EVDE KAZANDİBİ TARİFİ!!!

MALZEMELER
8 su bardağı süt
1,5 su bardağı şeker
1 su bardağı un
Yarım çay bardağı buğday nişastası
1 yemek kaşığı tereyağı
Tepsiyi yağlamak için 1 tatlı kaşığı tereyağı
1 çay bardağı şeker
Süslemek icin antep fıstığı tozu
YAPILIŞI
Öncelikle tencereye 8 su bardağı süt, 1,5 su bardağı şeker, 1 su bardağı un ve yarım çay bardağı buğday nişastası ekleyip 1 dakika çırpıyoruz. Ardından orta ateşte sürekli karıştıra karıştıra muhallebilinin kaynamasını bekliyoruz. Kaynamaya başlayan muhallebinin altını kısıp 1 yemek kaşığı tereyağı ekliyoruz. Karışımı 2 dakika boyunca karıştıra karıştıra kaynatmaya devam ediyoruz. Muhallebimiz hazır. Şimdi karışımı ocaktan alıyoruz. 30×40 cm’lik tepsiyi ortalama 1 tatlı kaşığı tereyağı ile yağlıyoruz. Üzerine ortalama 1 çay bardağı kadar şeker gezdiriyoruz. Şeker her tarafa eşit bir sekilde yapışması gerekiyor. Şimdide üzerine 5-6 kepçe muhallebi döküp tepsinin her tarafına yayıyoruz. Şimdi tepsiyi ocağın en büyük gözünde künefe gibi çevire çevire dibinin tutmasını sağlıyoruz. Muhallebi suyunu çektikçe bizde spatula ile dibine sürte sürte muhallebinin dibe iyice yapışık katman oluşmasına destek sağlıyoruz. Muhallebi tamamen yapıştıktan sonra dibi homojen bir şekilde karamelize olsun diye çevire çevire dibini tutturuyoruz. Dibi tutan tepsiyi kenara alıyoruz. Kalan muhallebiyi tepsiye dökmeden önce 1 dakika makina ile çırpıyoruz. Ardından muhallebiyi tepsiye döküp tepsinin her tarafına yayıyoruz. En son kazandibi tatlısını rahat bir şekilde tepsiden sıyırabilmek için bir sistem kuracam. Kazandibi tepsisinden daha büyük bir tepsiye soğuk su ekliyorum. Üzerine kazandibi tepsisini ekliyorum. 1 saat oda sıcaklığına gelmesini bekliyorum. Soğuyan tepsiyi buzdolabına alıp en az 12 saat dinlendiriyorum. Dinlenen tatlıyı sıyırma bıçak boyutunda kesip rulo haline getiriyorum. Ardından üzerine isteğe bağlı fıstık tozu ekleyip afiyetle tüketiyorum. Herkese afiyet olsun.
Hello, everyone. Friends, I’m going to tell you how to make kazandibi dessert at home today. I added the recipe to the description section at the bottom of the video. Friends, it’s going to be better out there than the kazandibi dessert you eat in luxury bakeries.

At first I show the ingredients, then I move on to the recipe. I’ve arranged all the ingredients, and now I’m going to move on to the recipe. I add 8 cups of milk to the pot. I add 1.5 cups of sugar. I add a cup of flour.

I’m filtering this so there’s no lumps. There’s half a cup of wheat starch, and I’m going to filter it out. I’m filtering this in the same way carefully. Let’s mix it up like this at first. Let all materials be intertwined to a homogeneous consistency Then I’m going to put this on the fire.

If I’d put it directly on the fire, there’d be a lump. I mixed it up like this for a minute. And now it’s saying to me, show me the fire. I’m burning under the stove. I add the pot to the stove. I keep mixing it up after I add it.

Guys, stir like this all the time until this boils. If we don’t mix it up like this, there’s going to be lumps, which is something we don’t want. I can feel it slowly growing to the consistency. It’s getting solid, the consistency we want is slowly coming.

Yes, it’s up to me, it’s about to boil over, it’s our last time. You see, fellas, it’s starting to boil, now I’m turning the stove down. I quickly add 1 tablespoon of butter to this. I hold it for 2 minutes after boiling, boiling it nonstop for 2 minutes.

I boiled this nonstop for 2 minutes. And I got it all mixed up, and it got the consistency we wanted. Would you look at this? It was smooth and beautiful. That’s the way it’s supposed to be, you see? It’s got a sticky consistency, maybe you realize.

That’s exactly what we want, now I’m quickly closing the stove. I’m taking this aside, I’m showing you what I’m going to do now. I’m going to phase two now. You see it in my hands, I’ve made baklava before, I’ve made Adana patty And I’m measuring it, how much? It’s 40 to 30, fellas.

