NEWSPAPER BAKLAVA RECIPE
You should absolutely try the newspaper baklava recipe, which is a crispy crispy taste. This name is called newspaper paper because of the rolling process of the roll. However, you can use greasy paper because of the chemicals on the newspaper.
1 teaspoon yogurt
1 teacup of oil
1 tablespoon lemon juice
1 packet of baking powder
1 pinch of salt (up to tea spoon)
1 teaspoon mineral water
about 9 cups of flour
2 cups of walnut inside (rice may be small in size)
To open the richini
about 400 gr of starch
For the above
200 grams butter
half tea cup oil
6 cups of powdered sugar
6.5 cup water
quarter lemon juice
a pinch of salt
All materials are added to a suitable container. The additional material is prepared in a very soft consistency. Cover with a damp cloth and let rest for about 30 minutes.
Then 12-14 small pieces are prepared from this paste. Each small piece is sprinkled with light starch with the aid of a roller and opened at the size of the plate and thinned with a cork and opened at the size of the dough. The opened dough is wrapped around the roller and shrunk inward from the two. The shrunk paper is carefully opened on a dry sheet of oily paper. Sprinkle walnuts over it. The second cloth also opens and shrinks in the form of a zipper. The walnut is placed on the spreading paper. Walnut is sprinkled on it again. It is wrapped in roll shape with oil paper. The knife is cut at regular intervals and the blanket is arranged. In this way, the same treatment is done on the remaining beads. The tray is filled by dividing into slices. Liquefied oil and butter are mixed and cooked. Sprinkled on the baklava, waiting a little bit. Cooked for about 35 minutes in a preheated 175 degree oven.
The flavor of the baklava is very important, and if it is desired that the baklava is delicious and thick, the sherry should be taken care of.
To prepare the sherry, sugar, salt and water are slowly added to a suitable pot. At the boiling point, place the cooker under the cooker and cook for about 35-40 minutes. The lemon is squeezed 10 minutes before taking it from the furnace. When it comes to confusion, it is taken from the quarry and the myrtle mildew is expected. The warm syrup is poured over the cold beans.
NOTE: The consistency of the syrup should not be as smooth as water, nor should it be as solid as jam. When preparing the syrup, mix it occasionally and add salt to prevent the baklava from being sweetened. This should also be taken care of because the less-boiled sherbet will be sweetened.