Oh, your face is good. With the menu of khanom pia, orange balls filled with bean paste, a Thai dessert recipe , transform the khanom pia into orange balls. Comes with a method for making bean paste filling. Whether it’s cooking or worshiping, it’s excellent.
From what we’ve made, the round cake roll menu , everyone can make it. How about transforming it into a chic orange ball? Kapook.com would like to present a method for making orange roll rolls filled with bean paste, a recipe from
Aunt Mariah’s kitchen. Cover the orange dough with the bean paste filling. Shape into round balls. Inserted into a glass or mok leaf, it’s really beautiful.
Ingredients: Outer layer of flour
- Wheat flour (salapao flour or red lotus flour) 200 grams
- 50 grams of icing sugar
- 60 grams of water
- orange food coloring
- 60 grams of soybean oil
Ingredients: Inner Powder
- 100 grams of wheat flour
- 40 grams of vegetable oil
Ingredients: Bean paste filling (approximately 360 grams)
- 250 g shelled mung beans
- 230 grams of granulated sugar
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
How to make bean paste filling
► Peel the mung beans, rinse with clean water and soak for about 5 hours, then boil until the beans are tender. It takes about 20-30 minutes. Once the beans are boiled, then let the beans cool completely. (No need to pour out the water)
► Once warmed down, blend it thoroughly. Blend with the water in which the beans were boiled. If it’s viscous, you can add a little more water.
► Add the beans to the pan. Followed by sugar, salt and vegetable oil. Stir over low heat until it starts to soften. and peeled beans from the pan Then let it cool down.
How to make orange spring rolls
► Start making the outer layer of dough first. Mix flour with icing sugar. Stir well and then sift. Mix water with orange food coloring and stir until combined. Then gradually pour in the water mixed with orange, followed by vegetable oil, stir until combined, then knead until the dough is smooth.
► Continue making the inner dough. Mix flour with oil. Then knead well.
► Then let both dough rest for about 10 minutes.
► Weigh the outer dough approximately 47-48 grams per ball, making approximately 8 balls, and the inner dough approximately 17-18 grams per ball, making approximately 8 balls. Then roll into round balls. Set the dough aside for another 10 minutes.
► Bean filling weighs 30 grams per block.
► Roll or roll out the outer layer of dough into sheets. Then wrap the inner dough tightly. Rest the dough for another 10 minutes.
► Roll the dough into a rectangular sheet, approximately 4×6 inches, then roll the dough from the long side and roll it tightly.
► Then roll it a second time to make the dough size approximately 3×12 inches, then roll the dough from the long side and roll it tightly.
► Roll out the dough one more time, rolling it from the tip to a width of about 1 inch. Try to roll it to the same width, then gently roll the dough tightly.
► Cut it in half and roll it into a round disc. Try to roll it so that the spiral is in the middle.
► Wrap the filling.
► Bake at 160 degrees Celsius for 25 minutes. Once baked, let cool on the tray for 10 minutes, then place the dessert on a wire rack until cool completely. If anyone likes the smell of candle smoke, they can use it to bake candle smoke. Leave it for about 1 night.
► Once the dessert has cooled down, Take a piece of wood and drill a small hole. Then bring the leaves to decorate. You can use either Kaew leaves or Mok leaves.
► It’s finished.
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