❗️EN KOLAY BAKLAVA AÇMA YÖNTEMİ BUDUR✔️ OKLAVASIZ❗️MERDANEYLE 60 KAT ÇITIR BAKLAVA TARİFİ ????

sadece merdaneyle 60 kat incecik baklava tarifi lütfen videoyu izleyerek püf noktalarına dikkat edelim ..
not :şerbeti kıvamına ve baklavanızı pişirmeye dikkat edelim bunlara dikkat ettiğinizde günlerce çıtır kalır baklavayı önceden 5 dakika 185 derece fanli ayarda kabarıp hafif pembeleşinceye kadar pişirip sonra 160 derece fansiz ayarda toplamda 1 saat 15 dakika kadar pişirdim orta rafın bi alt rafında pişirdim ki Üzeri hemen kızarmasın die …

Baklava tarifi

MALZEMELER

5.5 su bardağı un kontrollü ekleyelim un markasına göre yumurta büyüklüğüne göre değişebilir

1 çay bardağı süt

1 çay bardağı su

1 çay bardağı sıvıyağ

2 adet yumurta

1 paket kabartma tozu

2 yemek kaşığı elma sirkesi

ŞERBETİ İÇİN

6 su bardağı tozşeker

6.5 su bardağı su

küçük parça limonsuyu

1 parça limontuzu

açmak için

mısır nişasta kullandım

içi için 600 gr ceviz

yağlamak için

250 gr tereyağ

1 su bardağı sıvıyağ

kullandığım çay bardağı ölçüleri ????125 ml

kullandığım su bardağı ölçüsü ???? 200 ml klasik su bardağı

https://youtube.com/playlist?list=PLYuBd5pNxNuw8Q-kR-SBKoN-1THzc5bow

baklava.baklava tarifi. merdane ile açılan baklava tarifleri. baklava nasıl yapılır. baklava hamuru.şerbetli tatlılar. yemek tarifleri. hamurişi. tarifler.kolay baklava tarifi. pratik kolay baklava tarifi.

#baklava #baklavatarifi #baklavahamuru #kolaybaklava #tarif #semrademirbağ #şerbetlitatlıtarifleri #tatlı #tarif
Hello friends, welcome to my channel, to my kitchen, today, without using a rolling pin, just open 5 thin sheets of dough at the same time, and how to make baklava without sticking to each other . Let’s go to the construction phase right away,

I add a tea glass of milk to the kneading bowl for the dough of our baklava , I keep my milk at room temperature for half an hour, I take care to keep my water and eggs in the room half an hour beforehand, I always

Add a tea glass of oil, the tea glass I use is 125 millim. I also add 2 eggs that have been kept in their room, I add 2 tablespoons of apple cider vinegar, instead of apple cider vinegar, you can also use grape vinegar, if you don’t like

Vinegar, you can add a tablespoon of lemon juice as well. Since we will definitely make baking powder rollers , Maybe I added baking powder to make it easier for our friends who make baklava for the first time . there is the flour I use As usual,

I use flour for baklava, especially for baklava and börek I wanted to point out that I added flour gradually to my dough and added a total of 5 and a half cups of flour until our dough has this consistency, and while

Kneading on the counter that does not stick to the hand, let’s take care that it has a consistency that does not stick to your counter . No matter how well you knead, your dough rolls out very nicely

And then it doesn’t force you at all. My dough, which I kneaded well for 2-3 minutes, has now reached the consistency I want, I will first cut it in half with my dough cutter, I will cut my dough into long doughs in this way, I will make

Two doughs with my dough cutter. I divided it into 30 meringues by adjusting some of my dough according to their small size and I will make them into 30 equal pieces. I will adjust this meringuine as a measure for the rest. I will

Use that measure for the rest. I will make meringues in the same dimensions. Our dough is Walnut sized. It is enough that I rolled all of my meringues to be Walnut size and without lingering, I immediately made the dough. Do I take the meringues on the serving plate

