Let's make an unusual dessert today - “Fytir” in Egyptian style. The recipe for this cake implies that it will be stuffed with cream. But you can deviate from the recommendations of classical Egyptian cuisine. And prepare a dish with any filling - with brine cheese, meat, vegetables. It will always be delicious.
Cooking “Fytir” in Egyptian. RecipeThe classic cream with which to start this pie is called "Magalyabia." In some ways, it is similar to custard. But first, let's do the test. Dissolve a bag of dried yeast in a glass of milk, add a pinch of salt and an egg. When the mixture begins to foam, knead the dough in order to prepare the “Fytr” in Egyptian style. It will be very pleasant to the touch and non-sticky - it is convenient to work with it, it is easy to roll out layers from it. So, you need to add three cups of flour to the egg-yeast mixture. Mix everything thoroughly.
Pour a few tablespoons of starch in order to make the dough more tender and elastic. Now it needs to be divided into two parts, each rolled into a rectangle. Smooth the softened butter (it will take a whole packet) spread over the entire surface of the dough with a spatula or spoon. Now each rectangular part should be rolled up, and the resulting bundles should be twisted with a snail. Wrap with cling film and refrigerate for four hours. While the dough is cooling, you can continue to cook the rest of the Fytir dish in Egyptian style. The recipe implies that this layer cake will be stuffed with vanilla custard. You can upgrade this baking in a European way, filling it with lemon lemon, for example.
In Egypt, custard is called "Magalabia" and is taken for the preparation of leguminous vanilla. Slowly heat in a water bath two glasses of whole milk (you can take and high fat content). At the beginning of heating, put the vanilla bean in the liquid (then it should be pulled out). If you want to replace this spice with analogues, then they (crystalline vanillin or sugar flavored with it) should be added to the egg mixture. It must be prepared separately. To do this, you need one egg and a glass of brown sugar (you can replace it with plain white). All this should be whipped, add a little starch to thicken the mixture. Then you need to pour it in a hot stream into hot milk, intensively stirring the latter. In order for you to get a juicy and fragrant "Fyr" in Egyptian, the recipe must be followed very strictly. It contains recommendations for the proper preparation of the cream. So, it is very important to observe the temperature regime. The fire should be kept to a minimum throughout the time the custard is boiled. It will take more time, but your filling will be as tender and without lumps as possible. Cool the finished cream. Having become cold, it will thicken even more.
It’s easy to cook with a photo, the only way you can see that this cake consists of the thinnest layers. When you roll out the dough, you can not knead it in any case. Each rolled roll should be rolled out on parchment (it is better to do it immediately on a baking sheet than to transfer it later). The dough will not stick to the rolling pin, so you do not need to add extra flour. Put “Magalabia” on the rolled layer and spread it. Roll the second roll from above. Tuck it so that the filling does not leak, spread with yolk, pierce the surface with a fork. Bake for half an hour, cut into a cool.