🔴PASTANE USULÜ AÇMA TARİFİ💯 PASTANEDE YOK BÖYLESİ TEL TEL PAMUK GİBİ YUMUŞACIK AÇMA TARİFİ🔝

Pastane açması bile bu kadar yumuşak değil ☺️Yıllardır yaptığım tam bir tepsilik yumuşacık tel tel ayrılan Pastane Açması tarifimle karşınızdayım.

Bu yumuşacık açma tarifini yaptıktan sonra isterseniz videomda gösterdiğim şekilde derin dondurucuda saklayabilirsiniz. dondurucudan çıkartıp oda ısısına gelince 5dk fırında yada airfryer ile ısıtınca yine yumusacık olur.

Bu malzemeler ile yaptığınız açma poğaça hamuru ile isterseniz yumuşacık ve lezzetli daha farklı şekilde poğaçalarda yapabilirsiniz. #açma #acmatarifi #poğaça

sizlerden ricam tarifimin daha çok kişiye ulaşması için hype puanı verebilir, videomu beğenip görmesini istediğiniz kişiler ile paylaşabilirsiniz.
ilginize ve desteğinize şimdiden çook teşekkür ederim.

AÇMA HAMURU İÇİN GEREKLİ MALZEMELER
Kullandığım bardak ölçüsü: 200 ml
Çay bardağı ölçüsü : 125 ml

1 su bardağı ılık süt
1 su bardağı ılık su
1 su bardağından (1parmak eksik) sıvı yağ
2 tane yumurta beyazı (Sarıları üzeri için ayıralım)
3 yemek kaşığı toz şeker
1 tatlı kaşığı tuz
1 paket kuru maya
6 su bardağı un (her un markası farklıdır kontrollu olarak ekleyelim)
1 dolu tatlı kaşığı yumuşak tereyağı

bezelerin üzerine sürmek için 1yemek kaşığı eritilmiş tereyağı
üzerine susam, haşhaş yada çörekotu

