this croissant was swimming in a pool of lava. 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.
Thai tea lava croissant instructions
- 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..
- 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..
- 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..
- 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.
- 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..
- 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..
- Bake at 375° for 12-14 minutes or until golden brown..
- 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..
- 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..
Eaters can choose from salted egg yolk, Thai tea, matcha and chocolate. That Thai tea option sounds mighty awesome. Your favourite tea just got cooler! In this video, I also sho. See great recipes for Lava Cake, Vanilla Lava Cake too!
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