Kek “klasik pasta ‘erik'”
\n\u0130\u00e7indekiler:
\n– 300 g un
\n– 150 g tereya\u011f\u0131 (yumu\u015fat\u0131lm\u0131\u015f)
\n– 100 g \u015feker
\n– 1 yumurta
\n– 1 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu
\n– 1 kg olgun erik
\n– 100 g \u015feker (dolgu i\u00e7in)
\n– 2 yemek ka\u015f\u0131\u011f\u0131 semolina
\n– Yar\u0131m limon suyu
\n– Serpetme Tozu
\nTarif A\u00e7\u0131klamas\u0131:
\n1. B\u00fcy\u00fck bir kapta un, kabartma tozu ve \u015fekeri kar\u0131\u015ft\u0131r\u0131n. Yumu\u015fat\u0131lm\u0131\u015f tereya\u011f\u0131 ve yumurta ekleyin. Homojen bir hamur elde edilene kadar iyice kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan bir yemek filmi ile \u00f6rt\u00fcn ve oda s\u0131cakl\u0131\u011f\u0131nda 30 dakika b\u0131rak\u0131n.
\n2. \u015eu anda dolguyu alaca\u011f\u0131z: erikleri y\u0131kay\u0131n, tohumlar\u0131 \u00e7\u0131kar\u0131n ve yar\u0131ya veya par\u00e7alara ay\u0131r\u0131n. Erikleri \u015feker ve d\u00fczen ile serpin, limon suyu ekleyin ve t\u00fcm malzemelerin e\u015fit olarak da\u011f\u0131t\u0131laca\u011f\u0131 \u015fekilde dikkatlice kar\u0131\u015ft\u0131r\u0131n.
\n3. Dikd\u00f6rtgen bir pi\u015firme kab\u0131 haz\u0131rlay\u0131n, tereya\u011f\u0131 ile ya\u011flay\u0131n veya bir ka\u011f\u0131t \u015fekliyle \u00f6rt\u00fcn. Hamuru iki par\u00e7aya b\u00f6l\u00fcn – kal\u0131b\u0131n alt ve yan duvarlar\u0131 i\u00e7in bir par\u00e7a kullan\u0131n ve turtan\u0131n \u00fcst tabakas\u0131 i\u00e7in ikinci k\u0131sm\u0131 b\u0131rak\u0131n.
\n4. Hamurun ilk yar\u0131s\u0131n\u0131 yuvarlay\u0131n ve bir kek olu\u015fturmak i\u00e7in \u015feklin alt ve yan duvarlar\u0131na dikkatlice koyun. Y\u00fczeyi d\u00fczle\u015ftirin.
\n5. Bir sonraki ad\u0131m, haz\u0131rlanan dolguyu hamurun taban\u0131ndaki drenajdan e\u015fit olarak da\u011f\u0131t\u0131n.
\n6. Hamurun ikinci yar\u0131s\u0131n\u0131 yuvarlay\u0131n ve doldurmay\u0131 dikkatlice \u00f6rt\u00fcn, turtay\u0131 \u00fcst\u00fcne kapat\u0131n. \u0130sterseniz, hamurun \u00fcst tabakas\u0131nda kesimler veya desenler yap\u0131n.
\n7. Pastay\u0131 f\u0131r\u0131na 180 dereceye kadar \u0131s\u0131t\u0131n ve alt\u0131n ve hamurun haz\u0131r olmas\u0131na kadar yakla\u015f\u0131k 45-60 dakika pi\u015firin.
\n8. Bitmi\u015f turtay\u0131 f\u0131r\u0131ndan \u00e7\u0131kar\u0131n ve \u015fekil olarak so\u011fumaya b\u0131rak\u0131n. Tamamen so\u011fuduktan sonra tozla serpin.
\n9. Kek “Klasik Pie ‘Plum'” hizmet etmeye haz\u0131r! Bir fincan \u00e7ay veya kahve \u00fczerinde servis yap\u0131n ve erikin klasik tad\u0131n\u0131n tad\u0131n\u0131 \u00e7\u0131kar\u0131n.
\nAnahtar kelimeler: kek, pasta, erik, un, tereya\u011f\u0131, \u015feker, yumurta, kabartma tozu, dolgu, limon suyu, d\u00fczen, pi\u015firme, \u015fi\u015firme, f\u0131r\u0131nlama, toz.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kek “klasik pasta ‘erik’” \u0130\u00e7indekiler: – 300 g un – 150 g tereya\u011f\u0131 (yumu\u015fat\u0131lm\u0131\u015f) – 100 g \u015feker<\/p>\n","protected":false},"author":2,"featured_media":537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,1],"tags":[4,5,3],"yoast_head":"\n