Bir Yorum

  1. Tips for cold baklava are as follows:
    • Sherbet: The sherbet consisting of milk and sugar should be boiled for a few minutes and then removed from the stove and cooled.
    • dough: The phyllo dough must be fresh.
    • cooking: Baklava should be baked in a preheated oven.
    • Slicing: Baklava must be sliced ​​before cooking.
    • resting: The dessert should rest for at least 2-3 hours until it absorbs the sherbet.
    • pouring sherbet: Cold sherbet should be poured into cold baklava while it is still hot.
    • Cocoa and chocolate: A mixture of cocoa and powdered sugar and grated chocolate can be sprinkled on the dessert.
    Yanıtla

Bir yanıt yazın

E-posta adresiniz yayınlanmayacak. Gerekli alanlar * ile işaretlenmişlerdir