Pour about 3-5 tbsp sugar syrup on the clingfilm. Start by covering your work surface with cling film (50 cm x 50 cm).Cut it into 2 equal halves and work with one half each time.Cool it down for around 5 minutes at room temperature. Once done it should look like a large piece of dough. Add the blossom water and keep stirring until it forms thin strings and becomes stretchy. Gradually add the semolina to the cheese, stirring quickly and continuously.Stir the cheese gently until it turns into one melted, stretchy piece of cheese. In a non-stick pot add water and sugar, turn the heat to medium, and then add the cheese. To make halawet el-jeben roll: Strain and rinse the buffalo and bocconcini cheese.Refrigerate until ready to use it for the filling. Gently fold the cream into the ashtah we're looking for a clumpy texture here.Remove from the heat and pour into a glass tray. Add the blossom water, bring the mixture to a boil for a few minutes, until the texture of the thickens and becomes creamy.Heat the mixture over medium heat, stirring continuously.To make ashtah (filling): In a non-stick saucepan combine the milk, cornflour and semolina. ![]() Once the mixture boils, add lemon and blossom water and simmer for 10-15 minutes. To prepare sugar syrup: Combine sugar and water in a pot and bring to boil.
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