NAtalya Bagrova

Saved 12/10/16 12:39 PM from PASTRIES

Badambura the Azerbaijani sweets - YouTube  See details »

 
Video subtitles:
  • 00:00: Good day dear
  • 00:33: my subscribers and visit my channel Today we are ready eastern sweets problems of Hell's Kitchen bar storm it served on the table All banquet tables and just so you can to cook it very tasty and and fragrant unrepeatable weakness Well we First make the sponge we have added the brew fights yeast half
  • 01:03: one teaspoon teaspoon sugar and 250 milliliters of milk warm Now we will add here cups flour cup or 160 grams and leave for including through our pop a pair of suit by sold for continue our work that looks like this
  • 01:36: sweets are not never know They tried to want make the first time This puff pastry but not as usual as we see it pies or today we add here yet one egg then we shall kindle butter 35 40 gram and 80 grams of sour cream Sour cream should be
  • 02:06: fat 30 percent or 25 to at least since we here add a little oil sour dough It should be smooth to your dough remains soft so it means recalls but you puff pastry not such as to Napoleon or there desired and pies quite another pastry dough baked in the oven
  • 02:36: long at 20 minutes temperature 160 150 if you do it badly fry and it will a little bit longer if not then crunch it will be like a sandwich would you be resemble puff dough but not crunchy cardamom flavor It gives elegance and Your sweetness is well
  • 03:06: Well, we are now already add the rest of the onions please pay focus on the face and and nor depart not Step reason why is that everything calculated accurately and if greater flour then you and the body will dry periods and less it you can they receive a how to get flaky Our dough is ready
  • 03:37: Well, you can knead hands if you do not have a home Assistant for such test test after all very handy twist low-fat does not stick leaves no greasy tracks gather it into a ball hands completely clean and pretty tight
  • 04:08: dough here please attention and leave it is not two hours it's just disturbing we shall cover with a lid and 're coming out to some tech paid Two hours later, our the dough has risen as the we see now We will form from It has such beads First we need it
  • 04:41: divided into equal part we divide it into ten parts reason reason is that we will roll each ball lubricated with oil divide into two parts to us happened twice 5 that is something fatter we get dough which we
  • 05:12: grease we collect on each other so high resolution get these badambura so most optimal option is 5 cakes Here's how I see divided into two with equal parts of recipe with us get twenty Here are four such badambura on try to divide equally because in time you
  • 05:43: will tell well if they the same size ten identical balls and we are now We roll up easily to make such a flaky dough for pies on usually we do down this recipe easy puff pastry such type
  • 06:14: roll out and the formation and grease it with oil We do not do as Napoleon did not rub its oil and not grater chop but the eastern affaires rather eastern cuisine it happens here so taken lump and rolled this is a stick He called the clap It is different
  • 06:47: diameters regardless of that what we want Roll out dough, or what size we We want to roll out the dough big and small thin or thick and if you you using a rolling pin then you will be a little bit although you are not comfortable, too You will be able to roll out So I unrolled dough 5 pieces porridge well, I do not know as you call it
  • 07:18: like pita the thickness of each one millimeter pretty still thin look no rush not very convenient and while working the dough Now we smazhem butter in the recipe you we noticed there 200 gram for oil lubricant that is what butter my They melted allowed to cool that our yeast dough
  • 07:49: not when propeklos we will immediately smear oil on it if it is it is hot Then the dough at baking out to behave quite differently one cake we smeared I will not you show all makes and for all the work a little bit that little bit of this and
  • 08:19: You will soon view it and as long as you see it second rolled out dough I already had just stick to the ear, you can stretch this dough to size can lower leave the music which is formed between them the problem of their later
  • 08:50: and can tip knife check air this species not howl too, not trouble is the third usually the guests that come to our country very interested our sweets and ask the recipe here reason that I
  • 09:21: I put up a prescription for for Bachinskogo language days and the second video form of I put on Russian language basically More ask Europeans Well, I'm not English I know at this level to shoot video and put and in Russian I like Online own good Well as you can see stayed there you still There are 4 and 5
  • 09:53: the work is pretty still fast despite the fact that you I think so far it seems Now it seems to you that is how he nude how long is not new No you are wrong because and now I think you I show you how roll out the dough does not one and two of three, and if you conceived to make the you get a very quickly you
  • 10:23: just tired the first enemy first times you feel It can be difficult and maybe not if you You know how to deal with rolling pin and this problem oil should be a bit like a lot says the measure then baking got what layers we did leave for 10 minutes to make it cool until we
  • 10:54: Now roll out our the other five clasps and beads Roll out a little less than this course just missed that less time bound the video was so long Then I pile on one another between sprinkle with flour and starch and flour flour be enough that your porridge do not stick
