TÜM DEREOTLU POĞAÇALARI UNUTUN‼️KIYIR KIYIR EN GARANTİ ENFES BİR Tarif⭐️Mayasız✅

⭐️KIYIR KIYIR EFSANE DEREOTLU POĞAÇA⭐️
Püfnoktalar çok önemlidir tarifi denemeden önce tüm detayları anlattığım videoyu izlemenizi tavsiye ederim.

Buyrun Malzemeler⤵️
Kullandığım ölçü:250 ml su bardağı
2 yumurta(1 sarısını ayırın)
125 gr Tereyağ
Yarım su bardağı sıvıyağ
1 yemek kaşığı Yoğurt
1 yemek kaşığı sirke
1 yemek kaşığı Şeker
1 tatlı kaşığı tuz
1 paket kabartmatozu
1 demet Dereotu
2,5-3 su bardağı un
100 gr Peynir
Maydanoz
Yüzeyine sürmek için:
1 yumurta sarısı
1 yemek kaşığı süt
Susam
Afiyet olsun 🍃

https://youtu.be/xzEF2fqrdgQ?si=16m38ZavjYvZGDnu

https://youtu.be/94QvY6tar34?si=ktRkZ6SOsz5YQmEM
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⤵️
2 Eier (1 Eigelb zurückbehalten)
125 g Butter
Ein halbes Glas Pflanzenöl
1 Esslöffel Joghurt
1 Esslöffel Essig
1 Esslöffel Zucker
1 Teelöffel Salz
1 Päckchen Backpulver
1 Strauß Dill
2,5-3 Tassen Mehl
100 g Käse
Petersilie
Zum Bestreichen der Oberfläche:
1 Eigelb
1 Esslöffel Milch
Sesam
Guten Appetit 🍃.
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⤵️
2 eggs (reserve 1 yolk)
125 g butter
Half a glass of vegetable oil
1 tablespoon of yogurt
1 tablespoon of vinegar
1 tablespoon sugar
1 teaspoon salt
1 packet of baking powder
1 bunch of dill
2.5-3 cups flour
100 g Cheese
Parsley
To spread on the surface:
1 egg yolk
1 tablespoon of milk
Sesame
Bon appetit 🍃

#poğaça #kolaytarifler #pratiktarifler #rezepte #backen #schnelle_rezepte
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🛑Yeni Tariflerden Haberdar olmak için
Kanalima Abone olabilirsiniz ⬇

