What is the trick of Katmer?

Some tips to consider when making katmer:

Thinness of dough: Katmer dough should be rolled out very thinly (almost like phyllo dough).
material temperature: In order for the dough to have a soft consistency, the ingredients must be at room temperature beforehand.
resting: Dough meringues should be soaked and rested in sunflower oil for a while.
Lubrication: Butter should be spread on the rolled out dough and the filling ingredients should be added.
Folding: The dough should be folded into an envelope or letter envelope shape.
cooking: Katmer should be cooked in an oil-free and not too low pan, and butter should be spread on it after cooking.

Yanıtla