حلويات سمر. وصفات حلويات صحية وسريعة

I am looking forward to see the photos of your makings! I will try to post a picture of the ingredient box• Make sure that the flour is "zero" and use ghee instead of butter to get the exact flavor	So what is flour zero? the one used for pasta? the one I just did are very crispy but not yet at all the same taste
do you know the exact name, which ingredient? which amount of baking powder you used? I have here in front of me a box of diwan al Mhanna barazek and I am trying to match them in term of taste, crispiness and I am not there yet	I did not use baking powder and I added the water slowly, you may not need the whole cup

Well to start with, I used the wrong flour.

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برازق: I think "mahlab" is used in the recipe you posted for taste and maybe this is the taste which you are missing
كيفية صنع حلويات سهلة: You can contact me on eyad8 outlook
صنع حلويات سهلة وسريعة: and the first time I tried it, I used canned Samneh and it was an awful taste

I am sure every pastry maker has its own secret ingredients	Also, an important tip is to make the dough piece thin when baking to make it crunchy
	I am only an amateur cook and I enjoy cooking desserts in my free time

I advice you to add water only without eggs until the dough is combined.

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كيفية صنع حلويات سهلة: so I made my own samneh and will try it with it
الشروط و الآحكام: by the way, on the ingredients of manna, they even mention mahlab
وصفات حلويات خفيفة: thank you Eyad for your precious advice

I will try over and over again	In case you want to add eggs you can add one or two and reduce the amount of water

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