For Kunafa
- Two tablespoons sugar
- 2 tablespoon milk powder
- 2 tablespoons cornflower / cornstarch
- 2 cups of water
- 100 g cream
- Cream cheese, whipped of 2 tablespoons or blended well
- 5 tablespoons common cream cheese
- 500 grams of thin lime semai (kunfa doo)
- 50 grams of gourmet butter syrup
- 1 cup sugar
- half a cup of water
- 1 tablespoon lemon juice
- 1 table spoon rose
Method
First, mix sugar, powdered milk and cornflower / cornstarch in a pan with 2 cups of water and mix well. Make a thick blend of 5-10 minutes to lighten the mixture. After cooling down, the mixture should be 5 minutes cold.
Then mix this mixture with Blender and mix it with cream and cream cheese and blend well.
Then, on a big bowl, take a good amount of salt and gently chop it with the butter.
- Make a layer by pressing one of the nonstick baking pan in half the area. The cream mixture pours over it. Make a spread spread well with a spatula. Make another layer with the rest of the layer above it.
Mix sugar with water and make syrup with lemon juice and rose water.
Now, for 350-35 degrees Fahrenheit 30-35 minutes, or the Prehearsaku Preheat on the stove, it will cover the muffins of Kunafa and the middle will be baked for 40 minutes. Get rid of baked and give half syrup on top. - If it gets a little cool, cut it in the desired shape and make a little more chilli and syrup. Serve it a little too delicious, 'Kunafa'. If you want to serve cold, you can refrigerate.