NimaTimes#16-June 2019L

TABRIZ PASTRY
Zoolbia Bamieh
Ingredients:
17 oz (0.5 Liter) or 2 Cups Whole Milk
7 oz (200g) or 1 Cup Sugar
5 oz (140g) Glucose Syrup
3.5 oz (100g) Butter
3 Tbsp Cocoa Powder
1/4 Tsp Baking Soda
1/8 Tsp Salt
Preprations:
None.
Instructions:
1- Combine milk, sugar, salt, and baking soda in a pot.
2- Bring the mixture to a boil.
3- Keep heating over low heat until scalded. (Stir occasionally)
4- Stir in glucose syrup.
5- Melt butter in a saucepan and stir in the cocoa powder.
6- Add the cocoa mixture to the milk pot.
7- Over medium-low heat, simmer the mixture for about an hour.
8- Transfer the mixture over to a rectangular baking dish.
9- Set aside for 24 hours or until hard.
FOOD سینما
Ingredients:
9 oz (255 g) Corn Starch
9 oz (255 g) Kefir Cheese
1 1/4 Cup Sugar
3 Tbsp Rose Water
1/4 Cup Rose Water
3 Tbsp Honey
1/2 Tsp Citric Acid
1/2 Tsp Baking Soda
1 Tbsp Flour
1/4 Tsp Saffron
Vegetable Oil
Preprations:
1- Soak saffron in a 2 tbsp of boiling water for
30 minutes.
Instructions:
1- Batter:
1- Combine corn starch, kefir cheese, flour and
3 tbsp of rose water, stir well until completely
mixed.
2- Cover the container with a lid.
3- Allow the mixture to rest overnight (3 hours
or more) on a warm room temperature.
Syrup:
4- in a separate bowl, mix sugar, 1/3 cup of
water, 1/4 cup of rose water, honey, the soaked
saffron and citric acid, stir thoroughly.
5- Transfer the mixture into a pot.
6- Heat the pot over medium heat, continue
stirring until sugar is dissolved thoroughly.
Keep the mixture warm throughout the baking.
7- Back to the corn starch container, open the
container, add baking soda, and water (1/4 cup
approx.) to loosen the batter (resemble the batter
in the video). and mix well.
8- Heat vegetable oil in a pot, do not overheat.
Note: to test oil’s temperature, drop a small
portion of the batter into the oil and it should
come back up and float slowly, in 1 or 2 seconds.
9- Place an egg ring (4 inches wide) in the pot,
vegetable oil should not exceed or overlap the
ring.
10- Transfer the batter into a piping bag and
use a thin tip.
11- Pour/Swirl the batter into the egg ring.
12- In few seconds the batter will float, remove
the ring and allow the zoolbia to fry a
turn gold. Flip if needed.
13- Remove the zoolbia and dip in the syrup,
allow few minutes to soak in.
14- Remove the zoolbia and allow to cool
down before serving.
nimatimes No.16 June 2019
58 نیماتایمز شماره شانزدهم خرداد‎1398‎‏-ژوئن 2019