This is the secret to making the perfect maamoul dough
There’s no way you can open your oven, smell that delicious maamoul odor and not smile. However, lots of problems may occur when preparing the maamoul dough. Sometimes the pieces are misshaped, hard or cracked. So here are some secrets you need to bookmark for the next time you prepare maamoul at home!
Time to prepare the dough!
Stick to your recipe
If a recipe such as date maamoul requires 500g of semolina, respect the ratio and follow the steps accurately. And don’t add too much water to avoid ending up with misshaped maamoul pieces. If you’re not convinced with a specific recipe, simply look for another one.
Soften the butter
You can leave the butter on room temperature until it softens. If you’re looking for quicker results, make sure you melt the butter on very low heat and then leave it to rest for a while before you use it.
Set the oven
Preheat your oven on high at the beginning and then lower it to 180⁰c when it’s time to bake. Bake for 7 minutes then store in sealed containers to preserve the crispiness. Happy baking!
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