OKLAVA YOK❌️MERDANE YOK ❌️YOĞURMAK YOK❌️TEK HAMURLA KAT KAT KOLAY PRATİK TEPSİ BÖREĞİ TARİFİ ????..,,,,

oklava merdane olmadan elle yoğurmadan kolay tepsi böreği tarifi ..

tepsi böreği tarifi

malzemeler

Hamuru için

7 su bardağı yakın un kontrollü ekleyelim un markasına göre değişebilir

3 su bardağı ılık su

1 paket kuru maya

1 yemek kaşığı tozşeker

2 küçük tatlı kaşığı tuz damak tadınıza göre ayarlayabilirsiniz

içi için

1.5 kg pırasa

200 gr kıyma olmasada olur

1 büyük kuru soğan

1 küçük çay bardağı 1 parmak eksik sıvıyağ

2 tatli kaşığı pulbiber

1 küçük tatlı kaşığı karabiber

tuz..

aralarını yağlamak için

50.gr eritilmiş tereyağ

4 yemek kaşığı sıvıyağ

hamuru yaglamak için

3 yemek kaşığı sıvıyağ

#tepsiböreği #kolaybörektarifi #börek #kolaytarifler #tarif #kahvaltılıktarifler #pırasalıbörek #yemektarifleri #asmr #trending #tepsiböreği #semrademirbağ
Hello friends, welcome to my channel and my kitchen. Today, I have prepared a very easy pastry recipe by just mixing the dough without using a rolling pin or kneading it with your hands. Believe me, it is very easy to make and delicious.

I am immediately starting the making phase of my pastry. I will use leeks for the filling of my pastry. I have about 1.5 kilograms of leeks here. I will cut the leeks, which I have washed well, in half like this and mince them thinly on my cutting board.

Do not mince them too finely. Of course, do not mince them too coarsely. If you like leeks, you can definitely make this recipe with leeks. It tastes really good with this recipe. Of course, with spinach or leeks. You can also make it with minced meat and cheese. Friends, by the way,

I did not use the very green leaves on the ends of the leeks. I will use them later because they do not give a nice flavor in the pastry . You can also chop the leeks beautifully in this way. Yes, after chopping all the leeks,

I put them aside and put them in my large wide pan. I add grams of medium-fat ground meat, you don’t need to add too much, the leeks will give a very nice flavor in the pastry anyway. Just a little bit of it. Like me,

It will be roasted like this in a pan without oil, until it turns color and absorbs its water. I always roast the minced meat in pastries this way first, until it absorbs the water, friends. It is more delicious. You can also try it

This way. After roasting the minced meat in this way until it changes color without adding oil, I add one large chopped onion to it . Friends, the onion is too small, so the leeks will disappear in it, so I add about a finger’s worth of oil

From a tea glass. Of course, the tea cup I used was not very big. I also add the onions that I roasted for a few minutes. I would like to point

Out something here. I had made a pastry before. I had made a pastry before. I added all of the spinach mixture in the shot. Of course, I didn’t add the rest. He covered the camera and scraped my plate completely. Look, friends, I

Covered it to the camera and of course, he chopped it with so much effort. The vegetables we have and the stuffing. Also, for the high cost of living. Of course, I don’t waste it, so please don’t approach it with prejudice without knowing it without seeing it.

You wrote a comment as if I threw it away. Of course, I wasn’t offended or offended, but I felt the need to explain this as well. I wanted to touch on this issue in order to raise awareness when it comes to waste and make you feel at ease. There is absolutely no waste.

After clarifying this issue in my videos, I can continue my video from where I left off. By the way, make sure that the bottom of the pan is cut in half, so that my leeks do not become watery while cooking. I

Roasted them for 23 minutes. After mixing the leek stuffing, I put two small teaspoons of chili pepper and one small teaspoon of it on top. I added black pepper and salt. You can adjust the salt according to your own taste.

I do not use tomato paste in the pastry and leek filling. Of course, you can add tomato paste according to your own taste. I did not prefer the tomato paste because I did not want the beautiful leeks to overpower the flavor. After adding the spices, I mixed it for 23 minutes

And turned off the stove. I filled the leek filling with it. I leave my ingredients to cool on the side. While my leek stuffing is cooling on the side, I start making the dough. I will add 3 cups of approximately warm water.

Since I will also make it on my large baking tray, friends, I will keep my water and dough a little more. The cup size I use is 200 millimeters of classic water glass, 1 tablespoon of granulated sugar, a packet. I also add my dry instant yeast and

I mix it like this with the help of a spatula to activate my yeast. In order for your yeast to become active, a lot of mixing is enough. I add two small teaspoons of salt to it .

Again, as I mentioned, you can adjust the salt according to your own taste. In the first stage, I add 3 cups of flour. We will add it slowly and mix it like this, without touching it with any hands. Look friends, I used about 7 cups of flour in total. Of course,

Since your flour may vary depending on the brand quality, just add flour with a spatula until it reaches this consistency. Please be careful to add it slowly while adding flour. Now my dough is ready. Without kneading too much, I will use a spatula and immediately

Put it aside, cover it and leave it aside to ferment. Since it is soft, it will ferment very easily. Ark friends, you do not need to wait for hours . I let my dough ferment on the side for about 45-50 minutes. My dough fermented so well in 50 minutes. Of course,

Depending on the temperature of the environment, I now add about 23 tablespoons of oil to it and spread it well with a spatula. In this way, we will be able to roll out our dough more easily because it is soft. Let’s make sure that our dough is well oiled all over. You only

Need to add 3 tablespoons of oil. After lubricating every part of the dough, flour it well. Let’s not forget to flour it abundantly at this stage, since our dough is soft. Otherwise, they will stick to the counter. In this way , we can roll out our dough with very little flour to

Prevent my hands from sticking to the dough. The process of rolling out our dough does not strain us at all. Since our dough is soft, you can easily do this process. The dough literally slides out from under your hands. Even though these stages of this pastry

Seem a bit challenging, believe me, friends, it is very easy. and the result is a very delicious pastry . I wholeheartedly recommend that you make it without using a rolling pin. I floured my hand in the parts where the dough sticks to my hand and rolled it out well.

