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Thai Style Bun (Kaew-Ta-Bo)

       By: Chef Naam  

Recipe Detail :

Thai Style Bun (Kaew-Ta-Bo) - This menu is often seen with Patongko. The origin of the name came from
the hole in the middle. Use frying method. Kaew-Ta-Bo is good for breakfast or light meal.




Thai Style Bun (Kaew-Ta-Bo) - This menu is often seen with Patongko. The origin of the name came from the hole in the middle. Use frying method. Kaew-Ta-Bo is good for breakfast or light meal.

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1. All purpose flour 3 1/2 cup
2. Brown sugar 1 1/2 cup
3.  Yeast 1/2 Tsp.
4. Baking powder 1/2 Tsp.
5. Ammonium bicarbonate 1/4 Tsp.
6. Salt 1/2 Tsp.
7. Vegetable oil 1/2 Tbsp.
8. Water 1/3 cup
9. Vegetable oil for frying

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1. Mix yeast, baking soda, wheat flour together in a mixing bowl. Add water, sugar, ammonium bicarbonate, salt and oil to stir well together. Add wheat flour, using spatula stir to combine. When start to build up. Knead for a while. Close the lid or use a food film and ferment of about 3-4 hour to make the dough rise up
2. Split the dough into two parts. Roll dough into long pieces, cut into 1 - 1 1/2 inch and press them flat or roll with rolling pin. Make a hole by pressing the middle of dough with your finger. Then fry in hot oil. Use low - medium heat.
รายการที่1-7 จาก 7
รายการที่1-7 จาก 7

Thai Style Bun (Kaew-Ta-Bo)




Thai Style Bun (Kaew-Ta-Bo) - This menu is often seen with Patongko. The origin of the name came from the hole in the middle. Use frying method. Kaew-Ta-Bo is good for breakfast or light meal.

Ingredient of Thai Style Bun (Kaew-Ta-Bo)

1. All purpose flour 3 1/2 cup
2. Brown sugar 1 1/2 cup
3. Yeast 1/2 Tsp.
4. Baking powder 1/2 Tsp.
5. Ammonium bicarbonate 1/4 Tsp.
6. Salt 1/2 Tsp.
7. Vegetable oil 1/2 Tbsp.
8. Water 1/3 cup
9. Vegetable oil for frying

How to Cook Thai Style Bun (Kaew-Ta-Bo)

1. Mix yeast, baking soda, wheat flour together in a mixing bowl. Add water, sugar, ammonium bicarbonate, salt and oil to stir well together. Add wheat flour, using spatula stir to combine. When start to build up. Knead for a while. Close the lid or use a food film and ferment of about 3-4 hour to make the dough rise up
2. Split the dough into two parts. Roll dough into long pieces, cut into 1 - 1 1/2 inch and press them flat or roll with rolling pin. Make a hole by pressing the middle of dough with your finger. Then fry in hot oil. Use low - medium heat.

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