❗️DAHA KOLAYI YOK❗️20 BEZEYİ 4 SEFERDE AÇARAK 1 BÜYÜK TEPSİ ÇITIR ÇITIR KIYIR BÜZGÜLÜ BAKLAVA TARİFİ

hamuruyla kıvamıyla denediğinizde mükemmel sonuç alacaksınız..

hamuru için

6 su bardağına yakın un kontrollü ekleyelim marka kalitesine göre un değişebilir

1 çay bardağı süt

1 çay bardağı sıvıyağ

1 çay bardağı su

2 adet yumurta

2 yemek kaşığı elma sirkesi üzüm sirkeside olur

şerbeti için

5 su bardağı tozşeker

5.5 su bardağı su

içi için

500 gr çekilmiş ceviz

yağlamak için

250 gr tereyağ ayrani dibinde bıraktım 200 gr kullandım yaklaşık

1 su bardağı sıvıyağ

açmak için 400 gr mısır nişasta kullandim

https://youtu.be/oiB9V9NkcZ4

baklava tarifi. büzgülü baklava tarifi. burma baklava.baklava tarifleri ve çeşitleri. şerbetli tatlılar. tatlı. bayram tatlıları. baklava tarifleri.baklava şekilleri.
çıtır baklava .baklava hamuru . hamurişi. hamur işi tarifleri burma baklava tarifi kolay baklava tarifi.yemek tarifleri.

#baklava #baklavatarifi #baklavahamuru #serbetlitatli #semrademirbağ #tarif
Hello, friends, welcome to my channel, to my kitchen, as you can see from the sound at the beginning of the video, you will watch the crispy twisted baklava recipe today . Without further ado, let’s move on to the construction phase

First of all, I add a tea glass of milk to the kneading bowl. I kept my liquid ingredients at room temperature for half an hour. If you make it this way , your baklava dough will be more viscous and beautiful. I add a tea glass of oil, which is enough to wait,

And I carefully explain these details to you so that you can make very nice baklava dough . I mix my ingredients well with a whisk. After I mix my ingredients well, I add my flour, its

All-purpose flour for baklava. If you are going to make baklava, take care to use this type of flour. In my previous baklava video, these questions were very difficult for me . As that dough grows, tears will happen . These doughs will break easily. Even

If you are a beginner, you can get really good results. water glasses Of course, your flour brand can vary according to the size of the egg, it is enough to add flour until you get a dough of this consistency, and if you add your flour gradually

, you can achieve its consistency more easily . In this way, I can easily open my dough. You definitely knead it on your marble or on your counter until it is well kneaded, then it will not give you any trouble while it is opening. As you can see, I kneaded my

Dough until it came together very well. I will cut it into pieces, then I will give it this shape longitudinally. I will get 20 meringues from the dough, I have extended my video in some parts so that our friends who do not know how to be a little detailed can better understand it

. You can still make it with this dough material. My previous video was liked and tried by many people, I add the link in the description section, you can do it that way, I also

Set my meringues to be a little larger than walnuts by hand. I will make 20 meringues. As I said, if you are going to make tray baklava, you can make it in the form of 30 meringues and serve it in human form. You can open 20 meringues

Well. Now I will take them on the serving plate, I will flour the bottom of the service plate, I will flour the bottom of the service plate. After placing the meringues on the service plate, I place the bag on the meringues, which I will cover with a refrigerator bag, and then

I will pass another bag on it and let it rest for 1 hour in the refrigerator. If you are not a master at rolling a lot of dough, you can open it more easily if you wait 2 hours and 3 hours. While my baklava dough is resting, I am starting to make the

Syrup . I will make more syrup for you. If you are going to make it on a small tray, you can adjust your syrup accordingly. I want to show you these details carefully so that you do not have any questions in your mind.

After adding my 5 and a half glasses of water, I now take my syrup on my stove a little bit. I will mix the sugar until it melts. It is very

Important in sherbet as well as the goodness of our baklava dough. To make a good sherbet, make sure to boil it in the middle burner. Take care to boil it in the large burner. I will add lemon juice

, I will add a lot of lemon juice Because a piece of lemon salt friends, since the pieces of lemon salt are a little big, I will add 1 piece from you. If it is in smaller pieces, you can add 2-3 pieces of lemon salt, we add lemon salt

So that your baklava it will not be sugared in a short time. If the consistency of your syrup is too thick, it is sugary quickly , friends Let me mention this, so let’s take care to make a very nice syrup. Now, your sherbet has started to boil . The time may vary .

I let my sherbet cool. I took out my meringues that I had rested in the fridge for 1 hour. Now I will take some of my well-rested meringues into my starch plate this way . In this way, your phyllo dough will be the same size as you open it. I do

This process quickly when rolling it with a rolling pin. I also use corn starch as starch so that the meringues that I opened on the side do not dry out. I am used to rolling with corn starch, friends, I use corn starch

If you can roll it with wheat starch You can do it, but in my opinion, a little bit of cornstarch makes it open more easily and without forcing. I take all my meringues that I have opened on a serving plate.

