shirini zaban recipe+10 Golden tips

Shirini zaban is a nostalgic, traditional sweet with high staying power. This delicious sweet is always used in weddings and parties. Shirini zaban is known as Puffy pastry and the preparation of puff pastry is the most important part of baking this sweet.

Shirini Zaban is an authentic Iranian sweet that anyone who is interested in baking homemade sweets should learn. At first glance, making this pastry may seem difficult and complicated, but it is enough to bake it at home only once, and it will become a permanent part of your pastry making.

Puff pastry dough is sold ready in confectionery stores. But if you are with us, you will learn how to prepare this versatile dough and finally the delicious and popular shirini zaban in a completely simple and easy way!'
For: 6 serving

Preparation time: 2 hours

Cooking time: 20 minutes

On average, the calories of sharing zaban are between 150 and 200 kcal for medium size.

Ingredients:
Ingredients for puffy pastry

White pastry flour 0.7 pound
Butter or solid confectionery oil 0.3 pound
Liquid oil One tablespoon
Egg One large egg
Lemon juice 1/2 teaspoon
Salt One teaspoon
Vanilla 1/2 teaspoon
Water 1 cup (relatively cool water)
Instruction:
Instruction shirini zaban

To make shirini zaboon, you need puffy pastry dough; the first step is to make it. Preparing Persian puff pastry from drinking water will be easier.

1. Before anything else, remove the ingredients from the fridge to let them come to room temperature. Mix the sifted flour with vanilla and the rest of the dry ingredients in a large and suitable bowl.

Make a hole in the middle of this mixture and pour the wet ingredients (eggs, water, and liquid oil) right in this part. Stir the mixture well until the ingredients are well mixed.


2. From one point on, it is better to put aside the mixer or any other tool you use to mix the dough and mix it by hand. Cover the bowl and rest for an hour when the dough becomes cohesive and no longer sticks to your hands.

If the dough sticks to your hands, do not add flour. First, grease your hands and collect the dough. If it still doesn’t work and the dough sticks to your hands, add a spoonful of flour.

3. At this stage, spread the dough on your counter or work surface. It is better to sprinkle small amounts of flour on the surface before this, then open the dough to a thickness of 2 cm and pour the butter on it

Be sure to coat the entire surface of the dough with butter. Fold the dough towards you and open it again with a rolling pin to the previous thickness. Do this up to 6 layers.

Finally, we will have a dough with a diameter of one centimeter. This time, let the dough rest for 20 to 25 minutes in a relatively cool place

4. In the last step, place the dough again on the floured surface and open and fold another 6 layers according to the previous step.

To make the layers easier to unfold, you can use a very small amount of flour in each fold, but remember to discard the excess flour after each layer is finished.

Rest the dough again for another 20 minutes. After this time, your puffy pastry dough is ready.
sorced:https://mealscook.com/sweets/shirini-zaban...
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