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📍Egg Tart No. 1

2025/9/7 Edited to

... Read moreBath and Buns Bangkok āđ€āļ›āđ‡āļ™āļĢāđ‰āļēāļ™āļ‚āļ™āļĄāļ›āļąāļ‡āđ‚āļŪāļĄāđ€āļĄāļ”āļ—āļĩāđˆāļāđˆāļ­āļ•āļąāđ‰āļ‡āđ‚āļ”āļĒāļāļĨāļļāđˆāļĄāļ„āļ™āļĢāļąāļāļāļēāļĢāļ—āļģāļ‚āļ™āļĄāđāļĨāļ°āļāļēāļĢāļ—āđˆāļ­āļ‡āđ€āļ—āļĩāđˆāļĒāļ§ āļ‹āļķāđˆāļ‡āđ„āļ”āđ‰āļĢāļąāļšāđāļĢāļ‡āļšāļąāļ™āļ”āļēāļĨāđƒāļˆāļˆāļēāļāļ‚āļ™āļĄāļ›āļąāļ‡āļšāļēāļ˜āļ•āđ‰āļ™āļ•āļģāļĢāļąāļšāļ­āļąāļ‡āļāļĪāļĐāļ—āļĩāđˆāļ–āļđāļāļ„āļīāļ”āļ„āđ‰āļ™āđ‚āļ”āļĒāļŠāļēāļ§āļāļĢāļąāđˆāļ‡āđ€āļĻāļŠāđƒāļ™āļĻāļ•āļ§āļĢāļĢāļĐāļ—āļĩāđˆ 18 āļĢāđ‰āļēāļ™āļ™āļĩāđ‰āđƒāļŠāđ‰āđ€āļ§āļĨāļēāđ€āļ§āļĨāļēāļāļ§āđˆāļē 100 āļŠāļąāđˆāļ§āđ‚āļĄāļ‡āđƒāļ™āļāļēāļĢāļ„āļąāļ”āļŠāļĢāļĢāļ§āļąāļ•āļ–āļļāļ”āļīāļšāļ„āļļāļ“āļ āļēāļžāļŠāļđāļ‡āđāļĨāļ°āļāļēāļĢāļ—āļģāļ‚āļ™āļĄāļ›āļąāļ‡āļ—āļĩāđˆāļĄāļĩāđ€āļĨāđ€āļĒāļ­āļĢāđŒāļŦāļĨāļēāļĒāļŠāļąāđ‰āļ™āļ­āļĒāđˆāļēāļ‡āļžāļīāļ–āļĩāļžāļīāļ–āļąāļ™ āļˆāļ™āđ„āļ”āđ‰āļ­āļ­āļāļĄāļēāđ€āļ›āđ‡āļ™ Artisan Brioche Feuillete āļŦāļĢāļ·āļ­āļ‚āļ™āļĄāļ›āļąāļ‡āļšāļēāļ˜āļ—āļĩāđˆāļĄāļĩāļ„āļ§āļēāļĄāļāļĢāļ­āļšāļ™āļ­āļāļ™āļļāđˆāļĄāđƒāļ™āļ­āļĒāđˆāļēāļ‡āļĨāļ‡āļ•āļąāļ§ āļ™āļ­āļāļˆāļēāļāļ™āļąāđ‰āļ™ Shio Pan āļŦāļĢāļ·āļ­āļ‚āļ™āļĄāļ›āļąāļ‡āđ€āļāļĨāļ·āļ­āļĒāļąāļ‡āđ€āļ›āđ‡āļ™āļ­āļĩāļāļŦāļ™āļķāđˆāļ‡āđ€āļĄāļ™āļđāđ€āļ”āđˆāļ™āļ—āļĩāđˆāđ„āļ”āđ‰āļĢāļąāļšāļ„āļ§āļēāļĄāļŠāļ™āđƒāļˆāļ­āļĒāđˆāļēāļ‡āļĄāļēāļ āļ”āđ‰āļ§āļĒāļĢāļŠāļŠāļēāļ•āļīāđ€āļ„āđ‡āļĄāļžāļ­āļ”āļĩāđāļĨāļ°āđ€āļ™āļ·āđ‰āļ­āļŠāļąāļĄāļœāļąāļŠāļ—āļĩāđˆāļ™āļļāđˆāļĄāļŸāļđ āļ—āļģāđƒāļŦāđ‰āđ€āļŦāļĄāļēāļ°āļ—āļąāđ‰āļ‡āļŠāļģāļŦāļĢāļąāļšāļĢāļąāļšāļ›āļĢāļ°āļ—āļēāļ™āļāļąāļšāļāļēāđāļŸāļŦāļĢāļ·āļ­āļ‚āļ­āļ‡āļ§āđˆāļēāļ‡āđƒāļ™āļŠāđˆāļ§āļ‡āļšāđˆāļēāļĒ āļ™āļ­āļāļˆāļēāļāļ„āļļāļ“āļ āļēāļžāļ‚āļ­āļ‡āļ‚āļ™āļĄāļ›āļąāļ‡āļ—āļĩāđˆāđ‚āļ”āļ”āđ€āļ”āđˆāļ™ āļĢāđ‰āļēāļ™ Bath and Buns Bangkok āļĒāļąāļ‡āļŠāļĢāđ‰āļēāļ‡āļšāļĢāļĢāļĒāļēāļāļēāļĻāļ—āļĩāđˆāļ­āļšāļ­āļļāđˆāļ™āđāļĨāļ°āđ€āļ›āđ‡āļ™āļāļąāļ™āđ€āļ­āļ‡ āđ€āļŦāļĄāļēāļ°āļŠāļģāļŦāļĢāļąāļšāļœāļđāđ‰āļ—āļĩāđˆāļ­āļĒāļēāļāļŠāļąāļĄāļœāļąāļŠāļ›āļĢāļ°āļŠāļšāļāļēāļĢāļ“āđŒāđƒāļŦāļĄāđˆ āđ† āļ‚āļ­āļ‡āļāļēāļĢāļ—āļēāļ™āļ‚āļ™āļĄāļ›āļąāļ‡āđāļšāļšāļŠāļąāđ‰āļ™āļŠāļđāļ‡ āļžāļĢāđ‰āļ­āļĄāļ—āļąāđ‰āļ‡āđ€āļŠāļ·āđˆāļ­āļĄāđ‚āļĒāļ‡āļāļąāļšāļŠāļļāļĄāļŠāļ™āļ„āļ™āļĢāļąāļāļ‚āļ™āļĄāļ›āļąāļ‡āđāļĨāļ°āļāļēāđāļŸāđƒāļ™āļāļĢāļļāļ‡āđ€āļ—āļžāļŊ āļŠāļģāļŦāļĢāļąāļšāđƒāļ„āļĢāļ—āļĩāđˆāļ­āļĒāļēāļāļĨāļ­āļ‡āļŠāļīāļĄāļ‚āļ™āļĄāļ›āļąāļ‡āđ€āļāļĨāļ·āļ­āļŠāļīāđ‰āļ™āđ‚āļ›āļĢāļ”āļŦāļĢāļ·āļ­ Shio Pan āļ—āļĩāđˆāđ€āļ›āđ‡āļ™āļ—āļĩāđˆāļ™āļīāļĒāļĄāđƒāļ™ #āļ•āļīāļ”āđ€āļ—āļĢāļ™āļ”āđŒ āļ‚āļ­āļ‡āļ§āļ‡āļāļēāļĢāļ­āļēāļŦāļēāļĢ āļĢāđ‰āļēāļ™āļ™āļĩāđ‰āđ€āļ›āđ‡āļ™āļ•āļąāļ§āđ€āļĨāļ·āļ­āļāļ—āļĩāđˆāđ„āļĄāđˆāļ„āļ§āļĢāļžāļĨāļēāļ” āđāļĨāļ°āļĒāļąāļ‡āļŠāļēāļĄāļēāļĢāļ–āļ•āļīāļ”āļ•āļēāļĄāļ‚āđˆāļēāļ§āļŠāļēāļĢāļŦāļĢāļ·āļ­āđ€āļĄāļ™āļđāđƒāļŦāļĄāđˆ āđ† āļœāđˆāļēāļ™āđ‚āļ‹āđ€āļŠāļĩāļĒāļĨāļĄāļĩāđ€āļ”āļĩāļĒāđāļĨāļ°āđāļŪāļŠāđāļ—āđ‡āļ #āļ›āđ‰āļēāļĒāļĒāļēāļāļąāļšlemon8 #āļ‚āļ™āļĄāļ›āļąāļ‡āđ€āļāļĨāļ·āļ­ āļ—āļĩāđˆāđ€āļŠāļ·āđˆāļ­āļĄāđ‚āļĒāļ‡āļāļąāļšāļŠāļļāļĄāļŠāļ™āļœāļđāđ‰āļšāļĢāļīāđ‚āļ āļ„āļ­āļĒāđˆāļēāļ‡āļāļ§āđ‰āļēāļ‡āļ‚āļ§āļēāļ‡

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My Own Egg Tart
Egg tart recipe with a slightly caramelized top: Ingredients: - 10-12 tart shells - 3 eggs - 200ml milk - 50g sugar - 100ml heavy cream - A dash of vanilla extract Instructions: 1. Preheat the oven to 180°C (350°F). 2. In a bowl, mix together eggs, milk, sugar, heavy cream, and vani
Zoey

Zoey

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