recipe for baking Atabaki sweets with Iranian saffron
Atabaki sweets are one of the delicious and traditional sweets of Qazvin province. One of the advantages of this sweet is that it does not taste very sweet. You can keep this sweet for a long time. It can be stored in a cool place for a month and even up to 3 months in a freezer. Of course, it must be kept in a closed container. For the preparation of all kinds of sweets, especially traditional sweets, the raw materials are measured in grams, because the sizes are not accurate. This sweet is baked in two ways, in the first method, chickpea flour is not used, instead it has an egg yolk. But in the second method, chickpea flour is used.
ingredients :
- Solid oil = 125 g
- White flour = 125 g
- Powdered sugar = 125 grams
- Egg yolk = 1 pcs
- Cardamom powder = 1/2 teaspoon
- Cocoa powder = 1/2 tablespoon
- Concentrated saffron = 1 teaspoon
- Rice flour = 125 grams
Instruction :
Step 1: Sift the flour
To prepare this pastry, the ingredients must reach room temperature, so place the ingredients in the kitchen environment one hour before preparing the pastry. Sift the powdered sugar and flour separately and set aside.
Step 2: Prepare the pastry dough
Pour the oil and powdered sugar into a bowl and mix thoroughly with a spoon. Then add the egg yolk and stir again. First, pour the rice flour on the ingredients and mix, then add the white flour little by little and knead. Add the white flour until the dough does not stick to your hands. Knead the dough until it is cohesive, being careful not to fall into the oil.
Step 3: Divide the dough
Once the dough is ready, divide it into three parts. Add cardamom powder to a portion and place in a freezer bag. Add saffron to another part and put it in the freezer bag. Add the sifted cocoa powder to the third part and leave all three parts of the dough in a cool place or refrigerator for 8 to 12 hours to rest.
Step 4: Mold the dough
Open the dough separately between the two freezer bags and mold with any design you like. The diameter of the dough depends on your interest. Put greaseproof paper in the oven tray and put the sweets on it and put it in the oven that has already been heated to 170 degrees Celsius. Allow 15 to 20 minutes for your Atabaki sweets to be ready.
After cooking, take the tray out of the oven and let it cool.
Important Notes:
– Butter can not be used inside this sweet, because it reduces the shelf life of the sweet and also your sweet smells and changes its texture.
– If the mold sticks to the pastry while cutting, you can dip the mold into the rice flour each time and use it again.
– Because rice flour is used in this sweet, your dough must rest as much as it is said, so that the quality of the sweet is good.
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