🔴100 YILLIK TARİF🖐🏻KAHVALTIYA YAPTIM KAPIŞ KAPIŞ YEDİLER.BÖYLESİ YOK.BÖYLESİ YOK!

Hello everyone welcome to my channel Today I'm sharing an amazing recipe with you—called "el böreği"—and it's truly a top-tier pastry recipe with no yeast and no long waiting required You'll quickly make this recipe for your guests or as a weekend breakfast for your family—everyone will love it and you'll use only ingredients already at home You can comfortably try my recipe anytime just as always By the way if you haven't subscribed to my channel yet please subscribe turn on the notification bell and make sure to watch this video all the way to the end I'm starting my recipe right away First I need to prepare the dough for my börek recipe For this I added one bowl two eggs five tablespoons of sunflower oil one and a half teaspoons of powdered sugar one teaspoon of salt and half a cup of yogurt I strongly recommend using the solid parts of the yogurt I also added some water to the first cup I'll thoroughly mix all these ingredients then add the baking powder and flour I used 5 cups of flour I recommend measuring it out yourself for accuracy Then I'll add baking powder I've added one packet of baking powder If you have baking soda at home I recommend adding just a pinch—about a fraction of a teaspoon If not you can skip it entirely Mix the ingredients thoroughly and knead for about 3 to 4 minutes I'll let the dough I've kneaded rest for another 10 to 15 minutes You'll see at the end of the video a detailed recipe showing you exactly how to prepare it quickly and without ever needing to strain the oil As you can see that's all the ingredients needed for the dough Truly both a quick recipe and a very delicious one This is a perfect recipe that you can serve straight from the heat and enjoy deliciously right away The measurements I've provided will arrive precisely as always I kneaded the dough to medium consistency As you can see it turned out a dough that doesn't stick to your hands After gently stirring for 3 to 4 yalnız I'll immediately transfer it into a bowl I'll let it rest for 15 minutes with the lid on By the way those who have followed me this far I kindly ask you as always to leave a message in the comments section It could be a flower an insect or any message—doesn't matter at all If you have any information or experience related to this topic I would be delighted if you shared it with us I'm thanking everyone individually in advance I've prepared the filling I also added the finely chopped parsley I had prepared I'll use Lor It turns out beautifully with Lor As you can see the dough has rested nicely for about 15 minutes Now I'll separate the small patterns but of course I'll still add a bit more to reduce the carbonate smell Then I'll start separating the small patches one by one After setting aside the average of 25 to 30 small pieces I'll immediately cover the top with a stretch film and then add a cloth cover I'll rest for 15 minutes Then I'll immediately begin opening up Yes the embellishments were rested for about 15 minutes Now I'll quickly show you how to open it By the way I've opened it up and prepared it As you can see I'm about to arrange these pastries on a tray but first I FG the bottom generously with flour to prevent sticking Or of course you can also lay it directly on top of a blanket As you can see to speed up the process I first heavily dusted the workbench with flour I pulled it open by about 4 to 5 centimeters I opened it as thin and quickly as my hands would allow Then I'll stack them on top of each other I'll pile them high and unfold them one by one in order As you can see I'm making it generously fluffy I'm keeping it extra fluffy so it'll be easy to open Thanks to this method you'll be able to prepare hand pies quickly and very conveniently Even a first-time viewer like you should be able to easily follow this recipe so as you can see I’m demonstrating here how to open the dough just within the scenes You can use a rolling pin or of course a擀面杖 if you prefer but make sure the dough you roll out isn't too thin or too thick Just lift the cup when the saucer is large enough You can serve an average of six to seven people based on the measurements I provided If you'd like you can also make half of the measurements I provided and include that in the notes section I'll list every detail of these materials one by one As you can see from the dough I've prepared I'm now performing the closing process after adding a spoonful of it First I pressed the dough firmly with my fingers to seal it Then I'm embroidering using this method As you can see I took some dough with my finger and pressed it firmly After pressing it down I gently twisted the remaining dough toward me and slightly forward shaping it easily as you can see I'll show you more closely in a moment Thanks to this embroidery the stuffed areas will actually be much much tastier when eaten It gets slightly crispy not too much of course And it really adds a lot of flavor Therefore I strongly recommend that you definitely provide this embroidery If you don't want to add any filling you can of course just fry it plain After gripping it tightly as you can see I press and bend it firmly After pulling it up I tug the remaining dough toward myself and as you can see I easily execute this embroidery pattern You'll surely manage it easily Once again I'd like to show it to you once more in even greater detail As you can see I've quickly shaped all the dough I'm now ready to fry I'm going to fry in hot oil Starting with the dough I prepared first is again extremely important I heated the oil thoroughly One of the most important tips here is that to prevent the dough from browning too quickly I strongly recommend flipping the dough after exactly 5 seconds once you place it in the pan The dough will rise excessively under such conditions And of course depending on the region it could also be a naturally leavened dough Therefore be sure to flip the dough after exactly 5 minutes and 5 seconds As you can see the frying process ends in just seconds You'll complete these steps in a flash I strongly recommend serving it immediately while it's still hot I’ve reached this stage in just a short time No long waiting involved A quick recipe you can easily make I made it using ingredients available at home As I mentioned I strongly recommend flipping the dough immediately after removing the pan The dough will rise too much if left like this Be sure to flip the dough after placing it in the pan for about 5 seconds Once it turns a nice golden brown you can remove it from the pan I've now quickly fried all the böreks and they'ready to serve I highly recommend enjoying it hot and deliciousринiens I'm so happy to share this recipe with you The image speaks for itself Everyone who tries it will love it With that I'm wrapping up this video right here Thank you so much for watching Until we meet again in my next video tomorrow Goodbye