  • 11:24: each other and unroll jo together on that 2 fat dough together each column and click others get as a thin deck see here tonyusenkoy like millimeter layers each other and do not stick if enough flour Of course I where It will be a little flour I I can dance cleave it very quickly see waste Here pravishe someone everything
  • 11:57: can safely put side to collect and put nothing stuck not flashy places and here three of them are open a little less than what I 2 together shewed them 5 and can not 3 to 8 rolled well for 1 press roll 2 together and then you notice to a roll harder than 2 together or here
  • 12:28: three together then the only problem is that they shine each other because there are a lot of flour but and to this arm Here I am accustomed unrolled there two And this principle 3 More roll anything will only grease if you pay
  • 13:04: all the attention oriental sweets with such gadgets as they say too but a lot of work on the I Oriental cuisine she likes to be such that's time-consuming so it is of Delicious ask someone who does not like oriental sweets starting with baklava finest scolded way following
  • 13:35: video we prepare other features Shore glass is a symbol sun on Novruz Bayram it necessarily must be finishing the matter is that in Koncha too much sweet dishes and to It was not cloyingly added the old days all course modules decided that in this The dish should be in the first symbol of the sun
  • 14:05: the authors of it should be salty and spicy such as little yellow sun and since then symbol of the sun is google ball or 5 and symbol checker moon Bureau then Bran well, it is a symbol of the family probably baklava
  • 14:35: to be honest, I accuracy do not know just come up to you layers of our land there is also a famous stones and sand and a layer and what it's baklava looks like it so all layers layers we baklava It is made of 14 layers, sprinkled with nuts sand but then is filled
  • 15:05: I have this at the top and oil until we rolled our lumps of the first five how lubricated times you whether we are now, I Now we turn this the roll using a knife to make holes remove irregularities and then you need to tighten the tighten tighter
  • 15:39: You can not leave spinning very close of this will be depend on your these layers Now a widow but if it is too loose in the take can go sand or almonds Syrup may leak and from burning so Try to make it
  • 16:09: not too traveled just repeat the whole procedure lubricates each cake and twists it that's all ready longer roll We will also lubricate we will not chop flat pieces of first 2 is now divided into like first to 7 Measure once So we cut Measure out all
  • 16:39: and then when it sure that, yes, we all are equal the size of the quality we will cut his dough from each here and cut in pieces We get one badambura ie five Roll out the lump we get 12
  • 17:09: can be done if the 14 want less and so it turns out that's 12 edge that we was cut to even they too Couple this hour will economically and both edges will smooth rough edges put on trails and Werth with words as you can see another
  • 17:40: goal more than others Of course nothing is now will cut into slices 2 it is still hot so as he put us well we will not waste time hurry can and do so again from the cut in half and then we have the experience of 1 already know how
  • 18:12: width should be pieces cut off rest and 12 pieces have You should get here in the end is not in 2412 get the latest at the bottom I rarely if they give small and leave
  • 18:42: it the same size let there be one high as in the first was 13 and here It received 11 of 24 Now we form here such cups bottom left pattern as it does click fingers on middle and lift push bumpers finger on the middle of a and in raising the bumpers we have obtained here such cups that we will
  • 19:13: fill in touching all not need any molds thumbs Now we take our
  • 19:43: stuffing stuffing we do when you We saw the need to clean up almond then fry it then his dry dry cool twist through a special equipment or Rondo and should be finely and add to 120 grams if We almond 120 grams sugar and 2 tsp
  • 20:13: spoon or it each add powdered cardamom but if you have a grain WTO December 15 grains should be clean through the grinder grind the adding grains here in this mixture Now we see these cups fill two spoonfuls of the filling and presses the edge
  • 20:44: try to sand and nuts do not fall on the edge to comfortably would tighten the edge your product I do not like this word pie when they say our shaker Bruce and nanoshu badambura patty is completely pies Do you like if your dumplings on pies plant or I do not know your truce plant
  • 21:18: even what some ball each dish has its own name and relatively not necessary with respect Well Well like so much finished and since I moved you did not see the camera how did edge now here at the latter will be seen so here we zaschipyvaem apply but now so screw back
  • 21:51: twirl this region still have will remain at the bottom do us to there by accident not to spill sand everything is fine 24 pieces Now it's time The oven turn oven to 160 degrees 150 can if you allows 150160 oven liver
  • 22:21: angle of 20 so-force 25 years 20 minutes is usually enough We collect over in baking our badambura on away because they yeast and more they This puff pastry it is necessary that between them king circulated warm air and to they are evenly caked postpone our
  • 22:51: minutes before baking 10 15 per proofed until we collect laid our badambura see if somewhere have any more irregularities and tag that's all 20 minutes later we branes we are ready to top sprinkle with sugar
  • 23:21: powder can be abundantly If you do not like sugar can will not sprinkle with what in enough sweet Well with prazdnichkom you it Our new year Nowruz celebration with spring holiday so that you have all the well you always delighted laugh greeted guests We went to visit loved and were loved up
  • 23:51: Goodbye all you good