Turkish Dessert:Baklava

The good of the baklava can be understood by being tested with five senses. Test with a sense of sight; Good baklava, tepide will show itself in the window. A well-cooked baklava color plays in the golden yellow. The old masters have compiled this 24-carat gold color. In addition, baklava should look alive, must be appetizing. If too much sherbet is accumulated in the empty places of the baklava tray, it may be too much sherbet for the heavy draw of the blubber. Good baklava should be in the sherbet decision, not to weight the baklava both in weight and in taste. Test with a sense of hearing When a good baklava is immersed in a fork, a rustling sounds. This signifies that the grain of wheat is thinly opened and that the beans are good. The thinner the dough is, the better the baklava is. Test with sense of smell; When the baklava mouth is approached, plain butter, like walnut, walnut or mortar used as mortar should come. Good baklava is made of good raw material before anything else. Testing with taste and touch; The goodness of the beans, the evil, will be evident during the actual beating. Good baklava is distributed in the mouth; leaves a unique taste on the palate, and does not touch the midi.

Materials

For clay:

5 cups Fame

3 pieces egg

7 tablespoons melted butter

1.5 cups of tea liquid oil

1/2 glass of water yoghurt

1 sweet spoon vinegar

1/2 glass of water water

1 tea spoon carbonate

To open:

1 cup of water starch

For sherry:

2.5 cups granulated sugar

3 water glasses water

1/4 pieces lemon juice

For inside:

300 grams pictachio

For tops and bottoms:

300 grams melted butter

Key point

Make sure the syrup is warm, the beans are hot. Take care to open the layers as thin as you can from your hand.

How to Prepare Dough:

-Transfer the flour into a deep bowl. Open the pool in the middle and break the eggs.

-Then add melted butter, oil, yoghurt, vinegar and carbonat.

-Start kneading by adding water gradually. Get a non-sticky paste.

-Clasp the duvet with a damp cloth and let it rest at room temperature for about 40 minutes.

For sherry:

-Take water and sugar into a deep cooker.

-Provide sugar by mixing. When it starts to boil, add lemon juice inside.

-After you have been in this for a while, take it out of the cold and let it rest in the room temperature.

Hammer opening and joining phase:

-After separating the resting dough into twenty equal pieces, slightly lozenge the counter. Then sprinkle some starch on the bezel and start opening it wide.

-After all the beads have been applied, lubricate the bottom of the oven tray with melted butter.

-Divide into two halves and upper ones that you have opened. Start on the first floor and rub melted butter between them.

-Cool the peanut in the middle. Once the other layers are out and the melted butter is poured into them, divide them lightly with a knife.

-Add the remaining butter and then cook for about 20-25 minutes in a heated oven at 180 degrees.

-Take it out and give it a warm baklava warm syrup. Serve after picking.