BU KURABİYE BOMBA🔥Alman Mutfağının Meşhur Bademli KurabiyesiHer Yiyen Tarif İstedi

ALMAN MUTFAĞININ MEŞHUR BADEMLİ KURABİYESİ🏆

🇹🇷Tarifi Denemeden Önce Mutlaka Videoyu İzleyiniz Püfnoktalar Önemli *
Buyrun malzemeler:
Kullandığım ölçü:
250 ml su bardağı
150 gr yumuşak tereyağ
1 yumurta sarısı
Yarım su bardağı pudraşekeri 70gr
3 yemek kaşığı süt
1 su bardağı öğütülmüş badem 130gr(fındık,ceviz..vs olur)
1 paket vanilya
1 tatlı kaşığı kabartmatozu
Yarım kapsül acıbadem aroması(isteğe bağlı)
2 su bardağı un
1 yumurta akı
2 yemek kaşığı file badem
Afiyet olsun 🍃
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🇩🇪Bevor Sie das Rezept ausprobieren, schauen Sie sich unbedingt das Video an. Wichtige Tipps *
Hier sind die Zutaten:
Die von mir verwendeten Mengenangaben:
250 ml Wasserglas
150 g weiche Butter
1 Eigelb
Ein halbes Wasserglas Puderzucker 70 g
3 Esslöffel Milch
1 Tasse gemahlene Mandeln 130 g (Haselnüsse, Walnüsse usw. sind auch möglich)
1 Päckchen Vanille
1 Teelöffel Backpulver
Eine halbe Kapsel Bittermandelaroma (optional)
2 Tassen Mehl
1 Eiweiß
2 Esslöffel Mandeln
Guten Appetit 🍃
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🇬🇧Before trying out the recipe, be sure to watch the video. Important tips *
Here are the ingredients:
The quantities I used:
250 ml water glass
150 g soft butter
1 egg yolk
Half a water glass of powdered sugar 70 g
3 tablespoons milk
1 cup ground almonds 130 g (hazelnuts, walnuts, etc. are also possible)
1 packet vanilla
1 teaspoon baking powder
Half a capsule of bitter almond flavoring (optional)
2 cups flour
1 egg white
2 tablespoons ground almonds
Enjoy 🍃
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Kanalima Abone olabilirsiniz ⬇

