Using the EasyCook multi-cooker
- 1kg Flour
- 100g Margarine
- 4 tbsp Oil
- 2-3 tbsp Brown sugar
- 2 tbsp Honey
- 2 tbsp Date honey
- 1 tbsp Salt
- 10 Eggs, cooked in boiling water in a cooking bag for 10 minutes
- Lukewarm water as needed to create soft, elastic dough
Mix all the ingredients to create soft, elastic dough.
Place the dough in a well greased bowl to rest for 1 hour.
Split the dough to smaller balls ( I got 12 ), smear 3-4 tbsp of oil over them and cover.
Let rest for a bit, and using a rolling pin, roll each ball out to a thin, transparent sheet. Spread margarine on top. Fold one edge on the sheet to the center, then the other edge over the first, and roll everything into a tube while stretching the dough.
Grease the bottom of the EasyCook pot with margarine.
Tip: You can use a double layer of aluminum foil on the bottom if you don’t want the bottoms of your Jachnuns to dry and brown.
Place on the first layer some parchment paper, Jachnuns and date honey. Then parchment paper, Jachnuns and date honey. Then parchment paper and the eggs.
Add some water on the edges of the parchment paper (without touching the dough).
Preparation time: 10 Hours in 2 stages which you can set in advance.
- Stage 1 - Manual setting (PRO), 110*c for 2 hours.
- Stage 2 - Manual setting (PRO), 105*c for 8 hours.
By the way, the Easy Cook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.
For additional details and questions: *6182