tag:blogger.com,1999:blog-45080318828095482422024-03-06T21:02:38.885+01:00★Lifestyle Sieda★ANNE MUTFAGI GiBiSi YOK :)lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.comBlogger458125tag:blogger.com,1999:blog-4508031882809548242.post-73637751645108810222019-05-01T23:09:00.000+02:002019-05-01T23:14:09.320+02:00Kabak Ekmek<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT3_yWInNQ8zp3EFFgtBdMMyYbHUMaBz8C22Qdn2NIo9sO472DzQmLZN6bJEWiFs7Kx1Nc7cDhJ6DYnqrCERead2bODHWd1NV69kPR4sTl3ONZx4AAqsS_maVrLpCRvASzwIzH-696xA/s1600/kabak+ekmek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="645" data-original-width="758" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT3_yWInNQ8zp3EFFgtBdMMyYbHUMaBz8C22Qdn2NIo9sO472DzQmLZN6bJEWiFs7Kx1Nc7cDhJ6DYnqrCERead2bODHWd1NV69kPR4sTl3ONZx4AAqsS_maVrLpCRvASzwIzH-696xA/s640/kabak+ekmek.jpg" width="640" /></span></b></a></div>
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>2 dilim bal kabağı </b></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>1 su bardağı ılık süt Yarım su bardağı ılık su </b></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>Yarım su bardağı sıvı yağ </b></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>1 paket yaş maya </b></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>2 tatlı kaşığı bal </b></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><b>1,5 tatlı kaşığı tuz Aldığı kadar un ( 1 kilo kadar ) </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white;"><br /></span>
<span style="background-color: white;">Yapımı: 2 ince dilim soyulmuş bal kabağını küçük küçük doğrayın. Üzerine gelecek kadar su koyup yumuşayana kadar pişirin. Piştikten sonra suyunu iyice süzüp püre haline getirin. Hamur yoğurma kabına 1 su bardağı bal kabağı püresini koyun. Ilık su ve sütü bir kaseye koyup içine mayayı ilave edip ezin. Biraz mayanın kabarmasını bekleyin. Bal kabağının üzerine sütlü karışımı dökün. Diğer malzemeleri de ekleyip yumuşak bir hamur yoğurunuz. Üzerini örtüp yarım saat mayalandırın.</span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white;"> Yesil hamur için 1 su bardağı kadar ıspanak püresi gerekiyor, yukardaki ölcülerin yar</span>ı<span style="background-color: white;">s</span>ı<span style="background-color: white;">n</span>ı <span style="background-color: white;"> kullanarak hamur yap</span>ı<span style="background-color: white;">n. bal kaba</span>ğı<span style="background-color: white;"> yerine blendardan geçirdiğiniz ıspanak ilave edin.</span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white;">Mayalanan hamurlardan ilk yesil olan hamuru ac</span>ı<span style="background-color: white;">n ve içine bal kabaklı hamuru yerleştirip dikkatlice kapatın , kapattığınız yer tepsiye gelecek.</span></b></span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><br style="background-color: white;" /><span style="background-color: white;">Fotoğraftaki gibi kalın iple ortasına hamur bezesini koyun,sıkmadan bağlayın. Yağlanmış tepsiye veya kağıt serilmiş seyrek dizin. 10-15 dakika tepside mayalandırdıktan sonra, 175 derecede Isınmış fırında pembe renkte kızarana kadar pişirin. Piştikten sonra iplerini kesin.</span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bu öl</b><b>ç</b><b>üyle oldukça büyük bir ekmek oluyor. O yüzden ölcüleri yarı yarıya yapabilirsiniz.</b></span>lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com1tag:blogger.com,1999:blog-4508031882809548242.post-9810113855863605602018-09-17T22:17:00.001+02:002018-09-17T22:17:51.439+02:00Wazakgama (Kenevir Helvası veya çedene helvası)<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white;"><span style="white-space: pre-wrap;">Tarifini benimle paylasan sevgili Padimat Özbay K</span></span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white;"><span style="white-space: pre-wrap;">l</span></span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white;"><span style="white-space: pre-wrap;">c a çok teşekkürler</span></span></b></span><br />
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<h2 class="_17w2" id="js_5" style="background-color: white; margin: 0px; padding: 0px; text-align: center; white-space: nowrap;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></h2>
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white;"><span style="white-space: pre-wrap;">Da</span></span><span style="background-color: white; white-space: pre-wrap;">ğ</span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white;"><span style="white-space: pre-wrap;">standan Tadına doyam</span></span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white;"><span style="white-space: pre-wrap;">yaca</span></span><span style="background-color: white; white-space: pre-wrap;">ğ</span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white;"><span style="white-space: pre-wrap;">n</span></span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white;"><span style="white-space: pre-wrap;">z harika bir lezzet,enerji bombası...</span></span></b></span><br />
<span style="background-color: white;"><span style="white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></span>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><b><span style="white-space: pre-wrap;">2 su bardağı çedene (ayıklanmış </span><span style="white-space: pre-wrap;">ve yıkanmış)</span></b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white; white-space: pre-wrap;">1 su bardağı çekirdek içi
1 su bardağı ceviz
1 su bardağı pekmez
1 çay bardağı şeker
Altı için haşhaş veya dövülmüş badem
Ayıklanmış çedeneleri geniş bir tavada kavurmaya başlayın kokusu çıkmaya başlayınca ceviz ve çekirdek içini ekleyin ve kavurmaya devam edin. Aynı zamanda yavaş ısıda bir tencerede pekmez ve şekeri ara sıra karıştırarak kaynatın.
Cevizler renk alıncaya kadar kavurmaya devam edin. Bu arada bir kase soğuk suyun içine bir damla kaynayan pekmezden damlatın eğer damla dağılmaz sert kalırsa pekmez olmuş demektir. Kavrulan malzeme ile kıvamını almış pekmezi karıştırın. Soğutmadan f</span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white; white-space: pre-wrap;">r</span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white; text-align: center; white-space: nowrap;">n</span><span style="text-align: center; white-space: pre-wrap;"> kağıdı </span>serilmiş<span style="text-align: center; white-space: pre-wrap;"> tepsiye serip elinizi hafif </span>yağlayıp<span style="text-align: center; white-space: pre-wrap;"> iyice </span>bastırın<span style="text-align: center; white-space: pre-wrap;">. Ve sıcakken </span>istediğiniz<span style="text-align: center; white-space: pre-wrap;"> </span>şekilde<span style="text-align: center; white-space: pre-wrap;"> kesin,. Soğuduktan sonra parçalara ayırıp altını haşhaşa veya toz bademe bulayıp servis tabağına alıyoruz (bu tabağa yapışmaması için)</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfMYtz_Kc63pMWrJ1oMytGiaxY7OxJJzrauDlrTDk2z74EfgHH9JTdcBiAwq1x3B0AZQyk3KDXTQtxtTxty2UdB4TSkXCO-c5X9N1gxTSp6h5lIsmihEnTjpQSGEAAt0MkBUBLYCVIDc/s1600/wazagama+%252825%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1599" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfMYtz_Kc63pMWrJ1oMytGiaxY7OxJJzrauDlrTDk2z74EfgHH9JTdcBiAwq1x3B0AZQyk3KDXTQtxtTxty2UdB4TSkXCO-c5X9N1gxTSp6h5lIsmihEnTjpQSGEAAt0MkBUBLYCVIDc/s640/wazagama+%252825%2529.jpg" width="640" /></a></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white; white-space: pre-wrap;">B</span><span style="background-color: white; white-space: pre-wrap;">u tarife ilaveten badem ve susam ilave ettim kavururken. pekmeze seker kullanmayabilirsiniz ama çok fazla kaynatmanız gerekir .Kıvamı tutmazsa çok kaynayan pekmezin tad</span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white; white-space: pre-wrap;"> ac</span><span style="background-color: white; white-space: pre-wrap;">ı</span><span style="background-color: white; white-space: pre-wrap;"> olur. Bal kullanarak ta yapabilirsiniz ama bal yüksek ısıda özelliğini kaybediyor bunu göz ardı etmeyin derim :)</span></b></span>lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-26782875795111564302018-04-18T23:40:00.001+02:002018-04-18T23:40:54.703+02:00FIRIN GÜNÜ 2<div class="separator" style="clear: both; text-align: center;">
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-63174377250286939942018-04-18T23:27:00.000+02:002018-04-18T23:29:43.930+02:00FIRIN GÜNÜ<div class="separator" style="clear: both; text-align: center;">
Zevkle yapılan hersey güzeldir😊<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FJMrS58XGajmT_AvP5Ol73I6MPTN86BMY767GlGIuFh8nG5N4H23DgXTpQ20_cThqINl7Je-U4mLonMhvYr4cMw5DaD58VjlBJm-VigyQVhDWYGJ9Be7Y6MyHdGtC-tno8uAZlF7crA/s1600/IMG_20180410_155045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FJMrS58XGajmT_AvP5Ol73I6MPTN86BMY767GlGIuFh8nG5N4H23DgXTpQ20_cThqINl7Je-U4mLonMhvYr4cMw5DaD58VjlBJm-VigyQVhDWYGJ9Be7Y6MyHdGtC-tno8uAZlF7crA/s640/IMG_20180410_155045.jpg" width="640" /></a></div>
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-657037499004299962018-01-18T17:29:00.000+01:002018-01-18T19:09:00.909+01:00YANIK KREMi<div class="separator" style="clear: both; text-align: center;">
