❗️İNANILMAZ❗️BÖREKÇİLERİN SIRRI ORTAYA ÇIKTI ???? KAT KAT✅ÇITIR ÇITIR????NEFİS BÖREK TARİFİ

BU BÖREĞİN YAPIMINA HERKES HAYRAN KALDI ❗️YİYENLER TARİF İSTEDİ ???? En KOLAY En ÇITIR BÖREK TARİFİ????

Gerekli malzemeler

1 su bardağı ılık süt
1 su bardağı ılık su
1 tatlı kaşığı şeker
1 paket kuru maya
1 çay bardağı sıvı yağ
2 adet yumurta akı( sarısı üzerine sürülecek)
5 buçuk su bardağı un
1 tatlı kaşığı tuz

İç harcı için

Bir kase lor peyniri
100 gr kaşar peyniri

Ara katları için
150 gr tereyağı ( veya margarin)
1 çay bardağı sıvı yağ

Üzeri için
2 yumurta sarısı
2 yemek kaşığı sıvı yağ

Hamuru açmak için
Nişasta

Kuşlanmış olduğum su bardağı 200 ml dir
Kullanmış olduğum çay bardağı 125 ml dir

190 derecelik fırında 30 dakika

#asmr #börek #elaçmasıbörek #kahvaltılıktarifler #hamurişi #yummy #börektarifleri #nefisyemektarifleri #pratiktarifler #kolaybörek #video
Hello, my dear viewers, welcome to my channel and my kitchen, today I come to you with a wonderful pastry recipe, which is crispy on the outside and layered on the inside, I am starting to make my recipe without wasting any time .

I add 1 packet of dry yeast and mix it well with my water bill until the yeast and sugar dissolve, then I add a tea glass of oil and 2 egg whites with the mixture, I set aside the yolks of the egg to brush on my pastries,

Then I take half of the flour that I have sifted before into my kneading bowl and pour it on top of it. I add a teaspoon of salt and mix it well until my dough thickens. We prepare a dough that does not stick to the hand as soft as possible.

I used a total of 5 and a half cups of flour in my recipe. And the size of the glass of water I used is 200 ml . The amount may differ slightly, so I advise you to add our flour in a controlled way until you get a soft dough

. After collecting my dough roughly, I sprinkle some flour on the bottom and take my dough on the table and continue to knead it very well until it reaches a completely smooth consistency. This step is very important for our pastry to open and swell very nicely. We need to knead

The dough with fists until it reaches a completely smooth consistency. I put it in and I take the dough I kneaded back into my bowl, I got a very elastic and soft dough, as it seems,

I cover the dough tightly with a cling film in an airtight way and cover the dough with a clean cloth and double the dough at room temperature. I leave it to ferment until I leave it

To ferment at room temperature for 45 minutes. While it was fermenting, I covered it tightly with a clean blanket and after my dough gathered for a while to get the yeast smell, I put it on the table and divide the dough into 14 equal parts to decorate it.

It’s a really rich recipe. You can get more pastries by buying small meringues. Now I roll the dough pieces I cut in the palm of my hand and make them into meringues, and while I am making the meringues, I take care that all of my meringues are the same size

. I cover it with a cloth and leave it to rest while my meringues are resting I also prepared the stuffing for my pastry I grated some cheddar cheese and mix it with a bowl of curd cheese . As you can see,

It was a soft and elastic dough. I mixed a glass of flour and half a glass of starch to open the meringues. As you can see, it is a dough that can be opened easily with small pushes in a short time.

It is a dough that even those who do not know how to roll the dough can easily roll it at home. We do not roll our dough in very large sizes. I ‘m starting to roll out my meringue . Then, I cover the first rolled phyllo on the yufka that I oiled, and

After smoothing and evening the edges, I oil this layer well with the oil mixture again and now I cut the dough I rolled into two in half to give the shape of my pastry. I place the filling on both parts. I preferred to prepare my pastry with cheese,

But you can also prepare this pastry with any filling you want, with potatoes, minced meat, spinach and leek, this pastry will be really delicious. Now, after placing the filling, I fold the edges so that the filling does not overflow from the edges

And roll it. After wrapping it in the shape of a pastry, I give its shape to my pastry. It’s a really easy recipe to make, I gave my pastry this way, but you can also wrap it in rose shape, you can prepare your pastry in different

Ways If you have watched my video so far and if you like it, please don’t forget to leave a small comment for me by pressing the like button below , and if you haven’t subscribed to my channel even though you have watched my videos and liked them,

Immediately. You can support me by subscribing to my channel for free now. Also , if you share this video you like with your friends you want to see, you will reach me to a wider audience. I prepared all my pastries and

Placed them on my tray, on which I had put greaseproof paper, now I cover them with a clean cloth and leave them at room temperature for half an hour for Tray yeast. There was 2 tablespoons of the oil mixture I prepared to spread between my pastries.

After mixing the egg yolk well, I spread it all over with slow movements without letting the air of the pastry come out, and meanwhile, to warm my oven up and down at 190 degrees. If you want, you can decorate the pastries with sesame seeds or blue poppy after applying the egg yolk.

I baked them in the oven until they were golden brown on the top, now I took them out of the oven, as you can see, they are perfectly fried and now I want to show you its texture more closely.

It was a wonderful pastry recipe that was crispy on the outside and separated into layers of wire on the inside. It didn’t look like it was crispy on the outside while the inside was separated into layers and layers. I really can’t find the words to describe the taste of the pastry to you,

God bless.

KAYNAK