Baklava/土耳其果仁千層酥<br /><br />Facebook address:<br /><a href="https://www.facebook.com/Uncle-Ray-Food-Lab-104753544660685" target="_blank" rel="nofollow">https://www.facebook.com/Uncle-Ray-Food-Lab-104753544660685</a><br /><br />credit <br />subscribe animations<br />RoyVFX<br /><br />Music: Shesh Pesh - JR Tundra<br /><br />材料包括 <br /><br /><br />酥皮 一盒 <br />合桃 130 g<br />開心果 130 g <br />糖 140 g<br />蜜糖 140 g<br />檸檬汁 25 ml<br />肉桂粉 7.5 g<br />牛油 120 g<br /><br />1. 牛油隔熱水融化 <br />2. 將糖加熱融入水中 <br />3. 鮮榨檸檬汁<br />4. 將蜜糖,檸檬汁和糖水混合在一起, 備用<br />5. 將合桃打碎<br />6. 保留少量開心果,其餘混進合桃一起打碎,備用<br />7. 加入肉桂粉並和堅果混合一起<br />8.把之前保留嘅開心果打碎備用<br />9. 小心取出酥皮,把酥皮平放備<br /> (酥皮容易變得乾脆,每次用後要蓋上半濕毛巾)<br />10. 將一片酥皮平放並在酥皮上塗滿牛油<br />11. 把一張新的酥皮蓋在塗滿牛油的酥皮上<br />12. 把兩層酥皮的末端向上摺上兩吋,並塗上牛油<br />13. 長筷子放在摺合的酥皮中央,並再次把摺合了的酥皮對摺<br />14. 在第二層的酥皮上塗滿牛油<br />15. 把堅果碎放在酥皮上 <br />16. 連同筷子把酥皮緊捲起來,外形像春捲一樣<br />17. 如有需要可在酥皮摺口位置再塗上牛油<br />18. 把果仁千層捲左右擠向中間,變成皺了的春捲 <br />19. 完成的把果仁千層捲放在鐵盤上,<br />(謹記在放置果仁千層捲的鐵盤上蓋上濕毛巾)<br />20. 另一個鐵盤上塗上牛油<br />21. 把果仁千層捲放在塗滿牛油的鐵盤上 <br />22. 把剩下的牛油全部都塗在果仁千層捲上<br />23. 把每捲果仁千層捲都切成四份<br />24. 入焗爐180度45分鐘<br />25. 45分鐘後,取出鐵盤並在果仁千層捲上倒入糖漿<br />26. 在果仁千層捲上灑上開心果碎<br />27. 當果仁千層捲完全冷卻或在雪櫃過夜後,便可享用<br /><br /><br />Ingredients<br /><br /><br />Fillo 1box<br />Walnuts 130 g<br />Pistachio 130 g<br />Sugar 140 g<br />Honey 140 g<br />Butter 120 g<br />Lemon <br />Juice 25 ml<br />Cinnamon<br />powder 7.5 g<br /><br />1. Melt the butter in double boiler<br />2. Melt sugar in water<br />3. Squeeze the lemon juice<br />4. Mix the honey and lemon juice with the sugar water<br />5. Blend the walnuts<br />6. Leave some pistachios and mix the rest with walnut<br />7. Add cinnamon powder to the mixed nuts<br />8. Take out the nuts mix after blending well with the cinnamon powder <br />9. Blend the remaining pistachios<br />10. Unwrap the filo carefully <br />11. Filo dries easily cover with a damp towel after taking it out. <br />12. Take out one piece of filo and brush it over with melted butter.<br />13. Cover the first layer with another filo<br />14. Fold over the filo from one end and brush with melted butter.<br />15. Put a long chopstick in the middle of the fold area and fold again.<br />16. Brush melted butter over the second layer<br />17. Put the nut mixtures over the filo<br />18. Roll up the filo like rolling up a sushi roll<br />19. Brush extra butter on the filo if needed. <br />20. Squeeze th<br />...<br /><a href="https://www.youtube.com/watch?v=dap7AAXn1_E" target="_blank" rel="nofollow">https://www.youtube.com/watch?v=dap7AAXn1_E</a>