I’ll show you it’s 40. It’s 40, friends, I’m going to use a tray this size. Classic baklava and patty tray. I’m going to take the butter, and I’m going to grease the bottom a little bit. Not so much, fellas, I add, with a little bit of it all over the place.

Our goal here is to use the stickiness of it and support it to caramelise. Because we’re about to add sugar to that. You know the Kazandibi dessert, the bottom is black. We’re filling all the gaps with our hands. The sugar came all over the place, the tray got the consistency we wanted.

I’ll add sugar to it after the butter process is finished. Let the sugar get to the bottom, I add it so that it is equal to all sides. Add it to the sides, don’t lose sight of anywhere. Here’s the last thing we’re spreading. I make sure the sugar comes all over the place.

As you can see all over the place, it came in a homogeneous way, our tray was great. This is now ready to be caramelised. Now that the procedure we’re going to do here is very important, let me put that aside in the first place. Let me show you our mixture at first.

The more the mixture waits, the more crusty it will become. Don’t forget to mix it up from time to time. I’m going to do one last action on this, and the roughs are going to go away. And we’ll be consistency. What are we going to do about it?

I’m taking a piece of our pure, clean mixture. I add it all over the tray. Like I said, we’re not going to add too much. I add it all the way. It smells great, it can’t happen. It’s obviously delicious, you can smell it. I’m taking the rest of the mixture aside.

Try to spread it all over it at first. It spread all over it, I took it left and right and spread it all over it. There’s been a little gaps, they’re no problem. That’s enough, now we’re trying to caramelize the bottom of it. We’re going to the stove now.

I’m burning under the stove. I add the pot to the stove. I turn this around, left and right, and caramelise the bottom. You’re going to have to turn it like this, it’s worth wearing gloves. After a while, those edges will warm up. it is worth wearing gloves so that you can work comfortably

I’m wearing my glove now. You can also work with a cloth like this. Do you see it? It’s slowly boiling. It’s like it’s going to make Adana patty like this. Or we turn it around like we’re making kunefe dessert. You’ll see the bottom part, and after a certain time, it’ll start to burn.

Our goal is to burn the bottom of it anyway. By burning the bottom, we mean caramelising the bottom. That’s what gives you the flavor of the kazandibi dessert. do the edges here like this work on the edges, the middle will already take all of heat.

What happens if you only take the middle? A homogeneous caramelise event does not occur, the middle is already warming up one side is little caramelised, one side is very caramelised We don’t want to see that another, it’s hard to adjust, but we make sure it’s homogeneously caramelised all over.

After I’ve drained it a little, I’m going to start making a little intervention. I’ll show you that, too. Here’s how you do it, see? It’s spreading homogeneously all over the place. You’re pulling towards yourself It is worth working with spatula, see? It’s beautiful, it’ll be homogeneously caramelised all over.

Look, you see? It’s beautiful. Now I’m turning this, and I’m going to do the same thing on the other side. Let’s turn it this way, this time I’m bringing it to the other end. Like, look, it’s not happening here right now, what am I doing? I add it well here.

I’m giving it the fever and I’m going with the spatula on it. You’ll see after a certain time it’ll be a layer. It’s not layered right now, but it’s about to come to a consistency with fire. It’s getting more layered around here, so let me bring it closer to you.

Do you see it? It’s starting to be. I’ll show you this, the end was not layered. When I put on the fire, played a little bit, went over it, it becoming a layer. Look, it’s beautiful, now let’s go next to it.

This side is purely clean, what are we going to do? That’s how we hold it. Here’s how we do it. And we put the fire down and we keep going at it. fire on one hand and spatula on the other, continue to work on

And I’m keeping it waiting, it’s going to be layered, and you’ll see. Yes, let me show you this way, you see? It’s exactly what we wanted, and it’s layered all over. Middle, right, left, turning it all over like this Now that it’s a layer, the layer needs to be caramelised.

I keep going over the layer. To make the layer a little thicker, spread the layers on it all over. Don’t make it wait anywhere, fellas. Well, we’re trying to make it as thick as possible, not too thick. Of course, we’re not going to use heat in one place.

Turn right, turn left, we never stop here On the one hand we are constantly playing with the spatula and on the other hand with the material on it. Don’t forget to think about everything. Work front, back, left, all sides.

Yes, do you see it? The top layer is evenly spread all over the place. It was a full straight layer I’ve been turning it around all over the place. and a layer homogeneously formed at the very bottom. All I have to do here is put my spatula aside.

