The fattened fat is one of the most famous and beloved Moroccan dishes among the Moroccan
people. It is one of the oldest food in Morocco. It is a delicious dessert dish, which is classified as Moroccan pastries, but with a distinctive flavor and taste. The method of preparing the fattening is easy and simple because its components are inexpensive and constantly present.
Fatty preparation method
the ingredients
Five hundred grams of white flour. Two hundred grams of wheat flour. A teaspoon of sugar. A pinch of salt. One teaspoon of instant yeast. Warm water for the dough as needed. A glass of sugar is not used for kneading. One cup of melted butter. Half a teaspoon of vanilla.
How to prepare
Add the white flour, the wheat flour, the small sugar spoon, the salt workshop, the instant yeast and gradually pour the warm water with the hand kneading until a soft, soft paste is formed or placed in a closed container. Leave the dough for a quarter of an hour to rest. . After the time, the dough is cut into small equal balls. It is cut by hand and then balls are also pelleted by hand, arranged in a tray and left for ten minutes to rest again. Place the butter in a pan and, on low heat, stir until the spoon is completely melted. Dip the small dough ball into the melted butter, then separate with the shobak (the stick of the individual dough). After sprinkling the amount of sugar and vanilla on it, repeat the process with all the balls until the whole amount is finished. Describe the dough above, and be diced with butter and sprinkled with sugar and vanilla to give the fattening taste delicious. Turn on the oven at 180 degrees and leave for a few minutes until it is well heated. Heat must be spread over all parts of the oven so as not to spoil the fattening. This should be followed when preparing a dish of sweets or even a dish. Apply a medium-sized tray with oil and place the fat inside it neatly. The Chinese enter into the oven and leave for half an hour. Graduates Chinese and cuts fattened and distributed on dishes and served hot.
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