recipe for baking zaban sweets with Iranian saffron
This delicious and fragrant sweet called zaban sweet with Iranian saffron is a delicious Iranian sweet that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.
ingredients :
- Flour = 3 cups
- Water = 1 glass
- Butter = 250 grams
- Sugar = 300 grams
- Salt = a little
- Rose water = 3 tablespoons
- Saffron mixed with hot water = 1 tablespoon of jam
- Chicken yolk = 1 piece
Instruction :
How to prepare sweet nectar:
Dissolve the sugar with a glass of water and put it on the heat until the sugar is completely dissolved in the water, then add the saffron and leave it on the heat for ten minutes until the syrup thickens, then add the rose and take one or two to eat.
How to prepare sweets:
Pastry dough is known as Hazarla dough. First, pour the flour into a bowl and add 50 grams of butter with a little salt and water to it and mix well, and then knead the dough for ten minutes. Then sprinkle a little flour on the table and open the dough and put the rest of the butter in the middle of it and bring the corners of the dough together in a bundle. Beat and open the dough. Be careful not to let the butter come out of the dough. Fold the dough again and put it in the refrigerator for twenty minutes. After twenty minutes, take it out of the refrigerator and open it slowly with a rolling pin, then fold it in the opposite direction and put it in the refrigerator again for twenty minutes. We do this six times and fold it in the opposite direction each time we open it.
After six times of folding and opening in the last step of the dough, which is completely layered, open it to a diameter of one centimeter and mold it and brush it with nectar on the molded sweets and dilute one egg yolk with a spoonful of diluted milk. Cut it and put it on it and cut it on the sweets with a knife and put it in the oven tray at a distance and cook it at 180 degrees Celsius for 25 minutes.
Beat the sweets that you took out of the oven on the sweets again after they have cooled down a bit.
Note that the sweetness of the tongue depends only on how the dough is made, and the Hazarla dough, which looks very hard but only requires care and patience to make a good dough. This dough is one of the best pastries in confectionery, which, if done correctly, is a pleasure to work with.
Hazarla dough is used for Danish sweets, bow ties, Napoleon sweets, etc.
For sweet nectar, you can use honey instead of sugar, it is healthier and better. You can dilute three tablespoons of honey with a little boiling water and put it on sweets.
I made these sweets with honey so that I could use them myself because I do not like sugar.I cut the cake in half to make sure it was completely sliced.
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