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Thai Custard Bread (Kanom Pang Sang Ka Ya)

       By: Chef Tak  

Recipe Detail :

Thai Custard Bread (Kanom Pang Sang Ka Ya) - Thai Custard Bun is another popular delicious bread recipe with mellow pandan custard. If you serving yourself, you can add full filling which is not too difficult for you to make and definitely delicious!

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Thai Custard Bread (Kanom Pang Sang Ka Ya) - Thai Custard Bun is another popular delicious bread recipe with mellow pandan custard. If you serving yourself, you can add full filling which is not too difficult for you to make and definitely delicious!

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For 13 pieces
Cooking time: 2 hours

1. 220 grams Bread flour
2. 62 grams Wheat flour
3. 8 grams Yeast
4. 12 grams Skim milk
5. 1/2 +1/8 Tsp. Patto powder
6. 55 grams Sugar
7. 1/2 + 1/4 Tsp. Sugar
8. 100 grams Water
9. 1/2 Egg
10. 1 Egg
11. 1 Tsp. Butter milk extract
12. 38 grams Unsalted butter

Thai custard
1. 5 Eggs
2. 150 grams Palm sugar
3. 2 Tbsp. Sugar
4. 1 Tbsp. All purpose flour
5. 1 Tbsp. Corn flour
6. 120 grams
7. 7 Pandan leaf
8. 250 grams Coconut milk

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1. Heated oven at 180 degrees. 
2. Sift bread flour, cake flour, skim milk and Pattco together and then set aside.
3. Mix water, salt, sugar, butter, egg yolks and milk. Stir well to combine.
4. Put all dried mixture in a mixing bowl. Turn low speed and blend until well combined.
5. Gradually add liquid mixture and blend together. 
6. Add butter and beat until smooth for about 30-45 minutes.
7. Knead dough with hand and set aside the dough in a buttered bowl. Cover with plastic wrap and leave the dough until rise up.
8. Wrap the dough with plastic wrap and push the air out.
9. Divide the dough into 36 grams per piece.
10. Form the dough into a round shape. Arrange in a tray and place about 1.5 inches apart.
11. Set aside the dough for a while.
12. Put into the oven for 10-15 minutes. Remove from the oven abd set aside. Make a hole with chopsticks at the bottom. 
13. During baking, prepare custard filling, sliced 5 pandan leaves into small pieces. Blended with coconut milk and filters. Set aside.
14. Mix egg yolk, palm sugar, sugar, all purpose flour and salt. Mix with 2 pandan leaves until combined.
15. Add coconut milk and mix together.
16. Mix fresh milk and mix together again.
17. Sift the mixture and put into microwave 5 minutes. Stir by a whisk every 1 minute.
18. Set aside Pandan custard to cool. Then prepare piping bag and piping tip.
19. Paint the butter on bread.

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รายการที่1-12 จาก 12

Thai Custard Bread (Kanom Pang Sang Ka Ya)

Thai Custard Bread (Kanom Pang Sang Ka Ya) - Thai Custard Bun is another popular delicious bread recipe with mellow pandan custard. If you serving yourself, you can add full filling which is not too difficult for you to make and definitely delicious!

Ingredient of Thai Custard Bread (Kanom Pang Sang Ka Ya) 

1. 220 grams Bread flour
2. 62 grams Wheat flour
3. 8 grams Yeast
4. 12 grams Skim milk
5. 1/2 +1/8 Tsp. Patto powder
6. 55 grams Sugar
7. 1/2 + 1/4 Tsp. Sugar
8. 100 grams Water
9. 1/2 Egg
10. 1 Egg
11. 1 Tsp. Butter milk extract
12. 38 grams Unsalted butter

Thai custard
1. 5 Eggs
2. 150 grams Palm sugar
3. 2 Tbsp. Sugar
4. 1 Tbsp. All purpose flour
5. 1 Tbsp. Corn flour
6. 120 grams
7. 7 Pandan leaf
8. 250 grams Coconut milk

How to Cook Thai Custard Bread (Kanom Pang Sang Ka Ya) 

1. Heated oven at 180 degrees.
2. Sift bread flour, cake flour, skim milk and Pattco together and then set aside.
3. Mix water, salt, sugar, butter, egg yolks and milk. Stir well to combine.
4. Put all dried mixture in a mixing bowl. Turn low speed and blend until well combined.
5. Gradually add liquid mixture and blend together.
6. Add butter and beat until smooth for about 30-45 minutes.
7. Knead dough with hand and set aside the dough in a buttered bowl. Cover with plastic wrap and leave the dough until rise up.
8. Wrap the dough with plastic wrap and push the air out.
9. Divide the dough into 36 grams per piece.
10. Form the dough into a round shape. Arrange in a tray and place about 1.5 inches apart.
11. Set aside the dough for a while.
12. Put into the oven for 10-15 minutes. Remove from the oven abd set aside. Make a hole with chopsticks at the bottom.
13. During baking, prepare custard filling, sliced 5 pandan leaves into small pieces. Blended with coconut milk and filters. Set aside.
14. Mix egg yolk, palm sugar, sugar, all purpose flour and salt. Mix with 2 pandan leaves until combined.
15. Add coconut milk and mix together.
16. Mix fresh milk and mix together again.
17. Sift the mixture and put into microwave 5 minutes. Stir by a whisk every 1 minute.
18. Set aside Pandan custard to cool. Then prepare piping bag and piping tip.
19. Paint the butter on bread.

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