Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, thai tea lava croissant. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Cut through - it was actually crisp! And the lava oozed, and oozed, and oozed, and oozed. Compared to those I normally have, this croissant was.
Thai tea lava croissant is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Thai tea lava croissant is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Thai tea lava croissant:
- Get 1 1/2 cup butter softened
- Make ready 1/3 cup all purpose flour
- Get Dough
- Take 1 tbsp active dry yeast
- Prepare 1/4 cup warm water
- Prepare 1 cup warm milk
- Prepare 1/4 cup sugar
- Prepare 1 large egg
- Take 1 tsp salt
- Take 3 1/2 cup all purpose flour
- Take Thai tea custard
- Take 50 ml concentrated thai tea (3 tbsp tea powder)
- Get 200 ml coconut milk
- Make ready 3 egg yolk
- Take 100 g sugar
- Make ready 1 tbsp corn starch
Texture of toast is just nice, not too hard. Sweet, creamy and refreshing, this drink has taken Singapore by storm. It seems like you can't go anywhere without tripping over a store peddling this delightful drink. I had the thai tea lava toast as well as salted caramel lava croissant!
Steps to make Thai tea lava croissant:
- In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour.
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges.
- Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight
- Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles.
- Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 12-14 minutes or until golden brown.
- To make Thai tea custard, mix egg yolk and sugar until well blended. Add coconut milk and thai tea. Stir under low heat and sift corn starch slowly. Keep at low heat until the custard become thicken.
- To fill the custard inside croissant. At the bottom of croissant, use sharp knife to cut a small hole then fill the custard by using small tip piping bag.
I crave and think about this everyday now! Better than any other lava toast i hv tasted so far. The waiter was nice n friendly. Hope more branches will open up in Bangkok. These two are different from other Cafe.
So that is going to wrap this up with this exceptional food thai tea lava croissant recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