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Uzun zamandır yapmak istediğim ama bir türlü tüm malzemeyi bir araya getiremediğim kremi sonunda bugün yaptım. Rahmetli dedem yapardi bu kremi, dedem hayatta iken bu kremin tarifini neden almadım bilmiyorum. Allah sağlık versin 96 yaşındaki babaannemden tarifini aldım biraz değiştirdim ama sonuç harika...<br />
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Bu kremi yanık, egzama , sedef ve her türlü yaralar için kullanabilirsiniz.Sürdüğünüz ilk andan itibaren değişikliği gözlemleyebilirsiniz. Özellikle egzama için tavsiye ediyorum. Orijinal tarifte sadece Tereyağı,cam sakızı,bal mumu ve hava civa otu var<br />
Gelelim kremimizin yapılışına<br />
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Gerekli malzemeler :<br />
150 gram tuzsuz tereyağı<br />
100 gram saf zeytinyağı<br />
1 tatlı kaşığı toz haline getirilmiş cam sakızı<br />
2 tatlı kaşığı kayisi cekirdegi yağı<br />
30 gram hava civa otu<br />
100 gram Bal mumu<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyKJlzpY4U3NXrFi_fLtSttg617o-1B0fvRCY2ypv1kaNNF8WTD_SGGA4TerRuztFIyiDskwHtCH5nZnX7DgjvbaGqpEyxUuffqg9-7izI39G6h1ntzAlY5ObTCOpFz_TAaAm05MmN6M/s1600/IMG_20180118_151120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyKJlzpY4U3NXrFi_fLtSttg617o-1B0fvRCY2ypv1kaNNF8WTD_SGGA4TerRuztFIyiDskwHtCH5nZnX7DgjvbaGqpEyxUuffqg9-7izI39G6h1ntzAlY5ObTCOpFz_TAaAm05MmN6M/s640/IMG_20180118_151120.jpg" width="640" /></a></div>
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Yağları Isıya dayanıklı bir kaba koyun,tereyağı erimeye başlayınca hava civa otunu ilave edin.Rengini hemen bırakacaktır. Yaklaşık 5 dakika kadar orta ısıda kaynatın. Ocağın altini kapatın ama ocağın üzerinden almayın. Sonra bal mumu , cam sakızı ve kayısı yagını ekleyin. Bal mumu eriyene kadar ara sıra karıştırın.Temiz cam kavanozlara süzerek doldurun Sertleşene kadar kapaklarını kapatmayın. iyice donan kremlerin kapaklarını kapatıp serin bir yerde saklayın. Allah sifalar versin insaallah.Rahmetli dedem için dua etmeyi de unutmayın :)<br />
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com1tag:blogger.com,1999:blog-4508031882809548242.post-87998470099612503682017-11-27T13:16:00.001+01:002017-11-27T17:27:07.003+01:00IHLAMUR MAYALI EKMEK<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white; color: #4c4b4c;">IHLAMUR ÇİÇEĞİNDEN EKMEK MAYASI öncelikle aşağıdaki linki okumalısınız.</span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white; color: #4c4b4c;">Tarifi : </span><a href="http://lifestylesieda.blogspot.de/2017/04/ihlamur-ciceginden-ekmek-mayasi.html" style="background-color: white; color: #f43376; text-decoration-line: none;">http://lifestylesieda.blogspot.de/2017/04/ihlamur-ciceginden-ekmek-mayasi.html</a><span style="background-color: white; color: #4c4b4c;"> </span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #4c4b4c; font-family: "roboto slab" , serif; font-size: 13px;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Orta boy bir kavanoza 500ml oda sıcaklığında su ve bir avuç kuru ıhlamur çiçeği koydum ve 13-14 saat sonra bal rengi suyu maya olarak kullandım.</b></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #e06666; font-family: "georgia" , "times new roman" , serif;"><b>Ekmegimizin Tarifi</b></span></span><br />
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<span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>400ml. ıhlamur suyu (100ml mi ıhlamur çiçekleri çekmiş) </b></span></span><br />
<span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı tuz </b></span></span><br />
<span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>2 yemek kaşığı pekmez </b></span></span><br />
<span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>6 yemek kaşığı zeytinyağı </b></span></span><br />
<span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>600gr. Ekmeklik un </b></span></span><br />
<span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>50gr.çavdar unu </b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white; color: #4c4b4c;">Bu malzeme ile bir hamur yapın yapış yapış bir hamur oluyor,yoğurma kabından kendi kendine ayrılana kadar yoğurun. 10 dakika dinlendikten sonra gelişi güzel katladım hafif yağladığım kalıba koyup oda sıcaklığında bıraktım ve üzerini streçle kapattım ve gidip gelip kontrol etmeyin, ben öyle yaptım da sabırsızlıktan :) 12-13 saat bazende daha uzun sürüyor kabarması sabırla bekleyin bu ekmek durup durup birden kabarıyor hiç merak etmeyin. Bekleyin kabarsın. Kabard</span><span style="background-color: white; color: #4c4b4c;">ı</span><span style="background-color: white; color: #4c4b4c;">kdan sonra 180 derecede 50-60 dakika pisirin.</span></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #4c4b4c;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Mayalanmış ekmeğinizin üzerine fırça ile su sürüp susam serptim. Mis gibi ıhlamur kokusu saracak mutfağınızı ,şimdiden deneyenlere kolay gelsin.Afiyet olsun.</b></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="background-color: white; color: #4c4b4c; font-family: "Roboto Slab", serif; font-size: 13px;" /></span>lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com1tag:blogger.com,1999:blog-4508031882809548242.post-11900517947090429492017-09-30T15:59:00.000+02:002017-09-30T15:59:58.035+02:00Kestane Unlu Ekmek<span style="font-family: "georgia" , "times new roman" , serif;"><b>İsmine ne yazacağımı bilemedim :) Tabi ki eksi mayalı 3 un ceşidinin birleşimiyle lezzetine lezzet katıldı.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Gelelim Tarifine</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>220 gram Kamut unu ( horasan ) </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 gram Kestane unu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>400 gram ekmeklik tam buğday unu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>8 gram kaya tuzu ( 1 yemek kaşığı suda eritilmiş )</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>50 gram ekşi maya</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>600 ml. su</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Tuz hariç tüm malzeme ile hamurunuzu yogurun, 30 dakika sonra tuzunu ekleyip 2 saat kadar dinlenmeye bırakın. Dinlenen hamuru 5 kez her 30 dakikada bir tur hamurun kenarından ortasına alarak katlayın. 5 turun sonunda tekrar iki misli kadar kabarınca son şeklini verip hafif yağlanmış ve susamla kaplı kalıba alin. yaklaşık 5 saat kalıpta mayalanan ekmegin üzerine fırça yardımıyla su sürüp susamını serpiştirin. Elektrikli fırında 200 derecede 35-40 dakika pisirin. Ben taş fırında 250 derecede 35 dakika pişirdim. Bazen hamurunuz hava sartlarından dolayı erken mayalanabilir o yüzden hamurunuzu iyi gözlemleyin. Kalıpta kabaran ekmeğinizi iki misli olunca pişirebilirsiniz. Afiyet olsun.</b></span><br />
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com2tag:blogger.com,1999:blog-4508031882809548242.post-2623904045689744912017-09-01T14:11:00.002+02:002017-09-30T16:01:13.918+02:00İncirli Baklava<h2 id="malzemeler" style="background: rgb(254, 254, 254); border: 0px; font-size: 16px; margin: 0px; outline: 0px; padding: 10px 0px; vertical-align: baseline;">
<span style="font-family: "georgia" , "times new roman" , serif;">Cevizli incirli ,sütlü şerbetli lezzetine doyamayacağınız bir tatlı 😊</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8T1ay4AalgBkF-Ox9pTN61hyql_8dPJ6lITEYCBjaZ-i-YZPdv0DNa0TRM05OH79vzSytsG6QYxFrljeJk1YlwFdR80Wdalmz0JZtIVHOstkI286sXr_N6iu3YRpBaR_VuBbwABUJTg/s1600/21268507_1131784990299288_874730346_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8T1ay4AalgBkF-Ox9pTN61hyql_8dPJ6lITEYCBjaZ-i-YZPdv0DNa0TRM05OH79vzSytsG6QYxFrljeJk1YlwFdR80Wdalmz0JZtIVHOstkI286sXr_N6iu3YRpBaR_VuBbwABUJTg/s640/21268507_1131784990299288_874730346_n.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif;">Hamuru için:</span></h2>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: 15px;">1 çay bardağı süt</span><br /><span style="font-size: 15px;">1 çay bardağı sıvı yağ</span><br /><span style="font-size: 15px;">2 yumurta</span><br /><span style="font-size: 15px;">Yarım paket kabartma tozu</span><br /><span style="font-size: 15px;">1 tatlı kaşığı sirke</span><br /><span style="font-size: 15px;">Yarım limon suyu</span><br /><span style="font-size: 15px;">Yarım çay kaşığı tuz</span><br /><span style="font-size: 15px;">Aldığı kadar un( 3 su bardağı kadar )</span><br /><span style="background-color: #fefefe;"><span style="color: purple;">İçi için:</span></span><br /><span style="font-size: 15px;">500 gr kuru incir</span><br /><span style="font-size: 15px;">2 su bardağı süt</span><br /><span style="font-size: 15px;">Yarım su bardağı şeker</span><br /><span style="font-size: 15px;">1 su bardağı ceviz</span><br /><br /><span style="background-color: #fefefe;"><span style="color: purple;">Şerbeti için:</span></span><br /><span style="font-size: 15px;">2 su bardağı süt</span><br /><span style="font-size: 15px;">1 su bardağı su</span><br /><span style="font-size: 15px;">2 su bardağı şeker</span><br /><span style="background-color: #fefefe;"><span style="color: purple;">Açmak için:</span></span><br /><span style="font-size: 15px;">Nişasta</span><br /><span style="background-color: #fefefe;"><span style="color: purple;">Üzeri için:</span></span><br /><span style="font-size: 15px;">2 yemek kaşığı eritilmiş tereyağı</span></b></span><br />
