1- Kneading continuous by mixing the components each other
to have a homogeneous dough..
This dough is rested for 5-10 min. by covering a wet cloth
on it. A roller enlarges this rested dough. Cornstarch
is put between these and a wet cloth is covered and it
is rested for 10 min more. After the rest these enlarged
dough is again enlarged by rolling pin without causing
any damage.( Cornstarch is used during this process).On
a tray for 4 kg. 10 units bottom dough and 12 units top
dough (enlarged) is prepared. The bottom of the tray is
oiled and the 2 of the 10 dough is put on the bottom of
the tray and the bottom part is cut. Other 8 dough ( enlarged)
is put on the tray by cutting it into 6 equal pieces.
2- After doing this spread, (walnut,hazelnut,peanut
) is put in it. After spreading the inner side of it
the 10 dough of the 12 dough is put on it and the rest
of the dough coming out of the tray is cut. After the
cutting 10 units dough is put aside by folding. The
extra dough coming out is cut as six equal pieces and
put on the spreaded ingredients. The other 10 units
dough is put (enlarged) on the tray carefully.
3- This placement is done one by one and all of them
are oiled. The other two is also put on the tray and
the surface is oiled. The last piece is put and folded.
After finishing this it is sliced with a knife.
Note: Slicing consists of two phases. After the first
slicing it is oiled. After oiling two more slicing is
done and oiled with tepid oil. After the two slicing
it becomes ready to bake. Baking lasts 40-45 min. in
180C oven heat.
Preparation of the Sherbet:
2 kg sugar+1kg Water+Half lemon. It is mixed and boiled.
When the sherbet becomes thick the fire is reduced and
the sherbet is applied to the sweet pastry as hot. |
Super Luks: 1 Kg.
