The process and steps to make baklava

Dough Ingredients

Medium gluten flour 500g

Warm water 290g or so

Salt 3g

Dry yeast 5g

Shortcrust

Vegetable oil 50g

Medium gluten flour 50g

Salt in moderation

Powdered five spices 3g

This recipe will make eight large baklava

How to make crispy baklava ?

Mix the flour, water, yeast, salt and here I borrowed a bread machine for kneading. One kneading program ends. Use the rice wine fermentation function to ferment for about 1 hour. If you don't have a bread machine, you can put it in a warm place to ferment.

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Make the shortening while it is fermenting: Heat the oil, then pour the hot oil into the flour. Add salt and five-spice powder to the flour in advance and mix well, just add salt and five-spice powder according to your personal taste.

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For the dough to rise until it is twice as big as it was before, dip your finger in some dry flour and poke holes in the dough, it is ready when you see the holes retracting slightly or not.

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Please take out the dough, deflate it, and cover it with plastic wrap to loosen it for 15 minutes.

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Then roll out the dough and spread the shortening evenly on the top.

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Roll the dough from top to bottom.

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Divide into eight equal parts.

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Then seal the cut ends of each portion to prevent the shortening from leaking out.

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Then stand up and press down, press into the pastry, then use a rolling pin to roll it out a little bit and roll it round.

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After rolling out, grease the surface. Sprinkle sesame seeds.

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Place in a non-stick pan (oiled side down). Once in the pan, cover and heat over medium-low heat.

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See the baklava rise (as shown in the picture), then rub a layer of oil on the surface.

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Flip and continue, frying until both sides are golden brown.

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For a crispier result, bake the fried yakitori in the oven at 180 degrees for another 10 minutes.

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Next you can combine.

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