Kashar Pastry Recipe - How to Make and Ingredients
Soft kashar pastry recipe: dough preparation, fermentation, shaping and cooking are explained step by step. Here is the pastry recipe and ingredients that can be easily made at home.
Ingredients
1. Dough ingredients
2. Filling and topping ingredients
Step-by-Step Method
Preparation and liquid mixture
Take the egg whites you separated into the kneading bowl; Add warm milk, oil, warm water, instant yeast and sugar and mix.
Add flour and salt.
Add the flour in a controlled manner, add the salt and gather the dough by mixing with a spatula.
Knead the dough
When the dough becomes thick, put it on the counter and knead it well by hand; Work until you get a smooth dough.
Fermentation
Put the kneaded dough into its bowl, stretch it, wrap it in a clean cloth and let it ferment for about 1.5 hours or until it increases in volume.
Degas and divide into pieces
Remove the air from the yeasted dough, place it on a floured counter, divide it into 20 equal parts and roll each into a meringue.
Putting the stuffing and closing it
Open each meringue with your hand, put grated cheddar inside, close the edges and shape it into a ball.
Arranging it on the tray and tray yeast
Place the pastries you prepared on a tray lined with baking paper; Place the tray yeast in the oven at 50°C for 15–20 minutes or at room temperature for 45 minutes.
Preparation for the topping
Beat the egg yolks you have separated with 2-3 tablespoons of oil and spread on the yeasted pastries; Sprinkle with black cumin or sesame seeds.
Baking
Bake in a preheated oven at 185°C, controlled for about 18-22 minutes, until golden brown.
Serving
Remove from the oven and serve when slightly warm. The pastries will soften as they rest, you can serve them hot.