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DO YOU WANT COLD, ICE COLD BAKLAVA IN SUMMER? FULL-SIZED COLD BAKLAVA RECIPE.
FOR THE SHERBET:
1.5 AND A HALF GLASS OF SUGAR
2 GLASSES OF MILK
BOIL FOR 2 MINUTES AND COOL
ADD 500 ML LIQUID SUGAR WHIPPED CREAM
MIX AND COOL IN THE REFRIGERATOR
DOUGH:
HALF A TEA GLASS OF HOT WATER
HALF A TEA GLASS OF OIL
HALF A TEA CUP OF YOGURT
1 EGG
1 Tbsp. Vinegar
1 PACKET OF BAKING POWDER
3.5 AND A HALF GLASSES OF FLOUR
Cut into 8 peas and let them rest
IT IS OPENED WITH A MIXTURE OF STARCH AND FLOUR
ONE BY ONE
FOR BETWEEN:
PISTACHIO POWDER
125 GRAMS OF BUTTER
1 TEA CUP OF OIL
COOKING:
180 DEGREE ATL MILK IS RISED ON THE LOWER SHELF OF THE OVEN FOR 20 MINUTES.
REDUCED BY 160 DEGREES
COOKED FOR 1 HOUR AND 10 MINUTES IN TOTAL
BAKLAVA IS COOLED
COLD SHERBET IS PAID FOR COLD BAKLAVA
COOL IN THE REFRIGERATOR 1 NIGHT
COCOA WITH MILK POWDER IS SPREAD ON IT.
DARK CHOCOLATE SPREAD
PITCHISTIC POWDER IS SPREADED
IT IS OFFERED
ENJOY YOUR MEAL .
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