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<span style="background-color: #fefefe; font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span></div>
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<span style="background-color: #fefefe; font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>ilk önce şerbetini hazırlayalım. Şerbet soğuk tatlı sıcak olacak. Tencereye süt su ve şekeri alıp şeker eriyene kadar sürekli karıştırın. Şekeri eridikten sonra karıştırmayı bırakabiliriz. 10 dk kadar kaynadıktan sonra altını kapatıp soğumaya bırakın.</b></span></span><br />
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<b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;"> İncirleri yıkayıp sap k</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ı</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">sm</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ı</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">n</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ı</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;"> kesin ve dörde bölün,üzerine sütü ilave edin sütü </b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ç</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ekene kadar pi</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ş</b><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">irin.piştikten sonra kenara alin ve cevizleri çok küçültmeden robottan geçirin. ardından incirleri de robottan geçirin ve ikisini karıştırın.</b></div>
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<span style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Simdi hamurumuzu yapmaya baslayabiliriz. Un ve kabartma tozu hariç bütün malzemeleri yoğurma kabına al</b></span></span><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ı</b><span style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>p karıştırın. Un ve kabartma tozunu ilave edip yumuşak bir hamur elde edin. Unu dikkatli ilave edin. hamur fazla kat</b></span></span><b style="font-family: Georgia, "Times New Roman", serif; font-size: 15px;">ı </b><span style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>olmayacak kulak memesi yumuşaklığında olması gerekiyor.</b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: 15px;">Yaptığınız hamuru 10 dakika dinlendirip 8 eşit parcaya bölün.</span><span style="background-color: #fefefe; font-size: 15px;"> </span></b></span></div>
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<span style="background-color: #fefefe; font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Her bir bezeyi nişasta yardımıyla açın. İnceltebildiğimiz kadar inceltin. Sonra oklavaya sarin kenarlarından büzüştürüp oklavadan o şekilde çıkarın. Büzüştürülen hamurları kuruması için bekletin. Büzdüğünüz hamurları ilkinden başlayarak açın. Sonrasında üzerine iç harcı top şeklinde aralıklı yerleştirip kenarlarından kapatın. İncirleri olmayan boşluk bıraktığımız kısımlardan sıkıp sonrasında bu kısımlardan keserek tepsiye yerleştirin.</b></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhev39og95qnkMgHcQ_Tdic0po6K9XZ5skIS8rtsFC42AsRg_IorWrkxTIKNXlO9UDhmAoPzL7lo04sFzxmJbiDW5IUjJVwMocHcmAGH9WTbNFk2ApcJ7TyUA7JgUHry6Kc2o_HHNnBRHM/s1600/21192919_10155791588943489_366797612110464010_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhev39og95qnkMgHcQ_Tdic0po6K9XZ5skIS8rtsFC42AsRg_IorWrkxTIKNXlO9UDhmAoPzL7lo04sFzxmJbiDW5IUjJVwMocHcmAGH9WTbNFk2ApcJ7TyUA7JgUHry6Kc2o_HHNnBRHM/s640/21192919_10155791588943489_366797612110464010_n.jpg" width="640" /></a><b style="background-color: #fefefe; font-family: georgia, "times new roman", serif; font-size: 15px;"> </b><br />
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<span style="background-color: #fefefe; font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Üzerine eritilmiş tereyağını fırça yardımıyla sürün. Önceden ısıtılmış 180 derecelik fırında kızarana kadar pisirin. Fırından aldıktan sonra yaptığınız sütlü şerbeti dökün. Afiyet olsun.</b></span></span><br />
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com1tag:blogger.com,1999:blog-4508031882809548242.post-43203726719103813512017-05-11T20:23:00.000+02:002019-04-06T22:02:48.265+02:00Ekmek Süsleme<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bu ekmekleri yaparken çok zevk alıyorum. Terapi gibi :)</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4lUhHxdVi-N7lwvwJw-62ei7tBsVVvVRhhbszL4OuVQIt0ge_QF-tvQnNcdPA7LSpHUkRMt2szZxYPJAIR9lvKzONiWU3Y9k0I-_j6SU5OvWl_KXEPvQOf_DUYEEKgBzjJpCqG_f6aA/s1600/eiweisbrot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4lUhHxdVi-N7lwvwJw-62ei7tBsVVvVRhhbszL4OuVQIt0ge_QF-tvQnNcdPA7LSpHUkRMt2szZxYPJAIR9lvKzONiWU3Y9k0I-_j6SU5OvWl_KXEPvQOf_DUYEEKgBzjJpCqG_f6aA/s640/eiweisbrot1.jpg" width="640" /></a></div>
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com2tag:blogger.com,1999:blog-4508031882809548242.post-15296755159821686962017-05-04T20:36:00.000+02:002017-05-04T23:02:04.070+02:00EKŞi MAYALI KIZIL BUĞDAY EKMEĞi<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 kilo tam tahıllı kızıl buğday unu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>750 ml. su</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 tatlı kaşığı kaya tuzu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 gr. ekşi maya </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Un, 700 ml. su 100 gr. eksi maya ile hamurunuzu yoğurun. kalan 50 ml. suyun içinde tuzu eritin. 1 saat sonra erittiğiniz tuzlu suyu hamura yedirin. ilk anda sanki suyu çekmeyecek gibi oluyor. Hamurunuzu güzelce yoğurduktan sonra dinlenmeye bırakın. Genelde ben gece hamuru yapıyorum ve buzdolabında ertesi güne kadar bırakıyorum yaklaşık 10-12 saat.12 saat sonra hamuru oda sıcaklığında 1 saat kadar bırakıyorum. Hamur biraz kendini bırakınca her yarım saatte bir 3-4 kez katlıyorum.Son katlamadan sonra ekmegin son seklini verip kalıba koyuyorum . bu malzemeden iki tane ekmek çıkıyor. Kalıpta iki kati olana kadar bırakıyorum. 250 derece 40 dakika pişiriyorum. Bu verdiğim derece taş fırın için, evdeki fırında aynı derece çok yüksek gelebilir.</b></span><br />
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-6141457787324509352017-04-11T18:40:00.002+02:002017-04-11T19:00:01.154+02:00YABANi SARIMSAKLI TUZ<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Evde hazır cesnili tuz kullananlar lütfen dikkat içinde ne olduğunu bilmediğiniz hiç bir ürünü kullanmayın.Kendi mutfağınızda istediğiniz kokusunu sevdiğiniz her türlü bitki ile kokulu tuzlar yapabilirsiniz. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Bunun için gerekli olan şey sadece 1 kilo kaya tuzu ve sevdiğiniz bir bitki , daha önce ev yapımı tuzot yapmıştım. <a href="http://lifestylesieda.blogspot.de/2014/07/dogal-tuzot-nasl-yaplr.html" target="_blank">Doğal Tuz ot</a> tarifi için buraya bakabilirsiniz.</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Bugün ki cesnili tuzum yabani sarımsaklı</span></b><br />
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<b><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 kilo kadar yabani sarımsak yıkanır ve kurutulur. iyice kuruduğundan emin olunca robotta doğranır. Kaya tuzu ile karıştırılır. Fırın tepsisine yayılır, 50 derecede olan fırında 5-6 saat kurutulur. Firin içinde nem olmasın diye arada fırın kapağı açılır ve alt üst edilerek karıştırılır.Bu tip otlar 50 derecenin üzerinde kurutulursa tüm özelliğini kaybeder bunu unutmayın. Eğer hava güneşliyse 1 gün güneşte kurulur ve robotta çekilir. </span></b><br />
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<b><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> Hafif bir sarımsak kokusu oluyor. Her türlü yemekte, salatalarınızda gönül rahatlığı ile kullanabilirsiniz. Ben bu kurutma işlemini odun fırınında yaptığım için ayrıca güneşte kurutmuyorum.Afiyet olsun.</span></b><br />
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<b><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><br /></span></b>lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-59707705805002967802017-04-10T00:20:00.000+02:002017-04-10T01:05:12.507+02:00YABANi SARIMSAKLI EKMEK MAYASI-BÄRLAUCH BROT<div style="background-color: white; line-height: 1.6; margin-top: 1em;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Daha öncede bahsettiğim gibi birçok bitkiden ekmek mayası yapılıyor ve oldukça kolay bir maya , eksi mayayı sevmeyen ama ayni zamanda doğal beslenmek isteyenler için alternatif olabilir.</b></span><br />
