Kataifi Dough Finely spun strands of Fillo, our Kataifi Dough is a ‘culinary secret’ that will add new interest to delicate pastries and appetizers. Bakes to crunchy, golden strands.Ingredients Nutrition Info Spec Info Related Products
Kataifi dough is actually shredded phyllo dough and dries out very quickly, so it’s best to keep exposure to air at a minimum. Uncover the plastic wrap, when you are ready to use it and when done preparing this kataifi recipe, put it straight into the oven. Work the dough gently with...
步骤3/5点击查看大图 整只干贝(大虾)撒上盐与胡椒粉.沾裹住batter,抖去多余的batter.取出一片kataifi dough,切成大约3 inch 长,1 inch 宽长条(可用春卷皮切成细丝代替)轻轻用手拨开.把干贝(整只大虾)放在中间并包裹压紧.(loosely aroundthe 干贝),不要让干贝掉出. 步骤4/5 锅内倒油用中火加热至350F, ...
Mix all the filling ingredients and set aside. In a large, clean surface carefully separate the kataifi dough until it is as thin as possible without large...
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可用土豆丝,粉丝替代kataifi dough.干贝用大虾,芋泥替代. kataifi-wrap scallop with 果泥的用料 kataifi-wrap scallop with 果泥的做法 步骤1 锅内放入桔子汁,糖,生姜末用中火煮至浓稠 and lightly.(like syrupy).大约15 分钟.关火冷却到温.搅拌进mustard,vinegar,salt.并拌匀倒入碗中盖上保鲜膜.放入冷藏室冷藏...
可用土豆丝,粉丝替代kataifi dough.干贝用大虾,芋泥替代. kataifi-wrap scallop with 果泥的用料 kataifi-wrap scallop with 果泥的做法 步骤1 锅内放入桔子汁,糖,生姜末用中火煮至浓稠 and lightly.(like syrupy).大约15 分钟.关火冷却到温.搅拌进mustard,vinegar,salt.并拌匀倒入碗中盖上保鲜膜.放入冷藏室冷藏...