Easiest Way to Prepare Delicious Thai tea lava croissant

Without fail recipe ultimate Thai tea lava croissant easy, delicious, practical.

Good Evening every body, at this time you get present recipe Thai tea lava croissant with 16 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 9 stages of easy cooking Thai tea lava croissant.

Ingredients all Thai tea lava croissant

1. Prepare 1 1/2 cup : butter softened.

2. Prepare 1/3 cup : all purpose flour.

3. Needed : Dough.

4. Prepare 1 tbsp : active dry yeast.

5. Needed 1/4 cup : warm water.

6. Prepare 1 cup : warm milk.

7. Prepare 1/4 cup : sugar.

8. Prepare 1 : large egg.

9. Needed 1 tsp : salt.

10. Prepare 3 1/2 cup : all purpose flour.

11. Prepare : Thai tea custard.

12. Needed 50 ml : concentrated thai tea (3 tbsp tea powder).

13. Needed 200 ml : coconut milk.

14. Needed 3 : egg yolk.

15. Needed 100 g : sugar.

16. Needed 1 tbsp : corn starch.

If all ingredients Thai tea lava croissant it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Thai tea lava croissant

1. 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..

2. 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..

3. 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..

4. 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.

5. 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..

6. 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..

7. Bake at 375° for 12-14 minutes or until golden brown..

8. 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..

9. 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..

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