<b style="font-family: georgia, "times new roman", serif;">Bir tutam yabani sarımsak temizce yıkanır doğranır ve 350 ml. su ilave edilir. 48 saat sonra içinde gazozdaki gibi hava kabarcıkları oluyor. iste o zaman suyu kullanabilirsiniz. Bu su ekmeğimizi kabartacak olan maya :)</b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>300ml. yabani sarımsak suyu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı tuz</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>5 yemek kaşığı zeytinyağı</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>550gr. Ekmeklik un(typ 1050)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bu malzeme ile bir hamur yapın ,yoğurma kabından kendi kendine ayrılana kadar yoğurun. 10 dakika dinlendikten sonra bir tur daha yoğurun.</b><b> hafif yağladığınız kalıba koyup oda sıcaklığında bırakt</b><b>ın</b><b> ve üzerini stre</b><b style="line-height: 1.6;">ç</b><b>le kapatın .</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>24 saat sürüyor kabarması, eğer sıcak bir ortamdaysa bu süre kısalıyor.Kal</b><b>ı</b><b>b</b><b>ı</b><b>n kenarları yüksek olursa daha iyi oluyor , Benim kal</b><b>ı</b><b>b</b><b>ı</b><b>m biraz büyük olduğu için yayıldı. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> </b></span><b style="font-family: georgia, "times new roman", serif;">Bekleyin kabarsın.kabarmadan pişirirseniz i<b>ç</b>i hamur kalır.</b><br />
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<b style="font-family: georgia, "times new roman", serif;"> İsterseniz üzerine bıçakla kesikler atıp 180 derecede turbo ayarında 60 dakika pişirin.</b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Afiyet olsun.</b></span><br />
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-25619050672372132252017-04-09T22:41:00.002+02:002017-11-27T16:49:50.065+01:00IHLAMUR ÇİÇEĞİNDEN EKMEK MAYASI<div style="background-color: white; line-height: 1.6;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;">O kadar hamurla maya ile uğraşıp bunuda denemesem olmazdı ıhlamur çiçeğinden hamur mayası olduğu gibi diğer yenilebilen çiçeklerden de maya yapabilirsiniz. Sırada leylak ve kiraz çiçekleri var.Bu mayayı araştırırken o kadar çok şeyler öğrendim ki ... </span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-weight: bold;">ingilizce ve almanca arama yaparken bir baktım tatlı mı tatlı bir japon kızın blogundayım .</span><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;"> </span><a href="http://www.junkomine.com/biography/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: top;" target="_blank">Junko Mine</a> çiçek mayası fotoğraflarının </b></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b> büyülü renkleriyle düşmüş mayanın peşine ve bu renkli şeylerin <a href="http://www.taroya.com/blog/" target="_blank">Taro Hashiguchi</a> isimli bir fırıncının hazırladığı çiçek ve meyve mayaları olduğunu öğrenince çiçek mayasına gönül vermiş .Ve bu küçük fırının ustasına bir notla sormuş bu mayanın sırrını ona öğretip öğretmeyeceğini , ustadan olumlu yanıt alınca Amerikadan japonya ya gidip ustanın yanında çırak olmuş o güzel kokulu ekmeklerin nasıl yapıldığını öğrenmiş. Şimdi birbirinden güzel kokulu ekmekleri kendi yapıyor ve bilgilerini paylaşıyor . Gerçekten ekmeklerine hayran kalmamak mümkün değil.</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Nane ,kekik,biberiye, reyhan aklınıza gelen bütün aromalı bitkilerden maya yapılıyormuş, ben şimdilik sadece ıhlamuru denedim.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Yok artık dediğinizi duyar gibiyim ilk duyduğumda bende aynı tepkiyi vermiştim .</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ihlamur çiçeğinin kendine has kokusuyla, puf puf, yumuşacık ve tatlı bir ekmek istiyorsanız bu tarifi deneyebilirsiniz.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Eskiden fıçıların içine ıhlamurun yaprağını ve çiçeğini ufalayıp, üzerine su ekleyip 12 saat sonra bal rengi olan sudan iki su bardağı alıp hamur mayalanırmış. Fıçıya da yeniden çiçek ve su ekleyip mayayı taze tutarlarmış.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bende bu mayayı büyük bir heyecanla yaptım . </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Orta boy bir kavanoza 500ml oda sıcaklığında su ve bir avuç kuru ıhlamur çiçeği koydum ve 13-14 saat sonra bal rengi suyu maya olarak kullandım:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><img alt="İlgili resim" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCRyJOcDEru4hwRMxgtzoo0hKQioVhShzL2CoBFYgfyO4enrclVbJjqjbCBrfsxMJUcZTTYZbBjetnQmKG6FcfKsPMdmFKsMIo_am3dlaBOxQSnn8Sp14bxT65dYf7iJ4z0uwx_oQ7v0/s1600/cliquea%252Baqui.gif" /></span><br />
<a href="http://lifestylesieda.blogspot.de/2017/11/ihlamur-mayali-ekmek.html" target="_blank"><b><span style="color: purple;">IHLAMUR EKMEGININ TARIFI BURDA</span></b></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Çiçek mayası ile ilgili <a href="https://anneminkitapligi.tumblr.com/" target="_blank">Daha çok ayrıntıyı burda bulabilirsiniz.</a></b></span></div>
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com2tag:blogger.com,1999:blog-4508031882809548242.post-11583985303315568552017-04-04T00:59:00.002+02:002017-04-04T00:59:29.361+02:00Neden Ekşi Mayalı Ekmek<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfGqRWKjtY12MVN1YYr38QOo8k0ZCfH8B93_gauZJZs620zekXtY1ARLHLW2Xo9hGGvJpR0_cNyYG99aQ3AaobBN-0eiV08B3D_1rUkaRnYMkBJ-61it1BuGym25vgG9fXvREWdOSnSg/s1600/Neuer+Ordner+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfGqRWKjtY12MVN1YYr38QOo8k0ZCfH8B93_gauZJZs620zekXtY1ARLHLW2Xo9hGGvJpR0_cNyYG99aQ3AaobBN-0eiV08B3D_1rUkaRnYMkBJ-61it1BuGym25vgG9fXvREWdOSnSg/s640/Neuer+Ordner+%25282%2529.jpg" width="640" /></a></div>
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<strong style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; line-height: normal; margin: 25px 0px 15px; padding: 0px; vertical-align: baseline;"><span style="font-family: "georgia" , "times new roman" , serif;">Ekşi mayalı ekmeğin pişirilene kadarki süreci ve özellikleri biraz uzun, ekmegi kaliteli yapan da bu zaten...</span></strong></div>
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<span style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; line-height: normal; margin: 25px 0px 15px; padding: 0px; vertical-align: baseline;">E</span><span style="background-color: white;">kmekler sıcak ve soğuk mayalanma yapılarak yapılıyor.Yaklaşık 12 saat oda sıcaklığında daha sonra da 18 saat dolapta bekletiliyor ve ertesi gün pişiriliyor. Gerçekten yorucu ve bir o kadarda heyecan verici bir uğraş</span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Marketlerden aldığınız ekmeklerin 1-2 gün içinde bayatlamasının sebebi mayalama süresinin kısa olması ,mayanın doğal bir maya olmaması ve su oranının düşük olmasıdır.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Emek ve sevgi ile yapılan bu ekmekler tabi ki de çok daha sağlıklıdır. Ekmeğin ömrünü belirleyen ve çabuk bayatlamasını önleyen mayalama süresi ve su oranıdır.Kullandığım maya organik unlarla kendi yaptığım ek</b></span><b style="background-color: white; font-family: Georgia, "Times New Roman", serif;">ş</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>i mayadır. Unlarımı 400 y</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>ll</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>k bir değirmenden alıyorum.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ekşi mayada aktif bakteriler vardır.. Bu yüzden daha probiyotiktir.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ekşi maya 5000 yillik bir tarihe sahiptir.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Hazır mayalardan farklı olarak ekşi maya hiç bitmez. Azalınca içine un ve su ilave et işte maya hazır.istediğiniz kadar kullanın.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ekşi mayanın faydaları:</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ekşi mayalı ekmeğin sindirimi kolaydır.<br />İçindeki yararlı bakteriler ekmekteki tahılı önceden sindirir böylece size sindirimi kolay ve sağlıklı ekmeği bırakır.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ekşi mayalı ekmek geç bayatlar. Lezzetlidir.<br />İçindeki yararlı bakteriler lezzeti arttırır. Yıllar geçtikçe mayanız daha bir olgunlaşır daha bir lezzetlenir. Ayrıca mayanız yıllandıkça ekmeğiniz daha uzun zaman taze kalır.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ekşi maya ekmekte oluşan beta glukan'ın pişirilirken parçalanmasını engeller. Beta Glukan ise, bağışıklık sistemini kuvvetlendirir, kanseri önlemede yardımcıdır.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Maya alerjileri olanlar bile güvenle tüketebilir. Ekşi maya alerji yapmaz.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ekşi mayalı ekmekleri az yer doyarsınız. Kan şekerini hızla yükseltmez uzun süre tok tutar.</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Besleyicidir B vitamininden zengindir. Ekşi mayalı ekmek tüketmek vücudunuzdaki B12 vitaminini arttırır. </b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>İçine ne koyduğunuzu siz bilirsiniz.Hi</b></span><b style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;">ç</b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b> bir koruyucu madde yoktur. Saf ve doğaldır.</b></span></div>
