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It depends if you want a nice baklava or a quick one. I am not familiar about the quick baklava so i will share my tips on delicious bakalva Fyllo pastry needs to be in room temperature before you handle it. Otherwise it retains some of the moisture that make the individual sheets to stick to each other. However do not take it out of the package till you ...


5

The raw potato will definitely cook through. If you cooked the potatoes first, they would be almost devoid of texture by the time they cooked a second time in the oven - you'd have something more akin to mashed-potato pastries on your hands. You might want to think about sweating the onions first, though. Sweating them would drive-off some of their ...


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both can cook properly if baked long enough. For example, when preparing fried potato pancakes, they contain raw potatoes and onions as well.


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Kneading dough is important. Make sure you don't knead very tight and roll it very tight. While frying heat oil to high and reduce to medium. Wait for few seconds and fry the jamun in medium or low heat. Add baking powder which helps to soft. Dont leave the fried jamun out for long after frying. Drop it in sugar syrup. Make sure it dips completely in the ...


3

Crullers are fried pâte à choux dough. When baked, rather than fried, this same dough can be used to make éclairs and cream puffs. A generous poof, in either form of cooking, comes from having the right balance between dough consistency and steam formation. Pâte à choux creations are somewhat unique in that they are cooked twice - once during the mixing ...



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