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Recipe

Thai Custard Cream Horn (Sang Ka Ya Bai Toey)

By: Chef Noon

Recipe Detail :

Thai Custard Cream Horn (Sang Ka Ya Bai Toey) - Thai Custard cream Horn is a pastry shaped like a horn which made from pie or bread dough. Custard and fresh cream is a popular filling. This bread is very popular in the party.
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Recipe
How to Cook

For 30 pieces
Cooking time: 1.30 hour

1. 300 grams Bread crumb
2. 75 grams All purpose flour
3. 1 1/2 Tsp. Yeast
4. 5 Tbsp. Sugar
5. 15 grams Milk powder
6. 150 ml. Water
7. 1 Egg
8. 50 grams Unsalted butter
9. 1/4 Tsp. Salt
10. 250 grams Pandan filling

Painting bread
1. 1 Egg
2. 2 Tbsp. Fish ssauce
3. 20 grams Unsalted butter

1. Heated oven at 175 degrees.
2. Mix bread flour, yeast, milk powder, sugar together
3. Gradually pour water in a mixing bowl.
4. Knead until smooth. Then put egg.
5. Knead until well combined. Then put butter and continue kneading.
6. Knead until the dough smooth again.
7. Paint butter in a mixing bowl and on the surface of dough.
8. Wrap with plastic wrap and set aside the dough for 45-60 minutes.
9. Push the air out. And knead for 2 minutes more.
10. Mold the dough and cut the dough about 20-30 grams.
11. Paint the butter on a mold.
12. Mold the dough into 12 inches.
13. Roll the dough on a mold.
14. Continue making until finish.
15. Set aside the dough about 20 minutes before baking.
16. Paint the dough with egg mixed water.
17. Bake at 175 degree for 10-15 minutes.
18. Remove from the oven, brush with butter and set aside to cool.
19. Put custard in a piping bag. Squeeze cream filling in the horn cream.

รายการที่1-12 จาก 12

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รายการที่1-12 จาก 12

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Thai Custard Cream Horn (Sang Ka Ya Bai Toey)

Thai Custard Cream Horn (Sang Ka Ya Bai Toey) - Thai Custard cream Horn is a pastry shaped like a horn which made from pie or bread dough. Custard and fresh cream is a popular filling. This bread is very popular in the party.

Ingredient of Thai Custard Cream Horn (Sang Ka Ya Bai Toey)

1. 300 grams Bread crumb
2. 75 grams All purpose flour
3. 1 1/2 Tsp. Yeast
4. 5 Tbsp. Sugar
5. 15 grams Milk powder
6. 150 ml. Water
7. 1 Egg
8. 50 grams Unsalted butter
9. 1/4 Tsp. Salt
10. 250 grams Pandan filling

Painting bread
1. 1 Egg
2. 2 Tbsp. Fish ssauce
3. 20 grams Unsalted butter

How to Cook Thai Custard Cream Horn (Sang Ka Ya Bai Toey)

1. Heated oven at 175 degrees.
2. Mix bread flour, yeast, milk powder, sugar together
3. Gradually pour water in a mixing bowl.
4. Knead until smooth. Then put egg.
5. Knead until well combined. Then put butter and continue kneading.
6. Knead until the dough smooth again.
7. Paint butter in a mixing bowl and on the surface of dough.
8. Wrap with plastic wrap and set aside the dough for 45-60 minutes.
9. Push the air out. And knead for 2 minutes more.
10. Mold the dough and cut the dough about 20-30 grams.
11. Paint the butter on a mold.
12. Mold the dough into 12 inches.
13. Roll the dough on a mold.
14. Continue making until finish.
15. Set aside the dough about 20 minutes before baking.
16. Paint the dough with egg mixed water.
17. Bake at 175 degree for 10-15 minutes.
18. Remove from the oven, brush with butter and set aside to cool.
19. Put custard in a piping bag. Squeeze cream filling in the horn cream.

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Post Date 07/10/2013 เวลา 14:31:36 ( 1870 Day ago.)
Edit Date 07/10/2013 เวลา 14:32:54 ( 1870 Day ago.)

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