SADECE 6 BEZE‼️KOLAY PRATİK VE LEZZETİ EFSANE❗️DAHA KOLAYI OLAMAZ📌#çörek #tarif #hamurişi

Merhabalar kanalıma hoşgeldiniz sizlerle bugün çok güzel bir tarif paylaşacağım tariflerimden haberdar olmak için ücretsiz bir şekilde kanalımızı abone olabiliriz zil bildirimini açarak yeni tariflerden haberdar olabilirsiniz beğeni ve yorum desteklerinizi bekliyorum yapacak olan herkese şimdiden kolay gelsin afiyet şifa olsun 🫶🏻

HAŞHAŞLI CEVİZLİ ÇÖREK 🥐

Mal malzemeler
📌Bir su bardağı ılık su
📌Bir su bardağı ılık süt
📌Bir su bardağı sıvı yağ
📌Yarım su bardağı şeker
📌Bir tatlı kaşığı tuz
📌Bir paket kuru maya
📌Bir adet yumurta (sarısına üstüne ayırılacak)
📌5-6 su bardağı un( kontrollü bir şekilde ekleyelim unun markasına ve kıvamına göre kullanacağımız miktar değişecektir ele yapışmayan yumuşak bir hamur olacak)

ÜSTÜ İÇİN

📌Bir paket hashas ezmesi
📌Bir su bardağı iri dövmüş ceviz
📌Bir su bardağı toz şeker
📌Bir su bardağı sıvı yağ

