For the preparation of dough for baklava, according to the classic recipe, soften topsoil: at room temperature or in 30 seconds in a micro-furnace on a small pressure (300-450). Add a small egg or egg, sour cream and mix.
Ride the otriman masa in a boar, in a yak behind the bazhannyam, rozpushuvach. The number of boroshna can change and through the power of authority in different vineyards, and also lie in the otrimanous softness of the rosemary oliya.
If you don’t like light dough in ready-made baklava, then you can make it brown by adding sucrose syrup to the new one, but in this way the baklava will be more malty (navit more tedious!) And the calorie content is even more.
I’ll hand it over for the help of the butt technique, knead the soft ball and put it in the refrigerator, while you’re busy preparing the filling.
Peas for the filling can be practical. For a more budgetary, but also savory option, to expensive peas - hairy or hazelnuts - add peanuts, for example, 1:1, 1:2 or to your taste.
Add quarters of hairy peas (whole kernels of almonds and hazelnuts) at the required quantity (for example, 24 pieces), and trim the horns.
For the filling, you need z'ednati peas, trimmed with a rocking chair, in a meat grinder or for an additional blender, with zucr of a dribbling pomelo and crushed with spices to relish (vanilla, cardamom, cinnamon).
It is necessary to divide the chilled dough into sprats of parts - their quantity is stale, depending on the height you want to take the prepared dessert and improve your shape. For example, for my rectangular shape 20x30, I divided the dough into 4 pieces. The baklava is not high, but it’s the same and gives priority to my household.
Cut the skin part of the dough at the layer pіd razmіr form - even thin.
Three portions are needed for the filling, so it will be divided into 3 equal parts. Put a layer of dough in the form, smeared with olive oil, evenly spread the pea-zukrov filling. Repeat two more, complete the layer of dough. The result is to win the following balls: dough\peas\dough\peas\dough\peas\dough.
The upper ball is very close to the mark on the future portion shmatki. For this shoulder, cut a sprat of parallel lines with a knife, do not cut the lower ball of dough with it! Let's make rhombuses so that we see rhombuses. It is not possible to open the lower ball of dough, otherwise all the fillings will float to the bottom of the mold, the lower one will burn, and then we will seal it, and the upper balls will not seep through, as it is necessary.
Cover the surface with a chewing gum, mix from 1 tbsp. cold water - for gloss. At the skin, a rhombus in the middle, insert the mountains.
Place the form from the preparation of baklava in the oven (200 degrees). After fifteen minutes, move away, cut with a knife, not reaching the bottom ball of dough. Do not forget to walk with a knife that vzdovzh walls forms.
Baklava sound for the sake of all my household, the most suitable option for yeast-free, or rather, the older son has mastered the cooking option for the time being. From yeast dough baklava hairy peas And I cook with honey, but she is already in love with me. The process is trival, but not more than folding.
Baklava is not cheap sausages... To reduce vitrate, as it is important, you can replace part of the hairy peas with peanuts, and prepare licorice syrup with a small amount of honey.
Choose spices in pea filling for relish.
It is better to cut the baklava, bake it in a rectangular shape, or you can beat it in a round one. As if it’s rich, increase the number of ingredients and take a standard oven sheet. In my version - a rectangular metal form 26x19 cm, lined with a baker's paper.
Prepare the ingredients for the list.
For the dough warm milk mix z | iz | let's melt with top butter | oil |, sour cream, zukr, sill, one whole egg and one chew.
Zhovtok of another egg is laid to smear the surface of the dough.
Add a portion of the borosh to the river, add it with yeast, and mix it.
Shake hands with olive and mix it up. Leave it dry on the floor at room temperature in the room, so that it is not blown, and the wind blows.
While it’s still coming up, take care of the stuffing, filling, etc.
Add halves and quarters of the kernels of hairy peas for decoration (for a quantity of baklava, for example, about 20 pcs.)
For the syrup, a bunch of quills, cook zukor with water for five, and then add a portion of honey and mix it until it is thick.
Vershkov oil | oil | melt.
If you're ready to go, cut the yogo into 8 pieces.
The skin part is thinly pumped under the shape of the rosemary. It is possible to grow on a sticky, rough surface, but it is more appropriate to grow on a coated, olive surface.
Let's transfer the dough, which rozkotilo, in the form of abo, like in me, for preparations for the expansion of the form of baking papyr. Apply with penzlik top oil | oil |.
Spread a portion of fragrant pea filling with an equal ball.
Repeat in the same way all the balls from the dough and fillings.
Upper ball z|іz| smear | smear | smear | rozmіshanim zhovtkom, and do not sip with pea masa.
