Patongo with Sweetened Condensed Milk:Thai Cuisine
Having a great time Thai Breakfast: Patongo with Improved Consolidated Milk
Introduction:
Welcome to the spellbinding domain of Thai breakfast delights, where each nibble is an ensemble of flavors and a recognition for social combination. Among the mother lode of morning treats, Patongo with Improved Dense Milk arises as a cherished work of art — a fresh, brilliant broiled batter matched with a delicious sprinkle of improved consolidated milk. We invite you to enjoy the sweetness and simplicity of this iconic Thai breakfast delicacy as we embark on a journey to uncover the origins, crafting, and nutritional virtues of Patongo with Sweetened Condensed Milk in this culinary expedition.
Using Sweetened Condensed Milk to Find Patongo: Patongo, additionally perceived as "youtiao" or Chinese seared batter, has flawlessly woven itself into the embroidery of Thai breakfast customs, revered for its general allure and encouraging charm. Following its underlying foundations to Chinese culinary legacy, Patongo has gone through a great transformation in Thailand, embracing neighborhood flavors and procedures. Whether relished close by a steaming mug of espresso or tea, Patongo with Improved Consolidated Milk offers a delighted starting to the day — a marriage of firmness, pleasantness, and a smidgen of nostalgic appeal.
Recipe for Patongo with Improved Consolidated Milk,Ingredients:
- 2 cups regular baking flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup bubbling water
- Vegetable oil, for broiling Improved consolidated milk, for serving
Instructions:
Stage 1, In a roomy blending bowl, filter together the regular flour, baking powder, salt, and sugar.
Stage 2, Blend the dry ingredients with the warm water in stages until a velvety dough forms. Change consistency depending on the situation.
Stage 3, Work the batter on a floured surface for 5-7 minutes until it accomplishes a graceful, flexible surface.
Stage 4, Cover the mixture with a perfect fabric and permit it to rest for 30 minutes, permitting the flavors to merge.
Stage 5, Following the rest period, segment the mixture into little portions and shape each into stretched square shapes or ovals.
Stage 6, Heat vegetable oil in a profound fryer or skillet to 350°F (175°C).
Stage 7, Delicately add the formed mixture parts of the hot oil, broiling in bunches until they accomplish a delicious brilliant shade, roughly 2-3 minutes for each side.
Stage 8, Transfer the Patongo to paper towels to remove excess oil after it has been fried to perfection.
Stage 9, The Patongo should be served piping hot and topped with a generous drizzle of sweetened condensed milk
Healthful Data:
- Patongo with Improved Consolidated Milk Calories: Roughly 150 calories for each serving
- Protein: 2-3 grams
- Fat: 5-7 grams
- Sugars: 20-25 grams
- Fiber: 1-2 grams
- Vitamins and Minerals: Although Patongo does not contain a lot of vitamins and minerals, it is a delightful way to start the day and a treat.
Thai breakfast customs?
Please note:
- The calorie information provided in these recipes is an estimate based on standard ingredient measurements and nutritional data. Actual calorie content may vary depending on factors such as:
- Ingredient quality and brand: Different brands may use varying amounts of additives or processing techniques.
- Regional variations: Calorie values can differ based on the specific ingredients and their nutritional composition in different regions.
- Cooking methods: Preparation methods like frying, baking, or grilling can impact calorie content.
- Portion sizes: The amount of each ingredient used can significantly affect the total calorie count.
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