Transcript
0:00The most successful way you can try to make the brown kunafa
0:03And the taste is more than wonderful.
0:04And compete with the most luxurious Hanafi stores
0:06I chopped the kunafa while it was iced,
0:09I added powdered sugar to it
0:11And the Chinese was painted in a good amount
0:13From ghee,
0:14I added melted ghee to the kunafa dough
0:16And I rubbed it a lot well
0:17And I got the cream
0:19It's liquid milk.
0:21Sugar starch and a can of cream
0:23And the last thing is bright water or rose water
0:25I made it in Chinese,
0:26half the amount of dough
0:28I pressed it a lot well
0:29And raised it from the edges
0:30And I clicked it with a tray again to make
0:32sure that it was completely compressed
0:33And add the cream,
0:34but without reaching the edges
0:36And distribute the rest of the kunafa and press it very lightly
0:40And in the oven from the bottom at 200 heat until it browns on the edges
0:44The first time she comes out of the oven,
0:46she drinks it with a heavy,
0:47cold tip
0:48And decorate it,
0:49garden it a little bit and foot it until the cream cools
0:52And until you see the result with you as wonderful as you want
0:55Pay attention to the amounts
0:56I will write it in detail at the bottom of the video
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