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com1tag:blogger.com,1999:blog-4508031882809548242.post-55547323297266341842017-04-01T20:13:00.000+02:002017-04-01T20:55:09.866+02:00Dağıstan Çöreği <span style="font-family: "georgia" , "times new roman" , serif;"><b>Baharatlı aroması ile damaklarda ho</b><b>ş</b><b> bir tat b<span style="background-color: #fafafa; font-size: 15.4px;">ı</span>rakan dağıstan çöreği yapılmaya de</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ğ</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>er bir lezzet... </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6V6HMoq-kHt3FZIzZGUxzBEL9rI88ok1tjSHK7k2jBUScfRChra4fmXrb1hpQV10PhUL3TmTKpAQe-gGbCXOYf1muXpL4Z6t-LCD95pI8Lw8imYUFviY_YYAWwQaTrW_V0KgeRhM_VA/s1600/IMG_20170401_164449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6V6HMoq-kHt3FZIzZGUxzBEL9rI88ok1tjSHK7k2jBUScfRChra4fmXrb1hpQV10PhUL3TmTKpAQe-gGbCXOYf1muXpL4Z6t-LCD95pI8Lw8imYUFviY_YYAWwQaTrW_V0KgeRhM_VA/s640/IMG_20170401_164449.jpg" width="640" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>bir kez yapmıştım ama tam tad<span style="background-color: #fafafa; font-size: 15.4px;">ı</span>n<span style="background-color: #fafafa; font-size: 15.4px;">ı</span> yakalayamamıştım.Kafkasyalı olmama rağmen bu çöreği daha önce evimizde yapıldığını da hiç görmedim. Hafif tatlı ekmekler yapılıyor ama bu biraz daha farklı.Bu isim nerden geliyor onu da bilmiyorum.Ovma çöreği olarak yapılıyor ama onda çok fazla baharat kullanılmıyor.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Malzemeler:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>400ml. süt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>700gr.un</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 yumurta beyazı</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3 yemek kaşığı bal</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>20 gr. oda sıcaklığında tereyağı</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>bir küçük dilim rendelenmiş taze zencefil</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı tuz</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı zerdeçal</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı mahlep</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı tarçın</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cay kaşığı yeni bahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cay kaşığı kişniş tohumu ( havanda biraz ezilecek)</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cay kaşığı çörek otu ( havanda biraz ezilecek )</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 tatlı kaşığı instant maya</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cay kaşığı kabartma tozu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Üzeri için :</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 yumurta sarisi</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 yemek kaşığı zeytinyağı</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: #fafafa; font-size: 15.4px;"> Yukardaki malzemelerle hamur yoğrulur üzerini örtüp ve 1 saat dinlendirilir 1 saat sonra tekrar yoğrulur ve yarım saat daha mayalanmaya bırakılır.10 dakika sonra tekrar yoğrulur,15 dakika dinlendirilir. Ben her parçayı 100 gr. yaptım. mandalina büyüklüğünde oldu.Yapılan bezeler kağıt serilmiş tepsiye dizilir.</span></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: #fafafa; font-size: 15.4px;"><br /></span></b></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: #fafafa; font-size: 15.4px;">Tepsinin üzeri örtülerek, 30 dakika dinlendirilir.Tepside mayalanan hamurların üzerine: yumurta sarısı, zeytinyağı karışımı sürülür susam serpiştirilir, jiletle veya keskin bir bıçakla kesikler atılır. Önceden ısıtılmış 210 dereceye koyulur ve f</span><span style="background-color: #fafafa; font-size: 15.4px;">ı</span><span style="background-color: #fafafa; font-size: 15.4px;">r</span><span style="background-color: #fafafa; font-size: 15.4px;">ı</span><span style="background-color: #fafafa; font-size: 15.4px;">n</span><span style="background-color: #fafafa; font-size: 15.4px;">ı</span><span style="background-color: #fafafa; font-size: 15.4px;">n </span><span style="background-color: #fafafa; font-size: 15.4px;">ı</span><span style="background-color: #fafafa; font-size: 15.4px;">s</span><span style="background-color: #fafafa; font-size: 15.4px;">ı</span><span style="background-color: #fafafa; font-size: 15.4px;">s</span><span style="background-color: #fafafa; font-size: 15.4px;">ı</span><span style="background-color: #fafafa; font-size: 15.4px;"> 170 dereceye getirilir.30 dakika pişirilir.</span></b></span><br />
<span style="background-color: #fafafa; font-size: 15.4px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Afiyet olsun.</b></span></span><br />
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com2tag:blogger.com,1999:blog-4508031882809548242.post-38578922825204474112017-03-31T21:56:00.002+02:002017-03-31T21:56:33.340+02:00Eiweißbrot<div class="separator" style="clear: both; text-align: center;">
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<a href="http://lifestylesieda.blogspot.de/2017/03/eiweibrot-2-tarif-low-carb.html" style="text-align: center;" target="_blank">Tarifi burda</a><br />
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-19008207441416813702017-03-31T00:55:00.001+02:002017-04-01T21:12:55.676+02:00Nohut Mayası Yapımı (Tatlı Maya)<div>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Daha önce yine nohut mayası yapmıştım hani </span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ş</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">u klasik olandan merak edenler <a href="http://lifestylesieda.blogspot.de/2015/04/nohutla-yapilan-ekmek-mayasi.html" target="_blank">Burdan</a> bakabilir.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Ama biraz araştırdıktan sonra biraz değişik bir nohut mayası buldum. Nohut mayası bildiğiniz gibi agir kokulu bir mayadır.Genelde maya ile birlikte nohutları ve suyu kullandığımız için kokusu değişik geliyor. O yüzden bu yeni öğrendiğim mayayı paylaşmak istedim. Umarım güzel ekmeklerimiz olur :) </span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Nohut mayası ile ekmek yapmak için mayayı bir gece önceden yapmak gerekiyor. Yapılan mayanın hepsini kullanıyorum.Eksi maya gibi besleme yapılarak sadece iki gün kalabilir. Zaten süreyi uzatırsanız tatlı maya yerine eksi maya olur. O yüzden en iyisi her ekmek yapımından önce yapılması uygundur.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Nohut mayası için gerekli olanlar </span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">1 su bardağı organik nohut ( bu çok önemli islem görmüş nohutlardan olmuyor)</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">2 su bardağı sıcak su</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">3 yemek kaşığı tam buğday unu</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">cay kaşığının ucunda kaya tuzu</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"> İlk önce havanda veya bez arasında çekiç yardımıyla nohutları k</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">r</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">n ikiye bölünmeleri yeterli,un tuz ve nohutları harmanlayıp temiz bir cam kavanoza doldurun. </span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Üzerine suyunu ilave edin ayni zamanda topaklanmasını önlemek için tahta kaşıkla karıştırın. suyu ilave ederken dikkat edin nohutların üzerini iki parmak kadar gecsin.Aksi takdirde kullanacağımız zaman biraz </span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">zorlanabiliriz.</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Kavanozun kapağını gevsek olarak kapatın. I</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ş</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">in en önemli kısmına geldik bu maya öyle kolay kolay aktif hale gelmiyor. Sıcak tutulması önemli 45-46 derece sıcaklık olması yeterli bu isinin üstüne çıkması mayayı öldürebilir.Geniş bir tencereye kavanozu yerleştirin yanına ba</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ş</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ka bir kavanozla sıcak su koyup bu </span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">s</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">y</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;"> yakalayabilirsiniz. kavanozların birbirine temas etmemesi gerekiyor.</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">4 saat sonra mayada ilk kıpırtılar baslar genellikle , </span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">s</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;"> yeterli de</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ğ</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ilse bu süre uzayabilir sabırla beklemek laz</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">m. Zaman geçtikçe mayanın üzerine köpükler oluşmaya ba</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ş</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">lar.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Bu sefer sadece üzerinde olusan aktif olan köpüklerini kullanarak ekmeğimizi yapacağız.Bize laz</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">m olan posası ve suyu degil aktif olan mayadır. Üzerinde biriken köpük tabi ki ekmek için yeterli degil o yüzden o </span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ç</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">kan köpüklerle bir ön maya hazırlamamız gerekiyor.</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">100 gram un</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">100ml su</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Ve aktif maya köpüklerinin hepsi</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Hepsini pürüzsüz bir kar</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ş</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">m olana kadar karıştırın ve üzerini hava almayacak şekilde streç ile kapatın.</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">2-3 saat sıcak bir yerde tekrar mayalanmaya bırakın.Di</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ğ</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">er mayalarda olduğu gibi göz göz olunca ön mayamız haz</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">rd</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">ı</span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">r. Ekmek yapımında kullanabiliriz.</span></b></div>
