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I prepared a new video for you and on this video you will learn how to make yufka dough breads that I used in my previous recipes Flour is prepared with a mixture of water and salt and some hard dough
There are handmade and machine-made
There is dry yufka bread prepared to consume in winter and stocked And a bread crumb with a weekly shelf life Where the dough is thoroughly kneaded in gum consistency Handmade and healthy bread with unleavened dough This method is used in big bakery and non-farm villages The dough is cut into equal parts The dough is prepared in small balls and kept waiting for twenty minutes The waiting doughs are a bit swollen and a nice consistency
Rolled and finely hand-prepared on wooden surface
Watch how to open the dough with the rolling pin carefully from the beginning
Enlarged by adding flour to prevent paste sticking
This recipe that has been carried daily from the past has not experienced much change
Thin potatoes or spinach are added to the dough and cooked and consumed immediately
Wood fire is used to cook these doughs
I have techniques in cooking I watch carefully
The dough is added to the hot head first
Bringing the dough down and making direct contact with the fire The wood-fired dough is swollen and beautifully cooked This recipe provides us with long shelf-life breads and stocked dried flour bread
The cooked doughs are stacked on top of each other and are consumed when needed with some water
In such a way that the sun can not be seen for a year
Now let's examine how it's made in the factory
Is prepared in the same way as a dough kneading machine Divided in equal parts
The doughs are slightly opened and finely prepared with the machine
It is cooked in this way
Baked doughs are soaked and packed
Here a different method is being applied
The dough that comes in strips is automatically cut round and it is very practical
Then I use these doughs and I make pies this way
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