I have nothing to do with spatulas, so I turn it into a flip and caramelise it all over. Do you see it? The bottom is caramelised As you can see, it’s obvious. I’ll leave it like this if I want to, I want it to be a little more caramelised. It’s entirely optional here.

Caramelize too much or too little. That’s where your pleasure comes all the way in. Some people like it a little caramelised, and some people want it to be caramelised. I’ll arrange it for myself, and it’s all over here. Personal pleasure comes into play. I keep cooking this. yes, I think that’s enough.

Now I’m turning off the stove. It’s as good as I want it to be. That’s the final version, and now we’re looking at the kazandibi dessert we’ve made. I’ll show you the consistency. Do you see the consistency? Since it’s getting cold, I’ve stirred it up occasionally to keep a shell on it.

And you mix this up from time to time, do you see the consistency? It’s beautiful, like I wanted, now I’m going to give it a little touch. I pass this through the machine without transferring it to the tray.

I put this on the machine for a minute, so the consistency will be both gum-like and smooth. Now we can transfer this to the tray. I hold it like this and transfer it all over the tray. It’ll be enough. I’m spreading it to be equal to all sides.

Make care that it is the same thickness all over. Work for it on a flat ground. It’s exactly what I wanted, friends. We’ve added it all, so hit the tray on a flat floor 4-5 times to make it look flat. Just like that. It will have a smoother structure.

That’s exactly what we want. Now we’re doing the great touch I’m telling you the most important trick. Let’s take this aside in the first place. and I add a large tray to the floor I add ice-cold water to it I’m transferring the tray into this.

The reason we’re doing this is because we’re going to scrape it off when we take it out, so it has to come out comfortably. Because the bottom layer is stuck down. It’s going to have a hard time leaving again, but it’s going to be better this way.

Yes, we’ve set up the system, now we’re waiting for it to come to room temperature in the first place. I made it wait outside for an hour, he came to room temperature. Now I’m going to put this in the fridge fast.

I put it in the fridge for 12 hours, and now I’m taking it out. We took off our tray, and it’s getting good, see? It’s keeping its form, fellas. It’s solidified, just the way we want it. I’m going to scrape it off, and I want to adjust the size accordingly.

Do you see it? I’m going to cut it in this line, fellas. That’s how I cut it. I went over it, I made my way. I’m guessing again. I’m cutting again. After you’ve done this, do you see that edge? That’s how we separate them.

That’s how I go from right to left, from all over. It’s a very simple procedure, these friends, it’s not hard. I went over all the edges. It’s beautiful, now that we’re going to do it, we’re going to take it out of its mold. I separated a piece of water before I removed it.

I’m submerging my apparatus in water, so let’s turn this around so it don’t stick And I get to the bottom of it at first. I’m thinking of making a round roll. I’m holding it like this, I folded it up a bit at first, see? And do it this way.

Don’t forgive it, I’m folding it. It’s all about you here. It’s a really simple procedure. yes, we’ll stop when you tell me enough. When you say this roll is enough, you cut it here. I want to move on. It’s like this I think that’s enough, it’s saying to me.

Look at the beauty of it, how beautifully it shakes And I’m standing here. I’m holding it like this, let’s cut it over there. The process you’re going to do after you cut it out of here is very simple. You hold it like this and you separate it.

The last time we put it on the table is left. It’s beautiful. I think the image is tremendous. I’m going to scrape off a piece and leave it on the plate. I don’t know what you’re thinking, but it looks great. It’s beautiful, we really did it. It’s great in terms of image.

Look at this sweetness, you fall in love with it. Three at the bottom, three on top and one at the top, seven in total. I put one on the plate like this. The presentation of this is entirely up to you. Whether you consume it this way, there’s pistachio like this.

I’m going to put it. It was a great touch, it was both visually beautiful will add flavor to its flavor. It’s hard to capture this image in the kazandibi dessert you buy from the outside. It’s really nice to capture this form and beauty. It’s a really good look.

As an image, we can say that we actually did it. Now, like I said, we’re going to taste it. Now that it’s my favorite time, let’s see how I taste it. Let’s keep it this way, I’ll get a piece of this place. I’m holding it like this I’m tasting it. Could that happen?

That’s great, you’ll fall in love with it. And the pistachio we added to it looks incredibly good on it. I’m going to keep going. It’s beautiful. It’s been really successful. You can also consume coffee. I’ll keep going. I love it. Friends, you should definitely try this recipe. I’m sure you’ll love it.

I’ve told you all the tricks. Friends, I’m going to keep eating this. I say make sure you try this recipe. Enjoy everyone. Don’t forget to like our video and subscribe to our channel. See you friends in the next video, bye.

KAYNAK