I add 34 tablespoons of oil to about 50 grams of butter. Do not add too much oil. Use more of the butter to freeze well in the dough. I didn’t add too much butter as it should be . I only added 50 grams and 4 tablespoons of oil.

After adding oil to my dough, I ensure that it is distributed nicely all over with the help of a brush. I bring the edge parts to the top like this. I bring the other edge over the folded part like this and smooth the ends nicely.

I straighten it and press it on the dough again. I use the rest of the oil in my oil pan on this part and press it well with my hand. Thin the dough again and then

Fold it like this. As you can see, the process is very easy since the dough is soft, it does not bother you at all. I put my folded dough on my counter in this way. I cover it with a refrigerator bag,

It is enough to close it so that it does not get air from the edges. I left it on my counter for about 10 minutes, so that the oil freezes a little, it does not need to freeze too much, 10 minutes and 15 minutes is enough. If

You are going to do it in hot weather, friends, after oiling, I recommend you to keep it in the refrigerator for 10 minutes, definitely write it at room temperature. Do not let my dough wait for 10 minutes. After this stage, it is

Very easy to roll it out. The dough slides out from under your hand as soon as you touch it. Your dough can be rolled out easily without any effort. As you can see, it does not matter if there are tears while rolling it out without thinning it

Too much from the edge . You can patch those parts by pressing it with your hand. My dough will be slightly wider and rectangular. I rolled it out like this, friends, then I fold my dough again in the middle like this.

I folded my dough nicely so that it is on top and I do not forget to press it with my hand. It needs to be a little wide, since we will put the leek filling in the middle, let’s not forget to press it here to make my pastry look more beautiful.

I am adding the filling material. By the way, the filling material you will use must be cold. Otherwise, the inside of my pastry will become doughy.

I spread my leek filling material around it with a spoon, until it reaches the very edge. As you can see, I did not bring the leek filling material, then I folded the ends of the dough on top

With my hand. I will press it lightly, I will roll out the rest on my tray. Yes, friends , I place my dough on a baking tray lined with baking paper, making only small touches with my hand

. All I have to do is press it and my dough opens very easily. If you fold it like this and then add the filling, see that there is no puncture or filling coming out even though you press it. There was no problem.

I placed my tray very well. This tray is the perfect size with these dough ingredients. I cover it with a clean cloth and leave it aside to ferment for 15 minutes. 15 minutes Tray I will cut my yeast pastry into slices with a cutting device like this.

Of course, you can also slice it in a different way. I want to give you a little reminder while cutting my pastry. If you are not subscribed to my channel yet, do not forget to subscribe and

Turn on the ringtone to be informed about more delicious recipes. This way, you can also slice it in a different way. You can be notified instantly about my new recipes. After slicing my pastry, I take 2 egg yolks into my bowl and add 3 drops of molasses.

I also added a teaspoon of liquid to make the surface of my pastry look more shiny. Be careful not to add too much molasses. 2 drops is enough. Since we are making tray yeast. Let’s be

Careful to apply egg yolk by making small touches with a brush to prevent too much air from deflating our dough. After applying the egg yolk, I will use white sesame seeds to make the top of my pastry look more beautiful. This way,

It will be enough to pour it only in the middle. If you wish, you can also cook it with white sesame or without sesame like me. It’s very good too, friends. If you wish, you can also add black cumin. Yes, my pastry is now ready to go in the oven.

I preheated the oven to 180 degrees, up and down, for 5 minutes with a fan setting. I baked it not on that side, but under the other side. In order for the bottom of my pastry to be cooked well , I will definitely bake it

In this way until my pastry is golden brown. Bake it under one side so that since it is hand-rolled, the bottom base will be cooked well. If you pay attention to this, it will be cooked better. The pastry was baked in my oven in about

An hour. As you can see, the top was browned very well. It is a wonderful pastry with its taste and flavor. I definitely recommend you to try it. Although only some parts of it may seem distracting, believe me, it

Is a pastry recipe that will not tire you without using a rolling pin. Since it is leavened, friends, even though the layers look like this, it is not a crispy pastry, but in the end, it is a very delicious pastry. I’ll take a slice of it and

Show it to you closely. I want it with leek, spinach, cheese and minced meat. You can make it with any filling you like. Each stuffing is beautiful and delicious. I take my serving plate like this to show you the texture up close. When I press it like this,

It is not as soft as a pastry, but of course it is not a pastry that flakes, after all, it is very delicious. It turns out to be a beautiful pastry that tastes like a donut. I want to show you how well it browns on the bottom plate.

There is definitely no rawness underneath. I hope you will try this delicious recipe and enjoy it. For those who will try it already. Bon appetit. See you in other delicious recipes. Goodbye. Goodbye .

KAYNAK