Is there a good amount of starch between them? Then I cover it with a refrigerator bag again, this way I will keep it in the room for 15-20 minutes so that my meringues are more comfortable without forcing me. I immediately take 5 of the meringues from the serving plate

, which I have rested for 20 minutes to open. I will cover them again so that they do not dry out. If there is sticking, you can pour starch between them very little, I will open my meringues with the help of a roller first, I apply pressure with the roller in this way

. If you do it too, you can get very nice and big phyllo dough without sticking at all. I wrap my large phyllo dough with a rolling pin and check if there is any sticking between them. If there is sticking between them at this stage, you can sprinkle a little starch between them.

When you pour starch, it will open without forcing you again. I want to show you these stages again in detail,

I use a lot of pressure on my dough when opening the school area. I use a lot of pressure on my dough. It is enough to press the edges of the rolling pin. It doesn’t matter if your baklava pastries are wrinkled. Just take care to roll them thinly. Of course, 5 at once

We are opening the dough , so it may wrinkle a little , and since it will be a flat baklava, there will be no harm to our friends. The most distracting part is kneading the dough and the waiting stages. After this stage, it is very easy. It

Doesn’t even take half an hour. Now I ‘m switching to a little big rolling pin to roll out your dough. I wrap my dough one by one. As you can see, it didn’t stick at all. In this way, I could enlarge my dough by pressing the edges nicely with my big rolling pin.

I will enlarge it easily one by one again, I took my dough out of the rolling pin without sticking it and tearing it out. If your area is larger, you can make larger balls and roll out larger ones. Since my area is not very large, I make a little small balls and

Roll them in this way. Yes, my friends, now my pastries have reached the size I want. I want to show you that the phyllo, which has come to a sufficient size that I will not open later, is also examined immediately. As you can see, the text of the book

Is very easy to read . It immediately throws away the excess starch on it because it has the starch on it, let’s immediately pull the starches we have shaken to the side with a tool, then I cut the end part with the cutting apparatus and put it inside .

After sprinkling the walnut on the dough, I take a thin rolling pin and wrap my dough beautifully, then I give the smooth model from the edge to the inside, and then I roll my dough on my counter with a little rolling pin for a better shape

. I will divide my baklava into 4 parts. If you wish, you can also make it in the size you want. Again, I folded the dough in the same way, I poured the walnut on it and I’m making shirring pressure from the edges. Too many friends,

Let’s not give the neat model tightly. I divide it into 4 pieces and place it on the tray I first opened 5 pieces of dough by giving the correct model in the same way, I open all my meringues in the same way, I made my baklavas and placed them on my tray Friends,

I melted 250 grams, but the part where I use my butter is 200 grams, wherever you look. Let me tell you, I will definitely not use the bottom buttermilk part, we will not use the foam that accumulates on it, friends,

I added the clean part of the butter to the bowl so that our baklava does not look bad on it, I add 1 glass of oil to the oil, friends. As you can see,

I placed all my baklavas on the tray beautifully. I used a round tray in my baklava, but if you wish, you can use karate. I will pour the warm oil on the Baklava with the help of a brush in this way. In this kind of shirred baklavas, I especially

Feed it with the help of a brush and make it penetrate into the oil. This way, our baklavas are more crispy and absorb the oil. One big tray of my baklava dough material. And my little pastry was baklava dough in this way. She doesn’t eat syrup for her.

My baklava is ready to cook now. I’m ready to bake. I’m putting it in my oven to bake the baklava at 180 degrees fan setting. First I’ll cook it at 180 degrees until it turns pink. After it turns slightly pink, I will bring my oven to 165 degrees and cook it well until

It sighs. It will be nice crispy and cooked inside. Yes, my baklava was cooked well, but since the bottom part remained a little white, I took my baklava towards the bottom so that it would be cooked well on the bottom. Yes, friends first,

After it turned slightly pink at 180 degrees fan setting, I cooked my baklava for a total of 1 hour and 10 minutes, by taking it to 165 degrees. It takes a little longer when you have baklava on the tray. Of course, this time may vary depending on your oven. By the way,

I want to show you the syrup in its consistency. I pour the syrup after the first temperature comes out , I pour the syrup with the first temperature of the big baklava. your baklava is warm, your syrup is lukewarm. You can sherbet both of them warm,

If you rolled your dough thinly and cooked it well, if you tried it before and it didn’t become dough. Of course, you can add both hot. Frankly, I don’t want to take responsibility for this, my friends, I don’t want anyone’s materials to be wasted. It doesn’t work, but as I said, if

You want, you can add hot syrup to the baklava, it’s more guaranteed. I want to show you the consistency of my baklava, which I kept for about 2 hours. Of course, it needs to be rested with sherbet for at least 4-5 hours. I shared a baklava recipe I hope you

‘ll try it too. It ‘s a recipe that you can really try and like . I recommend it to you with peace of mind, I will add the ingredients to the description section. You can reach it from there in advance.

KAYNAK