#açma #acmatarifi #poğaça #yeşimdenlezzetler #pratiktarifler #puffybunrecipe #butterrolls #milkybread #bread #recipe #recipes #cooking
Hello everyone from my channel and my kitchen. In today’s recipe, I’ve shared with you all the details on how to make a real, soft pastry bagel with strings separating the inside. Without further ado, I’ll get right to the making process. Enjoy! First, let’s prepare the dough for our pastry bagel. To do this, pour 1 cup of warm water and 1 cup of warm milk into a suitable bowl. Make sure the water and milk are lukewarm. I also added a packet of instant yeast. You can also use a packet of fresh yeast if you prefer. Here’s a full tablespoon of granulated sugar. I add it and mix until the sugar and yeast dissolve, then add the other ingredients. I added about a finger’s worth of oil from about a cup of water, and also just the whites of two eggs as the dough. I drizzle a little oil over the yolks and set this aside for brushing. After mixing all the ingredients together with a wooden spoon, I slowly and carefully add the flour. I had 5 cups of flour here. First , I added half of it and mixed it well with a spoon. Then, I added all the remaining flour. Finally, I added the salt. Add about a teaspoon of salt and stirred it in with a spoon until the dough in the bowl became heavy and dense. It’s best to use a spoon to avoid over-coating your hands in the first step . Then, I removed the spoon and continued kneading the dough by hand. At this point, I added another cup of flour. Once the dough in the bowl had come together nicely, I added a heaping teaspoon of soft butter. This butter, added at the very end, will not only improve the texture of the dough but also enhance its flavor. When making buns or pastries, it’s essential to knead the dough thoroughly. Knead for at least 3-4 minutes until you have a smooth, smooth dough. You can also lightly oil your hands occasionally to make kneading easier. For the dough, I used a total of 6 cups of flour, resulting in a soft, slightly sticky dough. Please don’t add too much flour, making it tough. This is the consistency of my dough, which I kneaded on the counter for at least 3 minutes . Now I’ll cover it and let it rise for at least 45 minutes. In the meantime, I melted a heaping tablespoon of butter to drizzle over the rolls. I also melted the butter and set it aside to cool. Now I’ll transfer the risen dough to my counter and divide it into balls. First, I gather the dough in a bowl on the counter, then divide it into balls and continue making the rolls. As you can see, the dough, kneaded for a long time, has a very soft dough that easily forms itself . I first divided it into balls at random, and then measured each one out to make 12 equal balls, each weighing 100 grams. If you don’t have a kitchen scale, preparing each one the size of a small tangerine like this will be sufficient. I roll each piece of dough out like this and set it aside. Then, I grease the bottom of a baking sheet with melted butter and arrange the dough on it. After arranging all the dough in the tray, I gently brush the melted and cooled butter over the dough. Continue to grease each dough thoroughly until all the melted butter is used up . If you prefer, you can use oil or even shortening instead of butter at this stage . To prevent the dough from drying out, I cover it with a plastic bag and let it rest for 10 minutes. After the dough has rested for 10 minutes, I’ll place one of the dough balls on the counter to show you how I shaped it. I’ll press it down on the counter with my fingertips to expand it. Applying pressure, especially to the edges, to thin the dough. After rolling it out thinly, fold both sides over each other like this . Let’s create a long rectangular shape. Press the edges again to slightly expand it, then roll it up into a small roll . This folding process will create a wire-like interior for our buns . We’ll arrange these small rolls in the same way until all the buns are used, arranging them on the same baking sheet. Repeat this process until all the buns are used. Making buns, in particular, requires some patience and time. If you’re thinking of immediately kneading the dough, then shaping it, letting it bake, and then getting a soft bun, you’re unfortunately mistaken. If you don’t fold the buns while shaping them and then let them rest in the baking sheet for a long time, you won’t get soft buns . Yes, after rolling all the buns in this way, let’s cover them again and let them rest for 10 minutes. After letting them rest, we’ll give them their final shape and prepare our buns. I’ll press the small roll I’ve placed on the counter again to create a rectangular shape. Then, using a pastry cutter or a knife, I press down on the dough to create long, inclined lines. After creating these lines, I take it back in my hand and slightly widen it. Then, I place it on the counter and twist it in the opposite direction to give it its final shape. After rolling it into a long roll, I widen this end and join it to the other end like this. This will prevent the end of the roll from unraveling. I arrange them on a baking sheet lined with parchment paper, leaving some space between them. I want to show you a close-up for those who missed it. As you can see, the rested dough rolls easily. I also press down on it with a pastry cutter, creating deep slashes like this. But be careful not to cut the dough too much. Then, I take it in my hand and stretch it slightly, then turn it in the opposite direction on the counter to form a long roll. After creating this long strip, I widen the end with my hand, insert the other end into it, and seal it like this. Yes, I shaped all of my rolls. As you can see, I made a total of 12 rolls . Cover the dough with a plastic bag and a kitchen towel, then let it rise in a baking dish for at least half an hour. The yeast on the baking dish is crucial for a soft and fluffy bun . As you can see, the buns I shaped rose very well. I mix the egg yolk I’ve set aside well at this stage and brush the entire bun with the egg yolk, making sure to press down firmly and avoid deflating the buns . While brushing the buns with the egg yolk , preheat the oven to 180°C (350°F) and heat it for 5 minutes. Bake the buns in a preheated oven . After brushing them with the egg yolk, I sprinkled some white sesame seeds, haşk (powdered sesame seeds), and a little toasted sesame seeds on top. You can decorate the buns however you like. I placed my buns in the middle of the preheated oven, and as you can see, they started to rise almost immediately in the preheated oven. According to my oven settings, the buns baked in a total of 25 minutes. Be sure to bake without a fan. When making pastries and buns, if you bake them with the fan setting, they will harden and dry out. I’ll show you a close-up of my buns, now that they’re baked, I’ll take them out of the oven and set them aside. Once they’re baked, they’re still soft, but be sure to cover them with a cloth to make them even softer. After letting them rest for 5 minutes, I’d like to show you a close-up of my buns. Yes, it’s a wonderful bun recipe, as soft as cotton, with stringy insides. I’d like to take one and show you the inside texture up close . Making such a soft bun isn’t actually that difficult. First, you need to knead your dough well to a smooth consistency . Then, it’s crucial to let it rise thoroughly, shape it, and then put it in a baking tray. Finally, you need a suitable oven for the buns. If you bake it at the appropriate temperature and temperature, you can achieve such beautiful results. Yes, as you can see, it is a soft pastry bag with strings separating inside. I hope this recipe has been useful for you. If you liked my recipe, please don’t forget to like it and share it with your loved ones who would like to see it. After the buns you have prepared have cooled, you can store the extra portion in four refrigerator bags like this for a long time in the freezer . I place two freezer bags on top of each other. This way, any refrigerator odors don’t permeate the bag. Today I wanted to share with you all the details of how to make a soft pastry bag. I hope this recipe has been useful for you too. If you have any comments or questions about my recipe, please leave them in the comments section. See you again with other recipes. Goodbye. Stay healthy. Home.

KAYNAK