Now many people have electric ovens and electric pie pans at home, so they began to do baking at home, and many of them will use electric ovens or electric pie pans to bake baklava, but the results are far less than the baklava sold outside, sometimes the dough is clearly fermented well, but the baklava is still not enough to fluff out, the reason is that there is no second rise. The reason for this is that there is no second fermentation of the dough. After the dough has risen, it is made into a baklava, and then the baklava is risen for a second time, so that the baklava can be made thicker and the skin can be crispy and the inside is fluffy,and there is also a possibility that there is no oil put in the process of kneading the dough.

The reason why the baklava is not crispy enough is that there is no second wake-up call

After the dough is kneaded and made into a cake embryo without a second wake-up call, it is put directly into the oven or electric pie pan, and the baklava will be very firm and taste bad, and a good baklava should be full in shape and soft in texture.

The second rise of the cake embryo process, the yeast in the dough than the first rise more ideal breeding conditions, so the amount of yeast than the first rise of the yeast dosage is 20% less. The baklava made by the second rise is generally larger than that made by the first rise method, the internal structure of the baklava is finer and softer, and the baklava has a better flavor.

Don't overknead the dough, each baklava embryo is 60 grams, you can add a little green onion oil to the embryo, wrapped up, pinch the top, the dough rolled into a long strip, and then folded up and then rolled again, repeat a few more times, your baklava will be crispy and expanding, and in turn, manipulate all of the dough, and then cover with a cotton cloth and let the dough secondary rise for 15 minutes.

Then bake the biscuits in the oven at 180 degrees Celsius for 15 minutes before serving and letting them cool. The best way to make homemade baklava is to use high gluten flour or medium gluten flour, not low gluten flour. Low gluten flour is only suitable for making cakes and other soft pastries, while baklava is more delicious if it is hard. In addition, you can slightly add sugar when kneading, so that the texture and flavor of the baklava are rich.