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 Recipe ideas
Baklava
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leanne l
posted:
07-February-2010 14:10
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#1
I made the Baklava recipe last night, the whole thing was looking beautiful until i made the honey sauce which contains 300 grams of sugar, it was very syrypy like toffey, i poured it over the cooked baklava like it says and let it rest over night at room temp and it has turned out horrible due to the honey syryp, it has gone hard, im guessing there is an error in the messurements on the recipe? i used electric scales and was very careful with the weighing side of things, dont know what went wrong
:( if anyone can help thanks
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GT 1
posted:
09-February-2010 15:10
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#2
We’re sorry to hear you’ve had problems with this recipe, as it’s been one of our favourites here in the GT offices. We’ve tested the syrup recipe again to make sure there wasn’t a mistake with the quantities and have found it to be correct. In trying to understand the reasons why your syrup became like toffee, we could look at a few different possibilities. Firstly, perhaps the syrup was reduced too quickly or your cooking temperature was too high. The heat should be low, so the syrup is only just simmering (this isn’t to reduce the syrup, it is to infuse the flavours through it). Was your syrup thick before you began cooking it? If it was, then there was a good chance that an incorrect measurement was added – sometimes when scales lose battery power, they can play up a bit with weighing, also. The consistency you're after is a light syrup, so if you didn’t achieve this and think the above mentioned isn’t the case, then please contact us at gourmet@acpmagazines.com.au.
All the best, Gourmet Traveller
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