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(399) Shekerbura ✧ Шекербура - Простой и Некапризный Рецепт ✧ Azeri Maamouls | Novruz Pastry (Ep.29) - YouTube

Narina Medvedeva BAKLAVA

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افكار وابداعات #حلويات منقوشة باشكال رهيبةDesserts carved with awesome

Narina Medvedeva BAKLAVA

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We Prepare in Armenian project. Baklava

Narina Medvedeva BAKLAVA

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$Azerbaijani sweets of Shekerbur. Ingredients: opara-(1\/3 tsps of a sukh.drozhzha, sugar 1\/3 of h l + 2-3 Art. of l milk) flour-750gr, oil-270gr, sour cream-200gr. eggs-3...$

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Azerbaijani sweets of Shekerbur. Ingredients: opara-(1\/3 tsps of a sukh.drozhzha, sugar 1\/3 of h l + 2-3 Art. of l milk) flour-750gr, oil-270gr, sour cream-200gr. eggs-3...

Narina Medvedeva BAKLAVA

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$How to make dough for Baklava. The Azerbaijani baklava is unique taste. Recipe dough ingredients: flour of 250 g +3 St of a spoon yeast 1\/2 of the h l sugar 1\/2-1...$

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How to make dough for Baklava. The Azerbaijani baklava is unique taste. Recipe dough ingredients: flour of 250 g +3 St of a spoon yeast 1\/2 of the h l sugar 1\/2-1...

Narina Medvedeva BAKLAVA

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How to make dough for ShEKERBURA. Azerbaijan cuisine. How to cook dough for Shakerbury

Narina Medvedeva BAKLAVA

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Haqiqiy Turk Baklavasi tarifi pishirgan listim 25ga 35 sm :)

Narina Medvedeva BAKLAVA

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OCOH BAKLAVA.

Narina Medvedeva BAKLAVA

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house Georgian pastries

Narina Medvedeva BAKLAVA

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Baklava. Turkish baklava. The most tasty recipe. (Bakhlava. Turkish baklava.)

Narina Medvedeva BAKLAVA

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Baklava. Recipe of preparation. Baklava rolls.

Narina Medvedeva BAKLAVA

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gastronom.ru

Baklava, the step-by-step recipe with a photo

Narina Medvedeva BAKLAVA

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$Baklava!\u000aDOUGH:\u000aFlour - 500 g\u000aEgg - 2 pieces.\u000aSour cream - 150 g\u000aMilk - 150 g\u000aButter - 50 g\u000aYeast - half of packs dry (5-6 g)\u000aSalt - a pinch\u000aSugar - 1 h l.\u000aSTUFFING:\u000aWalnuts - 250 g\u000aIcing sugar - 250 g\u000aButter - 250 g\u000aVanilla\u000aTOP:\u000aThe egg which is shaken up - 1 piece.\u000aWalnuts (halves)\u000aSYRUP:\u000aHoney - 150 g\u000aHot water - 90-100 ml\u000aTo make dough for baklava:\u000aAt first it is necessary to warm up milk that it was warm, to add there yeast and sugar, to stir and give to recover yeast that$