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28/11/1396 06:00:00 ق.ظ

ISFAHAN BARSHTOK COOKIE

ISFAHAN BARSHTOK COOKIE

ISFAHAN BARSHTOK COOKIE

Translator: MAJID JAMAL ZADE
Source: RASEKHOON


 
Extracted from seeiran
Traveling to Isfahan state without having a taste of its delicious sweets is not delicious. BARSHTOK sweet is one of the traditional and specialties of this state. This sweet is popular among the people of this city and dear tourists. But if you do not have chance to travel to Isfahan, you can use the following instructions to make your own BARSHTOK cookies at your home and enjoy the pleasurable taste.
ISFAHAN BARSHTOK COOKIE

Raw material:

Wheat flour: two and a half modules (equivalent to 350 grams)
Chickpea flour: two modules (equivalent to 220 gr)
Solid oil: one module (equivalent to 215 gr)
cardamom powder: one tablespoon.
Cocoa powder: two tablespoons.
Ingredients for BARSHTOK decorations:
White chocolate: 150 grams.
Brown Chocolate: 150 grams.
Pistachio Slices: One module.
ISFAHAN BARSHTOK COOKIE

Instructions:

To begin, first sieve the wheat flour and sugar powder separately. Then, mix them together and roast them over the heat so that the so-called crude of flour is removed. Turn off the flame when the smell of flour is raised. Sieve chickpea powder and after roasting, add it to the mixture of wheat flour and sugar. Then put the pan on the heat. Add solid oil to the material and, after mixing, remove the pan from the flame and allow the material to become cool slightly. Next, cocoa powder and cardamom powder are added to the ingredients and mix thoroughly together. Open the sweet in between oily paper by rolling pin. Be careful that the thickness of the paste is not less than or greater than 2 centimeters. Melt the white and dark chocolate into two separate dishes by BEN MARY system (on a kettle or samovar). You can add a tablespoon of creamy breakfast for more dilute and transparent chocolates and stir it continuously. In the next step, dilute a little dark chocolate and then pour it onto the opened paste and after that, thoroughly clean it with LISIK. Then, place the paste in the fridge to make the chocolate hard and becomes closed. After that, pour the dark chocolate on white chocolate and wait until it gets tightened in the refrigerator. At the end, cut the sweet into a diamond and for the decoration, pour over it some slices of pistachio.

/J

 
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