börek | bir kere yaptım milyonlar denedi çıtır çıtır övguye doymayan el açması börek tarifim | By ENFES Mutfak | Hello everyone from my Exquisite Kitchen channel. Just like you have heard the crunch, I have prepared a delicious pie that is very easy to make, hand-opened crunchy. Now let's look at the construction stages together. First, I put one egg into the yogurt bowl. I also add a spoonful of vinegar. I also take a tea cup of liquid oil and add a tea cup of yogurt. I also add a cup of water at room temperature. And I'm mixing that mixture nicely. I also added a teaspoon of salt. Let's bang until it becomes smooth. Switching over to flour supplement I used up 5 1/2 cups of flour all together. After adding some amount of flour I drain a packet of baking powder I knead until it becomes a soft, smooth texture that does not stick to the hands afterwards. As I always say, amounts of flour may differ. Please let's add as controlled as possible. Feel free to add as needed. The water cup measurements I used in this recipe are the classic two hundred miles and the tea cup is one hundred miles. You see the texture of the dough and the bend. It should be a soft, smooth dough that does not stick to the hands. Immediately after kneading the dough, I put it on the table where I sprinkled in the starch. I clean up nicely for about three to four minutes. Every step that I show you is crucial in making our pies. So let's apply the recipe following every detail so that we get a good result. After thoroughly kneading the dough, I sort it into diapers. Making a total of twenty-four decorations. I level the dough that I have cut as evenly as possible, roll them in my palm and make them a proper dough. I open the berries I had prepared by sprinkling some starch until they are the size of a cake plate. Let’s prefer to use starch when opening the dough. The starch will make the pie crispy. If you use flour, it will have a rough, crispy structure. Unpacking all twenty four packets, getting ready. And then I separate them into groups. I will have written the list of ingredients in writing in the description section of the video below. You can also look and benefit from there if you like. Also there are many more pastry recipes on my channel. You can go to the videos section of my channel and watch the video you want. I opened up all the dough. I am now forming groups of eight so that it will be a trio. Let me tell them like the tip of the spoon. You see it on the screen anyway. I sprinkle some starch Finding dough everywhere. Then I am making three doughs in a row. This is how I prepare all the dough and set aside. We won't bother opening the dough individually. We will only open eight times and fill a huge tray. You can put a cloth or bag on it after separating it into groups of three and setting it aside. To prevent the surface of the dough from drying out and hardening. After separating the dough into groups, I got a group that was a trio like this. Again, I sprinkle some starch and find it all over. Later I begin the unwrapping process with oklava. I am making such a double upside down face so that all the layers are opened evenly. I showed you this opening part a little longer. I wanted you to see how easy and beautifully it is to unfold. You can see it in the video. The dough literally disappears before your hands. They say it opens like oil. Such a beautiful dough in the same way. It opens very easily and doesn't cause you any difficulties. Opening up as much as I can. I'll be as slim as I can. This is good enough for me. It's as if I opened a single cloth. I opened it enough to be in a delicate way. When I put my hand under it, the shape is obviously visible. And that also means enough. I spread a lot of liquid oil on the surface of the dough I opened and brush it all over it. Later I will merge the two edges. I don't make it up. Just putting the ends together. And yet again oiling those layers Again, the crispiness and the effect of opening of the layers of our pastry is the effect of liquid oil, we need to do the lubrication process nicely as well. I place plenty of white cheese in the middle of the dough. You may prefer the interior material of your choice. Neither too tight nor too loose afterwards. I roll like a regular roll. After rolling the dough as a roll, I turn it around and give it the shape of a rose cake. And I line it on the round oven tray that I spread with oiled paper. Since it is the first cloth I will put on this tray, I turned it around like this. I bought a platter. Now on to the second dough. I opened it again the same way. I have an oiled it up nicely. And i do the folding procedure I apply the same procedure to all pastry. Later I fill the tray inside the tray. The tray I used was a pretty big round one. And the eight bands came in full. Even though it is a yeast-free dough, you can see it too. How does it get blurry like that? This is how I place the last of the dough into the tray. Now on to make sauce for the pie. For our sauce, we have a quarter cup of liquid oil, one tea cup of milk and one egg yolk. Whipping this mix up nicely. Lots of drifting to the surface of the pie. I used all of that sauce on the surface of the pie. Not much left like this after brushing. Driving her around too. Look at this way. Sending it to the oven to a preheated one hundred and eighty degrees. It was such a nice blur. And she was blushing beautifully. Just out of the oven I think even this picture says it all. Can't wait for it to cool down just now. Hot, I want to slice it to you and show both its crunchiness, layers of wire wire and its softness. It was so hot that believe me I had a hard time buying it. Cause my hand is burned. Anyway, let me show you exactly like this. If you want, prepare the pie completely in the evening and shut your mouth. Pour the sauce in the morning and put it in the oven. This will make a greater convenience for you. I just wanna take it and hear it crackle like this. I am silent, you listen. I would like you to have a taste of this flavor. I'm sure I'm sure you'll be your favorite. I already wish bon appetit to my friends who are going to try. If you have any dots stuck in your head, you can tell me in the comment section. I tried to explain all the tricks as much as I could. Still, from the comment section, eee, to everyone
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