I’ll prepare baklava for rhombuses of bagan rosemary, but do not cut through the balls of dough until the end. At the center of the skin rhombus, fold a piece of hairy pea, for example, a quarter. Place the form with the possible pakhlova in the oven, roast up to 170-180 degrees. To keep the peas from burning, you can cover the top of the mold with foil.
After 15 quills, add rosemary and evenly pour over the surface with vershkov oil.
Turn the mold back to the oven by 30-45 quills (deeply in the power of the oven and the rise of the baklava). Practically ready hot baklava, bake on a rhombi until the end and pour again with honey syrup. On the back of a teaspoon on the skin of the mountains, and then evenly flower at the rose.
Turn the baklava into the oven for five more quills.
When finished, baklava with hairy peas and honey is ready before serving.
Good tea!
I will share your recipe for preparing pea baklava. To be honest, I didn’t know what a tasty vine was called that. That’s why my mother is ready to cook, that’s why for me it was like a pea oven. And zovsіm recently I found out that the name of the salt is "gorіkhova baklava". It’s even more tasty and sitno, don’t worry especially vitrates. Alone - for a long time clean the peas from the shkaralupi, but the children help me, and I don’t spend a lot of time on my stove. Obov'yazkovo try qiu on malt!
To prepare pea baklava you will need:
For test:
egg yolk - 4 pcs.;
Vershkov butter (margarine) - 250 g;
sour cream - 1 bottle;
soda, slaked with otstom - 0.5 tsp;
borosno - 3-4 flasks;
egg for smearing.
For filling:
chickpeas - 800 g;
egg white - 4 pcs.;
tsukor - 1 bottle.
On top of the zhovtkіv on the tertiary rubbed vershkov oil.
We pour sour cream on the grated olive.
We give soda to the top, I'll pay it off.
Kindly change the mass, then we begin to step-by-step ask borosno.
The zamіshuєmo is not tight, but it does not stick to the hands.
For the preparation of the filling, we take peas, peeled in front of the shell and interrupted in a blender until a homogeneous mass.
We transfer the peas to a bowl and add tsukor to them.
At the gore's sumish, what happened, we pour egg whites and mix well.
We take our dough and cut yoga into 2 parts. The skin part is cut into a thin layer of zavtovshki approximately 3-4 mm. It is laid out on deco, covered with oil, pershu part of the dough, which it rozkotila.
From above, we sing the gorіkhov's sum.
Curved with another rolled piece of dough, lightly pinching the edges.
Let's sweat on a rhombus and smear the beast with an egg.
We put in the oven up to 180 degrees for 30 minutes. Delicious gorіkhov baklava (because mi yogo was called "gorіkhov pechivo") is ready!
Savory!
Baklava - love bagatma skhіdna nasoloda with neimovirnym relish - get ready in rich lands and different recipes. Ale all їх go to bed characteristic features- it’s even thinner for the preparation of cakes, that large amount of licorice pea filling, salted honey filling.
About those, honey baklava appeared in the yakіy kraїnі first, to reach the superbatch. Imaginatively, the history of this dessert stretches back from long ago, from the territory inhabited by the Assyrians, like they sipped honey baklava in wood-fired ovens. Vinahid is attributed to the recipe for a thin dough for this dessert.
For years, the recipe for these savory lasoschiv was given by the people, who live by their own lands. I, supplementing yoga with national culinary knowledge, created a unique leather dessert.
Yakscho take classic recipe If you want to prepare honey baklava, which is most associated with Turkish cuisine, then for cooking it is necessary to take yeast-free or dry yeast, and add spices to the pea filling. At the Greek kitchen for the preparation of baklava, leaf dough is taken. The best variant is a thin veined light sour filo (characteristic of national Greek cuisine).
Ale, if you call me something, and with all the different tastes, it’s spicy, fragrant, like padishahs and queens, like pearly cuisine and popular in the kitchens themselves different peoples: Iranian, Azerbaijani, Turkish, Armenian, Greek, Persian, Albanian, Greek, Arabic, Bulgarian and others.
There are a lot of unique baklava recipes. The skin of the master dbaily takes secrets and preparations. Ale є schos spilne, scho їх ob'ednuє.
Tovshchina dough, various fillings, seasonings and spices, spices, methods of brewing - all the same, insanely, in different lands, the national flavor of the vipichtsi is given. But the basic rules for the preparation of baklava in the minds of the home are still finished in a flash.
Understandably, knowing the recipes and ingredients is not a guarantee that you will be able to cook the same baklava, like at a similar bazaar in Turkey or at beach malt merchants. But still, knowing some secrets will help you get closer to the bagan result and cook savory sweets in a right way:
Read also: Best Recipes homemade the whole oven with honey
The baklava is boiled at the metal form (the height is laid in a large number of balls), as it is strongly filled with the prepared dough, which is formed at the look of a closed cake, cut into portions.
