There may be several reasons why kalburabast is harsh:
Over kneading the dough. Over-kneading the dough leads to the development of a gluten structure, which can cause the dough to become dry and hard.
Low amount of flour. If not enough flour is added to the dough, kalburabastı may be tough.
Cooking time. Kalburabastı may dry out if kept in the oven for too long.
In order for the kalburabast to not be hard, it is recommended to add the flour slowly and keep the dough soft, and also pay attention to the cooking time.
Bir Yorum