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Thai Style Crisp Tart Sweet Filling (Kanom Bueng Thai Sai Wan)

       By: Chef Naam  

Recipe Detail :

Thai Style Crisp Tart Sweet Filling (Kanom Bueng Thai Sai Wan) - This is a favorite dessert of many girls and many children. It’s different from traditional Thai pancake where we adding cream which can make by beating white egg with sugar until fluffy like Meringue. Sweet filling has Foi Thong and topped with white sesame.

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Thai Style Crisp Tart Sweet Filling (Kanom Bueng Thai Sai Wan) - This is a favorite dessert of many girls and many children. It’s different from traditional Thai pancake where we adding cream which can make by beating white egg with sugar until fluffy like Meringue. Sweet filling has Foi Thong and topped with white sesame.
The flour
1. Rice Flour 1 1/2 cup
2. Mung bean flour 1/2 cup
3. Sugar 2 Tbsp.
4. Egg (stir egg yolk with water)
5. Water 1/2 cup
6. Lime juice 1/2 cup

Cream
7. Egg white (duck egg) 3 eggs
8. Brown sugar 1/2 cup
9. Lime / cream of Tartar 1/2 Tsp.

Sprinkle on top
10. Coconut Teun Tuek 1 cup
11. Foi Thong 1/2 cup
12. White sesame seeds (roasted - pounded) 1/4 cup

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1. Flour pancake - a bowl of dry (Flour, rice, beans, flour, sugar) and mix to combine. Pour water into the yolk mixture alternately with water, lime treatment, but gradually build up the dough. Massage until soft. The shadow of the dough (about 5 minutes of massage), powdery lime juice mixed with water, eggs (at the end) Do not massage the starch granules were closed for 1 hour.

2. Candy and face - a pancake pan or frying pan over low heat for a gold band. Smear out the dip pancake batter. Smear in the pan in a circle waiting for the dough is cooked (dry powder), brush with egg white mixed with sugar in it (smear) are cooked to a dry, fluffy and white. seasg as needed. It is sweet to your order. Tenth coconut, sesame, shredded fabric of the dough starts to change color. Use the trowel to shovel and then fold in half. Spoon on a wire rack to cool the room. (If the container is heated. The dough will be soft water).

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Thai Style Crisp Tart Sweet Filling (Kanom Bueng Thai Sai Wan)




Thai Style Crisp Tart Sweet Filling (Kanom Bueng Thai Sai Wan) - This is a favorite dessert of many girls and many children. It’s different from traditional Thai pancake where we adding cream which can make by beating white egg with sugar until fluffy like Meringue. Sweet filling has Foi Thong and topped with white sesame.

Ingredient of Thai Style Crisp Tart Sweet Filling (Kanom Bueng Thai Sai Wan)

The flour

1. Rice Flour 1 1/2 cup
2. Mung bean flour 1/2 cup
3. Sugar 2 Tbsp.
4. Egg (stir egg yolk with water)
5. Water 1/2 cup
6. Lime juice 1/2 cup

Cream

7. Egg white (duck egg) 3 eggs
8. Brown sugar 1/2 cup
9. Lime / cream of Tartar 1/2 Tsp.

Sprinkle on top

10. Coconut Teun Tuek 1 cup
11. Foi Thong 1/2 cup
12. White sesame seeds (roasted - pounded) 1/4 cup

How to Cook Thai Style Crisp Tart Sweet Filling (Kanom Bueng Thai Sai Wan)

1. Flour pancake - a bowl of dry (Flour, rice, beans, flour, sugar) and mix to combine. Pour water into the yolk mixture alternately with water, lime treatment, but gradually build up the dough. Massage until soft. The shadow of the dough (about 5 minutes of massage), powdery lime juice mixed with water, eggs (at the end) Do not massage the starch granules were closed for 1 hour.
2. Candy and face - a pancake pan or frying pan over low heat for a gold band. Smear out the dip pancake batter. Smear in the pan in a circle waiting for the dough is cooked (dry powder), brush with egg white mixed with sugar in it (smear) are cooked to a dry, fluffy and white. seasg as needed. It is sweet to your order. Tenth coconut, sesame, shredded fabric of the dough starts to change color. Use the trowel to shovel and then fold in half. Spoon on a wire rack to cool the room. (If the container is heated. The dough will be soft water).
 
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Post Date     11/04/2013 เวลา 11:29:41 ( 2014 Day ago.)
Edit Date      26/06/2013 เวลา 10:38:59 ( 1938 Day ago.)

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