Baklava, is a popular baked pasta, varieties are quite a lot, there are big cakes, baked cakes, Jinyun baklava, wenxian ancient noodle workshop traditional (old noodle) baklava, Huangshan baklava, traditional baklava, hu gou baklava, sesame baklava, crispy baklava, crispy baklava, hairy noodle heap, drop the dregs of the baklava, sugar and sesame sauce baklava, oven dry baklava, cylinder stove baklava, rosacea to turn the baklava, shortcrusted meat baked on a stick, mixed baklava, furnace dumplings, du weijinqi More than 100 patterns, such as fire roast, ox tongue cake.

Children's favorite is a mouthful of baklava a mouthful of soybean milk, with pickles is served very well, then baklava should be how to do to be more delicious?

I put the recipe below.

Dough: 400 grams of gluten flour, 220 grams of water, 4 grams of yeast

Crisp: 200 grams of gluten flour, 100 grams of vegetable oil

Ingredients: (five flavors) minced green onions, salt, sesame oil, five-spice powder are arbitrary

(sweet) powdered sugar, flour (the ratio of sugar to flour is 3:1)

Surface decorations: malt sugar water ( I diluted with honey), white powdered sugar, sugar and flour, sugar and flour. I diluted with honey), white sesame seeds

Baking: oven in the middle of the upper and lower heat 200 degrees for about 20 minutes until the surface of the golden

One, the dough material kneaded into a ball to rest for 15 minutes

On the second shortening material mix

Three, the honey diluted with a little water to mix the standby

Directly mixed with the flour and sugar, chopped green onions, sesame seeds on a flat plate

These are the ingredients for the shortening.

5, the dough is divided into two parts, respectively, to make sweet and salty two kinds of flavors.

Sixth, tighten the seal, soften for 10 minutes, take a portion of the rolled out and wrapped in half of the shortening the same way to wrap the other portion.

Seven, take a fluffy dough rolled out into eight, left and right each to the center of the fold once nine, folded sheet of dough again rolled into a rectangle, to sprinkle the powder is better to operate the shape, and then a triple fold

ten, and then rolled into a square large, put sesame oil, salt, five spice powder and chopped scallions

eleven, coated evenly

twelve, the sheet of dough and then another threefold

twelve.

Thirteen, divided into equal parts

Fourteen, take one of the thinly rolled

Fifteen, brush with oil

Sixteen, dipped in white sesame seeds

Seventeen, placed on a baking sheet, and let rest for 15 minutes, into the preheated oven

Dough does not need to ferment