ŞEKLİNİ BÖYLE YAPIN📍KAHVALTILIK SOS & MUHTEŞEM BAGEL SİMİT Tarifi📍Beslenme/Kahvaltı/Çay saati*

📍BAGEL SİMİT & KAHVALTILIK SOS 📍

🇹🇷Tarifi Denemeden Önce Mutlaka Videoyu İzleyiniz Püfnoktalar Önemli*
Buyrun Malzemeler:
Kullandığım ölçü:250 ml su bardağı
1 yumurta
1 su bardağı süt 220 gr
1 su bardağı su 220 gr
80 gr tereyağ ( 1 dolu yemek kaşığı)
3 yemek kaşığı şeker
1 tatlı kaşığı tuz
1 paket Tozmaya
5-5,5 su bardağı un 700gr
Yarım su bardağı susam
Yarım su bardağı su
3 yemek kaşığı pekmez
100 gr tazepeynir
5 diş sarımsak
3 yemek kaşığı zeytinyağı
1 tatlı kaşığı kekik
Fiske tuz
Afiyet olsun 🍃
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🇩🇪Bitte schau dir das Video an, bevor du das Rezept ausprobierst, die Tricks sind wichtig*
Hier sind die Zutaten:
Das Maß, das ich benutze: 250 ml Wasserglas
1 Ei
1 Tasse Milch 220 gr
1 Tasse Wasser 220 gr
80 gr Butter (1 voller Esslöffel)
3 Esslöffel Zucker
1 Teelöffel Salz
1 Päckchen Hefe
5-5,5 Tassen Mehl 700gr
Ein halbes Glas Sesam
Ein halbes Glas Wasser
3 Esslöffel Melasse
100 gr Frischkäse
5 Knoblauchzehen
3 Esslöffel Olivenöl
1 Teelöffel Thymian
Prise Salz
Guten Appetit 🍃
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🇬🇧Please watch the video before you try the recipe, the tricks are important*
Here are the ingredients:
The measure I use: 250 ml water glass
1 egg
1 cup milk 220 gr
1 cup water 220 gr
80 gr butter (1 full tablespoon)
3 tablespoons sugar
1 teaspoon salt
1 packet yeast
5-5.5 cups flour 700gr
Half a glass of sesame seeds
Half a glass of water
3 tablespoons molasses
100 gr cream cheese
5 cloves garlic
3 tablespoons olive oil
1 teaspoon thyme
Pinch of salt
Bon appétit 🍃
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Çalışma işbirliği için |Business⬇
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🔷Hakkımda🔷
Ben Selvi,
Almanyada yaşıyorum .
13 yıl Satış görevlisi olarak çalıştım.
30 yıllık Mutfak Sevgimi ve Tecrubemi , Patisserie kurslarından aldığım eğitimler eşliğinde Sizlere Sunuyorum…
12 yıl önce instagram hesabımdan (@masmavi3_mutfakta) başlayan Mutfak maceramiza 19.10.2016 tarihinden itibaren Youtube ile birlikte devam etmekten Mutluyum.
Uzun ve Güzel bir Yolculuk olması Dileğimle..
Hoşgeldiniz💙
Welcome to Masmavi3Mutfakta, my dear friends. Today I’ve brought you a wonderful recipe. We’ll be making both bagels and simit (Turkish bagels). I also have a delicious sauce recipe to go with them. I’m starting right away. Enjoy! For this recipe, first, combine 1 cup of warm water and 1 cup of warm milk in the dough. I usually take a cup of milk from the fridge. I also heat the water slightly and pour it in. This creates a lukewarm batter. So, keep that in mind. You can also use 3 tablespoons of sugar, a packet of powdered yeast, or half a packet of fresh yeast. Mix well with a whisk. Let it sit on the counter for about a minute. The goal here is to ensure the yeast has completely dissolved. Then, we can knead a smooth dough. I let it sit for about a minute. Look, my dear friends, the yeast isn’t visible at all. It was completely dissolved. At this point, add one egg and 1 teaspoon of salt. Mix well again with a spoon. And that’s our total flour amount. Here, I only added 5 cups of water initially. Later, I’ll add another half cup as a supplement. Please be careful, as each flour absorbs water at a different rate. You can even add 4.5 cups and then carefully add more later . I’m roughly working it in with a spoon. I add 80 grams of soft butter and start kneading. I’d say about a heaping tablespoon up to 80 grams, but I’m working it in thoroughly. I added half a cup of flour and started kneading. That’s exactly 5.5 cups. Let me add that. Since this is a yeasted dough, as you know, I recommend kneading for 4 or 5 minutes . Because we added butter , it becomes a peanut-like dough that doesn’t stick to our hands. Look, my dear friends, I kneaded for 5 minutes. I have a wonderful, smooth dough under my hands. I smooth it out well and let it rise. While the dough is rising, let’s prepare the sauce. I have about half a cup of sesame seeds. We’ll use sesame seeds for dipping. I use roasted sesame seeds. Unroasted sesame seeds will also work. Add two tablespoons of molasses to half a cup of warm water and knead well. Grape molasses, mulberry molasses, date syrup, or ahhorn syrup— it doesn’t matter. The important thing is to use a sweetener like this. And our dough has risen. As you can see, it did after about an hour. Since the weather is warm, it rises very quickly. Now, let’s prepare our dough by taking medium-sized balls. I think I made a total of 14, but I’ll count them later, I’m not exactly sure. I took all the balls and prepared them on the counter. Since we were working with them in our hands, the dough seemed to have stretched. Let’s cover it and let it rest for 5 minutes. After 5 minutes, the dough went into shock. When we took a piece of dough, it softened a little more. Now we can start shaping it. Look, my dear friends, I take one ball. I prick the center with my finger. Then, you can roll it between your index fingers to make it as large as you want. This is a great technique. I think I gave this technique 10 years ago in