????EL AÇMASI KETE YAPMAK ARTIK AŞIRI KOLAY‼️ OKLAVA YOK❌ İKİ FARKLI YÖNTEM✅PUL PUL DÖKÜLEN KETE TARİFİ

#recipes #ketetarifi #hamurişi

????EL AÇMASI KETE YAPMAK ARTIK AŞIRI KOLAY‼️ OKLAVA YOK❌ İKİ FARKLI YÖNTEM✅PUL PUL DÖKÜLEN KETE TARİFİ

Artık el açması kete yapmak çok kolay. İlk kez kete yapacakların bile hiç zorlanmadan merdane ile açabileceği çok pratik ve kolay el açması içli kete tarifi hazırladım.

Videomda en ince ayrıntısına kadar tüm detaylarını ve püf noktalarıni sizlerle paylaştım. Detayları kaçırmamak için videomu atlamadan izlemenizi tavsiye ediyorum.

Yapımı kolay ve hızlı pratik bir şekilde yapabileceğiniz kat kat içli kete tarifim için gerekli malzemeler:

Gerekli malzemeler
2 su bardağı ılık süt (400 ml)
1 su bardagı ılık su (200ml)
1 su bardağı sıvı yağ (1parmak eksik)
1 yemek kaşığı şeker
2 yumurta akları hamura – sarısı kete üzerine
1 dolu tatlı kaşığı tuz (15 gram)
1 yemek kaşığı sirke (10 gram)
1 paket instans maya 10 gram
8buçuk – 9su bardağı un
Her unun marka ve kalitesine göre alacagı un miktarı deişir
lütfen Kontrollü ekleyelim)

İç harcı için
100gr tereyag
1 çay bardağı sıvı yağ
4 su bardağı un
2çay kaşıgı tuz
(damak tadınıza göre şekerli cevizli olarak da yapabilirsiniz)

Aralarına sürmek için
200 gr tereyağı
1 çay bardağı sıvı ya

Kullandığım bardak 200 ml
Çay bardağı ölçüsü 100 ml

#ketetarifi #sahur #kahvaltılıktarifler #içliketenasılyapılır #kolayiçlikete #yesimdenlezzetler
#tasty #yummy #recipe #delicious

******
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Hello again to everyone from my channel and my kitchen, today I have prepared for you a kete recipe that is flaky on the outside and hand rolled in layers and inside. Moreover, we make this kete recipe by rolling it out with a rolling pin without using a rolling pin, and

Today I prepared my kete for you with two different methods. This beautiful kete recipe, of which I have explained all the details and tips, I am starting to make it immediately . I wish you all a good time. First of all,

We start by roasting the flour that we will use in the kete. For this, I took a suitable pan on my stove and melted about 100 grams of butter in it. Now put a small tea glass and oil in it. When you add the oil,

The flour will be roasted well without burning the butter. Today, I prepared my stuffing using 4 cups of flour. In my recipe, I used a classic 200 milliliter glass of water. After adding 4 glasses of flour, I start roasting it by stirring it in the pan with the help of a wooden spoon.

Today, I am preparing my kete with salt and at this stage I add about 2 teaspoons of salt. Of course, according to your taste. If you wish, with sugar and walnuts. If you wish, you can prepare this recipe with salt, as I did. Do not turn on

The stove on a very high heat to roast the flour on the big stove of our stove and on medium heat. Do not turn the stove on so high that the flour does not burn suddenly.

Roast the flour by pressing it with the bottom of the spoon so that there are no lumps in it. Clean the flour collected on the wooden spoon from time to time. In order for your roasting process to be easier,

You need to roast the flour without leaving the stove, stirring constantly, until it takes on a colour. Also, the better it roasts the flour , the better the flavor of the flax will be. If you roast it on very

High heat, the flour will burn and the flax will have a bitter taste. I did this for 15 minutes. I roasted my flour well by constantly stirring it throughout. When it gets a light brown color, we take it off the stove

And do not leave the pan and flour in the pan. Because the flour will continue to roast with the heat of the pan, we transfer our roasted flour to a separate plate and leave it aside to cool. Now let’s prepare the dough for the ketemin, put it

In a suitable kneading bowl. I pour 2 cups of warm milk, then I add another glass of warm water into it. In this recipe, I used the classic 200 milliliter water glass. Now I put my oil, one finger less than 1 glass, into my kneading bowl and knead the yolks of two eggs.

I separate them to spread on top and add the whites to my dough ingredients again. After adding 3 tablespoons of yoghurt in a watery consistency, I now add a packet of instant dry yeast, then I add 1 tablespoon of granulated sugar and a tablespoon of vinegar, and then I add all this.

I mix the ingredients well. After mixing the yeast and sugar in my dough ingredients until they dissolve a little , I now add flour into it with a 200 ml glass. I add the flour slowly and in a controlled manner to give you the exact measure.