<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-80279127753406595422017-03-27T20:55:00.002+02:002017-03-27T20:55:56.096+02:00TAŞ FIRIN NASIL KULLANILIR<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ben fırını ilk yaktığımda 450dereceye kadar ısıtıyorum yani fırının üst taşları beyazlayana kadar, sonra közü kenara alıp ıslak bezle temizliyorum hem taban ısısını ayarlamak hemde ekmeklerin altının is olmasını önlemek için, önce bir avuç un atıp tabanın ısısını kontrol ediyorum, eğer un hemen yanıyorsa çok fazla sıcak demektir. Yavaş yavaş kahverengi oluyorsa iyidir. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>320 dereceye ısı düşünce ilk pide, pizza, köfte, kolay pişen etleri atıyorum. 3.saatten sonra İçindeki közü tüm fırına yayıyorum tüm taban aynı ısıda olsun diye, 20 dakika bekleyip tüm közü dışarı çıkarıyorum. Tekrar ıslak bezle silip un testini tekrarlıyorum. Ne olur ne olmaz diye...</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> 275 dereceye düşen fırına ekşi mayalı ekmekleri atıp 40 dakika kapak kapalı şekilde pişiriyorum.Ekmeklerden sonra kek için uygun ısı oluyor. Ertesi gün için eğer yemek yapacaksam genelde güvecin içinde aklınıza gelecek her türlü yemeği fırına atıp ertesi güne kadar bırakıyorum. Zor pişen dana etleri olabilir geceden sabaha güzel pişiyor. Sabah ısı 140 derece falan oluyor. Kurabiyeler için yeterli oluyor 140derece </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3.günde ben genelde sebzeli tuz kuruturum. Tarif icin</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><a href="https://www.blogger.com/%C3%87ERKES%20TUZU-%C5%9EIBJIY%20SU%C4%9E%20/%20Biber%20Tuzu%20-%20Do%C4%9Fal%20tuzot%20nas%C4%B1l%20yap%C4%B1l%C4%B1r%20?%20%20Tarifi%20:%20http://lifestylesieda.blogspot.de/2014/07/dogal-tuzot-nasl-yaplr.html" target="_blank">ÇERKES TUZU-ŞIBJIY SUĞ / Biber Tuzu - Doğal tuzot nasıl yapılır ? </a></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Aşağı yukarı 100 derece oluyor. Biraz uzun oldu ama ben kime sorduysam net bilgi alamadım o yüzden benim gibi taş fırın sevdalılarına gelsin bu bilgiler</b></span></div>
lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-79553786296934993472017-03-25T22:53:00.003+01:002017-03-25T22:53:35.363+01:00 Ekşi Mayalı Simit Poğaça<div dir="ltr">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Biliyorsunuz uzun zamandır eksi mayalı ekmekler yapıyorum,bu sefer kendi yaptığım maya ile poğaçalar yaptım.Gerçekten umduğumdan güzel oldu. Denemek isteyenlere tavsiyemdir.Bildiğiniz ne kadar poğaça tarifi varsa hepsinde eksi mayanızı kullanabilirsiniz...</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Malzemeler :</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 çay bardağı sıvı yağ<br />1 çay bardağı süt<br />1 tatlı kaşığı tuz </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 gr. Eksi maya<br />
1 su bardağı ılık su<br />
1 tatlı kaşığı toz şeker <br />
4 -5 su bardağı tam buğday unu (1 kilo)<br />
Üzeri için <br />
4 yemek kaşığı pekmez <br />
1 çay bardağı su <br /> Susam</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>İç malzemeleri :<br />
Küp küp doğranmış sucuk <br />
Küp küp doğranmış peynir</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Kasar peyniri</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dilimlenmiş zeytin<br />Yeşil biber<br />Kırmızı biber </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mayayı ılık su ile ezin toz şekeri ilave edip 10 dakika bekletin unu derin bir kaba alın ortasını havuz gibi açın kalan bütün malzemeleri ekleyip yoğurun üzerine nemli bir bez örtüp 30 dakika dinlendirin dinlenen hamuru mandalina büyüklüğünde ayırıp önce pekmezli suya daha sonra susama buluyoruz ve tepsiye diziyoruz yarım saat mayalanmaya bırakıyoruz. </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mayalandıktan sonra ortasını elimizle genişleterek iç malzemeyi koyuyoruz 190 derecede kızarana kadar pişirin.Afiyet olsun.</b></span><br />
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-6460275816725397062017-03-24T00:51:00.002+01:002017-11-23T21:50:51.006+01:00EKŞİ MAYALI EKMEK - 4<div class="separator" style="clear: both; text-align: center;">
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<b style="font-family: Georgia, "Times New Roman", serif;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Genelde çok fazla hamur yaptığım için size tarif vermem zor oluyordu :) bu sefer </span><a href="http://cafefernando.com/turkce/eksi-mayali-ekmek/" style="background-color: transparent;" target="_blank">Cafe fernando</a> nun ölcüleriyle denedim. </b><br />
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<b style="font-family: Georgia, "Times New Roman", serif;">100 gr ekşi maya</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;">325 gr su (oda sıcaklığında)</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;">50 gr tam buğday unu ( vollkornweizenmehl)</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;">455 gr ekmek unu ( bauernbrotmehl Typ 1050)</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;">10 gr tuz</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Yapılışı</span></b><br />
<b style="font-family: Georgia, "Times New Roman", serif;">Ekşi maya ile 315 gr suyu karıştırıp mayayı suyun içinde eritin. Unları da ekleyip, pürüzsüz olana kadar karıştırıp, yoğurduktan sonra üzerini bir örtü ile örtüp bir köşede 2 saat </b><b style="font-family: Georgia, "Times New Roman", serif;">Oda sıcaklığında </b><b style="font-family: Georgia, "Times New Roman", serif;">bekletin. 22-23 derece sıcaklık uygun olur, eğer sıcaklık uygun degilse soğuk fırına koyup yanına bir bardak sıcak su koyup dinlenmeye bırakın.</b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 saatin sonunda hamuru çıkartıp, üzerine 10 gr tuzu ve kalan 10 gr suyu ilave ederek tekrar yoğurun. tuzu yedirene kadar yoğurmaya devam edin. Üzerini örterek tekrar aldığınız yere koyup 30 dakika daha dinlendirin.30 dakikanın </b></span><b style="font-family: Georgia, "Times New Roman", serif;">sonunda ilk katlama işlemini yapin. Hamurun kenarından elinizi sokup hamuru altından tutun ve yukarı doğru uzatarak hamurun ortasına doğru katlayın.Yoğurma kabinizi çevirip diğer kenara da aynı işlemi uygulayın. 4 tur sonunda her kenarını katladığınız hamurun üzerini örtün tekrar dinlenmeye bırakın. 2 saat boyunca her yarım saatte bir, son 3 saatte de saat başı katlama işlemini uygulayın.</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;">5 saatlik katlama süreci sonunda. Hamuru hafifçe unladığınız bir mutfak tezgahına veya varsa büyükçe bir kesme tahtasına alın. Hamuru ters çevirin ve unlanan yüzey üste gelsin. Elinizi hamurun altına doğru sokup aynı zamanda hamuru çevirin ve yuvarlaklaştırın. Siz bu işlemi yaptıkça, hamurun üstü gerilecek ve pürüzsüz bir yuvarlak halini alacak. Bu şekilde üzerine un serpin ve ağır olmayan bir mutfak örtüsünü üzerine serip yarım saat daha dinlendirin. </b><br />
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<b style="font-family: Georgia, "Times New Roman", serif;">Bu arada mayalama sepetlerini unlayıp hazırlayın. Veya fotoğraftaki sepete benzer herhangi çukur bir kase veya süzgeç içine temiz bir mutfak örtüsü serip içini iyice unlayarak bekletin.</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;">son katlama işlemine geldik. Tezgah üstünde dinlenen ve hafifçe yayılan hamurun size yakın kenarından bir spatula yardımıyla kaldırıp ters çevirin. Bu seviyede hamur iyice kendini bırakmış olacağından oldukça yumuşak oluyor.. İçi hava kabarcıkları ile dolmuş oluyor ve ekmegin içinde gözenekler olmasını istiyoruz. Bu yüzden çok hırpalamadan yine hamurun sağ kenarından tutup hafifi uzatıp orta kısıma doğru katlıyoruz. Sonra alt, sol ve en son üst kısımı da ortaya doğru uzatıp katlayıp, hamuru ters çeviriyoruz. Bir önceki aşamada olduğu gibi elinizi hamurun altına doğru sokup aynı zamanda hamuru çevirin ve yuvarlaklaştırın. Bu işlemi yaptıkça, hamurun üstü gergin ve pürüzsüz bir yuvarlak halini alacak. Şimdi hamuru yanlarından kavrayıp avucunuza alarak daha önce unladığınız kaba yuvarlak ve pürüzsüz yüzey ters gelecek şekilde koyun. Bu kısım ikinci mayalanma evresinin başlangıcı. Şimdi yine üzerini örtüp buzdolabında 12 saat dinlendirin. Hamurun kabarıklığına bakarak bekleme süresini ayarlayabilirsiniz. Oda sıcaklığında kalırsa birden kabaracaktır.Ama ek<b style="font-family: Georgia, "Times New Roman", serif;">ş</b>i mayada yavaş yavaş soğukta mayalanan ekmek daha lezzetli ve göz göz olacaktır.</b><br />
