Sab hnub tuaj ua noj yog nto moo rau nws cov khoom qab zib, tab sis baklava yog kab tias nrov tshaj plaws ntawm lawv. Ib qho khoom qab kawg uas tau ua los ntawm cov ncuav puff nyias nyias, txhua lub teb chaws nws muaj nws qhov kev txhaws. Azerbaijani baklava yog tsim los ntawm cov poov xab ua poov xab thiab muaj cov ntxiag tsw qab.
Khoom qab zib txawv tshaj plaw
Nws tsis muaj kev pom zoo txog thaum thaum baklava (baklava) tau tsim. Qee tus neeg sau keeb kwm ntawm kev lag luam ua noj tau hais tias qhov kev lig kev cai ntawm lub khob ua khob noom cookie mus rau hauv cov txheej txheej qis tshaj plaws los ntawm cov neeg Axilias (txog xyoo pua 15), lwm tus - tias nws tau npaj twb tau hauv xyoo pua 7 BC. Qhov tseeb tseem hais tias baklava yog cov nqaij heev, muaj kua thiab, ntawm chav kawm, muaj kev kub hnyiab kom zoo. Txawm hais tias zoo li nyuaj ntawm daim ntawv qhia, nws yooj yim heev los ua noj Azerbaijani baklava txawm nyob hauv tsev.
Universal daim ntawv qhia
Azerbaijan baklava (nyob rau lwm txoj kev nws tseem hu ua Baku) yog cov khoom qab zib multilayer ua los ntawm puff poov xab (qhov no yog qhov sib txawv ntawm hom kev noj haus thiab lwm tus nyiam nws), txhaws ntawm uas muaj cov txiv ntoo thiab cov txuj lom, thiab cov impregnation yog los ntawm zib mu phoov. Los npaj cov qab zib no oriental, cov khoom xyaw hauv qab no yuav tsum muaj:
Mov paj:
- 5-6 g poov xab qhuav;
- 150 g butter;
- Lub pinch ntawm ntsev;
- 250 ml ntawm mis (yuav tsum tau diluted nrog 100 ml ntawm mis thiab 150 g ntawm qaub cream);
- 2 lub qe;
- 500 g hmoov nplej;
- 30 g suab thaj.
Sau:
- 500 g ntawm shelled walnuts;
- 5-6 g ntxiag;
- 300 g suab thaj;
- 50-100 g ntawm butter.
Cov kua dej:
- 100 ml ntawm dej kub;
- 150-180 g ntawm zib ntab;
- 150 g suab thaj.
Rau lubrication:
- 1 lub qe;
- 10 g dej;
- ib de ntawm saffron, - 100 g ntawm butter.
Txhawm rau npaj lub khob noom cookie, yaj cov poov xab hauv cov mis nyuj sov (yog tias muaj qab zib, ncuav nws tom qab cov poov xab "pib"), ntxiv ntsev, qe, qab zib thiab sib tov. Tom qab ntawd ntxiv txias lub melted butter rau qhov loj thiab do hauv cov hmoov nplej. Npog lub khob noom cookie uas muaj txiaj ntsig nrog ntaub so ntswg thiab tawm mus rau "so" rau ib teev.
Rau txhaws, maj mam qhuav cov txiv ntoo hauv lub lauj kaub thiab, sib xyaw nrog lwm cov khoom xyaw uas tau qhia, tsuav. Faib cov khob noom cookie tau ua ntej ua 12 qhov sib npaug, thiab ua ib qho loj dua thiab teem rau ib sab. Yob tawm txhua txheej nrog txoj kab uas hla tsis tshaj 2 hli, thiab cov duab - me dua cov loj ntawm cov tais ci.
Muab thawj ob txheej tso rau ntawm daim ntawv ci thiab txhuam nrog cov roj yaj, tom qab ntawd muab txhaws, ib txheej tshiab ntawm lub khob noom cookie rau nws, thiab lwm yam kom txog thaum kawg. Nws raug nquahu los kho lub txheej kawg nrog thawj, txheej nws nrog yolk thiab saffron sib xyaw nrog dej thiab dai kom zoo nrog halves ntawm cov txiv ntoo.
Txiav cov khoom qab zib rau hauv cov pob zeb diamond (tab sis yog tias tsis kov cov pwm) thiab tso rau hauv qhov cub, preheating nws mus rau 200 ° C. Tom qab 15 feeb, nchuav butter butter dhau ntawm lub qab zib loj thiab muab tso rau hauv qhov cub ntawm 180 ° C rau lwm 25 feeb. Ncuav cov kua qab tshaj cov khoom qab zib tiav lawm thiab cia nws xau (zoo li, hauv 24 teev). Qhov kev xaiv, ntxiv cinnamon, vanilla thiab hmoov qab zib rau baklava.