In the first stage, I added 5 cups of flour and mixed it well. I start mixing it with the help of a spoon . The dough of the kete will be soft and sticky to the hand. I will start to ferment a hard dough. Therefore,

Let’s add our flour slowly and in a controlled manner. Now , I add 6 and 7 cups of flour and a teaspoon of salt into the kete dough. I add the salt to the dough last so that it does not affect the activation of the yeast. Now,

I continue to mix the dough with the help of a wooden spoon until it thickens. Then I leave my wooden spoon aside and continue the kneading process with my hand. I add flour to the kete dough and continue the kneading process.

My dough has come together in this way. Then, now I clean my counter nicely. After flouring , knead my dough well for at least 5 minutes. Today, we will roll it out with

A rolling pin. In order to be able to roll it out easily, I kneaded my dough well on the counter for at least 5 minutes until I get a nice and smooth dough. Now, let me show you the consistency like this.

It is light, soft and sticky to the hand. We will have a dough, I put my kneading bowl in it and put my kete dough in it. We will prepare an oil mixture by covering it and fermenting it for at least 45 minutes at ambient temperature. For this, I melted about 200 grams

Of butter in the pan. After the butter melts, I add a tea glass of oil. You can also make it using only butter, but I used a little bit of butter. Since it was heavy, I chose to add some oil into it. Now

I take this oily mixture aside and leave it to cool. My Keti dough fermented very well in about an hour on the side. First, I mix it and make sure the yeast smell comes out. Then, I put the dough on my lightly floured counter.

I will divide the dough on the counter into pieces , gather it well with my hand and give it a round form, then divide it into two equal parts and cut each piece into itself. Since our dough is a little soft, at this stage, I will lightly sprinkle flour on it,

Open the hole and make a ket on top of each other. We will prepare a hand-rolled kete in a different way with a very practical method. Let’s make the meringues the size of an orange , roll them nicely on the counter, lightly flour them and put them on the serving plate.

After preparing all the meringues in this way, let’s cover them well with a refrigerator bag to prevent them from drying out and then put them on top again . Let’s cover it with a kitchen cloth, so that my meringue

Will not dry out. Now I put my first meringue on the counter. After dusting the top and bottom with flour, our dough grows very easily with the help of a rolling pin, as you can see . If you cannot use a rolling pin , you can make this recipe with peace of mind.

Your dough will be rolled out as thinly and easily as if you rolled it out with a rolling pin. Yes, I rolled out my first meringue evenly with a rolling pin, evenly everywhere. Now,

I drizzle the butter mixture that has cooled on the edge over the meringue I rolled out, using a brush, all over the meringue. When you make hand-rolled kete in layers, I apply the oil well . It is important that the counter is a little wider. Now, I will open my other meringue

On the back side that we oiled and put it on top of it. We will put 6 meringues on top of each other. Let’s be careful to roll out all the meringues in the same size. As you can see,

I only use a rolling pin at this stage. I do not use a rolling pin at all. I only wrap the dough on a rolling pin at this stage to move it onto my other meringues. I feel the need to make this explanation. Because afterwards,

They write to me in the comments that I only use a rolling pin. You also used a rolling pin. As I said, I only used the rolling pin to move it over the other meringue. We only put oil on the first meringue, we did not put roasted flour.

Now we put it on the second decoration and smoothed the edges with our hands to equalize it. Then again, we pour the oil mixture on this meringue. To grease the meringue abundantly. important. As I said,

Let’s grease every part with a brush so that there is no dry area left, and now let’s sprinkle our roasted flour on this layer. If you wish, you can divide the roasted flour into 7 pieces, 5 of which will be in this layer of meringue and two will be in the other meringue.

Then, now I place my third meringue on it. I put the meringues that I opened at the back of my counter, on my meringue like this, and then I drizzle oil all over to equalize the edges. Let’s use the oil in large amounts

So that the spaces are layered and very beautiful. Then I put my roasted flour on it. Now I put the 4th meringue on it. We will arrange a total of 6 meringues on top of each other like this. I

Am going through these parts a little faster so as not to bore you. By the way, I am originally from Sinop but I am an Erzurum bride and as an Erzurum Bride, I wanted to share such a beautiful kete recipe with you. I hope you will enjoy this practical and delicious kete recipe.

Yes, now I rolled out my last meringue and placed it on top of the others. After applying the oil mixture on this last meringue, I sprinkled the roasted flour all over And gave it this shape. Then, it’s time to give our ketees their final shape by slicing them. The meringue, which we have made into a roll , we press the edges like this and expand it slightly with our hands. This is a rollmatic. Now

Let’s put our D finger on the roll we have made and cut it with the help of a knife. I cut it wide like this. But if you wish, you can make more

Meringues by cutting them in smaller sizes. Then, we cut this middle part with our hands. Let’s close it nicely by pressing and joining the ends on the edge and in the middle like this. Afterwards, we will go over our linens with a rolling pin and expand them. Let’s take care to

Close these parts nicely . If you are not a subscriber, please do not forget to subscribe and turn on the notification bell to be notified of my recipes in advance. Yes, there are 7 Ketems in total.