my pişi recipe. It’s very trendy these days, but I did this 10 years ago. It makes your job easier. There’s no tying at the corners. It’s very practical and very fun to make. I’ll show you again. Roll it out like this. First, I dip it in molasses water, then in sesame seeds, and arrange it on a baking sheet. This recipe will make two trays of bagel simit. Let me count that, by the way. I made 3, 6, 7, 8, 16 pieces. I want to mention that right away. Since it made two trays, we have 16 pieces in total. I dip all the pieces in the molasses, then in sesame seeds, and arrange them on a baking sheet. Now that we’ve prepared our trays, you’ll see that they’re too close together. Roll them out a little with your hand, because they’ll rise even more. So that they don’t become so thick like pastry . Our trays are ready. Now, let’s cover the surface with a tablecloth. Let it rest for half an hour or 20 minutes to rise properly and to prepare the yeast in the tray . While it’s resting, let’s prepare our wonderful cream, or should I say, fresh cheese . I’ll put 3 tablespoons of oil in a pan . We have 5 large cloves of garlic. Let’s chop them into the olive oil. This, my dear friends, is a wonderful sauce. We’ll spread it between the bagus. Let’s put it on the stove. Let’s fry it well. So, our garlic is like this. Let it start to brown nicely. While it’s browning, add a teaspoon of thyme. Let’s sauté for a short while and then remove it from the heat. I’ll show you how. Look, our garlic has turned a slightly pink color. I can’t even describe this smell. It has a wonderful smell the moment you make it. Let’s pour it into a bowl and add a little salt. Just a pinch. And 2 tablespoons of e fresh cheese, or friş case in German, in Turkish it becomes fresh cheese, labne, squash, fresh squash cheese. I’ll leave that to you. Let’s add it and blend it well. I’ll tell you the story of this in a moment. I blended it in the blender to make this delicious thing among bagels . Look, my dear friends, I’m showing you the consistency. We added a very small e. In other words, with a very short process, we created a wonderful breakfast that you can spread on your bread. Let’s put it in the fridge. While we were making it, our bagasse had risen. I let the tray rise for about 25 minutes. Our first tray is ready to go in the oven. I’m sending it to a preheated oven at 190°C (350°F) for 30-35 minutes. I put the first tray in the oven, but as you know, I have a trick . Before putting these kinds of pastries, bagus, and simit in the oven, sprinkle a little water over them. This is a trick that will help them rise better in the oven. I’m showing it on the second tray. And our first tray came out of the oven looking amazing. Look, my friends, it’s almost quadrupled compared to the first one. It looks truly amazing. I can’t even describe how delicious it is. Let me show you a close-up . That tiny bagel tray has risen in the oven. It’s so fluffy and wonderful. Just a quick fluffing , and to prevent the base from getting too hot. And our second tray is done. I’m taking it out too . You know, because the oven is heating up, or maybe your oven temperature is different. Keep an eye on the oven while your bagels are baking. We made two trays of bagels. 16 in total. Use them for kids’ meals. They’re perfect for breakfasts and teatimes. And they’re ready to serve. Here are our simits. I call them simit bagles. Meanwhile , that spicy cheese we prepared is ready to serve. Look, my dear friends, spread this on and eat it. I can tell you, you’re eating 34 of them . And I’m moving on to the texture test with great pleasure. I hope you can hear the crunch. The surface is crispy, but it also has a cottony texture. Even though I’m holding it with my hand, you can still see the inside. We made a fluffy bagel. While you watch, I ‘ll give you a few tips. The flour I used in this recipe had a protein content of 10. Just so you know, if it’s 13, it might not rise as high and be as fluffy. A higher protein content of 13 means your yeast dough will rise much slower. Because protein takes up so much. I used 10. Keep that in mind. This is a very important tip. As you know, I mentioned the protein content. In fact, I’m not going to be modest here. I’m the first channel to mention it. Everyone’s watching me right now is saying it’s a protein ratio. It’s fine. If it helps, that’s fine. I cut one open with a knife. I’ll draw your attention to the inner texture again. As you know, I was in Germany. I went to a cafe there and they served bagels with this kind of sauce for breakfast. What impressed me was how wonderfully aromatic the sauce was. Of course, I realized what it was the moment I ate it and decided to share the recipe. My advice is to serve it this way. Spread that sauce between the garlic sauce and the garlic sauce. Serve it for breakfast, tea, or make bagels and serve them with ice. Use it as a child’s nutrition, whatever you prefer. I’m very happy to share this recipe with you today . I hope you enjoyed it. It only took a minute for me. I wish all my viewers who will try it now, bon appetit and healing. Goodbye, hoping to see you in my new recipes.

KAYNAK