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Ingredients for Making Bassbus
For the test
- Sugar 1 cup
- Butter 100 g
- 2 eggs
- Semolina 1 1/2 cups
- Coconut flakes 1 cup
- Premium wheat flour 1/2 cup
- Milk 1 cup
- Baking powder 1 tsp
- Vanilla Sugar 1 sachet
- Sugar 2 cups
- Water 1 cup
- Lemon juice half a lemon
- Rose water or orange blossom water 1 tbsp
- Whole almonds 24 pcs.
- Main ingredients: Oil, Nuts, Semolina, Flour, Sugar
- World CuisineAsian, Oriental
Bowl, Whisk or mixer, Tablespoon, Tea spoon, Baking dish 9x13 cm, Pan - 1 L, Juicer handle or electric, Small strainer, Bowl
Step 1: Make Lemon Juice
We need very little lemon juice, so if you have a manual juicer, use it. Cut the lemon in half, put on a cone-shaped nozzle (cut down), turn the lemon and press at the same time.
There is a nozzle for making citrus juice in every food processor. There is another option - to resort to men's help and ask to squeeze juice from a lemon or do it yourself if you have enough strength. Strain the lemon juice in a bowl (or a suitable container for a friend) so that no seeds fall into the syrup.
Step 2: Prepare the syrup for impregnation.
We need the syrup to soak the bass. It will turn out even more delicate and fragrant.
Pour water into a saucepan and pour in all the sugar. Heat over low heat until it is completely dissolved and add lemon juice. Bring the syrup to a boil and cook for 10 minutes. Turn off the heat and add rose water or orange blossom water. This is not a required ingredient, however, with it you get real fragrant oriental pastries.
While you make the dough and bake the bass, the syrup will cool.
Step 3: Cook the dough.
Remove the eggs and butter from the refrigerator and leave for a couple of hours on the table so that the eggs are warmed to room temperature and the butter softened. Pour sugar into a bowl and add butter to it.
Mash the softened butter well with sugar, whipping is not necessary. You just need to get a homogeneous mass, so you can do this with a spoon.
Beat the eggs with a whisk or mixer until smooth and lush and add to the butter and sugar. Mix well.
Add semolina, coconut flakes, vanilla sugar, flour and baking powder to the mass of eggs, butter and sugar.
Mix all the ingredients into a homogeneous mass.
Now we need to add milk to the dough, which must be pre-heated, it must not be hot, just warm. Pour the milk into the dough in small portions: pour a little, mix, evaluate the consistency.
The dough in the end should not be thick, even a little liquid, it should easily drain from a spoon. Sometimes it may take less milk than your prescription says. It all depends on the size of the eggs, the moisture content of sugar and flour.
Step 4: Bake the Busbus.
Oil the baking dish. If you have it without a special coating, it is better to cover the bottom with baking parchment, so that later you can easily get the finished dessert. Put the dough in a mold and smooth the surface with a spoon.
Carefully draw rectangles or rhombuses on the surface of the dough and place in the center of each almond. Put the mold with the dough in the oven, preheated to 180 degrees. Bake for about 30 minutes until a light brown golden crust.
The readiness of baking is very simple to check: pierce it with a wooden toothpick or a match, if it remains dry, then you can remove it; if not, put it back in the oven for 5 minutes and repeat the verification process. Remove the finished bass from the oven. Cut it into rectangles or rhombuses according to the saved markup, pour evenly with cold syrup and leave to cool.
Step 5: Serve the bass.
Set the table and call those who, by some miracle, did not smell the aromas of pastries that spread from the kitchen. Tasty and tender bassus is a great addition to your favorite aromatic tea and coffee with cream, to long intimate conversations in a pleasant company.
Enjoy your meal!
- You can sprinkle the finished bass with coconut, immediately after pouring it with syrup. It will turn out even more delicious and beautiful.
- Instead of almonds, you can use walnuts, raisins or dried apricots, or you can not spread anything on top if you like it better, or the house has all the ingredients except nuts, and go to the store too lazy.
- If your baking dish has other sizes, do not forget to proportionally change the amount of ingredients.