![]() ![]() Plus butter adds plenty of extra yummy flavour! When it comes to buttering, don’t be thrifty! Drizzle with enough butter to help the dough bake and get a golden brown colour. The secret is to let it defrost in the fridge and not at room temperature as this will prevent it from getting soaked with melting ice water. It is very important to defrost the kataifi dough overnight. Be careful not to over beat the cream or else it will become like butter. To prepare the whipped cream for this traditional ekmek to perfection, chill a clean bowl along with the whisk attachment from a stand mixer in the freezer for 10 minutes and make sure that your whipping cream is very cold. It’s ready when you can’t taste the flour and its texture is thick. Prepare the custard over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be cautious not to undercook it. The perfect custard for your ekmek kataifi should be smooth and creamy. To achieve the perfect texture the key is to constantly whisk the milk while it is boiling, so that it doesn’t get lumpy. The creamy custard is the most essential part for a traditional Greek Ekmek Kataifi recipe and probably the trickiest part too. The essence of this traditional Ekmek kataifi recipe can be summarised in three key stages:Įach stage will require using quite a few pots and pans, but i think you will agree that the end result is well worth the mess!Įkmek kataifi recipe – Tips for the perfect creamy custard and whipped cream This easy to follow ekmek kataifi recipe never fails to impress and is always a crowd pleaser. This is a very easy to follow Ekmek Kataifi recipe for you to recreate this traditional sweet delight from scratch. A mouthwatering Greek Ekmek Kataifi recipe for the lovers of the Greek cuisine! Ekmek kataifi is an all-weather Greek dessert made with layers of kataifi dough baked until crispy and golden, bathed in lemon scented syrup, topped with creamy thick custard and whipped cream and garnished with cinnamon and pistachios…Yummy!
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