EN ÇITIR HALKA TATLISI BU (Tatlı Tarifleri)

Hello everyone. Welcome to Sanal the baker. In this video, I'm going to make a folk dessert that is one of our famous street delicacies. Before starting the video, I want to talk about the flour that I will use in the dessert. First of all, the flour that should be used in the original folk dessert is made from yellow wheat flour, which we call durum wheat. Original folk dessert. Even those who make all the folk desserts right now do not use it. The alternative is white flour and semolina. Since you cannot find yellow wheat flour, especially at home and abroad, I will make this recipe from white flour and semolina because it is not possible to find yellow wheat flour. If there is a request, you say that there is 100% original yellow wheat flour. Maybe I'll shoot it in the future. Before starting the video, don't forget to like and share my video. If you are not subscribed to my channel, don't forget to subscribe and turn on the notification. Let's get started. The ingredients I will use to make the folk dessert are 15 grams of yeast, 250 grams of semolina, 500 grams of flour, 800 ml of hot water, 50-60 degrees hot water. At a temperature that our hands can hardly stand. Half a tea glass of cold water. I pour the cold water into the yeast. I open the yeast with a spoon. We will knead the dough with hot water so that the yeast does not burn. In this way, we will add the yeast a little later. We will not add it from the head. I opened the water like this. OK. Let it wait. Then I take the water to my kneading bowl. I take semolina. The most important thing we need to pay attention to while kneading the dough is that the dough does not clump. Because if the dough clumps, we can't pour it while pouring it. We will have trouble. We can pour it without hearing, but we can't pour it with hearing. If you have a clumping problem, make sure to pass the dough through a strainer. Like this. We add the last yeast by pouring it slowly. Like this. OK. The amount of water we give may vary depending on the quality of the flour and semolina you use. It may not be 800 ml, but it may be 750 ml. It may change. We need to adjust it according to the consistency of the dough. After kneading the dough for a while, it is necessary to take it out by hand. It can't be without hands. There should be no lumps in it. It should be such a smooth dough, friends. As you can see, it was a smooth dough. It was a very nice dough. Now the consistency of the dough is like this. Let everyone see the consistency of the dough. As you can see, it is neither too soft nor too hard. It is in the consistency that can be poured with hearing. The consistency that can be poured with hearing is a little thinner. It will rise soon. After rising, it will be in the consistency that can be poured with hearing. Now I cover it. I let it rise. There are those who wrap it in a blanket. There are those who keep it warm next to the stove. I watch a different style. I raised the temperature of my oven to 100 degrees. I turned it off. It's 90 degrees right now. I'm going to cover it up. I'm going to let it rest in the oven. I prepared the oil while the dough was fermenting. I burned the bottom of the oil. Now I'm heating the oil. It needs to be hot. I prepared the hearing. The hearing I will use is like this. I put my finger next to it to get the size. This is a hearing, friends. This hearing is not exactly suitable for the folk dessert. But I still found the most suitable one. It should be thinner. It still works. I'm going to pour it in a single-use bag. The dough is ready, friends. As you can see, the dough has risen. Now I'm going to take the pouring bag and pour it when the oil is hot. I'm going to pour it when the oil is hot. After the oil is completely hot, we pour our folk desserts over high heat. I boil the cooked desserts for 10 minutes before and throw them into the sherbet I have cooled. I made the desserts. They were very successful and beautiful. Now I'm going to do a flavor and texture test. First of all, let's do the flavor test, friends. Do you hear the crunch? Let's see. Crunchy. I'll show you the texture in close-up now. Did you see? Crunchy. It's not too juicy. It's light. It's good to eat. Crunchy. We came to the end of another video. If you like my video, don't forget to click the like button. If you haven't subscribed to my channel, don't forget to subscribe and turn on the notification bell. Stay in the virtual oven with the hope to meet new recipes. Goodbye.