After covering it in this way, it is now an oily dough with a bit of flour on the top and bottom, so it does not stick to the rolling pin. I like the kete thin and chopped like this. I thinned it quite a bit, but

If you like it plump and soft on the inside, do not grow the kete like this. Make sure it is a little thicker. I roll out all the kete in the same way and lay them out on a baking tray lined with baking paper. By the way,

I roll out the dough that I cut off the edges while making the roll, then after oiling it a little, Then, after sprinkling a little roasted flour in the middle and wrapping it, I bring the edges together, press it from top to bottom, and roll it out with a rolling pin and

Send it next to the other ketes. Yes, there are eight Ketems in total. I put it in my oiled baking tray. Now, we will make Tray Yeast and I keep it aside, covered, for 15 minutes. I have two more meringue

Left, and now I will roll them out with a different method and show them to you. I wanted to show a practical method to those who say they can’t deal with the first method I made by laying them one on top of the other.

I roll them out nicely with a rolling pin and enlarge them . Let’s drizzle the mixture over it and apply the oily mixture well with the help of a brush. Now let’s combine the two end parts of the dough we have rolled out in the middle. First, let’s

Cover the bottom part and then the top part on top of each other, giving it a long thin rectangle shape . Let’s oil this part well again. Let’s take care to lubricate it all over. After lubricating it well, let

‘s spread it with our hands , with the roasted flour remaining on the side, and sprinkle the roasted flour all over. Then, starting from the thinner part, let’s roll each meringue one by one, without squeezing it too much , as I show in my video. You can prepare the ketes

One by one if you wish, by opening them and then wrapping them in this way. I wanted to share these two methods with you . Now, these two meringues that I have made are on the side for 5-1 minutes

To remove the oils in them. The kete that I have made has fermented well on the tray for about 15 minutes. Now, I am applying egg yolk on them. Let’s be careful to apply the egg yolk well, covering every part. At this stage, I sprinkle black cumin

Seeds on it and shape it by making scratches while cooking . You can dip the ketes on them with a fork so that they do not swell too much. I baked the ketes in the oven on two trays together at 180

Degrees and fanned. I preheat my oven for 5 minutes and send the ketes to bake. Meanwhile, I cut the two meringues on the side in the middle, join the ends in the same way, press on them as in my other ketes, and then expand the linen.

From the dough you have rolled out, two small sheets of linen will emerge. Also, the linen dough we make in this way has a softer consistency than the other one. I would also like to point out that, like the others, I expand these linen dough a little with a rolling pin and

Place them in my baking tray lined with oil paper. Yes, this is the case. I cover the 4 ketes that I have prepared in this way and keep them aside for the tray yeast. By the way, as you can see, the ketes in the oven were fried very well,

According to the setting of my oven, in 30 minutes on the fan setting, both of my trays were fried very well, like pomegranates, both bottoms and tops. Bake the shaped ketes. I take the cooked ketes aside to let them reach their first temperature and then I send the other ketes to the oven.

By the way, before making the tray yeast, do not put an egg on it. If you put egg on it beforehand, it will get a bad consistency on the egg. Make tray yeast. After that, apply the egg and bake the ketes in the heated oven. See

The picture on the left. The other ketes are the ketes I made with the second method. To separate them, I sprinkle some black cumin seeds on them at this stage and bake the simi at 180 degrees fan setting for 30 minutes.

By the way, if you put a teaspoon of oil into the egg yolk to make the top of the ketes look shiny like this, the ketes will also be on the Zin. It will be shiny like this. Now all the ketes are

Cooked as you can see. I want to show you the top and bottom closely. The top and bottom turned red like a pomegranate. There are very beautiful ketes that flake off. Yes, my hand-rolled ketes are cooked like this. I want to show you up close.

These are the ones I made by rolling them six on top of each other. The ketes are the small ones in the corner and the ketes that I rolled out with the method I used later.

These are prepared by dividing a single meringue into two. These are a little softer in consistency, the other ketes are more minced and flaky, I want to tell you to listen closely to the crackling sound, as you can see, it is flaky when you hold it in your hand. It is falling out,

I want to show you its inner texture closely by tearing it like this, the inside is also very beautiful and very delicious kete recipe. As you can see, the kete ketes I made with an easy method are softer,

I couldn’t tear them off because they were hot, by cutting them like this, you can show them their inner texture. I want to show you closely, as I said, these linens are a little softer than the others, but they

Were also very delicious. By the way, I put the excess part of my linen in a refrigerator bag like this. I also put it in two bags and preserve the freezer part. When I put it in two bags, this is the unwanted smell of the refrigerator. When

You take it out of the freezer and it reaches the ambient temperature, you can warm it up and consume it as fresh as the first day. Yes, I have come to the end of another recipe . I would like to thank you all for watching me this far. If you have

Any questions about my recipe, I am waiting for you in the comments section. To support my channel, please like my video and subscribe to my channel. Please do not forget to subscribe. See you again with other delicious recipes. Goodbye. Stay healthy .

KAYNAK