bu simit tarifi denedikten sonra dışarıdan simit daha almayacaksınız ..

PASTANE SİMİT TARİFİ

MALZEMELER

5.5 su bardağı un kontrollü ekleyelim un markasına göre değişebilir

1 su bardağı ılık su

1 su bardağı ılık süt

1 çay bardağı sıvıyağ

1 paket kuru maya

2 yemek kaşığı tozşeker

1.5 küçük tatlı kaşığı tuz

1 yemek kaşığı oda ısısında yumusamış tereyağ

dışına bulamak için

2 su bardağı simit susamı

2 yemek kaşığı pekmez

1 çay bardağı su

simit tarifi. pastane simiti tarifi. tereyağlı simit tarifi. kahvaltılık tarifler. yemek tarifleri. tarif. hamur işi tarifleri. kurabiye.kek.poğaça.mayalı hamur işi tarifleri. çıtır simit tarifi.

#simit #semrademirbağ #trending #hamurişi #tarif #kahvaltılıktarifler
Hello friends, welcome to my channel, to my kitchen, today I came to you for the recipe for patisserie simit This recipe is so good that it is no different from the bagels you eat outside. I can even

Say it’s more delicious. Without further ado, let’s move on to the making of our bagel recipe, first of all, I immediately take a glass of warm milk into the kneading bowl for our dough. I also add 1 cup of warm water, I used the cup size, 200 millimeters classic water glass,

I add 1 tea glass of oil, 2 tablespoons of granulated sugar, do I add 1 packet of dry yeast, you can also use fresh yeast instead of dry yeast, half a packet of fresh yeast is enough, one and a half

Teaspoons I added salt, you can adjust it according to your own taste, I add it gradually, I will knead the dough well with my hand until it gets thick, I added a total of 5 and a half cups of flour, as I always say, friends can change according to its brand quality,

You can always adjust it according to the consistency of your dough, some of my followers are reproaching It’s not possible for me to give it, because if I give the exact size, then I would have given you the wrong recipe Look, I’ve made this bagel with other flour before.

When I made it now, he noticed half a glass of flour . time may vary, just add our flour according to the consistency of your dough. After my dough comes together well, I add a tablespoon of butter into it, the butter will give a

Very good flavor to the bagel, I kneaded it until the butter disappeared into my dough . I closed the lid on my dough like this and left it to ferment for 45 minutes on the side, of course, this time may vary according to your room

. Let’s not knead it so that it does not deflate, we just need to shape it until it comes together. After cutting my dough in half, I will divide it into meringues here. I would like to make a reminder

If you are still not subscribed to my channel, don’t forget to subscribe to my channel and turn on the ringer to be informed about better recipes. This way, you can be informed instantly about other delicious recipes. I prepared my meringues beautifully. I have prepared 11 bagel-shaped meringues

. I left it to ferment on the serving plate Friends, as you can see, my meringues have fermented a little bit, so I can shape my bagels better. You can also shape your bagels more easily if you leave them on the serving plate for about 15 minutes.

I take care, as you can see, after our dough is well fermented, it is very easy to shape it . we can fix it easily, friends, I fix it a little on the side and set it aside and then I roll out my dough in the same way again

As you can see on my dough, it just got longer with a few touches, I combine my extended dough in the middle like this, I make the folds with one end inward and one end outward,

And I combine the two ends again As you can see, it takes the shape of a nerve very easily, in the same way, I will continue with the rest of the meringue and continue until I give the shape of all my bagels.

As a bagel lover, I have a little advice for you. Friends, after trying this recipe, I can say that you will not buy bagels from outside, it is really one of the patisserie bagels you eat outside.

I can say it’s even more delicious. You can make two full trays of bagels at home for very little cost. It’s really easy to give the bagel shape. As you can see, I combine both ends without any difficulty, and then there is no opening at the ends.

I show you another one quickly, from one end to the other. I easily shape my bagels so that the two ends are facing up, I combine both ends with my hand. My bagels are ready, now they are ready to find a mixture of molasses and sesame seeds .

I add a full of water, I mix the molasses and water well. I mix it with a fork, take one of my bagel dough and first put it into the molasses water mixture, I make sure that everything is

Well wetted. After leaking the water of my water mixture with a little bit of molasses, I dip it in oily bagel sesame so that every part of it is covered with sesame . I bought it from a special spice shop and exporter . It will be fine , because

I don’t want too thin bagels, I made my bagels a little thick. When it’s cooked, it takes a little bit of the bottom and the top, and in that way, I cooked my bagels as you can see, my friends, my

Bagels were cooked in about half an hour. Of course, this time may vary depending on your oven. It really does not differ from the bagels you eat outside with its appearance and texture.

Like, it comes apart immediately, it was not hard, it was a very nice bagel, it was a very nice bagel, it was a crispy outside and soft inside, my friends, I want to show you its inner texture , they cooked very well.

When you try, you will understand very well what I mean that I am not exaggerating at all. If you have watched me so far, don’t forget to support my channel by liking my video . Bon appetit to those who will make it, see you in other good recipes, goodbye, and best wishes

KAYNAK