ORJİNAL❗️ BASMA KADAYIF TATLISI ❗️TATLILARIN ŞAHI.❗️TARİFİMİ TÜM PÜF NOKTALARIYLA ANLATIYORUM.

Merhaba arkadaşlar. Servin’in mutfağa hoş geldiniz .BUGÜN ORJİNAL BASMA KADAYIF TATLISI TARİFİMİ SİZLERE SUNUYORUM. TÜM PÜF NOKTALARIYLA ANLATIYORUM. VİDEOMU İZLEYEN HERKES RAHATLIKLA BU TARİFİMİ YAPABİLİR .GERÇEKTEN SAMİMİYETLE SÖYLÜYORUM BU TARİF KAÇMAZ. TATLICILARDA BU KADAR GÜZELİNİ YEMEDİNİZ. DENEMENİZİ ÖNERİYORUM. BANA HAK VERECEKSİNİZ .SİZLER İÇİN BU TARİFİMİ SEVGİYLE HAZIRLADIM .
VİDEOMU İZLEDİĞİNİZ İÇİN ÇOK TEŞEKKÜR EDİYORUM. EĞER HALA ABONE DEĞİLSENİZ LÜTFEN ABONE OLUP ,BEĞENİP, YORUM YAZARMISINIZ. DESTEKLERİNİZİ BEKLİYORUM .TESEKĶUR EDERİM. LÜTFEN 3 KERE PUAN VEREREK DESTEĞİNİZİ BEKLİYORUM.TESEKĶUR EDERİM .KANALIMA ABONELİK ÜCRETSİZDİR. TÜM VİDEOLARIM YÜZ FARKLI DİLE ÇEVRİLMEKTEDİR.
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malzemeler:
800 gram tel kadayıf.
300 gram tereyağı.
300 gram ceviz içi.
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şerbeti için:
5 su bardağı şeker .
4 su bardağı su .
bir çeyrek limon .
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180 derecede fırının orta rafında fansız pişecek.
kadayıf pişme öncesi mutlaka 45 dakika 10 kilogram ağırlık altında bekletilecek.
şerbet verildikten sonra en az iki saat bekletilecek. mümkünse altı saat bekletilecek.
Afiyetle tüketiniz 💐❤️

Do you hear the sizzling? I’m taking a piece of it for you. Here you go, bon appetit. Can you look at this beauty, my friends? I’m turning it over again. My friends, I want to show you this. The bottom is soft, it has absorbed its syrup. I melted 300 grams of butter to make plain butter. I’m separating the buttermilk from the butter . Since I took the buttermilk, the remaining part at the bottom will be plain butter. Our plain butter is ready. Look, there is no sediment. It’s sparkling. Now there will be no darkening in our dessert. Because we took the buttermilk on top of the butter. If you don’t take the buttermilk, this buttermilk will darken our dessert. Hello friends. Welcome to Servin’s kitchen. Today, I’m making you a wire kadayıf dessert on a tray. It will have lots of walnuts. I have 800 grams of wire kadayıf for this . My friends, I’m giving you the trick . The specialty of wire kadayıf dessert is that all of these wires will be separated from each other one by one like this. I separate all of my kadayıf strand by strand like this. I ventilated my kadayıf by separating it into two trays like this and I am leaving it to rest like this to remove some of the moisture from our kadayıf. I will divide it into small pieces later . But this process is very important. Now I am waiting for the kadayıf to dry a little for half an hour until I prepare the syrup. If you dry it like this, your kadayıf will be crispy . The inside will not be doughy. Now we are making the syrup. I have exactly 5 cups of granulated sugar in a water glass. I measured it all and it is ready. I am adding 4 cups of water in such a glass . I am adding 4 cups of water to 5 cups of sugar. After boiling 4 cups of water and 5 cups of sugar , we will continue to boil our syrup on low heat. Our syrup has boiled. At this stage, we squeeze a lemon. We put our quarter lemon with its peel in it so that the smell of the lemon peel will pass into the syrup. Now I am turning down the heat of my stove. I am boiling my syrup on low heat for 15 minutes. Now we are tearing off our shredded wheat in two cm lengths like this, we are not cutting it. I have broken off some of it. Now I am taking it out for you. Look, tear it off randomly. Because this dessert will be basma shredded wheat. We will crush our shredded wheat with the tray. There should be no air between the shredded wheat. Since I have broken the shredded wheat into small pieces, my friends, the two trays have turned into a complete tray now. Now , when it is oiled, with this plain oil, it will decrease even more . Ventilate it like this. Then your dessert will not be doughy at all. The middle part will not be doughy at all. This is very important. Ventilate it like this from time to time. After dividing the small pieces, ventilate it from time to time. Right now, the whole shredded wheat is in a tray, what you see is what it is. It is ready. We will chop the walnuts. We are chopping it into small pieces . Yes, our walnuts are ready like this, look. I take plenty of the plain oil I have prepared on my tray. I take a handful of oil like this. I grease my tray nicely . This plain oil we use will fry our kadayıf. So don’t be hasty when adding the oil. Add plenty of oil. In this way, I also grease the edges nicely. Now my tray is ready. I set it aside. I take my other tray. Now sprinkle it on it. Look, I’m pouring the plain oil I prepared on it like this. I’m pouring another handful. Let’s not leave a single spot where our plain oil doesn’t touch our kadayıf. That’s why this mixing process is very important. I want the oil to reach every part equally like this. Look, I’m mixing it again. I’m going to add oil again. I’m taking the remaining oil like this and sprinkling it. I’m also adding the last oil to my kadayıf. We’re dividing our kadayıf into two. We’ll add 400 grams to the bottom and 400 grams to the top. Now I’m placing half of my kadayıf nicely. That’s it . Now we’re opening our kadayıf and placing it like this. Look, there shouldn’t be any gaps. Because we’re going to put walnuts, we don’t want the walnuts to spill on the bottom. Please make sure that these corners are very smooth. Now after placing our shredded wheat, we press it with our hands like this. We press it so that it settles nicely. The walnut putting stage. We distribute our walnuts on the