This way I cover it with a refrigerator bag I will put another bag on it again this way I will keep it in the refrigerator for about 2 hours Since we will open it with a rolling pin, you can keep this Baklava dough in the refrigerator for

At least 2 hours so that it can be opened more easily. I’m starting to make your sherbet, I add granulated sugar to the pot for your sherbet. Since it will be big on my tray, friends, I will add six cups of granulated sugar and 6 and a half cups of water as

The glass size I use, the classic water glasses of 200 millimeters, let me remind you that I take the sherbet on my stove first on the middle stove I will mix the sugar in this way until it melts and then I will let the syrup boil, make sure

To boil it on the middle burner so that your sherbet has a nice consistency. It is important for those reasons, let’s take care to boil it with a nice consistency. Our sherbet started to boil. I will start to keep minutes as soon as it starts to boil.

With very few pieces of lemon, I drop my syrup to 5-6 drops. I drip lemon juice in one big big piece, I add lemon salt in a smaller piece. you can add it in 2-3 pieces, if you add lemon salt to your sherbet, your baklava will be late .

I’m sure if the last drops dripped slowly, it means you have sherbet. My sherbet has thickened in about 20 minutes. I turn off the bottom of the stove and leave the syrup on the side to cool. If your syrup is too watery, your baklava will not be crispy . I make it

Before the baklava . If it takes 4 days, it will not really disappear. I guarantee you that I can start opening the meringues that I kept in the refrigerator for 2 hours . I will cover my meringues with a cloth on the edge so that the meringues do not dry out,

I will first open my cake plate-sized meringues. If you are going to make baklava for the first time and if you say you cannot roll it in the same dimensions, use a dough mat in this way and start rolling your dough as a round circle, for example 20 cm,

By pressing it well with the help of a roller. I got circles as you can see, first I press them with my hand, then I open them with a rolling pin. This way, you get more comfortable and beautiful shapes. This way,

I will open the meringues I have opened in the same way by walking starch between them on the tray. I opened my meringues in the same way , I poured starch between them. Let’s press between friends nicely with our hands in this way, so that the starches are evenly distributed all over

, I first apply pressure with small touches with the help of a roller, with the help of a roller . The thinner it is, the better your baklava dough will be. I check as you can see if there is any sticking between them

While rolling out with a rolling pin, let’s check with the rolling pin. I put the rolling pin on it. I will only use the rolling pin at these stages. I have never rolled this dough with a rolling pin. I made it with a rolling pin

Now, friends, at this stage, I will drizzle starch as a sprinkling again, and I use corn starch as starch. I would like to point out that I also lay my second phyllo on it,

And I sprinkle starch on it again and very little again, and I’m feeding the starch all over it with my hand . At this stage, we pour a little bit of starch between them. At this stage, we sprinkle starch between them, so that every part of it eats the starch in our hands,

Let’s distribute the starch by feeding it in this way. Let’s open both sides in the same way by turning the top, Let’s take care to open it in shapes as fast as possible with the roller. Your baklava dough starts to dry from the edges first, so you

Can roll the edges without letting it dry out. I looked according to the size of the tray, I need to open it a little bit more. That’s why I roll it again with a rolling pin. Look, friends, without using a rolling pin, thin phyllo dough without sticking in between. we have obtained

Tearing between them, the edges may be crooked, it doesn’t matter, friends, the edges will stay in the tray and if they are torn between them, they will disappear between them. See, I adjust according to the size of the tray, make sure to open it larger than your tray.