For the preparation of dough, we need boar, eggs, zukor, milk, soda, silt, and crumbs of olive oil. Ingredients must be mixed to a consistency in a viscous homogeneous mass, which is necessary to give an hour for vistoyuvannya. After that, beat him again and give him some time to stand. Pomіm podіliti ready dough I will need a small amount of korzhiv and thinly cut it.
The cakes are ready, we put them in the form. The skin of them is clearly smeared behind the back with the prepared pea filling (according to the comrade's ball, it is the duty of the comrade of the cake to be changed into a kilka once). In addition, as all the cakes (top cream) will be smeared with filling, cut them neatly on a rhombus (do not finish until the end). At the center of the skin shmatochka, you can put a chilli pea without a scale.
The stuffing for honey baklava (pea-honey sumish) is better to add before, as soon as it is cooked, it leaked out well. For the filling, go for it, be like peas, or, more often, vicorist sumish with hazelnuts and almonds, or hazelnuts or hairy peas, as if you add and mix with honey or zucrovim syrup, with cardamom, chalked cinnamon and nutmeg peas.
The stuffing from the mountains is prepared for different recipes, but more importantly in two ways:
Read also: Recipe for royal gingerbread with cheese and honey
Different fillings are prepared for baklava, and different fillings are prepared before them.
As honey syrup and yogo warehouse more honey, then the filling with pea sumishi is prepared first in a simple way. When preparing honey filling, honey (500 g) is mixed with water (100 g) and the syrup is boiled to a thin thread.
How to prepare syrup, boil tsukor, vicorist folding way preparation of pea filling.
The brew is ready to be poured with hot honey syrup from water, flower honey, zukru, saffron, which gives it a special taste. Syrup is guilty of drinking not only on the surface of the vipіchki, but also on the nipple between the small pieces.
For pіdrum'yanyuvannya baklava shche kіlka khvilin can be put into the oven. If anything, it’s more than a year’s time.
The variety of recipes, the names of the types of baklava are different: migdal, Abkhazian, Baku, Krimsk, honey, Tatar, Listkov, Bulgarian, Virmensk. There are more than a hundred kinds of baklava in Turkey alone with the romantic names "women's belly", "sultan's palace", "nightingale's nest".
Our recipe for “Baklava honey with hairy peas” is far from the classic version, for which we are preparing for malting from our similar susides. If you want to name it superbly smoothly, what is a classic of the genre: there is no such country at the Skhodі, as if it would not respect the baklava of honey with its national grass.
I want to use this simple and widest recipe to get enough strength for that hour. And just like that, having tried your culinary talents, you can understand how the building and independently in the home minds of the spravzhnі lasoshchi right away.
Required:
For the preparation of baklava, we need a thick filo. At the same time, it’s not important to know yoga at the best stores. I have repeatedly bachiled yoga from sale at merzhezh stores. Obviously, one of the main components of baklava is peas. In my recipe, I have vicarious pea hairs, but not less savory baklava comes out with forest peas, and with pistachios.
To coat the leaves with vicorist dough, we use top oil of 82.5% fat content. The hairs of the peas are cleaned from the scales of the partitions. It is possible to vikoristovuvat already cleaned peas, yakі є in stores. Peeled peas are also necessary to re-verify for the presence of ulamkiv shkaralupi and partitions.
Spochatku prigotuєmo syrup. Zukor is mixed with water. Let's bring it to a boil. If the syrup is boiled, dodamo sik lemon and boil for 10 min. on full fire. Let's set the temperature in a cold place.
Pea hairs are processed in blenders. Peas are not guilty of transforming into borosno. Let's do it and finish the big things.
Vershkov oil is melted in micro-furnace chi on the fire.
A deep leaf or a special dish for brewing, smeared with confectionery penzlik and melted with top oil. We lay the first ball of dough, smear it with oil, let's put it on another ball of dough and smear it with oil.
The coming, third ball of the test is smeared by olives and sips by a small handful of hairy peas. I put the ball of dough anew and smeared it with yoga oil. It is guilty that three balls of dough come out, then a ball of mountains. Cherguyemo three balls of dough, smearing the skin ball with melted butter, and one ball of trimmed gorіhіv. Not a lot of gorіhіv needs to be left out for embellishment.
If you victorious everything is clear, we cut our balls into the same squares and smear with oil, which is left out. You can paint not only with squares, but with rhombuses, as you like more. We put it in the oven for 40 minutes. for a temperature of 180°C.
