Name: How Traditional Greek Bougatsa Phyllo Pastry Is Made | Regional Eats
Uploaded: 2022-04-21T23:57:55.000Z
Duration: 8 min 58 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Claudia Romeo: Dusting dough like this is the key

Adverbs of degree

to getting authentic Greek phyllo pastry incredibly thin.

Adverbs of manner

But this is only one of the challenges of making phyllo.

And, well, the name couldn't be more accurate.

by a very complex lamination that involves

not only a fat, like butter or margarine, but also oil.

The oil gives extra slip and makes the pastry

a soft semolina flour with strong gluten,

the dough needs to be mixed for 20 minutes

and then be mixed again with more oil and margarine.

So how is this dough different from other types of dough

for example, croissants or other pastries?

It's completely different. Claudia: Okay. [laughs]

Here, Philippos is cutting it in small pieces

of 250 grams each that will then be rolled into a bowl.

again for 20 minutes, with our oil on it.

if we don't put the oil, and we don't want that.

Then, guess what? We have to wait another 20 minutes.

but this method is actually speeding things up.

it would need much longer periods of rest.

Claudia: Ooh. Philippos: Everywhere, okay?

This will help us make the lamination, the layers.

Claudia: We wait 20 minutes again, and then

the dough is ready to be tossed in the air.

It's used to evenly spread the fat in the dough

And, again, it's a faster and more effective way

So, should I give it a try? Tossing out phyllo in the air

reminded me a bit of tossing pizza dough.

It made me feel a little bit closer to home,

Philippos: One hand like that. Claudia: Yeah.

Philippos: Here, no, no, no. Claudia: No, no, no.

Philippos: We will not... Claudia: Ah, okay, I see.

The finger here. Claudia: The finger here?

So you don't want to flip it. Philippos: No, no, no.

Claudia: It's  really to give it a little bit of air.

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How Traditional Greek Bougatsa Phyllo Pastry Is Made | Regional Eats

awkward

authentic

incredibly

stretch