Hayat, tad\u0131n\u0131 yaln\u0131zca sizin \u00e7\u0131karabilece\u011finiz ek\u015fi ya da tatl\u0131 lezzetlerle doludur. Pi\u015firme tatl\u0131s\u0131 hayatla kar\u015f\u0131la\u015ft\u0131r\u0131l\u0131rsa, sadece ek\u015fi, tatl\u0131 ve tuzlu ise, \u00e7ok monotondur, o zaman, gizemli renklere sahip baz\u0131 baharatlar ekleyin, pi\u015firme tatl\u0131lar\u0131n\u0131za benzersiz bir koku katmak i\u00e7in uygun \u015fekilde kullan\u0131lacakt\u0131r.<\/p>\n
Aroma hammaddesi olarak da bilinen baharatlar, maddenin aromas\u0131 d\u0131\u015f\u0131nda koklanabilir veya tad\u0131labilir.<\/strong> Genel olarak do\u011fal ve yapay baharatlar olarak kategorize edilen ve geni\u015f bir uygulama yelpazesine sahip bir\u00e7ok baharat t\u00fcr\u00fc vard\u0131r.<\/p>\n \u00d6rne\u011fin, KEK\u0130K<\/strong>, Biberiye<\/strong> ve FESLE\u011eEN<\/strong> Bat\u0131 mutfa\u011f\u0131nda ve rezene<\/strong>, Biber<\/strong> ve y\u0131ld\u0131z<\/strong> \u00c7in mutfa\u011f\u0131nda anason, malzemelere e\u015fsiz tatlar katarken, baharatlar f\u0131r\u0131nlanm\u0131\u015f tatl\u0131larla bulu\u015ftu\u011funda ise dile farkl\u0131 bir lezzet deneyimi ya\u015fat\u0131yor.<\/p>\n Bug\u00fcn, tatl\u0131 yap\u0131m\u0131nda yayg\u0131n olarak kullan\u0131lan di\u011fer birka\u00e7 baharattan bahsedece\u011fiz ~ pratikte daha iyi kullanabilmek i\u00e7in bu hammaddeleri anlamak.<\/p>\n K\u00fc\u00e7\u00fck Hindistan Cevizi<\/strong><\/p>\n K\u00fc\u00e7\u00fck hindistan cevizi, t\u0131bbi ve g\u0131da de\u011feri olan, yaprak d\u00f6kmeyen bir a\u011fa\u00e7 bitkisidir, kokusu ac\u0131d\u0131r, hindistan cevizi tohumu asidi hafif ac\u0131d\u0131r, piyasada daha yayg\u0131n olan\u0131 toz hindistan cevizi tozu ve b\u00fct\u00fcn hindistan cevizi \u00e7ekirde\u011fidir, b\u00fct\u00fcn hindistan cevizi \u00e7ekirde\u011finin kullan\u0131m\u0131 toz haline getirilebilir.<\/p>\n \u2714 K\u00fc\u00e7\u00fck hindistan cevizi f\u0131r\u0131nlanm\u0131\u015f tatl\u0131larda kullan\u0131l\u0131r:<\/strong> Uygulamas\u0131 toz tar\u00e7\u0131n ile benzerdir ve toz tar\u00e7\u0131n ile kar\u0131\u015ft\u0131r\u0131larak \u00fcr\u00fcnlere de uygulanabilir.<\/p>\n \u2714 Koruma:<\/strong> Kakule.<\/strong><\/p>\n Zencefil ailesinden \u00e7ok y\u0131ll\u0131k bir bitki olan kakule, hindistan cevizinden olduk\u00e7a farkl\u0131 olup aromatik (\u00e7i\u00e7eksi, tatl\u0131 ve limonlu) ancak hafif ac\u0131 ve keskin bir kokuya sahiptir. Ticari olarak temin edilebilen kakule toz halinde ve havada kurutulmu\u015f b\u00fct\u00fcn baklalar halinde bulunur.<\/p>\n \u2714 Kakule f\u0131r\u0131nlanm\u0131\u015f tatl\u0131larda kullan\u0131l\u0131r:<\/strong> Kakule kullan\u0131rken, toz haline getirilmi\u015f form hemen kullan\u0131labilirken, b\u00fct\u00fcn baklalar\u0131n b\u0131\u00e7akla ezilmesi gerekir.<\/p>\n \u2714 Koruma:<\/strong> Anason.<\/strong><\/p>\n Anason olarak da bilinen y\u0131ld\u0131z anason, Magnoliaceae familyas\u0131ndaki Anason cinsinden bir bitki olup, tatl\u0131, aromatik bir tada sahip, hem yenilebilir hem de t\u0131bbi de\u011feri olan bir bitkidir. Karakteristik g\u00fc\u00e7l\u00fc tad\u0131 nedeniyle, genellikle pazarda b\u00fct\u00fcn halde sat\u0131l\u0131r.