今日，來制做中東甜品: Fistikli Baklava
Fistikli 是指開心果; Baklava: 果仁蜜餅的總稱。
好吃的baklava 是很難制做！
其中一種材料 都影響其餘材料成分。
只有經驗豐富的工匠才知道。
We will make a Middle East Dessert Today: Fistikli Baklava
Fistikli means Pistachio. Baklava is a general name of these desserts.
A delicious Baklava is difficult to make.
Change of one ingredient will affect the amount of other.
成品: 1盤 14x14cm (1 tray 14x14cm)
難度: 高級
Difficulty: Advance
所需時間: 1小時制作 (1小時烘焙)
Cooking Time: 1 hour making (1hours baking)
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/4N_XBnnVQT8
材料 Ingredients
1 Box(盒) 薄脆酥皮Filo pastry
500g 開心果碎 Raw Crushed Pistachio
300g牛油(奶油) Butter
230g 砂糖Sugar
150g 清水Water
QS (適量) 檸檬汁Lemon juice
做法 – Method:
1. 在盤子中，平均地放入13層薄脆酥皮。
(每層都要灑上少許清水或澄清牛油)
Place 13 layers Filo pastry on the tray evenly. (Sprinkle some water or Clarified Butter on each layer)
2. 鋪滿開心果碎。再鋪上22層薄脆酥皮。
(每層都要灑上少許清水或澄清牛油)
Put Raw Crushed Pistachio on. Then 22 layers Filo pastry on top. (Sprinkle some water or Clarified Butter on each layer)
3. 在蜜餅，先切横紋。(確定要切穿底部酥皮。)
Cut one side only. Ensure cut through all the filo.
4. 熔化牛油，去除底部水份和乳固形物。(只要澄清牛油部份)。
Melt the butter. Remove the milk solids and water in the bottom of pan.
5. 澄清牛油倒入蜜餅上中。確定薄脆酥皮完全吸收。再切直紋。
*倒入分量會因為酥皮層數和大小，而有所改變。千萬不要一次過完全倒入。
Ｐour the Clarified Butter in. Ensure filo pastry adopt all of them. Then cut the straight line.
*The amount of Clarified Butter will be changed because of the size and layer of filo pastry. Don’t Pour all in 1 try.
6. 上下火: 170-180’C，烘焙50分鐘，直至金黃色。
Bake (Both side heat model): 170-180’C. 50mins. Until change to golden color.
7. 制作糖水:
砂糖，清水，檸檬汁混合。煮至沸騰。
Syrup making:
Put sugar, Water, lemon juice together. Boil it.
8. 蜜餅烘焙後，立即倒入沸騰糖水。
*倒入分量會因為酥皮層數和大小，而有所改變。
Put the boiling Syrup in the hot baklava.
The amount of sugar will be changed because of the size and layer of filo pastry.
9. 再入爐: 下火: 110’C烘焙15-20分鐘。
Bake again (Bottom heat model): 110’C 15-20 mins.
完成
Finished
Uncle Ray Food Lab:
1. Kunafa/土耳其芝士酥餅
https://www.youtube.com/watch?v=y8GOOgPuZAU
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