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I AM PREPARING DRIED BAKLAVA SPECIALLY FOR THE EID. IT WILL NEVER BREAK IF IT STAYS FOR 1 YEAR. WE CAN FAST OPEN 33 MERRINS IN 6 TIMES WITH SHERBET ANYTIME YOU WANT. VERY EASY TO MAKE, 60 LAYERS CLASSIC HOME BAKLAVA IS LOVED BY EVERYONE WHO EATS IT.
MATERIALS:
DOUGH:
50 GRAMS OF BUTTER
1 TEA CUP OF YOGURT
1 TEA GLASS HOT WATER
1 TEA CUP OF OIL
2 EGGS
2 Tbsp. Vinegar
1.5 AND A HALF PACK OF BAKING POWDER
6 GLASSES OF FLOUR
SOFT DOUGH IS PREPARED.
CUT AND ROLL INTO 33 MENUS
IT IS PUT ON A TRAY AND LET IT REST FOR 1 HOUR.
IT IS OPENED WITH A MIXTURE OF STARCH AND FLOUR
OPENED TO THE SIZE OF 5 CAKE PLATES
THEY ARE PLACED UP ON THE LINE, THE STARCH FLOUR MIXTURE IS SPREAD LONG IN BETWEEN THEM.
GROWED WITH A ROLLING WIN
IT IS SEPARATE INDIVIDUALLY AND IS CUT AND LAYED ACCORDING TO THE TRAY
THEIR BETWEEN GET OIL
500 GRAMS OF PURE BUTTER
2 WATER CUPS OIL
AFTER 15 LETTERS, PLENTY OF WALNUTS ARE SPREAD IN THE MIDDLE.
LAY ON THE REMAINING phyllo sheets.
BAKLAVA SLICES ARE CUT
THE TRAY IS CLOSED ON THE LOWER SHELF OF THE 180 DEGREE DEGREE OVEN.
TO RISE BAKLAVA FOR 25 MINUTES
DEGREES WILL BE REDUCED TO 160 AFTER 25 MINUTES
AFTER 1 HOUR IT IS TAKEN FROM THE TRAY AND THE DEGREES ARE REDUCED TO 150.
BAKLAVA IS COOKED FOR 1 HOUR AND 30,40 MINUTES IN TOTAL.
IT CAN BE STORED AT ROOM TEMPERATURE WITHOUT SPOILED FOR 1 YEAR.
GOOD LUCK
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