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BAKİ PAXLAVA
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Baku Pakhlava preparation rule (video)

Pakhlava is one of the irreplaceable sweets of our tables in Novruz holiday. It decorates our tables together with shakarbura and goghal.

The ingredients for the preparation of pastry:

  • Margarine – 250 g
  • Sour cream – 2 tablespoons
  • Yeast – 25 g
  • Salt– 1 pinch
  • Egg – 4 pieces (with egg whites and yolk)
  • Water – 100 g (Half a glass)
  • Milk – 100 g (Half a glass)
  • Flour – 1 kg 200 g

Ingredients for the preparation of stuffing:

  • Walnut– 1 g
  • Sugar – 1 kg
  • Cardamom – 3-4 pieces (roasted)

Ingredients for the preparation of syrup:

  • Sugar– 800 g
  • Water – 400 g (We cook it in the pot until it curdles)
  • Lemon Salt – 1 pinch

The preparation rule of the pasty:
We add the sieved flour to the dish where we will make a pastry and add salt, yeast, 4 eggs, 2 tablespoons of sour cream and margarine warmed up in home conditions in advance to the flour. After that we add half a glass of water and half a glass of milk to the flour and make a pastry.
After making pastry we wait for 15 minutes for the pastry to rise up. We divide the ready pastry into dough balls. We put 2 pieces of 400 g of dough balls aside for the lower and upper parts of pakhlava and then we divide the rest of the pastry into 8 dough balls and prepare pakhlava in this way.
Firstly we roll out the lower layer of 400 g which we put aside before and we place it on the baking tray. After that we grease it with butter which melted beforehand and add the stuffing on it.
Then we place 8 pieces of small dough balls in the same way. Only we grease 8th small dough ball with butter and roll out the upper layer of pakhlava in 400 g of pastry on it. After rolling out we cut pakhlava and spread 2 pieces of egg yolk on ready pakhlava by our hands and decorate it with walnut and nut. We cook pakhlava for 25 minutes at 200°C.
We add syrup on ready pakhlava and put on it to cool down. After cooling down you can serve it.
Bon appetite.

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