BU POĞAÇANIN ŞEKLİNE HERKES HAYRAN KALDI❗️KİM YEDİYSE TADINA BAYILDI????MUHTEŞEM Poğaça Tarifi

BU POĞAÇANIN ŞEKLİNE HERKES HAYRAN KALDI❗️KİM YEDİYSE TADINA BAYILDI????MUHTEŞEM Poğaça Tarifi

Bu yöntemi öğrendiğimden beri hep bu yöntemle yapıyorum!İnanılmaz Derecede KOLAY ve LEZZETLİ oluyor
Kolay poğaça tarifini denemeyen kalmasın
Yumuşacık Tel Tel Ayrılan Poğaça tarifi nasıl yapılır bütün ayrıntılarını vermeye çalıştım deneyecek olanlara şimdiden afiyet olsun ????

PUF PUF KABARAN POĞAÇA TARİFİ İÇİN
GEREKLİ MALZEMELER

1 su bardağı süt
1 su bardağı su
1 paket kuru maya
2 yemek kaşığı şeker
1 adet yumurta akı ( sarısı üzerine sürülecek)
5 su bardağı un
1 tatlı kaşığı tuz
1 yemek kaşığı (50 gr)tereyağı (margarin de olur)

Üzeri için
1 yumurta sarısı
1 yemek kaşığı süt
1 tatlı kaşığı sıvı yağ

#poğaça #açma #poğaçanasılyapılır #ballılezzetler #asmr #poğaçatarifi #pratiktarifler #delicious #trending #video #keşfet
Hello, welcome to my channel and my kitchen, today I have prepared a delicious pastry recipe for you that is as soft as cotton and separates like a stringy pastry. You will be amazed by both the making and the shape of these pastries.

I am going to make the recipe by suggesting you watch it somehow. For the dough of my pastry, first I took a glass of warm milk and 1 glass of warm water into the kneading bowl, I added 2 tablespoons of granulated sugar

And 1 packet of instant yeast, now I mix it well until the yeast and sugar dissolve . I add the white of one egg, I set aside the yolk to brush on my pastries, add half of the flour that I have sifted before and

Add a teaspoon of salt to it and mix it with my spatula until the dough thickens . I recommend that we need to obtain a soft dough that does not stick to the hand . The amount of flour you use may vary depending on the brand or quality of your flour

. It will be enough to use four and a half and five glasses of flour. I used a total of 5 glasses of flour in my recipe. It is a milliliter glass of water. After my dough thickens, I take the spatula aside and roughly collect it with my hand. After collecting it roughly,

I will add a tablespoon of butter that I have kept at room temperature on it and knead it well until the butter mixes into the dough. You can also use margarine if you wish. I knead well until it has a smooth consistency.

After adding butter, the dough may stick to your hands too much, don’t let this scare you, keep kneading, the dough will come together as you knead. I want to show you the consistency of the dough after it has gathered it well,

As you can see, I have obtained a dough as soft and elastic as possible, and now I cover the dough with a cling film in an airtight way, and I take it to the oven, which I previously heated at 50 degrees upside down, to ferment

The dough because I don’t have time. I chose to leaven in the oven if you wish. You can also leave it at room temperature by covering it with a clean cloth. My dough was fermented in the oven that I preheated at 50 degrees for a total of 45 minutes.

I collect my dough with my hands in this way so that the yeast smell will come out. I take the dough I have on the table and stretch it in the form of a roll and cut it into 12 equal pieces in total

And roll the pieces of dough I cut in the palm of my hand this way and turn them into meringues. Here, if the dough sticks to your hand, You can get some oil . I apply the oil

Under the meringues so that it is on top of the meringues and after oiling the meringues, I cover them with the cling film I use to cover the dough and rest them for 10 minutes. After the dough rests in an oily way, it will release itself by getting softer now I

Take one of my rested dough on my table and start to open it. It has reached a magnificent consistency as you are, it opens easily with my fingertips by stretching softly. You can roll your dough by using a rolling pin at this stage if you wish

. You can roll the dough very easily, you don’t need to roll the dough too big, I roll my dough like a serving plate, then I place the grated cheddar cheese inside the dough and roll my dough forward and take the rolled dough aside.

I will continue to open my other doughs in the same way, the waiting dough will release itself and will take shape much easier By the way, I used cheddar cheese in my recipe. it is really delicious that way, now I fold all of my dough

And take my rolls aside and after making the dough I have prepared a little larger in this way, I fold it and form a circle. I pass one end of the dough through this circle I have created. I’m combining it, it’s a really enjoyable pastry recipe and its shape is wonderful. I

Definitely recommend you to try this pastry recipe, I wanted to show you once again how I shape the pastries so that you can understand them more easily. I make a circle out of the dough I folded and

Pass one end of the dough from inside the circle to the outside of the circle and connect the two ends of the dough to each other. Here is such an easy recipe to make and while you continue to watch my recipe, I would like to make a little reminder if

You have watched my video so far and if you like it Please don’t forget to press the like button below and leave a small comment for me in the comment section. Your comments are really valuable to me

And if you like the recipes I have shared and you are still not subscribed to my channel, you can now subscribe to my channel for free if you activate the notification bell next to it. You will be instantly informed of all the recipes I’ve made. Now,

After I prepared my pastries, I took them all on the tray and by the way, I set my oven to 50 degrees to warm them upside down. I’m taking them to my oven to give the tray yeast . If you have time, you can cover your buns cleanly and leave them on

The tray yeast at room temperature. My buns took the tray yeast in the oven I heated in 20 minutes, and as you can see, they swelled very well . I added a teaspoon of oil and I apply the egg yolk on my pastries that come with Tray yeast. By the way,

Be careful to apply with soft movements while driving . Then you can decorate your buns with black cumin, sesame seeds or blue poppy. Today, I preferred to prepare it plain. I cooked my buns in the oven until they were golden brown on 6 sides . I

Want to show you closely how soft puff puff it is. You can also see how soft puff puff it is, while the inside is separated like a piece of strawberries, the outside is as soft as cotton. The stuffing with

Cheddar that I used really added a great flavor to our pastry and while my dough was baking, it swelled twice on the yeast on the tray and baked inside. there was absolutely no dough or solidification, as you can see, it swelled up and cooked in a magnificent way like a sponge

And now I have come to the end of another beautiful video. Thank you all for watching me here. Hope to see you in my next recipes Stay with love, goodbye

KAYNAK