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| Balah el Sham (Egyptian Choux Pastry) |
"This is certainly one of my favored Egyptian cakes that my mother used to make while we had been growing up. Serve hot or cooled."
Ingredients :
- three cups water, divided
- 2 cups white sugar, divided
- 1 lime, juiced
- 2 teaspoons vanilla extract, divided
- 2 half cups vegetable oil
- half teaspoon salt
- 1 cup all-reason flour
- 4 eggs
- 2 cups corn oil
Instructions :
| Prep : 30M | Cook : 40M | Ready in : 1H6M |
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- Combine 1 cup water and 1 cup sugar in a saucepan over high warmness. Bring to a boil; stir until sugar dissolves. Reduce warmth to medium; add lime juice. Simmer till flavors integrate, about 10 mins. Remove from heat. Stir 1 teaspoon vanilla extract into the syrup; let cool.
- Stir 2 cups water, 1 cup sugar, vegetable oil, and salt collectively in a pot over medium-excessive warmth; convey to a boil. Reduce warmth to medium. Add flour; stir vigorously with a wood spoon till batter paperwork into a ball. Cook until batter is vibrant, approximately 1 minute. Transfer to a bowl; allow to cool, about five mins.
- Flatten batter into the lowest of the bowl. Add eggs, 1 at a time, mixing well after every addition. Stir in ultimate 1 teaspoon vanilla extract; blend till batter is creamy. Pour into a material piping bag equipped with a large big name tip.
- Heat corn oil in a deep saucepan over medium warmness until bubbly; reduce warmness to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into the new oil; repeat till saucepan is complete. Cook, turning once in a while, until golden brown, approximately 5 minutes. Transfer pastries to a paper bag to drain, approximately 30 seconds.
- Soak warm pastries in syrup; switch to a plate to cool, approximately 5 minutes.
Notes :
- We have determined the nutritional price of oil for frying based totally on a retention value of 10% after cooking. Amount will range depending on cooking time and temperature, aspect density, and specific kind of oil used.
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