Açma: Difference between revisions
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== Preparation of the dough == |
== Preparation of the dough == |
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While making the dough, [[egg]]s 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 ([[Potato|potatoes]], cheddar and similar) are added to the dough while it is kneading.<ref>{{Cite web |title=Dev Gibi Kabaran Tel Tel Nefis Açma Tarifi (videolu) |url=https://www.nefisyemektarifleri.com/dev-gibi-kabaran-tel-tel-nefis-acma-tarifi/}}</ref> |
While making the dough, [[egg]]s 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 ([[Potato|potatoes]], [[Cheddar cheese|cheddar]] and similar) are added to the dough while it is kneading.<ref>{{Cite web |title=Dev Gibi Kabaran Tel Tel Nefis Açma Tarifi (videolu) |url=https://www.nefisyemektarifleri.com/dev-gibi-kabaran-tel-tel-nefis-acma-tarifi/}}</ref> |
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==References== |
==References== |
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Revision as of 00:46, 1 April 2024
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Açma is a type of Turkish bun made with flour.[1]
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.[2]
References
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