Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted vermicelli with ashta cream - osmalieh. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Roasted vermicelli with ashta cream - osmalieh is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Roasted vermicelli with ashta cream - osmalieh is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook roasted vermicelli with ashta cream - osmalieh using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Roasted vermicelli with ashta cream - osmalieh:
- Prepare 750 g Osmalieh pastry, very thin noodles
- Get 1 cup melted butter
- Take For the ashta cream: Prepare ahead of time
- Make ready 2 cups milk
- Make ready 2 cups whipping cream
- Prepare 6 slices American-style white bread
- Prepare 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
- Prepare - For the sugar syrup:
- Take 2 1/2 cups sugar
- Get 1 1/2 cups water
- Prepare 1 teaspoon orange blossom water
- Get 1 teaspoon rose water
- Take 1 teaspoon lemon juice
Due strati di vermicelli croccanti sono ripieni di Ashta OSMALIEH a gorgeous, soft but crunchy dessert It looks delicious, what do you think? Two layers of roasted vermicelli are filled with Ashta, oriental. To download this image, create an account. Photo "Osmalieh" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
Instructions to make Roasted vermicelli with ashta cream - osmalieh:
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
- In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.
- Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.
- Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.
- Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.
- Pour the sugar syrup over it until full absorption.
- Serve cut in 8 cm squares. Add more sugar syrup according to taste.
- Note: You can find the recipe 'Ashta cream' under my profile.
The Best Roasted Vermicelli Recipes on Yummly Indonesian Pork Noodle Bowl, Crispy Chicken Parmesan, Noodles With Egg And Gila Cream Pie. If using roasted vermicelli, then skip this step. Dry roast semiya uniformly on a medium flame until lightly golden. Keep stirring and fry without browning them.
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