Fruit tart and custard Cream A RECIPE BY WARAKORN SUBANNAKOON ingredients directions Sweet Tart Crust In a mixer blow, add butter and icing 125 g. Butter sugar beating until white color. 125 g. Icing Sugar Add egg, vanilla essence, and salt. 1 pc. Eggs no. 2 Add baking powder and cake flour 1/2 tsp. Salt beating until combine. 1 tsp Vanilla essence rest dough in freezer about 1- 2 hour. 250 g. Cake flour or over night. 5 g. Baking powder Rolling a dough and use tartlets pan Pastry Cream cut, then place the round into a 35 g. Butter tartlet pan. 335 ml. Fresh milk Use a fork prick the bottom 20 mins, 85 g. Sugar or until its golden color. 14 g. Corn flour Add custard cream and decoration 17 g. Custard powder with fresh fruit. 1 pc. Eggs No.2
Strawberry cake rolls A RECIPE BY WARAKORN SUBANNAKOON ingredients directions 6. Eggs no. 2 Separate white eggs and egg yolks. 1 Tbsp Vanilla essence then whisk sugar and white eggs. 150 g. Sugar Stiffing cake flow for one time. 13 g. SP In a mixer blow, add egg yolks, 3 g. Salt vanilla essence, SP, salt, cake flour 170 g. Cake flour and baking powder combine all 7 g. Baking powder ingredients and beating. 35 ml. Fresh milk Add melted butter then whisk. 65 g. Melted butter Place a battle on baking pan with baking paper then bake for 20 -25 mins. Add cream or jam on surface then roll it gentle.
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