Kullandığım bardak ölçüsü
📌200 ml
📌Haşhaş ezmesi 250 ml

#tarif #çörek #çörektarifi #haşhaşlıçörek #yelizinmutfağı #kolaytarif #kolaytarifler #sunum #cevizliçörek #pratiktarifler #hamurişi #basittarifler #katmer
Hello my beautiful friends. Welcome to my new recipe and cooking channel . Today, we’ll be making these easy-to-make, visually stunning katmer (haş) buns. I’ll share the ingredients with you right away and walk you through the steps. Enjoy watching, my beautiful friends. Please don’t forget to like our video and share it with your loved ones. Here’s the recipe: 1 cup of warm milk . 1 cup of warm water. 1 package of 10 grams of dry yeast. 1/2 cup of sugar. After adding the granulated sugar to our mixing bowl, I stir it a little to activate the yeast and allow it to dissolve . The more the yeast dissolves, the easier and faster our dough will activate and rise. I also added 1 cup of oil to my mixing bowl. I also added 1 egg. I set aside the yolk for the topping. I added the whites to my mixing bowl and whisked them lightly. I added 5.5 cups of flour in total, but I reserved 5 cups of flour. It was on the side. We also added a teaspoon of salt, friends. Let’s not miss it. While explaining the recipe , I’ll be writing down all the ingredients I needed, along with their measurements, in the description section. Please take a look there and get the full recipe from there. As you can see, I added 5 cups of flour to my dough. It wasn’t enough. I took my dough out onto the counter to knead it more easily. Then I used about half a cup more flour . But the amount of flour I used might not be the same as yours. The volume it gives to the dough will vary depending on the consistency and brand of flour. So add it in a controlled manner. We get a soft but non-sticky dough, my friends. I’ll show you the dough’s consistency in a moment. I knead it quickly on the counter without letting it cool too much. I sped up this video quite a bit to show you every detail. You can see the consistency of my dough. We got a soft but non-sticky dough. I took my mixing bowl, ripped a freezer bag off the top, and sealed it tightly. Our dough will rise much faster this way. I’ll set it aside to rise. We have a package of crushed poppy seeds. I took my whisk. I added a cup of oil to it. I mixed it well before adding the granulated sugar and walnuts. It was much easier this way. Otherwise, it’s a little tricky to mix . After adding all the ingredients, I combine the hash browns with the oil, crush them completely, and then add a cup of ground walnuts. I add a cup of sugar . You can use half a cup of sugar if you like. It turned out quite sweet, my friends. Let me warn you here. You can use less sugar, up to half a cup . As you can see, our sauce is ready. Our dough has also risen. Let’s take the bag off the shelf and check the consistency of the dough? It turned out so well; kneading the dough quickly and thoroughly really changes the consistency. Look, I took my counter. I immediately rolled the dough into a thick roll. Now I move on to dividing the dough into equal pieces . I got a total of 6 pieces, friends. I roll each piece of dough by hand. Because they’re a bit large, I had a hard time rolling them out. I tried to make sure they were the same size. Not too big or small, but close together. I’d be so happy if you made this recipe and let me know in the comments what you think of the result. Feel free to share my videos with your loved ones. Share my videos on your WhatsApp groups and social media platforms. I’d like to thank all my friends who have already supported me. We can roll each piece of dough to the size of a cake plate. I don’t recommend making it too large. So, please don’t roll it out to be about 30 cm. I’d be so happy if you liked my videos and left a supportive comment, even with an emoji . I’m always looking forward to your support. I strive to bring you wonderful recipes. I hope you’ll support my channel. I’m sending lots of love and greetings wherever you’re watching from, my friends. As you can see, I’ve rolled out my dough and prepared it. Now It’s time to assemble our dough. My friends, I used a round baking dish like this for our first piece, the one we’ve already rolled out . I take it and spoon the poppy seed mixture over it. I try to spread it evenly . Please be careful at this stage. Make sure it covers every inch of the dough. You can especially spread it more in the corners. Now, when the dough is completely rolled, you’ll see that there might be a little space around the edges. So be careful to bring it all the way to the corners . Our dough is so soft, like cotton. I really had no trouble rolling it out. You shouldn’t have any trouble either. I’m now adding the last piece to my baking dish . I let it rest for about 5-10 minutes. Because the dough is so soft, it’s easy to shape. If there’s any space around the edges, we can give it a good tug. I covered it with a freezer bag and let it sit for 5-10 minutes. I turned it upside down on my counter , and as you can see, I’m trying to enlarge it as much as possible by pulling and squishing it with my hands . I don’t recommend expanding it too much. I don’t recommend making it too large . Don’t roll it out too thin. The dough I made was already the right size. You’ll notice the size when rolling it out, friends. I pressed the edges, especially the edges. I mentioned the poppyseed. Look, there was a little whiteness left around the edges. By pressing down in the middle and then pressing down on the edges, I enlarged it as much as I could. Using a rolling pin, I divided it first into 4, then 8, and then again in between, completing the pre-shaping process. We made a total of 16 rolls. Let’s say we had katmer buns. Sorry, I misspoke. As you can see, I’m rolling them, friends. By the way, I also preheated our oven to 180 degrees Celsius. We’ll put it in a hot oven. We won’t be making a baking sheet, friends . The dough continues to rise while I’m rolling these buns. I gently pull the dough towards me as I roll them up. This helps it thin out even more. You should pay attention to this point when making them. If you try my recipes, I definitely recommend you leave a comment and tell us what you think of them . Many of my friends read the comments to see how satisfied they are and decide to bake accordingly. I’ll be waiting for your comments. I’m arranging the hash brown buns I’ve prepared on a baking sheet lined with parchment paper, as you can see . I made a total of 16. I brush them with the egg yolk we’ve set aside, and without waiting, we’ll move on to the baking phase, my friends. I hope you like them. I hope my recipes appeal to your kitchen and your palate. What kind of recipes would you like on our channel? Please leave them in the comments section, and if there’s a recipe you’d like in particular, I’ll try to make it. I’m sending them to the oven at 180°C (350°F) and baking them. I left them on a little too long, my friends. I was talking to my mom, and my dad’s feeling unwell. I got caught up in a conversation and left my buns in the oven for a bit. They look slightly burnt, but we don’t actually taste them when eating them. That’s why I didn’t want to share them with you. Please consider cooking them a little shorter. Every oven has different cooking times and cooking characteristics. They look a little burnt, especially because of the egg yolk . Now we can move on to the texture test, my friends. Look, it even separated when I cut it. Let me show you the layers inside. I cut it while it was still warm, friends. If you let your dough sit after it’s cooked before dividing it, the result is always satisfying when it comes back to its original temperature. I was a bit rushed. I wanted to share it with you right away. It’s truly delicious. You can make it with confidence. I wholeheartedly recommend it. If you’ve followed me this far, thank you all so much. May God bless you until we meet again in new recipes. Farewell.

KAYNAK