Secretly Soft Dough, Surprisingly Crispy Finish | The Ultimate Homemade Mech Baklava Recipe

Описание: Welcome to Culinary Compass! In this masterclass, we unlock the secrets to creating the most perfect, melt-in-your-mouth Mech Baklava right in your kitchen. This video shares the professional techniques needed to achieve ultra-thin, crispy layers (Yufka) every single time. Forget store-bought phyllo—our special homemade dough recipe uses yogurt, vinegar, and precise kneading for an incredibly light and workable foundation.

We guide you through essential steps, including activating the baking powder with vinegar for perfect lift, achieving the ideal dough consistency (softer than medium), the crucial resting period (ideally overnight) for optimal stretch, and the slow baking method (325°F/160°C) required for maximum flakiness. Plus, learn how to prepare the delicious semolina clotted cream (kaymak substitute) and walnut filling that makes this dessert truly Gourmet. Whether you are a beginner or seeking to elevate your pastry skills, these Professional Cooking Techniques will transform your dessert making. Watch to learn how to make baklava that is guaranteed non-doughy and magnificently crispy.

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FULL RECIPE INGREDIENTS:

For the Dough (Yufka):
1 cup Vegetable Oil
1 cup Water
1 cup Yogurt
1 Egg
1 Tablespoon Butter (approx. 2 oz)
4.5 cups Flour (Add gradually, consistency matters)
1 packet Baking Powder
2 Tablespoons Vinegar (to activate baking powder)
Starch (Wheat starch preferred, Cornstarch acceptable) for rolling

For the Filling:
Semolina Clotted Cream (Kaymak substitute): 7 cups Semolina, 2.5 cups Milk (cooked until thickened)
Crushed Walnuts

For the Baking Oil:
9 ounces melted Butter (clarified or sediment removed)
1 cup Vegetable Oil

For the Syrup (Şerbet):
4 cups Sugar
4 cups Water
1 slice Lemon

Baking Instructions:
Bake at 325°F (160°C) for approximately 1 hour, adjusting temperature as low as 300°F (150°C) for slower cooking and maximum crispness. Pour room temperature syrup over the hot baklava and let rest for 3 hours before serving.