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<b style="font-family: Georgia, "Times New Roman", serif;">Bekleme süresi bitince hamurumu f<b style="font-family: Georgia, "Times New Roman", serif;">ı</b>r<b style="font-family: Georgia, "Times New Roman", serif;">ı</b>n küre<b style="font-family: Georgia, "Times New Roman", serif;">ğ</b>ine ters çevirip üzerine jiletle kesikler atıp, tas fırında 275 derece fırına atıyorum .35-40 dakika pişiriyorum. </b><br />
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<b style="font-family: Georgia, "Times New Roman", serif;">Evdeki fırında nasıl yapabilirsiniz .</b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span><b style="font-family: Georgia, "Times New Roman", serif;">Bekleme süresinin dolmasına yarım saat kala fırını ısıtın. . Fırın içinde ızgara kalsin. 250 dereceye ayarlayın. döküm derin tencereyi fırına koyarak 30 dakika ısıtın.ısınan tencereyi elinizi yakmadan kalın bir el bezi veya fırın eldiveni ile tutarak fırından alın. Hamurunuzu tencereye dikkatlice yerleştirip üzerine keskin bir bıçak veya jiletle kesikler atin kapağını kapatıp ,ısısını 225 dereceye indirip 25 dk. pişirin. Sonra üzerini açarak 30 dk. daha pişirin. Üzeri iyice kızardığında fırını açıp ekmek üzerine vurduğunuzda tok bir ses geliyorsa ekmeğiniz pişmiş demektir.</b><br />
<b style="font-family: Georgia, "Times New Roman", serif;"> Ekmeği ızgara üzerine alıp 1 saat kadar soğutun.</b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span><b style="font-family: Georgia, "Times New Roman", serif;">Afiyet olsun.</b></div>
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lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com2tag:blogger.com,1999:blog-4508031882809548242.post-64991429760300029462017-03-17T20:02:00.004+01:002017-03-25T22:14:29.422+01:00Özbek Tandır Ekmeği (Nân) 2<div class="separator" style="clear: both; text-align: center;">
<b> <span style="font-family: "georgia" , "times new roman" , serif;">Bu ekmegi arada yapıyorum ve her yaptığımda sürekli yapıyım dediğim bir ekmek :) Deneyin pişman olmayacaksınız.Açıklamalı tarifini aşağıdaki linkte bulabilirsiniz</span></b></div>
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<span style="color: #0000ee;"><u> Tarifi : http://lifestylesieda.blogspot.de/2015/02/ozbek-tandr-ekmegi-nan.html</u></span></div>
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-43645135065408392732017-03-13T20:26:00.002+01:002017-11-09T22:04:29.799+01:00Eiweißbrot 2. tarif-Low Carb <span style="font-family: "georgia" , "times new roman" , serif;"><b>Diyet yapanlar ve spor yapanlar için unsuz yapılan bol proteinli bir ekmek , o</b><b>ğ</b><b>lumun isteği üzerine yaptım.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Daha önce birkaç deneme yapmıştım ama çok sert bir ekmek olmuştu.Ama bu tariften sonra ba</b><b>ş</b><b>ka deneyeceğimi sanmıyorum. Sonunda bazı malzemeleri değiştirerek uygun ekme</b><b>ğ</b><b>i bulduğuma inanıyorum.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Yapılısı oldukça kolay :)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Malzemeler :</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 yumurta</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>500 gr. quark (yoğurt)</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>250 gram yulaf kepegi</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>5 yemek kaşığı badem unu veya ezilmiş badem</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>5 yemek kaşığı ayıklanmış ay çekirdeği</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>5 yemek kaşığı ayıklanmış kabak çekirdeği </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>5 yemek kaşığı keten tohumu ve susam kar</b><b>ı</b><b>s</b><b>ı</b><b>m</b></span><b style="font-family: georgia, "times new roman", serif;">ı</b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cay kaşığı tuz</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 paket kabartma tozu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>kalıbı yağlamak için az tereyağı</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Yumurta ve tuzu birlikte çırptıktan sonra yoğurdu ilave edip tekrar karıştırın.Ouark çok kati bir süt ürünü yapı olarak süzme yoğurda benziyor. Eğer normal yoğurt kullanacaksanız malzemelerinizi ona göre ayarlayın. Sonra geri kalan malzemeleri de ekleyip 2 dakika kadar karıştırın iyice karışmış olması gerekiyor . Kek kıvamından biraz daha kat</b><b>ı</b><b> bir hamur oluyor. Kalıbınızı yağlayıp biraz susam at</b><b>ı</b><b>n ve her yerine yapışması için kal</b><b>ı</b><b>b</b><b>ı</b><b> sallayıp yaptığınız hamurunuzu içine dökün. Silikon kalıplar bu ekmek için çok uygun oluyor çıkarması daha kolay :) üzerine arzunuza göre çekirdekleri serpiştirip önceden 250 derece ısıttığınız fırına koyun ve f</b><b>ı</b><b>r</b><b>ı</b><b>n ayarını 190 dereceye getirin. 15 dakika sonra fırın ayarını 160 dereceye getirin ve 45 dakika daha pi</b><b>ş</b><b>irin. Piştikten sonra ızgaranın üzerinde soğumaya bırakın.Tam soğumadan dilimlemeyin. Afiyet olsun.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-57895053996313148552017-03-13T17:19:00.000+01:002017-03-13T21:44:12.500+01:00Porsiyonluk Pratik Pasta<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
<span class="_5mfr _47e3" style="line-height: 0; margin: 0px 1px; vertical-align: middle;"><span class="_7oe" style="display: inline-block; font-size: 0px; width: 0px;">🍓</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<br />
<h1 style="background-color: white; border: 0px; font-size: inherit; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: Georgia, Times New Roman, serif; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" title="Düzenlendi">Porsiyonluk Pratik Pasta 🍓</span></h1>
<h1 style="background-color: white; border: 0px; font-size: inherit; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: Georgia, Times New Roman, serif; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" title="Düzenlendi"> 🍓2 paket burçak biskuvi<br />🍓100 gram labne peyniri<br />🍓2 çorba kaşığı bal<br />🍓250 gr. Mascarpone </span></h1>
<h1 style="background-color: white; border: 0px; font-size: inherit; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: Georgia, Times New Roman, serif; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" title="Düzenlendi">🍓Bir ufak kase süt ( bisküvileri ıslatmak için)Hindistan cevizi<br /><br />HAZIRLANIŞI<br />🍓🍓🍓🍓🍓🍓🍓<br />Krema için bir kasede labne peynirini bal ve Mascarpone yi karıştırın. Buzdolabında 30 dakika kadar karışımı bekletin.Bir kaseye soğuk sütü koyun ve bisküvileri süte bir kaç saniye batırıp çıkartın.Kurabiyenin üzerine bir çorba kaşığı kadar kremadan koyup aynı şekilde süte batırdığınız başka bir kurabiye ile üzerini kapatın.En son kremalı bisküvilerin her tarafını bol hindistan cevizine bulayıp servis tabağına alın.</span></h1>
lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com2tag:blogger.com,1999:blog-4508031882809548242.post-19124822964092601642017-03-09T17:22:00.000+01:002017-04-11T21:03:54.026+02:00 Ekşi Mayalı Ekmek <span style="font-family: "georgia" , "times new roman" , serif;"><b>Eksi mayalı ekmek yapmaya başlayınca artık kendinizi durduramıyorsunuz, her yaptığınız ekmek digerine benzemiyor, ayni ölcüleri kullansanız bile havadaki nem oranı, </b></span><b style="font-family: Georgia, "Times New Roman", serif;">fırın</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>in sıcaklığı, kullandığınız un değişik ekmeklerin fırından çıkmasına neden oluyor. Onun içinde her seferinde büyük bir heyecanla fırından c</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>kan ekmekleri bekliyorum.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Aslında daha iki gün önce 15 kilo hamur yapmıştım ama bugün yine duramadım. Baktım fırında hala sıcak duramadım yine :)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bugün ki ekmeğimi k</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>z</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>l buğday unu ve m</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>s</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>r unuyla yaptım.Sabah Kıymeti (eksi mayamı )dolaptan çıkardım zaten bir gün önce beslemiştim o yüzden yeniden beslemedim. Sadece oda sıcaklığında mayanın tekrar uyanmasını bekledim.2-3 saat içinde kabarmıştı.