<\/p>\n \u2714 F\u0131r\u0131nlanm\u0131\u015f tatl\u0131larda kullan\u0131lan anason:<\/strong> Anason bazen bitmi\u015f bir \u00fcr\u00fcnde o \u00fcr\u00fcn\u00fcn temas\u0131n\u0131 vurgulamak i\u00e7in son kat olarak da kullan\u0131l\u0131r.<\/p>\n \u2714 Koruma:<\/strong> Kudzu.<\/strong><\/p>\n Kudzu, g\u00f6r\u00fcn\u00fc\u015f olarak dereotunu and\u0131ran ve lezzet olarak kimyona yak\u0131n olan bir baharat t\u00fcr\u00fcd\u00fcr ve bir\u00e7ok baharat gibi hem g\u0131da hem de ila\u00e7t\u0131r. Kudzu tohumlar\u0131 tohum k\u0131sm\u0131d\u0131r ve d\u00fcnyan\u0131n her yerinde bulunur.<\/p>\n \u2714 Kudzu uygulamalar\u0131:<\/strong> Otantik \u0130ngiliz ikindi \u00e7ay\u0131ndaki baharatl\u0131 kek de tar\u00e7\u0131n ve kudzu kar\u0131\u015ft\u0131r\u0131larak yap\u0131l\u0131r ve keke e\u015fsiz bir lezzet katar.<\/p>\n \u2714 Koruma:<\/strong> K\u0131z\u0131lc\u0131k \u00c7elengi Ekme\u011fi<\/strong><\/p>\n \u2714 Hamur malzemeleri.<\/strong><\/p>\n 400g s\u00fct, 110g tereya\u011f\u0131, 14g kuru maya, 110g toz \u015feker, 750g un, 1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz, 2 \u00e7ay ka\u015f\u0131\u011f\u0131 kakule tozu, 4 \u00e7ay ka\u015f\u0131\u011f\u0131 inci \u015fekeri veya iri \u015feker (pi\u015firmeden \u00f6nce s\u00fcslemek i\u00e7in), 1 yumurta (pi\u015firmeden \u00f6nce s\u00fcslemek i\u00e7in).<\/p>\n \u2714Dolgu malzemeleri.<\/strong><\/p>\n 110g yumu\u015fat\u0131lm\u0131\u015f tereya\u011f\u0131, 90g \u015feker, 250g taze k\u0131z\u0131lc\u0131k, 200g beyaz \u00e7ikolata.<\/p>\n \u2714 Yol tarifi.<\/strong> 2. Un, \u015feker, tuz ve kakule tozunu geni\u015f bir kapta kar\u0131\u015ft\u0131r\u0131n, unun ortas\u0131na bir \u00e7ukur a\u00e7\u0131n ve s\u0131v\u0131y\u0131 d\u00f6k\u00fcn. Kaba bir hamur elde etmek i\u00e7in tahta bir ka\u015f\u0131kla kar\u0131\u015ft\u0131r\u0131n, hamur daha az yap\u0131\u015fkan hale geldi\u011finde \u00e7\u0131kar\u0131n ve yakla\u015f\u0131k 6 dakika yo\u011furun; hamur \u00e7ok yap\u0131\u015fkansa hafif\u00e7e un serpin;<\/p>\n 3: Hamuru bir kaseye aktar\u0131n, a\u011fz\u0131n\u0131 iyice kapat\u0131n ve \u0131l\u0131k, nemli bir yerde 45 dakika mayalanmaya b\u0131rak\u0131n;<\/p>\n 4: Ard\u0131ndan dolguyu haz\u0131rlay\u0131n: Bir kapta oda s\u0131cakl\u0131\u011f\u0131nda yumu\u015fat\u0131lm\u0131\u015f tereya\u011f\u0131 ve \u015fekeri p\u00fcr\u00fczs\u00fcz bir macun olu\u015fana kadar \u00e7\u0131rp\u0131n;<\/p>\n 5: Hamur iki kat\u0131na \u00e7\u0131kt\u0131\u011f\u0131nda \u00e7\u0131kar\u0131n ve yakla\u015f\u0131k 3 mm kal\u0131nl\u0131\u011f\u0131nda b\u00fcy\u00fck bir dikd\u00f6rtgen \u015feklinde a\u00e7\u0131n, ard\u0131ndan dolguyu 1 cm'lik bo\u015f bir kenar b\u0131rakarak hamurun \u00fczerine e\u015fit \u015fekilde yay\u0131n. Do\u011franm\u0131\u015f \u00e7ikolatay\u0131 \u00fczerine serpin ve son olarak k\u0131z\u0131lc\u0131klar\u0131 e\u015fit \u015fekilde \u00fczerine serpin. K\u0131z\u0131lc\u0131klar\u0131 ve \u00e7ikolatay\u0131 hamurun i\u00e7ine do\u011fru hafif\u00e7e bast\u0131r\u0131n (keserken d\u00fc\u015fmelerini \u00f6nlemek i\u00e7in);<\/p>\n 6: Uzun bir \u015ferit elde etmek i\u00e7in hamuru uzun bir taraftan rulo yap\u0131n. Ara y\u00fcz\u00fcn\u00fc a\u015fa\u011f\u0131 \u00e7evirin ve hamuru e\u015fit \u015fekilde ikiye b\u00f6l\u00fcn;<\/p>\n 7: Her iki uzun \u015feridin bir