TH26895U - Rice flour tuile with chicken gulai spread and preparation method. - Google Patents

Abstract

OCR 09WP 03/09/2568 Rice Flour Tuile with Majanu Flour and Chicken Golae Spread. This recipe includes: For the Tuile (rice flour), combine wheat flour, egg white, butter, Majanu flour, icing sugar, and salt. Mix and beat until well combined. Pour the mixture into a tuile mold and smooth the surface. Bake until golden brown. For the Chicken Golae Spread, combine coconut cream, chicken breast, butter, Majanu flour, shallots, palm sugar, garlic, fish sauce, salt, ginger, spices, dried chili peppers, and tamarind paste. To make the Chicken Golae Spread: Steam the chicken breast until cooked and shred it into small pieces. Prepare the Golae curry paste by blending the shallots, dried chili peppers, garlic, and ginger until finely minced. Sauté the Golae curry paste with the coconut cream and season with palm sugar. Tamarind paste, salt, fish sauce, and spices. Mix the sautéed curry paste with butter and add rice flour, mixing well. Bottle the mixture.

Claims (2)

OCR 09WP 03/09/2568 1. Majanu Rice Flour Tuile with Chicken Golae Spread consists of the following ingredients: Tuile (Majanu Rice Flour): Wheat flour 31.85% by weight, Egg white 31.85% by weight, Butter 21.23% by weight, Majanu rice flour 10.62% by weight, Icing sugar 4.25% by weight, Salt 0.20% by weight. Chicken Golae Spread: Coconut cream 43.01% by weight, Chicken breast 21.51% by weight, Butter 8.59% by weight, Majanu rice flour 5.38% by weight, Shallots 3.23% by weight, Palm sugar 3.23% by weight, Garlic 3.23% by weight, Fish sauce 2.15% by weight, Salt 2.15% by weight, Ginger 2.15% by weight, Spices 2.15% by weight. Dried chili peppers 1.61 percent by weight, tamarind juice 1.61 percent by weight. 2. The process for producing Majanu Flour Tuile with Chicken Golae Spread, as per claim 1, is as follows: Majanu Flour Tuile Preparation Steps: a. Grind the Majanu rice finely and sift it through a 100-mesh sieve to obtain Majanu rice flour. b. Pregelatinize the Majanu rice flour using a drum dryer at a surface temperature of 120°C, rotating at a speed of 1.3 revolutions per minute. Grind it finely and sift it through a 100-mesh sieve. c. Mix the first portion of egg whites with icing sugar and beat with a stand mixer at speed 3 for 5 minutes until a creamy white mixture forms soft peaks. d. Add the wheat flour and Majanu rice flour from step b and beat until well combined. Then add the salt dissolved in the first portion of melted butter to the mixture and mix well. e. Next, combine the remaining melted butter with the remaining egg whites and mix until... Instructions for making Chicken Golae Spread: A. Steam the chicken breast until the center reaches 70°C. Shred the chicken breast into small pieces. B. Prepare the Golae curry paste by blending shallots, dried chilies, garlic, and ginger until finely minced. Then sauté the curry paste with coconut milk, season with palm sugar, tamarind paste, salt, fish sauce, and spices. Stir well and wait until it boils. C. Beat the butter with a food mixer at speed 5 for 3 minutes to break it up. Add the reserved Golae curry paste and beat with the butter at speed 1 for 3 minutes until well combined. Add the glutinous rice flour and beat again for 5 minutes until well combined. D. Pack the product into clean, sterilized screw-cap glass bottles at 100°C for 30 minutes. Serve the Chicken Golae Spread. Pasteurize at 63 degrees Celsius for 30 minutes.