Hellow guys, Welcome to my website, and you are watching How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find!. and this vIdeo is uploaded by Turkish Food Travel at 2021-05-08T05:59:44-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find! |
| Video Uploader | Video From Turkish Food Travel |
| Upload Date | This Video Uploaded At 08-05-2021 12:59:44 |
| Video Discription | Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. https://www.turkishfoodtravel.com/2021/05/09/how-to-make-baklava-from-scratch/ I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey. Thank you for supporting me with a cup of coffee or buy me a ticket: https://www.patreon.com/turkishfoodtravel How To Make Star Baklava Shape https://youtu.be/hutF_E0kmqQ Ingredients For "Cevizli Ev Baklavası" Homestyle walnut baklava: 1 egg 1/2 cup vegetable oil 1/2 cup water 1/2 cup milk 1 tsp baking powder about 3 +1/2 cups flour pinch of salt (I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference) 250gr. butter (we will melt and take out the foamy part after it) To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch) about 300 to 400 gr. coarsely chopped walnuts For the sherbet (syrup) 5 cups sugar 3+1/2 cups water 1 small lemon wedge 1 tsp lemon juice (You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough) TIPS FOR THE PERFECT BAKLAVA Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred. Tip #2: Use only good quality wheat starch (or corn if you can’t find it) between the layers Tip #3: Separating the layers will create air between the layers to make it more crunchy. Tip #4: Gently wrinkling the dough batch helps to separate the layers Tip #5: Sprinkling very less amount of vegetable oil or butter between the layers will increase the rise of the layers Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc. Tip #7: Collect the white foams from the melted butter and don’t use, they burn in the oven and create brown spots (or use unsalted “ghee”) Tip #8: Use a sharp knife and cut it with one move if possible so the layers won’t stick to each other. Tip #9: Pour hot butter over the baklava to help open the layers. Tip #10: Pouring the butter before cutting the second part helps to cut easily without disturbing the phyllo sheets Tip #11: Boil the sherbet for about 10-15 minutes until it thickens. Check the last drops; they should be heavy, oozing. Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom ►SUBSCRIBE ► ►► https://bit.ly/3iirrRC ►FOLLOW ME FROM INSTAGRAM ► ►► http://instagram.com/turkishfoodtravel ►MY WEBSITE ► ►►http://www.turkishfoodtravel.com ► Facebook: ► ►► https://fb.me/turkishfoodtravel ► Don't forget to subscribe and press the notification button: https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1 |
| Category | Howto & Style |
| Tags | turkish food | turkish recipes | turkish cuisine | turkish kitchen | turkish recipes in english | world cuisine | turkish food travel | aysenur altan | turkish food recipes | baklava | turkish baklava | how to make baklava | how to make baklava sheets at home | how to make baklava from scratch | how to make baklava at home | walnut baklava | turkish walnut baklava recipe | baklava recipe | turkish baklava recipe | phyllo dough | homemade baklava | easy baklava recipe | best turkish food |
