Tare da 'yan asalin almonds ga Marokko, yana da dabi'a cewa sune nauyin zabi a harshen Moroccan baklava ko baklawa kamar yadda aka sani, saboda rashin wasika "v" cikin haruffa na Larabci.
An cika almond cikawa ne tsakanin sandan daji na irin kek. syrup flavored tare da orange flower ruwa ƙara m zaki. Maimakon phyllo kullu, wannan girke-girke yana biye da hanyar Arewacin Afirka na yin gurasar kiɗa, abin da ake yi wa lakabi da takarda.
Abin da Kayi Bukatar
- Ga Syrup:
- 1 1/2 kofuna (ml 350)
- 1 3/4 kofuna (350 g) granulated
- sugar
- 1 ko 2 tablespoons orange ruwan infi
- Ga Fashin Kullu:
- 3 kofuna waɗanda (500 g) lafiya semolina
- 4 kofuna waɗanda (500 g) farin gari
- 1/2 teaspoon gishiri
- 2 qwai, wanda aka zalunta
- 1/4 kofin (60 ml) narke man shanu marar dadi ko
- man kayan lambu
- 1/4 kofin orange flower flower
- ruwan dumi da ake buƙatar yin kullu
- Ga Almond Cika:
- 3 1/2 kofuna (500 g) dukan almonds
- 1 3/4 kofuna (350 g) granulated sukari
- 1 zuwa 3 teaspoons kirfa (na zaɓi)
- 1/4 zuwa 1/2 kofin syrup (girke-girke a sama)
- Don Gudanar da Baklawa:
- 9 "x 12" (20 cm x 30 cm) ko kuma irin nauyin burodi
- masarar masara (Maizena), don yin watsi da kullu
- 2/3 kofin (150 g) man shanu marar yalwa, ya narke
- 2/3 kofin (150 ml) kayan lambu mai
- 60 (kimanin) almonds,
- blanched da peeled , don ado
Yadda za a yi shi
Yi Syrup
- A cikin karamin saucepan, hada ruwan, sugar da orange flower flower. Sanya kwanon rufi a kan matsakaici-zafi mai zafi, sau da yawa motsa don narke sukari, kuma kawo zuwa tafasa. Rage zafin rana kuma barin syrup don sauƙaƙe ba tare da wanka ba don tsawon minti 12 zuwa 15, har sai lokacin farin ciki. Cire daga zafin rana.
Yi Kullu
- Duk da yake syrup ne simmering, yi kullu. Hada semolina, farin gari da gishiri a cikin babban kwano. Ƙara qwai, mai kayan lambu, ruwan furanni na ruwan orange, da ruwa mai laushi don yin amfani da shi, amma ba m, kullu. Knead har sai santsi, ya rufe da filastik ko tawul, kuma ya bar hutawa don minti 30 zuwa 40.
Yi Almond cika
- Idan ana so, ka yayyafa almonds a cikin wutar lantarki 400 na F (200 ° C) na tsawon minti 5 zuwa 7. Guda almonds zuwa wani abu mai laushi, sa'annan a haɗuwa da sukari, kirfa (idan ake so) da kuma kadan syrup ko zuma. Ajiye.
Hada Baklawa
- Hada man shanu mai narkewa da man fetur a cikin karamin tasa. Yi amfani da buɗaɗɗen ciki na kwanon burodinka tare da cakuda man shanu.
- Raba kullu cikin kwallaye 24. Ka bar kwakwalwan a rufe yayin da kake aiki. Dust da aikinka tare da masara da kuma fitar da ɗaya daga cikin kwallaye zuwa takarda mai laushi na bakin ciki girman nauyin burodinka ko kadan ya fi girma. Sanya shi a kasa na kwanon rufi (datsa kowane wucewa daga gefuna don tsabtace jiki) kuma yalwata man shanu da kullu.
- Buga wani nau'i na kullu a cikin wannan hanya. Fitar da shi a cikin kwanon rufi, dafa kowane nauyin ƙura, da man shanu da kariminci. Yi maimaita har sai kun yi amfani da rabi na kullu, don jimlar kasan 12.
- Rarraba almond cika a kan gurasar kiɗa, abin da zai sa shi dan kadan. Jagorar man shanu mai yalwaci a kan almonds.
- Sauke sauran kwandon kullu, yada su a kan almond cika, da kuma yada kowane launi a karimci tare da cakuda man shanu mai narkewa, ciki har da saman launi.
Gasa Baklawa
- Yi amfani da tanda zuwa 350 F (180 C). Yi amfani da syrup idan ya cancanta kuma ka bar dumi.
- Tare da wuka mai tsawo, wuka mai kyau, a yanka shi da kyau a cikin kananan nau'i-lu'u-lu'u ko siffa mai siffar dutse, da kulawa da yanke duk hanyar ta hanyar fashewa da kuma cika. Yi ado kowane yanki tare da almond baki ɗaya (latsa shi a hankali a cikin kullu), ko kuma zaka iya amfani da sauran garnishes kamar yadda ake bukata, kafin ko bayan yin burodi.
- Gasa baklawa a cikin tanda a cikin wutar da aka shafe kafin kimanin minti 25, ko kuma sai launin ruwan kasa. Cire daga tanda.
- Yi amfani da shi da kyau don ku ji daɗin syrup a kan saman baklawa, kula da cewa wasu syrup suna shiga cikin cuts da kuka yi kafin yin burodi. Yi amfani da yadda kake so, ka tuna cewa almond cika riga yana da sukari. Ka bar baklawa da dare don kwantar da hankali kuma ka shafe syrup kafin ka yi hidima.
- Baklawa zai ci gaba da makonni biyu ko uku a cikin ɗakin ajiya a cikin akwati da aka rufe. Hakanan zaka iya daskare shi har tsawon ajiya.
Tips
Don amfani da kullu phyllo, tara baklawa tare da layuka 12 na farfajiyar phyllo da kasa da 12 layers a saman. Dafaccen man shanu kowane layi yayin aikinka.
Don amfani da abinci maimakon maimakon abincin naman gidan, ka datse gefuna zagaye a tsaye a fadin manyan sassan warka don yin siffar rectangular don dacewa da kwanonka. Yi amfani da nau'i hudu na warqa a ƙasa da hudu a sama, tuna da man shanu kowane layi da kariminci.
Idan amfani da zuma a maimakon syrup gida, zafin zuma a cikin saucepan har sai zafi da kuma saurara cikin daidaito. Jira a cikin ɗan ' ya'yan itace orange ruwan ku dandana.
Yi shirin gaba a yayin yin wannan kayan zaki, don yana bukatar zama dare don shafe syrup kafin yin hidima.
Za a iya adana lafazin syrup a cikin firiji don amfani da shi a matsayin mai zaki don abubuwan sha, a matsayin gwaninta don 'ya'yan itace, ko kuma matsayin masarar syrup.
Ga wasu kayan gargajiya na alkama na Moroccan, gwada Gazelle Horns da Almond Briouats .