green Turkish baklava detailed recipe, making stuffed mussel baklava with pistachiosDetails on the content of baklava making in this videohow to roll baklava dough thinly, and what to fill in baklavahow to give mussel shape to baklava,how to prepare sherbethow to fry and cook baklava in the best way, we share everything with youThe baklava master starts work at 6 am, after the dough is kneaded for 1 hour, it 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 will be rolled out thinner by hand.Wheat starch is sprinkled between the doughs, it is important to throw the starch in the form of a dust cloud.We can say that the size of the dough before it is opened by hand is about 30 centimeters wide and 1 meter long.After adding 10 layers of dough, it is gradually expanded.Baklava dough is rolled up by stretching it on a thin long rolling pin.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 120 centimeters after openingAfter the dough is wrapped in a thinner stick, it is compressed and given a jagged shape.one of the dough is rolled out on the counteradding pistachios to the mixerfinely powdered pistachio and prepared to be a little more granularFine powdered pistachio is added to the dough first.baklava is shapedlots of peanuts addedbaklava cream is addedThe 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 mixedAfter being added to the tray, it is cooled and ready for use.Adding pistachios on topAfter the dough is closed, it is divided into pieces and baklava is shaped into slices.the edges are compressed after invertingThe excess pieces at the ends are cut with a knife and placed on the aluminum tray.We can summarize the process of making baklava again.After the tray is completely filled, 63 slices of baklava are prepared.butter is addedAdding water and sugar to sherbet15 kilograms of sugar 7 kilograms of waterAfter half an hour of boiling, the syrup will be ready.thick woods are added to the hot oven the night before for easy burning.You can see that the fire easily flares up when it touches the wood.The woods in the stone oven will be completely burned and it will be expected to turn into embers.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.This fire oven with a rotating mechanism is used to fry the bottom of the baklava.baklava is hot and sherbet is added hotAfter it cools down, peanuts will be added on it and it will be ready to serve. #turkishbaklava #baklavarecipe #baklavaturkey 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/ Hello, I invite you to donate. Would you consider supporting us? Information about donating, KuveytTurk dollar account number TR350020500009407229300106 Hello, I invite you to donate. Would you consider supporting us? Information about donating, Our crypto account has been opened, friends who want to donate, it is possible to donate with crypto, using the TRC20 network, you can send USDT/tetherUS using the code I gave, Thank you very much everyone TC4nFw1sCksyZoAngvWNVv7QiWRWToQ8xG
