Formation Thaï Massage


นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูเพิ่มเติม

Formation de massage traditionnel thaïlandais

Formation Thaï Massage

Raspberry Macarons – Italian Meringue Method


Raspberry Macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever, the sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/raspberrymacaronsitalianmeringue
Ingredients
Makes about 40 macarons
Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
45 tsp (4g) freezedried raspberries, finely ground, seeds removed
55g egg whites (from about about 2 small eggs)
pinch of red food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
White Chocolate Raspberry Filling
5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/3 cup (80g) whipping cream
8 oz (230g) white chocolate, small pieces
45 tsp (4g) freezedried raspberries finely ground, seeds removed

1. Prepare white chocolate raspberry filling. Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
2. Place the cream and chocolate in a small saucepan. Add raspberry jam, freeze dried raspberries and red food coloring if used. Place over low heat until chocolate is melted. Transfer to a small bowl, let cool completely and refrigerate before using.
3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
5. In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
6. Place the other 55 g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
10. Pipe the batter on the parchmentlined baking sheets in 1inch (2.5 cm) circles, evenly spaced oneinch (2 cm) apart.
11. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
12. Bake for 2024 minutes. Let cool slightly before removing from baking sheet.
13. Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.

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Raspberry Macarons - Italian Meringue Method

SAENCHAI vs GIANT – Muay Thaï


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Thaï na na (Version originale 1986)


Provided to YouTube by Believe SAS
Thaï na na (Version originale 1986) · Kazero · Véronique Segaud · Erick Casero
Best of Kazero (Le meilleur des années 80)
℗ Didier Guinochet / Nota Bene
Released on: 20130101
Autogenerated by YouTube.

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Thaï na na (Version originale 1986)

SOUPE DE CURRY ROUGE THAÏ AU POULET – RECETTE AUTHENTIQUE + ASTUCES


Voici la recette authentique de la soupe de Curry Rouge Thaï qui va vous faire voyager directement en Thaïlande ! Facile, rapide et délicieuse ! Je vous explique tout, comment obtenir ce goût unique addictif qui mélange le sucré, le salé, l’acidité et le côté épicé.
Voici la liste des ingrédients pour 4 personnes :
50g de pâte de curry rouge
2 gousses d’ail
1 c. à soupe de citronnelle hachée
20g de gingembre frais
10 feuilles de kaffir / lime
1 c. à soupe de sucre
2 c. à soupe de sauce de nuoc mam
300ml de bouillon de poulet
400ml de lait de coco
Pour la garniture :
250g de filet de poulet
1 pomme de terre
1 poivron rouge
100g de haricots verts frais ou surglés
4 aubergines thaï ou ½ aubergine violette
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SOUPE DE CURRY ROUGE THAÏ AU POULET – RECETTE AUTHENTIQUE + ASTUCES
Abonnezvous dès maintenant pour ne rien rater des recettes de MAMA LY, qui vous propose des recettes traditionnelles de la cuisine venue d’Asie du SudEst.

SOUPE DE CURRY ROUGE THAÏ AU POULET –  RECETTE AUTHENTIQUE + ASTUCES

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