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Thursday, January 31, 2019

how the dough cooked Qatayef


how the dough cooked Qatayef


Al-Kataif is one of the most famous desserts, which corresponds to the atmosphere of Ramadan, and the grain of Kataef is crescent-shaped. This is suitable for the month of Ramadan. Qatayef is sometimes bought in the market because it is inexpensive and sometimes it is impossible to buy katayef due to the remoteness of the house from the market, but there is a way to make Qatayef dough at home.

 

Dough with flour

Ingredients

• Two cups of white flour.

• A teaspoon of salt.

• teaspoon yeast.

• a cup of half warm water.

• a teaspoon of baking powder.

 

How to get ready

• Prepare a bowl and place the flour, salt, baking powder, and yeast, then place in warm water.

• Mix well and note that the dough is flexible and smooth, close the container tightly or wrap it with a piece of cloth, place in a warm place and leave to ferment for an hour.

• Be prepared for baking after fermentation, where the pan heats well after cleaning and drying and heats up for five minutes, preferably without adhesive.

• Try two tablespoons of dough in a frying pan until it is well cooked and bubbles appear on the surface of the dough. If it appears quickly within two minutes after the dough, the dough will be ready.

 

Pasta Alktaif Pasta

Ingredients

• tablespoon of sugar.

• Half a cup of soft semolina.

• One and a half cups of flour.

• teaspoon Khmer.

• A small spoonful of salt.

• A glass of warm water.

• A glass of warm liquid milk.

• 2 tablespoons baking powder.

 

How to get ready

• Pour the yeast into a warm glass of water and sugar and set aside until they begin to ferment.

• Put semolina, flour, baking powder, salt in a large bowl and add warm milk and water with yeast.

• Mix the dough with a hand mixer until the mixture is close to a liquid state that is close to the pasty mixture. Cover the container with a lid or cloth and leave to warm for one hour to ferment.

• Bake dough with a quarter cup or two large spoons, depending on the size of the genus, on the one hand, until bubbles appear on top and gold is colored on the bottom.

• Cover each piece with a clean cloth so that it does not dry.

• Start with a cold when cooling with fillings.

 

Diameter

Ingredients:

• one and a half cups of water.

• two cups of sugar.

• a teaspoon of lemon juice.

• One teaspoon of rose water.

 

How to prepare:

• Put the sugar and water in a saucepan over low heat and leave to boil.

• Add lemon juice, leave the mixture until condensed.

• Add rose water after boiling the mixture and set it aside until it cools.

• Immerse the cataif in cold water immediately after frying or cooling.

 

Stuffs for Qatif

• Sweet cheese with sugar and cinnamon.

• Sweet cheese with sugar.

• Cream and pistachios.

• Pistachios with sugar and a small amount of sugar.

• Cream with cinnamon and sugar.

• Cream with coconut.

• Walnuts, chopped with nuts and sugar.

• Walnut, sugar and cinnamon.

• Coconut and Raisin.

Chocolate Nutella.

 


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