The year-end holidays bring back the preparation of traditional cakes. Perhaps the most widespread is baklava and like any recipe, even baklava preparation requires proper dedication, but the same care must be taken for servitude.
Sherbet is one of the most important elements that gives baklava its characteristic taste. If baklava is made too thin, then the petals will soften more.
On the other hand, if the fat becomes thick, the baklava loses its firmness and hardens.
The proper way to follow for preparing the sherbet is as follows.
The size of the pan is more important than you think
Of course, choosing the pan where the baklava will be prepared is not accidental. The size of the pan depends on the amount of ingredients the baklava dough is made with. The size of the casserole also affects the thickness of the nuts or layers of nuts you need to discard.
For a 40cm pan, the ratio between sugar and water for sherbet should be 2: 4, ie two cups of water and four sugars.
Salt, the secret against freezing sherbet
Sherbet wants sugar, what do you want salt then? Well, this product has a capability that definitely needs to be maintained for a long time. It has often happened to us that even though we have followed the prescriptions carefully, baklava freezes.
So the baklava stiffens and you can barely cut it to serve. If you want to avoid this problem, just add 1/3 teaspoon salt to your serving.
The salt prevents the sugar from freezing and so the yogurt stays soft and perfect for longer.
Preparation of sherbet
First mix the sugar, salt, lemon peel with water in a pot.
Set on fire and start mixing with kitchen wire until ingredients are connected.
If you do not mix it, the sugar will stick to the bottom of the pot and burn, ruining your sherbet.
When the service starts to boil, lower the flame to the lowest.
You should let it simmer for 30 minutes. In this way, water will evaporate slowly and without disrupting the color of the sherbet.
When you want a stronger lemon aroma, pour 2 teaspoons of lemon juice 10 minutes before firing off the fire.
If you discard the lemon juice when you have boiling water it will still harden. / AgroWeb.org /
