Ingredients
-
Leavening
-
170ml Fresh milk
-
5g Active or instant dry yeast
-
15g Sagay Muscovado Brown Sugar
-
Egg Base
-
6 Egg yolks
-
100g Sagay Muscovado Brown Sugar
-
Wet Ingredients
-
85g Condensed milk
-
40ml Thai kitchen coconut milk
-
30g Clara ole carbonara sauce
-
85g Butter meltedlast to add
-
Dry Ingredients
-
240g All purpose flour
-
8g Baking powder
-
2g Mccormick iodized salt
-
4g Ngo Hiong Powder
-
Mix-In
-
180g Clara ole mango jam
-
Brulee
-
100g Sagay Muscovado Brown Sugar
Directions
Steps
|
1
Done
|
In a bowl, mix water, yeast and Sagay Muscovado Sugar. Let it sit for 5 minutes. |
|
2
Done
|
In a mixer, cream together egg yolks and Sagay Muscovado Sugar until light and foamy. |
|
3
Done
|
In a bowl, mix condensed milk, Clara Ole Carbonara and Thai Kitchen Coconut Milk. Mix until the condensed milk and the Clara Ole Carbonara have dissolved. |
|
4
Done
|
Going back to our rich base, gradually add the wet ingredients and the yeast mixture. |
|
5
Done
|
Pour this mixture into the bowl of dry ingredients. Fold in the melted butter. |
|
6
Done
|
Cover the bowl, and let it ferment for 1 hour. |
|
7
Done
|
Preheat oven to 340°F. Prepare greased molds. |
|
8
Done
|
After one hour, fold in the Clara Ole Mango jam into the fermented batter. |
|
9
Done
|
Pour into molds, bake for 12-15 minutes at 340°F |
|
10
Done
|
After baking, cool down the torta before unmolding. |
