Bir Yorum

  1. 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

Bir yanıt yazın

E-posta adresiniz yayınlanmayacak. Gerekli alanlar * ile işaretlenmişlerdir