Cooking oil crust (10 baklava servings) 200 grams of gluten-free flour 200 grams of cooking oil 30 grams of lukewarm water (40 degrees Celsius) 90 grams of shortening ingredients 90 grams of gluten-free flour 90 grams of salt 2.5 grams of five-spice powder 1.5 grams of cooking oil (hot) 45 grams of cooking oil

How to make crispy baklava crust

Steps for making crispy baklava crust

Step 1

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Pure milk hand torn toast practice Step 1

First come to do the water oil skin, because each kind of flour absorbent water is different, warm water added in stages, to the flour into flocculent no dry powder can be kneaded light and kneaded well, wrapped in plastic wrap to wake up for a while.

Step 2

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Pure milk hand torn toast practice Step 1

Recrease the shortening, flour, salt and five spice powder mix, pour into the hot oil, mix the same wrapped in plastic wrap, and let stand for a while.

Step 3

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Pure Milk Toast Step 1

Take 1/2 portion of each of the rested dough and shortening, and divide into 5 equal portions. Cover with plastic wrap to prevent drying out.

Step 4

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Pure Milk Toast Step 1

Wrap the pastry, flatten it, and roll it out into a long oval shape with the flat side down, then roll it up from the top to the bottom and cover it with plastic wrap.