Turkish Baklava Varieties #Shorts

Turkish baklava varieties, professional baklava production facility, baklava dough making, Antep style baklava, pistachio walnut wrap baklava recipe, sobiyet and pistachio kadayif, 40 layers of baklava
Wheat flour, egg, salt and cold water are used for baklava dough.
Mixing process is done for 15 minutes
not a soft dough
The dough is pressed and goes to the machine, where it is rolled to the desired fineness, wheat starch is used.
Walnut Rolled Baklava
Rolled Baklava with Pistachio
cut to length of tray and placed
cut into bite-size slices
butter is melted and added generously
Baklava is made by laying on a tray, with pistachio or walnuts.
this baklava is known as 40 fold or 60 fold baklava
sobiyet baklava
Baklava dough is laid out and cut into sections of 5 cm square.
Milk product known as cream is added, its content is semolina and original cow's milk.
I showed you how to do it in the previous video, those who are curious can watch it by clicking the link.