Youtor
How to Make My New Favourite Dessert Qatayef Short
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=mT3QrbH2seI
Hello everyone, I hope you're having a good day! • This weekend I made some Arabic Qatayef for my family and decided to make it into a video as well. Qatayef are commonly eaten during Ramadan and come in two main forms; one where the dough is folded halfway like I have done (Assafiri Qatayef), and one where the dough is folded all the way and then either baked or deep fried (Qatayef). I think that the half folded ones look better and as they are easier to make, are my preferred choice. • From what I have read the traditional fillings for Assafiri Qatayef are whipped or clotted cream, which is then covered with pistachios. So this is why I chose the cream + pistachio combo for this video. However, there are so many possible flavour combos you could do here! I'm really looking forward to the next time I make them, I think I will try chocolate and raspberry :D • If you do make them I would love to see your creations! Here are my socials: • Twitter - / jakes_life_ • Instagram - https://www.instagram.com/jakeslifeof... • TikTok - https://www.tiktok.com/@jakeslifeoffi... • Recipe • Batter • 1.5 tsp Instant Yeast • 1 Tbsp Sugar • 540mL/2.25 Cup Milk (*See recipe for note!*) • 135g Semolina • 135g Plain Flour/APF • 0.25 tsp Baking Powder • 0.25 tsp Salt • Orange Syrup • 40g Water • 40g Sugar • Fresh Orange Peel • Filling + Garnish • 300mL Whipping Cream/Double Cream • 75g Pistachios • Method • 1) In a large bowl, mix together the yeast, sugar (1 Tbsp) and lukewarm milk. Set aside for 5 minutes. • 2) Add the semolina, flour, baking powder and salt. Whisk until smooth. Cover and leave for 30 minutes. • 3) To make the orange syrup mix together the water, sugar (40g) and orange peel. Simmer until the sugar is dissolved and the syrup has thickened slightly. This should take about 10 minutes. • 4) Once thickened, allow the syrup to cool, then pour into a container for use later. • 5) After the batter has risen for 30 minutes, whisk for 10 seconds to assess the consistency: • ** Different flours absorb different amounts of liquid, so if your batter looks thicker than mine, add some more milk, little by little, until you reach the same consistency. See here for more : https://opentextbc.ca/ingredients/cha... • 6) Bring a frying pan up to a medium heat, add a little oil and swirl it around the pan. Wipe away any excess oil with some kitchen paper, then add 1.5 Tbsp of batter. If the pan is hot enough the batter should immediately start to sizzle. It may take a few tries to dial in the heat of the pan, so only do one at a time until you have it figured out. • 7) Cook the batter as shown in the video, remove when the top looks set and is no longer wet. Store between two lightly moistened towels, or immediately move onto step 8. • 8) Pinch together the sides of the pancake as shown in the video. This is easiest after they have been out of the pan for 10 seconds or so, but can be done later so long as they are stored between the moistened towels. • 9) Fill the cone with whipped cream, top with chopped pistachios and drizzle with the orange syrup. Enjoy! • Music • Song - Spring • Artist - @ikson - / ikson • License - Artist's Permission - https://www.iksonmusic.com/faq
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