גאלאקטובוריקו / Galactoburico скачать в хорошем качестве

גאלאקטובוריקו / Galactoburico

המתכון בעברית כאן: https://bit.ly/2mmdmvh galaktoboureko Ingredients 1 cup of sweet cream (240 ml) 2 cups of milk (480 ml) 2 glasses of water (480 ml) 1 cup of semolina 1/4 cup sugar + 1/4 cup sugar (explanation below) 4 eggs 1 teaspoon orange zest or half an orange peel Ingredients for mantle 12 Filo leaves 200 grams of butter Ingredients for syrup 1 cup of water (240 ml) 1 cup and half sugar (300 g) 1 cinnamon stick 1 tablespoon fresh squeezed lemon juice Use a Pyrex or Medium format Instructions Prepare the filling - Put in the bowl 4 eggs, 1/4 cup sugar, devour well and set aside. Pour 1 cup sweet cream, 2 cups milk, 2 cups water, 1 cup semolina, quarter cup sugar, peel from half an orange or a teaspoon of orange puree, mix well and place on medium flame. Predict non-stop using a manual beater or spring spoon until the mass is warm. When the mass is hot add in the 6 beats the scrambled eggs and continue to stir without stopping. Do not stop for a moment until the mixture is thick, heavy and three large bubbles appear in the mass. Cook for another minute while stirring and turn off flame. Turn on a 180 degree oven. Dissolve 200 grams of butter and set aside. Place a phyllo leaf across the template and the margins will be outside the template walls (as much as possible). Brush with butter and place another leaf along so it comes out of the edges. Again, rose laterally, brushing with butter, rising along, brushing further so brush 10 filo leaves. Transfer the mass from the saucepan to the pan, cover the stuffing with the rim of the peeled leaves and lubricate with melted butter. Place a filo leaf over and compress the dough to the edges of the mold close to the sides of the mold, brush with butter, place over another leaf, again compress the dough to the edges of the mold and brush with melted butter. Slots about 12 or 18 square with a sharp knife. Pour all remaining butter between the dough slots and bake for about 45 minutes / until the pastry is golden. When the pastry is in the oven, place a small pot on a medium flame, place a cup of half a sugar, a glass of water, a tablespoon of fresh squeezed lemon juice, a cinnamon stick and cook on a low medium flame, bring to a boil, cook another minute and turn off the flame. Remove the pastry from the oven which is golden, pour all the syrup on the pastry and wait for the full to cool. Cover with foil and transfer to refrigerator. Note - For a perfect result, watch the tutorial video.