حلويات سمر. طريقة تحضير حلويات رمضانية سهلة وسريعة

Make sure that the flour is "zero" and use ghee instead of butter to get the exact flavor	I am looking forward to see the photos of your makings! I will try over and over again
by the way, on the ingredients of manna, they even mention mahlab	I have here in front of me a box of diwan al Mhanna barazek and I am trying to match them in term of taste, crispiness and I am not there yet

thank you Eyad for your precious advice.

برازق: Well to start with, I used the wrong flour
صنع حلويات سهلة وسريعة: So what is flour zero? and the first time I tried it, I used canned Samneh and it was an awful taste
وصفات حلويات صحية وسريعة: In case you want to add eggs you can add one or two and reduce the amount of water

I am only an amateur cook and I enjoy cooking desserts in my free time	the one I just did are very crispy but not yet at all the same taste
I advice you to add water only without eggs until the dough is combined	do you know the exact name, which ingredient?

so I made my own samneh and will try it with it.

صنع حلويات سهلة وسريعة: Also, an important tip is to make the dough piece thin when baking to make it crunchy
طريقة تحضير حلويات رمضانية سهلة وسريعة: the one used for pasta? I will try to post a picture of the ingredient box• which amount of baking powder you used? I think "mahlab" is used in the recipe you posted for taste and maybe this is the taste which you are missing
برازق: I did not use baking powder and I added the water slowly, you may not need the whole cup

I am sure every pastry maker has its own secret ingredients	You can contact me on eyad8 outlook