https://www.youtube.com/channel/UCJKbOjkFXBKH8uUG6nhHgzw

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Çalışma işbirliği için |Business⬇
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🔷Hakkımda🔷
Ben Selvi,73 doğumluyum, 91/94/96 doğumlu 3 prensesin Annesiyim,Almanyada yaşıyorum .
13 yıl Satış görevlisi olarak çalıştım.
30 yıllık Mutfak Sevgimi ve Tecrubemi , Patisserie kurslarından aldığım eğitimler eşliğinde Sizlere Sunuyorum…
7 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 have a wonderful cookie recipe for you. We’re making German almond cookies. I’m starting right away. Enjoy! The ingredients for our dough are 150 grams of butter, softened to room temperature. I recommend using butter, but if you’re low on butter at home, you can use half butter or half margarine, but if possible, 150 grams of butter. A little more than half a cup of powdered sugar. I ‘ll add this in grams in the description. A packet of vanilla sugar, and if available in our cookies—if available, which my friends in Germany can easily find—Vitamandil is called a flavoring, meaning bitter almond flavor. If you have it, add half a capsule. If not, no problem, but definitely add it if you have it. It adds a wonderful flavor. One cup of ground almond flour. That’s exactly 130 grams. I’d like to mention that. One egg yolk. Set the egg white aside. One teaspoon. Look, my dear friends, this is very important. A level teaspoon. Don’t add too much baking powder. A level teaspoon is enough. Let’s mix everything together roughly. Then, let’s knead these ingredients thoroughly with one hand. This means the butter, powdered sugar, vanilla, baking powder, and eggs are completely combined into a well-combined mixture. Knead by hand for a minute or two. I kneaded well. I also incorporated all the ingredients, pressing down firmly. Now we’re done with the first step. Let ‘s add the flour and start kneading the dough. But my dear friends, I added the flour. Just as I was about to knead, I realized I’d forgotten the milk on the counter. I kneaded briefly, but then I immediately took my hands out and washed them. Add it at this point. We have 3 tablespoons of milk. You can actually add this after the other ingredients, like the eggs, but I forgot, so thankfully I realized right away . I added it now. I added 3 tablespoons of milk and kneaded the dough thoroughly. It might seem like it won’t be easy at first, but if you knead quickly, you’ll get it to this consistency. Because it contains almond flour, my friends, the consistency is a little different than regular cookies; it’s a bit firm. This is perfectly normal. Just make sure you get it to this consistency. If you follow the measurements I gave exactly, the consistency will be like this, and we can start shaping it. To shape it, I take a piece of dough in my hand. I squeeze it together and hold it in place. Then, sprinkle a little flour on the counter and roll the dough out with a rolling pin. And as you know, I use the same ingredients for shaping. So that you all can make the same cookies. I use a water glass. Let’s cut it out with a water glass. Let’s create a round cookie form . I take the dough around the edges and drop it into the bowl. This is how I make all my cookies. I find it most practical for me. I think it’s more difficult to roll out a large piece of cloth and cut it individually. I cut off the lid of a plastic bottle. And with that, I make a nest in the middle. Look, my friends, I shaped it using a water glass and the mouth of a plastic bottle . I took all the cookies in the same way , squeezed them a little, and then rolled them out with a rolling pin on the counter. Do this step with a rolling pin. Don’t flatten it with your hand and cut it to avoid a crooked top . The rolling pin makes it smooth and flat, leaving no air pockets. I flattened it with a rolling pin. I cut with a water glass. I also hollow out the center with a plastic bottle. I’d like to share my recipe right away. The Germans, I mean, German cuisine, make 15 different kinds of cookies around Christmas. This cookie, almond cookies, is one of them. It has a very unique flavor and texture. It’s one of my favorite cookies. I made it with almonds. That’s the original. But if you don’t have almond flour, you can use hazelnuts. Grind the hazelnuts in a food processor and use that. Grind the walnuts and use that. Or roast the peanuts and use that. Toast the hazelnuts first. That’s delicious. You can also use it without toasting. I can also remind you of alternative ingredients. So, you watched all the dough while I was talking. I shaped it and placed it on the baking sheet. This is how many almond cookies I made with the ingredients I provided . We had one egg wash. We set it aside. Now let’s spread the egg whites over the cookies. Then add 2 tablespoons of the filling. We have almonds. Let’s stick them on by hand. Let me tell you a trick here . Don’t spread the egg white completely on all of them. I mean, egg white dries very quickly. It won’t stick to the sliced almonds. So, brush the egg white on top. Leave the sliced almonds. Then, apply the other cookie and stick the sliced almonds on again. I did this by hand. You know, if you stick the almonds in the empty spaces one by one by hand, it’s much more economical and won’t spill onto the baking sheet and go to waste. After brushing all the cookies with egg white and coating them with sliced almonds, we’ll randomly place the circles we cut out from the center in the spots I find and bake them as tiny, bite-sized almond cookies. We’ve made just this tray full of cookies from the ingredients I provided. Our cookies are ready to go in the oven. I’m sending them to a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. But keep an eye on the oven. I want 15 minutes less, not less than 30 minutes. At the end of 30 minutes, it should be as golden brown as a pomegranate. As you can see, my dear friends . It’s incredibly beautiful. It’s both elegant and delicious. I want to show you a close-up . Because we used just the right amount of baking powder, it gave a very light effect, but it didn’t create too many gaps, just as we wanted. I highly recommend paying close attention to the baking powder in the cookies. One packet is way too much. A pinch or a heaping amount can vary. In this recipe, a pinch was enough. I took all the cookies and prepared them for the presentation. I’ll show you a detailed shot and then move on to the texture test with great pleasure . As you know, winter is a time when we consume a lot of tea and coffee, and cookies are our favorite things. It’s truly wonderful to have cookies in a bowl in the kitchen. And now, I’m off to the texture test. Look, my dear friends, it hasn’t lost its shape or spread. Listen to the sound. You’ve heard that crunch. You’d eat a biscuit like this, and it has a texture that feels like a mouthful. It’s a wonderful cookie. You can easily store it in a tin for two or three weeks, but since it’ll be gone in two days, you don’t need to store it much longer. I wish all my viewers who are making it now bon appetit and good health. I hope to see you in my new recipes. Goodbye.

KAYNAK