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Çalışma işbirliği için |Business⬇
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🔷Hakkımda🔷
Ben Selvi,73 doğumluyum, Evliyim, 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 came to you with a bomb recipe. We will make minced Dere Utlu pastry. I say forget about the one in the patisserie. I’ll start right away. I hope you have a good time. The ingredients needed for our dough are two eggs. Let’s set aside the yolk of one of them. I cover it with a stretch foil. If your egg waits too long, I will shell it. Half of the vineyards will be wasted , keep in mind, half a glass of oil, a tablespoon of vinegar, I used grape vinegar, apple cider vinegar is also fine , do not use just white vinegar, 1 tablespoon of sugar, don’t be afraid, the pastry is not sweet, I would say don’t wipe a teaspoon, even very light, 1 tablespoon of crested salt. My dear friends, look at the spoon of yoghurt. Yoghurt. If your yoghurt with a slightly thick consistency is too watery, take some of its water and add a tablespoon of yoghurt with a solid consistency. It shouldn’t be too watery. We don’t waste the rest at all. So, don’t waste anything. Let’s add 125 grams of softened butter at room temperature and half of it if you wish. You can also use butter and half margarine. But if you use all the margarine, there is a risk that it will be curdled. Let’s add a package of baking powder and mix it all well. Our aim here is the recipe. So, if we have brought these ingredients to this consistency, it is okay, we have 2.5 maximum 3 cups of flour in total. Let’s add our flour, gather it roughly and start kneading it. My dear friends, I always tell you, please add it to the flour carefully, gather it with a spoon and start kneading it with your hand. The first thing you knead is butter dough. If necessary, supplement it well. I took 2.5 cups and 1 full tablespoon, it was exactly the same, 2 minutes dough. I kneaded it, see what we say every time. After kneading a peanut-like pastry dough, I don’t recommend you use the dry one. Because it won’t have any flavor, I washed a bunch of fresh dill in a kitchen, drain it well, this is very important, so there shouldn’t be any water. Then let’s chop it finely. I chopped it on the board, you need to put it through the food processor. I don’t recommend it either. It can take the water. It doesn’t chop the stem part. Then chop the larger parts with a knife. Look, it will fly around in your hand like this, there is no water at all. We have prepared a wonderful dill. Now let’s add our dill to the dough. Let’s throw a pinch of flour on it as a precaution, just in case. Let’s start kneading, so we add that flour, dill is a vegetable, it is a green, it will release its water during kneading, watch it to hold it. My dear friends, can you look at the beauty of the dough, I didn’t put the dill through the processor, there is only one left, so your dough is very nice like this. It’s small details, but they are very important for the recipe. I bought the dough quickly. And I take walnut sized meringues and arrange them. I made them into bite-sized pieces. If you wish, you can make them in larger sizes, but my personal preference is to make them in bite-sized pieces. It is both more abundant and looks more elegant. When you bring it to the table, I took all the meringues and prepared them: 100 grams of white cheese for the stuffing. And some on top. I chopped the parsley and prepared it, I mix it like this and now I start shaping it. My dear friends, take one meringue. Add the cheese to the middle of an inscription in your hand, close the two sides and stitch it, that is, turn the section that we closed, straighten it a little at the base and sharpen both ends with our hands. So, we give it a little almond shape like this. It’s nice, we don’t give it a classic pastry form. It really looks amazing when you serve it. I’m showing it again. I rolled it out with my hand, I recommend it in your hand, not on the counter. It’s more practical. I closed it with my hand. I turn the section I closed upside down and put it on the tray. You see, the corners are crooked. I gave you such a nice dough recipe. Dear friends, you can give it the shape you want, it sticks with a snap, it takes a shape with a snap, there is no problem, you can see it on the edge, I have finished all the meringues. By the way, I would like to point out right away that you will see how I preserve the cooked pastries at the end of my video, I fixed the place where I stitched, I put the two ends on a slightly plain tray, which I gave. This recipe yielded a full tray of dill pastries. Let’s set aside one egg yolk, add a tablespoon of milk, roll it out well, and then add the dill pastry. Let’s spread it completely on my pastries. Sometimes you ask why you open it with milk. Milk breaks the smell of the egg and gives shine. At the same time, it makes the process of applying it very easy. Let me tell you right away that I finish it by sprinkling Susan and black cumin on it. My wonderful pastry is ready to go to the oven. I sent it to bake in the oven at 170 degrees for 35 minutes, maximum 40 minutes. Let me give you a tip. After 25 minutes, open the oven door and close it to release the moisture inside, then leave it for another 10 minutes, so that it becomes a perfect minced meat like this. I baked it for 35 minutes. It was as fried as a pomegranate. My dear friends, I cannot tell you. butter, dill, this smell, this taste is amazing, it is amazing, I want you to try it, I immediately take it on a wire to cool down and of course I show you very close up, I record it on video from different angles, they look very nice and I prepared my pastries for presentation, let me show you again, what shape is it broken? It exploded. It cracked, but it was magnificent. It was as if it was made from a machine. I even gave it to my sister. She took it to a guest and they released ready-made patisserie pastry and no one wanted to eat it much. When it was home-made, of course, it was a scramble. I immediately went to the tissue test. Look, my dear friends, I mean, inside a leather herb pastry. Since vegetables are added, there is a risk of it not being minced meat, because we add a vegetable to it. Can you see, it falls apart the moment I mash it with your hands? The senior sisters immediately understood how it turned into minced meat. Please write me a comment when you try it. I will be very happy. When you try it and leave a comment, how do I preserve it? If you want to see it at the end of my video, you can check it out. I wish all my friends who are going to try it in advance. Bon appetit and good luck. Hope to see you in my new recipes. Goodbye ah

KAYNAK