When it comes to baklava, I believe we are no strangers, as a traditional snack, men and women of all ages are very favorite. There are a lot of kinds of baklava, there are sugar crispy baklava, sesame baklava, drop slag baklava, sesame sauce baklava and so on more than 100 kinds of patterns, usually we eat the most is the ordinary five spice baklava.

The baklava is delicious, not only because of its own texture, crispy skin, soft inside, and can be sandwiched between vegetables, sandwiched between meat, eating a variety of ways. In our place, people are used to the morning with the baklava with delicious rolling out the skin, that texture is really special, not only delicious and very top full, 3.5 yuan can get a breakfast.

Many people feel that the baklava do it yourself, in fact, the family version of the baklava practice is not complicated, do not have to flour without waking up, and learn this technique, make the baklava each hollow, flavorful soft and delicious.

Hollow Biscuits

Main ingredients: 500 grams of flour, 250 grams of warm water, 5 grams of yeast, lard

The first step, first of all, let's add 5 grams of yeast to the container inside, add 250 milliliters of warm water, and the yeast will be stirred and melted. This way, the yeast is more uniform when you make the dough.

The second step, pour 500 grams of flour in the basin, yeast water and flour, while pouring and stirring, mix the flour into the floury, and then add a spoonful of lard, the floury kneaded into a dough, add lard behind the more fragrant, more soft, baklava dough to be a little softer, like this can be, covered with a lid and put it aside first.

The third step, a small bowl, add a spoonful of flour, a spoonful of five spice powder, a small spoon of salt, add cooked oil, mix well, make a shortening, shortening is not too thin.

Step 4: Sprinkle some flour on the board, no need to knead, directly roll the dough into long strips, rolled, cut into small even sized dosage, take a small dosage to pull a small piece of dough lumps and put aside.

Step 5, then put the dosage on the board to knead round, and then the dough in the middle of the spinning out of a nest, the dough bumps dipped in shortening, this step is the key to hollow baklava, the dough bumps into the dough, and then give it wrapped up, the closure should be tightened, otherwise the baklava can not drum up.

Step 6, wrap the dough after flattening, and then rolled into a round cake on it, electric pie pan without oil, directly into the rolled out cake embryo, medium-low heat cooking, first without a lid, cook both sides until slightly golden, and then cover and cook for 2 minutes, and then after the time is up to give him a turn to cook for 1 minute or so, cook until the cake bulging, press the rebound can be.

Sizzling handmade baklava is ready, so do the baklava each hollow, without the need to flour, without waking up, simple and hassle-free, more delicious than those bought outside, like friends must try.