Turkish Baklava Recipe How to Make Sobiyet
Turkish sobiyet baklava recipe is the best baklava making
Details about the content of making baklava in this video
how to expand the sobiyet baklava dough,
how to shape a sobiyet baklava,
What is filled in the Şöbiyet Baklava?
how to fry baklava in the oven
How should the sherbet be and the consistency of the baklava?
Baklava master kneads dough early in the morning with the help of machine
ingredients for dough
1 kilogram of hard flour, wheat
3 eggs
15 g salt
360 400 g cold water
After kneading for 1 hour, the dough comes out as thin strips with the help of the machine.
but these doughs are not thin enough for baklava,
Doughs are kept for 1 hour and rolled out to be thinner by hand.
Wheat starch is sprinkled between the doughs, it is important to throw the starch in the form of a dust cloud.
After adding 8 layers of dough, the expansion process is done gradually.
After the dough is rotated for a couple of turns, it is extended by bending it with both hands, thus expanding the dough.
When the starch ratio is insufficient, it is necessary to add starch between each dough again.
the dough reaches a length and width of about 150 - 200 centimeters after opening
the thinned dough is folded in half and cut in the middle, now the dough is 16 layers
5 cm slices of baklava are cut
pistachios
adding pistachios to baklava slices
A mixture of milk and semolina is added to baklava cream.
The preparation of this cream is made with milk and semolina.
semolina is added to the boiling milk, 100 grams of semolina is added for 1 kilogram of milk and mixed
After being added to the tray, it is cooled and ready for use.
Adding pistachios on top
After the dough is closed, the Şöbiyet baklava shape is ready
Şöbiyet baklavas are added to the aluminum tray
baklavas are placed one row straight and one row upside down
After the tray is completely filled, 65 slices of baklava are prepared.
Adding melted butter to it
15 kilograms of sugar and 7 kilograms of water are boiled for sherbet.
Adding a few pinches of lemon juice
700 grams of water for 1.5 kilograms of sugar
thick woods are burned in a stone-paved furnace and full embers are expected
When the oven temperature is 220 degrees, the appropriate temperature for baking baklava is obtained.
Baklava is added and cooked for an average of 10 to 12 minutes.
It is necessary to turn the tray every 5 minutes.
After the baklava is completely fried, the extra butter is drained.
This fire oven with a rotating mechanism is used to fry the bottom of the baklava.
baklava is hot and sherbet is added hot
After it cools down, peanuts will be added on it and it will be ready to serve.
we can test the consistency and crispiness of the baklava #baklavarecipe #turkishbaklava #baklava
➤ Food Discoveries With Chef Salim / My other Youtube Channel https://www.youtube.com/channel/UCnuDsKzJ9xMAz47lD7maLgA
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Details about the content of making baklava in this video
how to expand the sobiyet baklava dough,
how to shape a sobiyet baklava,
What is filled in the Şöbiyet Baklava?
how to fry baklava in the oven
How should the sherbet be and the consistency of the baklava?
Baklava master kneads dough early in the morning with the help of machine
ingredients for dough
1 kilogram of hard flour, wheat
3 eggs
15 g salt
360 400 g cold water
After kneading for 1 hour, the dough comes out as thin strips with the help of the machine.
but these doughs are not thin enough for baklava,
Doughs are kept for 1 hour and rolled out to be thinner by hand.
Wheat starch is sprinkled between the doughs, it is important to throw the starch in the form of a dust cloud.
After adding 8 layers of dough, the expansion process is done gradually.
After the dough is rotated for a couple of turns, it is extended by bending it with both hands, thus expanding the dough.
When the starch ratio is insufficient, it is necessary to add starch between each dough again.
the dough reaches a length and width of about 150 - 200 centimeters after opening
the thinned dough is folded in half and cut in the middle, now the dough is 16 layers
5 cm slices of baklava are cut
pistachios
adding pistachios to baklava slices
A mixture of milk and semolina is added to baklava cream.
The preparation of this cream is made with milk and semolina.
semolina is added to the boiling milk, 100 grams of semolina is added for 1 kilogram of milk and mixed
After being added to the tray, it is cooled and ready for use.
Adding pistachios on top
After the dough is closed, the Şöbiyet baklava shape is ready
Şöbiyet baklavas are added to the aluminum tray
baklavas are placed one row straight and one row upside down
After the tray is completely filled, 65 slices of baklava are prepared.
Adding melted butter to it
15 kilograms of sugar and 7 kilograms of water are boiled for sherbet.
Adding a few pinches of lemon juice
700 grams of water for 1.5 kilograms of sugar
thick woods are burned in a stone-paved furnace and full embers are expected
When the oven temperature is 220 degrees, the appropriate temperature for baking baklava is obtained.
Baklava is added and cooked for an average of 10 to 12 minutes.
It is necessary to turn the tray every 5 minutes.
After the baklava is completely fried, the extra butter is drained.
This fire oven with a rotating mechanism is used to fry the bottom of the baklava.
baklava is hot and sherbet is added hot
After it cools down, peanuts will be added on it and it will be ready to serve.
we can test the consistency and crispiness of the baklava #baklavarecipe #turkishbaklava #baklava
➤ Food Discoveries With Chef Salim / My other Youtube Channel https://www.youtube.com/channel/UCnuDsKzJ9xMAz47lD7maLgA
➤ Facebook https://www.facebook.com/Recipes-Chef-Salim-345867982490284
➤ instagram https://www.instagram.com/recipeschefsalim/
➤ Recipes Chef Salim Youtube All Videos https://www.youtube.com/c/CookSalimRecipes/videos
➤ Videos I recommend you watch https://www.youtube.com/watch?v=ExABIlI6vWc&list=PLlNYCUF92zVc5oDHdcckE_4uJie4ZZcpF
➤ MY PLAYLIST https://www.youtube.com/c/CookSalimRecipes/playlists
➤ Website http://chefsalimrecipes.com/