shredded wheat in equal amounts . I will give the measurement of the walnuts in the explanation section. But how much walnut you put is still up to you. If you like it less walnut, put less. A lot of walnuts You like it a lot, put it. Now I placed our walnuts. Now we do another pressing process with our hands. We sprinkle the remaining shredded wheat on it like this. We continue like this. We placed our shredded wheat on our tray by pressing it nicely like this. But is this not enough? Now I have a glass bowl like this. Press it well like this and make sure that the shredded wheat is compacted. This is very important. Since this is the basma shredded wheat dessert we are making , we do not want the shredded wheat to rise. We want the shredded wheat to be compacted. I crush the whole tray like this. Look, it is crushed like this. Look, it is uncrushed like this. Look, how it differs. I crush the shredded wheat by pressing it equally. We crushed our shredded wheat. We crushed our basma shredded wheat. Now we will crush our shredded wheat by putting weights on it. For this, I am putting 10 kilograms of weight on it, my friends. It will wait like this with the weights for 45 minutes. Now I am taking the weights. With a 10 kilogram weight, can you see that our basma shredded wheat dessert is crushed like this. Now I’m putting it on the middle shelf of the oven at 180 degrees . Our dessert is going to cook. My kadayıf was cooked in the oven for 25 minutes. Now I’m waiting for it to cool down a bit and I’m going to turn it over. Now I closed the tray and turned it over. Look at this beauty. Now I’m going to put it back on the tray but by sliding it like this . Now since it’s paper, my friends, I suggest you do the same, look, it’s that easy to turn it. Friends, you can put it in the oven like this, but if you say you want dark colored kadayıf, I’ll give you a secret. We grease it with some of our plain butter so that it browns better. It’s color is darker. Now, my kadayıf dessert is going to brown in the oven until it gets a dark red color . The second oven journey has begun. Yes, friends, I just took it out of the oven . Look how beautifully the top of my kadayıf browned. But I’m waiting for it to get its first temperature for 10 minutes, exactly 10 minutes. Then I’ll give my cold syrup at room temperature. Look how beautifully it browned right now. Of course it shrank a little when cooked . Look I want to show you its texture. How beautiful it is. Since we pressed it , there is no disintegration in our kadayıf. Now of course this is what we want friends. This is basma kadayıf. It is not soft kadayıf . It will be crispy on the top. It will be juicy on the inside. Look friends how smooth it is on the corners. There is no disintegration. Because since we kept the weight on it for 45 minutes , it turned out exactly as we wanted. Here it is friends look. 10 minutes have passed. Now I am starting to give my syrup friends. Look like this. Do you hear the sizzling. Look how beautiful it is, it absorbs its syrup immediately . I left all my syrup. Now we wait for it to absorb its syrup and brew for exactly 2 hours with the cover open . It absorbs its syrup in an hour. However, the dessert cannot be eaten. It should wait at least 2 hours, 6 hours if possible. It has been 2 hours, my dessert has absorbed its syrup. It has rested. It is preferably delicious in 6 hours . I am finishing my shots now. Presentation phase. I am cutting and serving. If you liked my video and haven’t subscribed yet, please don’t forget to subscribe, like and comment to Servin’s kitchen. Please press the bell button to be informed about my future recipes. Yes, my friends, my dessert rested for exactly 2 hours. It absorbed its syrup. Of course, it would be better if it rested for 6 hours. But now the presentation phase. I’m going to be quiet for a moment. Please listen. How beautifully crispy the top texture became. You can make the slices in any size you want . Friends, I cut the slices big. For presentation. You can cut it even smaller. Now I’m taking a piece like this for you. Here you go, bon appetit. Can you look at this beauty, friends? Let me show you how. Now let me show it whole. Later, while eating , I’ll show you its inner texture. But look how beautifully it absorbed its syrup. There’s no syrup left. Its outer texture is crispy. Now I’ll show you its inner texture. But let me take a photo of it first. Then I’ll present it to you, friends. Now I’m dividing it in two, the slices are very big. I’ll give you a taste like that . Friends, would you look at this beauty like this? I’m turning it over again like this. Friends, I’ll give you this I want to show you. The bottom is soft , it has absorbed the syrup, and the top is crispy. Let me turn it like this, see the top is crispy . I recommend this beautiful recipe of mine to you. Now I am eating a piece of this. Friends, there is no such beauty. Look at the beauty of the texture . Crispy on top, soft on the bottom. Here you go, it is crispy on top, soft on the bottom. Bon appetit to everyone who tries it. My truly original basma kadayıf dessert. Bon appetit to all. My basma kadayıf dessert is finished. My dessert rested for two hours. It absorbed the syrup. We finished tasting it. Now I want to show you the inner texture again by placing it on the top layer. The top layer is crispy, the bottom layer is syrupy and full of walnuts. I recommend this guaranteed recipe of mine, my delicious recipe to you . I say bon appetit to everyone who will try it. Please do not forget to subscribe to Servin’s kitchen, like it, and write a comment . I am waiting for your support. Thank you very much.