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A friend of mine told me that my article "Tasty Thai dessert" 9 2008 so far has no information on flour used in Thai desserts -. August my friend was right as I mentioned in one of the seven most important meal ingredients, but I do not write anything, which is about flour. Therefore, continued from previous article on "sweet sweet delicious Thai Thai, this article will focus on the flour used. Together, thesetwo articles give a more complete picture of Thai desserts.
The following are the common flour used in Thai desserts: glutinous rice, rice flour, cassava, maize starch, wheat starch, arrowroot flour and mung beans.
Sticky Rice Flour (niaw Khao Paeng)
Sticky rice flour is also called sweet rice powder "or" glutinous rice. " It 'a grain of rice sticky and wet, stable and sticky when cooked. ThisBecause of its relatively large number of molecules of waxy starch. With its hard texture is glutinous rice flour is a popular departure point for sandwiches and desserts. Sticky rice flour is often combined with the sweet rice flour provide a variety of Thai.
In Thailand there are two types of glutinous rice flour: wet and dry. Sticky rice flour is ground wet with water during the dry glutinous rice flour, finely milled without water. When buying sticky rice flour, choose the productsthat a white color and no smell or moisture.
Example of sweet sticky rice flour with Paeng Jee (sweet coconut grilled), Bua Loy Benjarong (taro, pumpkin, beans and mung balls from coconut milk) and Khanom Thua Paep (filled with meat coated green beans with coconut ).
Rice flour (Paeng Khao Jao)
rice flour is used in the courts, various thicken around and is also an important ingredient in various Thai desserts. rice flour is a good substitutewheat flour, which it causes irritation of the digestive system to those who are intolerant to gluten. However, the rice flour should not be used or replaced in some sweets like cakes. is because rice flour is finely ground flour, like cake, and would provide the same quality of cake flour. This is in Thailand, there are three types of rice:
Rice flour made of rice over a year - good for absorbing water,
Rice flour from rice again - no record Water and its moisture and
Rice flour rice again without water - very good for absorbing water.
About the type of flour, there are many varieties of all kinds. rice flour to buy, choose products with a white color and the absence of an ancient perfume. If you plan to rice flour, with a dessert, which was to end milled flour, then your dessert a smooth consistency.
Example of sweet rice flour are Khanom Chan (nine levels> Dessert) and Khanom Thuay (sweet coconut).
Wheat flour (see lee Paeng)
Wheat flour is a fine white powder that has a high gluten content. There are different types of flour depending on the type of ownership / use of wheat and the milling process. The flour of wheat flour are wheat, flour and cake flour. These three different types of wheat included in the percentage of protein in flour are. Bread flour has the highest percentage of protein,12% -13% of flour in 9% -10%, and four cakes followed at 6% -9%.
The protein content is an important key for a buyer to know because it gives different results in the kitchen. High protein content means more water is absorbed and there will be a longer time of mixing to get the consistency. Sun desserts / snacks that are hard or sticky, usually include a high protein content of wheat flour.
Mung bean flour (Paeng tao Khiaw)
Mung bean flour is madeMung beans. This is a gluten free flour. Some brands offer a very fine texture of flour. When the flour is finely ground, you need to grind before use to avoid lumps. Mung bean flour is available in a variety of colors, depending on what has been precession. During cooking mung bean flour (with water on the stove), makes clear. One of the most popular applications for the mung bean flour is used in so-called glass / clear noodles, very fine paste with a highly refined flour mung beans. Iffirst, these noodles are almost transparent, and they turn completely transparent when cooked. Khanom is a dessert that requires Salim Thai mung bean flour and can not be replaced. Khanom Salim is sweet mung bean threads in syrup with coconut milk on top. It is served cold with ice. The mung bean thread 'with natural colors, like flowers Chitoria Tematea Linn (Dok A Chun), resulting in a blue or lac (Krang), producing a red.
Cassava starch (Paeng) Mun
cassava starch is often referred to as tapioca starch (see Koo Paeng). It is a refined white flour is made from cassava root. cassava starch is very fine texture and is a common substitute for arrowroot starch and cornstarch. cassava starch is gluten-free and easily digestible. It has often been added to gluten-free baked as a thickener. It is generally used in Thailand as a thickener for sauces, soups and desserts in over sweet, almost always used force cassaveIt mixes with other flours, cakes are so soft and sticky, that using only one type of flour.
Corn starch (Paeng Khao Pod)
corn starch are grains of corn and finely structured. Corn starch is best solved in cold water. When boiling corn starch (with water on the stove), corn starch, it tends to form clots. So it is important to stir frequently and over low heat. It is used as a thickener and is used in combination with other flours such as riceFarina.
Arrowroot starch (yay mom Paeng Thao)
Arrowroot starch is made from the root of Marantha arundinacea. In Thailand, arrowroot starch consists of small white balls, which must be ground before use. But some brands arrowroot starch is a fine powder such as starch from cassava. Arrowroot starch is a gluten-free flours that identification is no smell or taste. It 'clear as a thickening agent used with a mixture or blended with other types of flour. Its thickening poweris about double that of cassava starch. Arrowroot starch is used in many Thai desserts.
The Thai people love sweets and have a meal was part of our lives for a long time. Thai desserts use can not be perfected without attention. Dolci, flour can replace the other for a while 'for, but in other cases the substitution did not is advisable. Any kind of flour has its own characteristics, which in some cases against substitution,depending on how they interact with the rest of the dessert. With Thai delicious desserts, it is important to follow carefully, as it is a recipe for non-dessert dishes are. Enjoy the many wonderful flavors of sweet Thai!
Napatr Lindsley
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