How To Make MUSSEL BAKLAVA | Turkish Gaziantep Style Baklava Recipe | Pistachio Creamy Mussel Shaped

You can watch how Turkish baklava, mussel baklava, Gaziantep style baklava are made. How to make baklava dough and how to open it, how to give the shape of mussels to baklava, how to make baklava ingredients and Gaziantep style cream for baklava How to cook baklava and how it should be sherbet, you can watch them in detail. Hard flour is used to make baklava dough.I can cite pizza flour as an example. 3 eggs are added for 1 kilogram of flour I am now in the best baklava factory in the city close to home, this is Taşoğlu baklava, which makes Gaziantep baklava. Since 150 trays of baklava are made in this workshop a day, this amount of dough is prepared. For 1 kilogram of flour, 250 grams of cold water is added the dough will be mixed for about 25 minutes Adding 10 grams of salt for 1 kilogram of dough dough ingredients, flour, eggs, cold water and salt are pressed after 25 minutes mixed, will be finely rolled out in industrial dough sheeter. You can watch a little how