taraf\u0131n\u0131n \u00fcst k\u0131s\u0131mlar\u0131n\u0131 s\u0131k\u0131\u015ft\u0131r\u0131n, ard\u0131ndan bunlar\u0131 d\u00fczg\u00fcn bir \u015fekilde i\u00e7 i\u00e7e ge\u00e7irerek ve son \u00fcst k\u0131sm\u0131 tekrar s\u0131k\u0131\u015ft\u0131rarak bir spiral \u015feklinde \u00f6r\u00fcn, bir daire olu\u015fturmak i\u00e7in etraf\u0131na sar\u0131n ve g\u00fczel bir daire olu\u015fturmak i\u00e7in bir eklemi di\u011ferinin alt\u0131na gizleyin;<\/p>\n 8: Hamurun \u00fczerini \u00f6rt\u00fcn ve ikinci fermantasyon i\u00e7in s\u0131cak bir yerde 20 dakika kabarmas\u0131n\u0131 bekleyin ve son olarak hamurun \u00fczerine yumurta y\u0131kama ve ezilmi\u015f \u015feker s\u00fcr\u00fcn; 190\u02daC\/180\u00b0F'de 20 dakika boyunca ekmek alt\u0131n sar\u0131s\u0131 kahverengi olana kadar pi\u015firin (tam s\u00fcre kendi f\u0131r\u0131n mizac\u0131n\u0131z\u0131n durumuna ba\u011fl\u0131 olacakt\u0131r).<\/p>","protected":false},"excerpt":{"rendered":" Life is full of flavors, either sour or sweet, the taste of which only you can savor. If the baking dessert is compared to life, if only sour, sweet and salty, it is too monotonous, then, add some spices with mysterious color, it will be used appropriately, for your baking desserts to add some unique […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
\nK\u00fc\u00e7\u00fck hindistan cevizi kokar, tatl\u0131 bir aromas\u0131 vard\u0131r, hafif ac\u0131 bir tad\u0131 vard\u0131r, tatl\u0131lar\u0131n pi\u015firilmesinde uygulan\u0131r, sadece sterilizasyon etkisine sahip olmakla kalmaz, ayn\u0131 zamanda s\u00fct \u00fcr\u00fcnlerindeki bal\u0131k tad\u0131n\u0131 da ortadan kald\u0131r\u0131r, \u00e7ok fazla kullanmamaya dikkat edin, aksi takdirde tatl\u0131lar\u0131n e\u015fsiz lezzetini kaplar.<\/p>\n
\nBenzer \u015fekilde muskat da serin ve kuru bir yerde a\u011fz\u0131 kapal\u0131 olarak saklanmal\u0131d\u0131r.<\/p>\n
\nKakule, hem g\u00fcve\u00e7lerde, k\u00f6rilerde ve kremal\u0131 \u00e7aylarda hem de kakuleli kek gibi unlu mamullerde geni\u015f bir uygulama alan\u0131na sahiptir.<\/p>\n
\nBir\u00e7ok baharatta oldu\u011fu gibi, lezzetini iyi hapsetmesi i\u00e7in kuru ve serin bir yerde hava ge\u00e7irmez \u015fekilde saklanmas\u0131 gerekir.<\/p>\n
\nF\u0131r\u0131nlanm\u0131\u015f tatl\u0131larda, genellikle s\u0131v\u0131 malzemelerle kaynat\u0131l\u0131r ve baharat aromal\u0131 kremalar yapmak i\u00e7in kullan\u0131labilir, kaynat\u0131ld\u0131ktan sonra \u00e7\u0131kar\u0131lmas\u0131 gerekti\u011fine dikkat edin, sadece lezzetini s\u0131v\u0131 i\u00e7inde b\u0131rak\u0131n.<\/p>\n
\nSerin ve kuru bir yerde a\u011fz\u0131 kapal\u0131 olarak saklanmal\u0131d\u0131r.<\/p>\n
\nAlmanlar kudzuyu en \u00e7ok yemeklerde kullan\u0131rlar, \u00f6rne\u011fin aromas\u0131 \u00e7avdardan de\u011fil kudzulardan gelen en \u00fcnl\u00fc \u00e7avdar ekme\u011fi gibi.<\/p>\n
\nSerin ve kuru bir yerde hava ge\u00e7irmez \u015fekilde saklanmal\u0131d\u0131r.<\/p>\n
\n1. Tereya\u011f\u0131n\u0131 eritmek i\u00e7in d\u00fc\u015f\u00fck s\u0131cakl\u0131kta \u0131s\u0131t\u0131n, ard\u0131ndan s\u00fct\u00fc ekleyin, kar\u0131\u015f\u0131m \u0131l\u0131k oldu\u011funda (yakla\u015f\u0131k 38 derece) ate\u015fi kapat\u0131n ve kuru mayay\u0131 ekleyin, iyice kar\u0131\u015ft\u0131r\u0131n;<\/p>\n