![]() ![]() Mix the pistachio and the other nut of your choice together, then divided by two, put one portion on the fillo dough, fill the whole pan then put another 6 layers of fillo dough as step 1.you can put it into your hand, flat it in your warm palm, then put it on the fillo dough, fill the whole pan evenly, then put another 6 layers of fillo dough as step 1. Put the red bean paste onto the fillo dough, since bean paste is hard and sticky in nature.Brush your pan with ghee, put the first layer of fillo dough, flat it with your hand, then brush with ghee again, make sure every layer is flat without air bubbles, you will need to repeat this 7 times, for a total of 8 layers.Always be careful on this, once the sheet is too dry it will break easily. ![]() Prepare a damp clean towel or plastic wrap to cover on the top of the fillo dough to prevent drying out. *Cut the fillo dough to match your baking pan size. remove the saucepan, let it fully cool down. *In a small saucepan, mix sugar, salt, water in medium heat, until it is boiled, adding in the lemon juice, glucose syrup (or honey) stir it nicely, cook for 5 mins, then once it is done, add the orange blossom water for a fresh floral touch. Then strain the ghee through a cheesecloth or coffee filter into a glass storage container. When the ghee is done, turn off the heat and let it cool. You should also start to see some milk solids at the bottom of the pan. Use a spoon to skim off the top foam until it’s clear translucent and the smell is fragrant, this may take you 15 mins. melt 3 sticks of unsalted butter in low to medium heat, let it boil for about 10 mins, you will see it forms white bubbles. ![]() *Prepare ghee ( clarified butter – the reason you use as opposed to butter is it has a higher boiling point so it won’t burn your pastries), you can buy a pre-made one. they would need time to thaw, may require refrigerating overnight, or take out to room temperature for 4-6 hrs before working. *Prepare your fillo dough according to the instructions. ( I did it with slightly salted cashews, I like dessert that has more flavor texture mixed with a small touch of savory.)Ģ packs of fillo dough! I used 1 full pack and 8 sheets from the second pack, depending on the brand you buy, we would need a total 30 sheetsġ cup of ghee (clarified butter) pre-made or homemadeġ 1/2 tablespoons (28g/ 1oz) syrup (optional, can also use honey)ġ tablespoon orange blossom water (more or less by desired) I bought peeled, roasted then grind it at homeġ/4 cup other nuts you like. *Note: my measurement cup is 240ml for waterĢ 3/4 cups grind pistachio, not too finely like powder, leave it more coarse. Here is my old post mention the egg yolks and red bean paste. *not common in the western market, I bought mine at a Chinese supermarket, but if you can’t find it, you can make it at home. Quantity: 11X17 inch pan, make about 42 baklavaĥ00g pre-made red bean paste or lotus seed paste, or other flavors you like are welcome too. we used to go to a middle eastern restaurant right under our old apartment, and the baklavas are what I anticipate the most the whole time! We didn’t get much anymore since we moved, but now I can make my own! The red bean paste is consumed already, so I took pic with other flavor. There is one character who was so obsessed with Baklavas that resonated with my heart. This time the show is so over the top hehe, we had to binge-watch it. These two comedians are truly fun in their way, a very niche crowd. I can’t get rid of Baklava in my head after watching an HBO show by Tim and Eric’s bedtime story. Indeed, the good things take time, and every step is something you need to be aware of if you are not familiar with basic pastry, let’s make it a little bit easier, and something better than authentic? However, my favorite season is back! Autumn is bringing her sweetness as usual, we love, love the Chinese mid-autumn festival so much! I wrote a few posts from the super popular classic mooncakes to yolk pastry of Taiwan, and last year’s lotus pastry, and after you read it and say in your mind: That is so much work?! I would not deny it… I GET IT! I almost cut down on social media, but I think it’s time to be back and be better! □Ĭan you believe we are saying goodbye to summer? I know, it’s all too soon! How are you? I’ve been wanting to publish new recipes for so long and finally, I am making it! It’s been a pretty busy summer for us, from my love’s Chess tournament in Las Vegas to a friend of mine visiting from San Francisco, to day to day gardening and just tidying up with Marie Kondo. Let’s take a shortcut to the moon, shall we? ![]()
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