Açma: Difference between revisions
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== Preparation of the dough == |
== Preparation of the dough == |
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While making the dough, eggs are not added into the dough. There is no need to add baking soda to the dough. The dough is left to rest. Extra yeast is added to get the consistency of the dough. Solid oil is used to make the dough stringy. When the dough does not have the consistency, it hardens, so extra oil can be added to get a soft consistency. All ingredients (potatoes, cheddar and similar) are added to the dough while it is kneading. |
While making the dough, eggs are not added into the dough. There is no need to add baking soda to the dough. The dough is left to rest. Extra yeast is added to get the consistency of the dough. Solid oil is used to make the dough stringy. When the dough does not have the consistency, it hardens, so extra oil can be added to get a soft consistency. All ingredients (potatoes, cheddar and similar) are added to the dough while it is kneading. |
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[[Category:Turkish cuisine]] |
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Revision as of 19:34, 31 March 2024
Açma, is a type of bun made with flour in Turkey.
Preparation of the dough
While making the dough, eggs are not added into the dough. There is no need to add baking soda to the dough. The dough is left to rest. Extra yeast is added to get the consistency of the dough. Solid oil is used to make the dough stringy. When the dough does not have the consistency, it hardens, so extra oil can be added to get a soft consistency. All ingredients (potatoes, cheddar and similar) are added to the dough while it is kneading.