Take care to make our baklava dough thin. I cut this way with a rolling pin. I cut my phyllo easily by pressing the edges , my friends . After pouring the oil, the baklava will separate again in layers. But

If you do it this way without sticking, you will get a better baklava dough. Look, I can easily shake my baklava pastries and place them on the tray . Our phyllo dough has a delicacy that can be easily read. Yes, I place the middle parts on the tray first, then

I break it into pieces with my hands by shaking friends on the edges and this way I put it in the middle layers beautifully. In these intermediate layers, put it in proportion to all parts of it so that it is the same thickness all over the tray. Yes, the first

5 layers. I will open the remaining 5 meringues in the same way after I have placed them all . After that, friends, I check whether it sticks between them with the rolling pin. After the moment it starts to stick, let’s put starch between them again, please check if it sticks between them. Yes

. _ _ _ I will put 30 meringues, that is, on 10 floors , I will add a mixture of walnuts and hazelnuts to the mezzanine layers. I also take my walnuts and hazelnuts, I opened the remaining 10 layers right away, my friends, and after placing them on the edge pieces like this,

I separated 5 middle parts of my dough for the top cover . If there are tears, let’s adjust them to get them a little lower and then I place my phyllo dough on the tray, no one, friends, will believe that you made this baklava with a rolling pin.

It’s not difficult, it’s easy, guys, just pay attention to the waiting stages. After curling the edges of our baklava dough with the help of a knife, I cut it into four in the middle and then I divided each piece I cut into two. Ben Yıldız

I wanted to give it the shape of a star. It’s been years. I made it for my Facebook page. I did n’t do it again. I swear, it’s my job to open baklava, but it’s definitely

Not my job to cut it, I guess I cut it symmetrically very well, I can’t say I mixed it up guys, you can cut it as a classic baklava. You can cut the shapes or you can do it in the same recipe on a square tray. Friends, if

You cut it better than me, you can cut it as Star baklava, of course, I didn’t show it in detail, so I mixed it a little so it could be our evil eye. To pour over the baklava, I melted 250 grams of butter on low heat

And kept it on the side for about 15 minutes. So friends, there was no foaming on my butter so that the buttermilk would settle to the bottom. If there is foaming on your butter,

Make sure to melt it on the edge with the help of a spoon for 15 minutes, then wait for 15 minutes and then use the spoon to foam on it. I mixed my oil well and poured it on the Baklava, the better it is, the better our baklava will taste,

You can use butter or you can make crispy baklava with just oil. After adding the oil, I want to show you how thin and transparent the baklava dough is . I send it to bake in this way until it rises in the oven , let’s send our baklavas to cook

First in our hot oven. Yes, as you can see, my baklavas swelled very well until they turned pink, now I switch from fan-less setting to fanless setting. In fanless setting, I cooked my baklavas at 160 degrees for a total of

1 hour and 15 minutes until they are cooked well, as you can see, my baklavas were very well fried Make sure to take care to cook the Baklava slowly afterward . As you can see

, the layers of the baklava are counted closely, as you can see, it has made 60 layers of baklava with 30 meringues . I waited for the first temperature to come out,

My baklava is hot, my sherbet will be cold. You ask me a lot, why don’t you make the two of them hot, you open them very thin, my friends, if one of you cooks it in the cold, it is really crispy baklava,

There is no difference in taste. I am giving you the recipe in the easiest way. You ask a lot whether the baklava gets soft the next day, my friends, my baklava never gets soft the next day, even it keeps the same crispness in 4-5 days . Of course, the next day ,

It will also soften. Even a few hours after you pour the sherbet, your baklava will soften. After pouring the sherbet of the baklava, I will rest it for at least 3 hours and 4 hours. Let it be the evil eye of our baklava,

If you are still not subscribed to my channel, do not forget to subscribe to my channel and turn on the ringer to be informed about better recipes, you can contact me by writing any questions you want to ask in the comment place, I will return as soon as I see it, my friends,

My baklavas, which I have rested a little, have also taken a very good sherbet once again How about listening to its crispy sound? It’s with you with the baklava recipe that stays with the same crispy taste for days. Friends, you can make this beautiful Baklava dough easily. Make sure your glass is closed

. You can pay attention to all the tricks.

KAYNAK