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Yine de emin olmak için su testini yaptım.Su testini yapmak için oda sıcaklığındaki 1 bardak suya mayadan bir par</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ç</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>a attım, suyun üzerinde gayet güzel yüzüyor.Yani ekmek yapmak için uygun :)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>İki tane ekmek için </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>800 gr. k</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>z</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>l buğday unu </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 gr. m</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>s</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>r unu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı kaya tuzu</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 tatlı kaşığı seker pancarı pekmezi</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>550 ml kadar su</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200gr. eksi maya</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Yoğurma kabına unları al</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>p ortasını ac</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>n, eksi mayayı, pekmezi ve suda erittiğiniz tuzu ekleyin ve çok dikkatli bir şekilde yavaş yavaş suyu ilave ederek yoğurmaya başlayın.M</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>s</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>r unu suyu çok çektiği için suyunu ilave ederken dikkat edin. Ele yapışmayan elastik bir hamur oluyor.</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkODVMiDaNxdC0SvHh8rBHzYhleIYfUEqUmH7kKG3iHW5GRtvKejZwDUZy8NX_jRwYnHrM4LvIpsHqtLvPGWKfIe4Q-O5xQAz_OY8u6UhX6oWDJWGzvQzmKu4TAm-WrCTjCyB2gfPUKQ/s1600/11171642_613077375496047_1559666180_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkODVMiDaNxdC0SvHh8rBHzYhleIYfUEqUmH7kKG3iHW5GRtvKejZwDUZy8NX_jRwYnHrM4LvIpsHqtLvPGWKfIe4Q-O5xQAz_OY8u6UhX6oWDJWGzvQzmKu4TAm-WrCTjCyB2gfPUKQ/s640/11171642_613077375496047_1559666180_o.jpg" width="640" /></a><b style="font-family: Georgia, "Times New Roman", serif;"> </b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZjsDFSs6TL-VKsbLq8YfBPhUFcPuEe7kYUt1Ddo_I0w2J8JvHs41HVY8VVwAAtyOQad3rcY7pobXLaKao5z2kEkbpRGlZtZ3q2K34Ee6H4SSWGLnk6V1zQuWk0tR4swCdnaeR0wsCsM/s1600/17203524_10155204460543489_1903961153_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZjsDFSs6TL-VKsbLq8YfBPhUFcPuEe7kYUt1Ddo_I0w2J8JvHs41HVY8VVwAAtyOQad3rcY7pobXLaKao5z2kEkbpRGlZtZ3q2K34Ee6H4SSWGLnk6V1zQuWk0tR4swCdnaeR0wsCsM/s640/17203524_10155204460543489_1903961153_n.jpg" width="640" /></a></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Benim hamur yoğurduğum kab iki katl</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b> özel hamur için yapılmış ve kısa sürede mayalanmasını sağlıyor. Yaklaşık 1 saat sonra kabármaya başlamıştı. Hamur kabarmaya başlayınca 2-3 kez katlayıp tekrar kapağını kapattım.Yarim saat sonra ikinci kez katladım.Daha sonra tekrar kabarmaya başlayınca tezgaha al</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>p hamuru tekrar katlayıp dinlenmeye bıraktım. bu islemi her yar</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>m saatte bir 4 kez yaptım. 4. turdan sonra son seklini verip mayalama sepetine ald</b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b>m. Bolca unlamayı unutmayın aksi taktirde yapışıyor.mayalama sepeti yoksa herhangi bir süzgece bez serip unlayın hamurunuzu yerleştirin. Buzdolabında 15 saat dinlendirin. Buzdolabından çıkardıktan sonra 1 saat oda sıcaklığında kaldıktan sonra pişirebilirsiniz. Ama ben bu sefer sadece iki misli olana kadar oda sıcaklığında beklettim. Yavaş yavaş soğukta mayalanan ekmek daha güzel olur.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tas fırında 180 derecede 50 dakika pişirdim.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mutfakta kullandığımız fırınlardaki 180 derece ile ayn</b></span><b style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: white;">ı</span></b><span style="font-family: "georgia" , "times new roman" , serif;"><b> sıcaklık olmuyor .</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DNGli81spwhmGhQei8hTkInmEdLMR9ZIu3Rjz42IY6_xiBiZ2cdoJJA5zRi_mi9DqDywX4xHhRz4MzpmgfgOtwnbMMFqGiBCg5CgkeLjx1yM6sN0VuVQIGFjIh_k4Q9LC0m_cVRcE1c/s1600/17197695_1013091205502001_659132153_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DNGli81spwhmGhQei8hTkInmEdLMR9ZIu3Rjz42IY6_xiBiZ2cdoJJA5zRi_mi9DqDywX4xHhRz4MzpmgfgOtwnbMMFqGiBCg5CgkeLjx1yM6sN0VuVQIGFjIh_k4Q9LC0m_cVRcE1c/s640/17197695_1013091205502001_659132153_n.jpg" width="360" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Normal fırında pişirmek için </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white;">Döküm tencerenizi veya kapaklı fırına dayanıklı cam kab</span></b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white;">n</span></b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white;">z</span></b></span><b style="font-family: Georgia, "Times New Roman", serif;">ı</b><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white;"> soğuk fırına koyun. Fırını 250 dereceye getirip 20 dk tencereyi fırında tutun. İyice ısınan tencereyi fırından çıkarın. Hamuru pişirme tenceresinin içine koyun. Üzerine jiletle çizik atın. Kapağını kapatıp fırına verin. </span><span style="background-color: white;"> Fırının ısısını 225 dereceye düşürün. 30 dk pişirin. Süre sonunda kapağını çıkarıp tekrar fırına verin. Isıyı 180 dereceye düşürün ve 25 dk daha pişirin.</span></b></span><br />
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<br />lifestylesiedahttp://www.blogger.com/profile/03528033891093749018noreply@blogger.com0tag:blogger.com,1999:blog-4508031882809548242.post-17103533026708602042017-03-05T23:24:00.000+01:002017-03-05T23:24:05.563+01:00🍕Focaccia🍕<h4 style="background-color: white; box-sizing: inherit; clear: both; line-height: 1.4; margin: 0px 0px 12px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Biberiye kekik, kurutulmuş domates, Zeytinyağı, ve zeytin ile yapılan muhteşem ekmek Focaccia </span></h4>
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<span style="background-color: white;"><b style="font-family: Georgia, "Times New Roman", serif;">2,5 Su bardağı un</b><br /><b style="font-family: Georgia, "Times New Roman", serif;">1 Su bardağı ılık su</b><br /><b style="font-family: Georgia, "Times New Roman", serif;">2 tatlı kaşığı instant maya </b><br /><b style="font-family: Georgia, "Times New Roman", serif;">10 yemek kaşığı zeytinyağı </b><br /><b style="font-family: Georgia, "Times New Roman", serif;">1 tatlı kaşığı tuz</b></span></div>
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<li><u><span style="font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white;">Üstü için</b></span></u></li>
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<span style="background-color: white;"><b style="font-family: Georgia, "Times New Roman", serif;">2 Yemek Kaşığı zeytinyağı</b><br /><b style="font-family: Georgia, "Times New Roman", serif;">kuru domates dilimleri veya taze domates, zeytin ve kekik,taze biberiye arzuya göre sarımsak</b></span></div>
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<li><b><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Hazırlanışı</span></b></li>
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<span style="background-color: white;"><b style="font-family: Georgia, "Times New Roman", serif;">Yoğurma kabınıza unu koyun, üzerine instant maya, ılık su, yağ ve tuzu ilave edip pürüzsüz, ele yapışmayan ama yumuşak bir hamur elde edene kadar yoğurun</b><br /><b style="font-family: Georgia, "Times New Roman", serif;">Hamurunuzun üstünü örtüp 30 dakika oda sıcaklığında mayalanması için bekletin.</b><br /><b style="font-family: Georgia, "Times New Roman", serif;">Daha sonra çok büyük olmayan bir fırın tepsisi yağlayın hamurunuzu alıp ellerinizle açarak tepsiye yayın. Önce biraz merdaneyle açıp o şekilde de yerleştirebilirsiniz ama yumuşak olduğundan kolayca tepsiye yerleştirebilirsiniz</b></span></div>
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<b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">Üstüne önce bir kürdanla delikler açın sonra da parmaklarınızla bastırarak çukurlar oluşturun </b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">temiz bir mutfak beziyle örtüp 30 dakika daha mayalanmasını bekleyin.</b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">Bu arada fırını 200 dereceye kadar ısıtın</b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">Mayalanan hamurun üzerine 2-3 yemek kaşığı zeytinyağını fırçayla sürün </b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">Üstünü dilediğiniz şekilde süsleyebilirsiniz, domates, zeytin ve kekikle çok güzel oluyor.</b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">Hazırladığınız ekmeği ısıtılmış fırına atın yaklaşık 15-20 dakika üstü hafifçe kızarana kadar pişirin.</b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">sıcak sıcak servis yap</b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">ı</b><b style="background-color: white; font-family: Georgia, "Times New Roman", serif; text-align: left;">n.</b></div>
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