Amerikan Tarzı Bademli Kurabiye

Hepimiz kurabiye seviyoruz değil mi? Öyleyse 30 dakikada hazır hale gelen 2 tepsi üzümlü ve bademli, yumuşak kurabiye tarifine ne dersiniz? Haydi hep beraber hazırlayalım. 🙂

Sabah çayı veya kahvesiyle yemelik bademli kurabiyeler:

Malzemeler:

1 bardak oda sıcaklığında tereyağı

Bir buçuk bardak şeker

2 yumurta

Bir buçuk bardak elenmiş un

1 çay kaşığı karbonat

Yarım limon

Yarım çay kaşığı tuz

2 yemek kaşığı süt

1 çay kaşığı vanilya özü

2 bardak ufalanmış badem

1 bardak yulaf ezmesi

1 bardak kuru üzüm

2 avuç badem (dekorasyon için)

Hazırlanışı:

  1. Fırını 190 C dereceye ısıtın.
  2. Tereyağı ve şekeri geniş bir kaseye doldurup blender yardımıyla birkaç dakika karıştırın. Her seferinde bir yumurta ekleyerek iyice karıştırmaya devam edin.
  3. Un, karbonat (acılığı engellemek için karbonat üzerine biraz limon serpin) ve tuzu karıştırın. Tereyağı karışımına ekleyip hepsini birlikte karıştırın. Sütü, vanilya özünü, bademleri, yulafı ve üzümleri ekleyin. Spatula ile iyice karıştırın.
  4. Karışımı kaşık yardımıyla kurabiye şeklinde pişirme kağıdı üzerine yerleştirin. Her kurabiye üzerine 3 badem koyun ve 10-12 dakika pişirin. (Daha fazla pişmesi gerekiyor gibi görünebilir ama yumuşak kurabiye elde etmek için pişirilmesi gereken süre tam olarak 12 dakika, daha uzun pişirirseniz gevrek kurabiyeler elde edebilirsiniz.)
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Who is Afraid of Sourdough

My interest in sourdough bread started to grow with each fascinating picture I saw on Instagram and the more I was seeing all this beauty the more I wanted to try to work with sourdough. The tiniest problem was that I had no idea about sourdough and the idea of making my own starter was a bit scary. So, let me share my own experience the way it all worked for me, what moments were discouraging and how I managed to overcome them. So, if you decide to embark on sourdough journey you will need to create your own starter. Creating your own starter is not a hard task, it only requires patience and observation. What I personally was struggling with was the feeling if my starter was good, if I managed to get needed wild yeast so I was smelling it and checking the pictures and was trying to understand if It was good (Understanding your own starter at the beginning might be a challenge so it is good to have someone experienced who is willing to help). My starter is based on white flour and the recipe I followed was from the book Classic Sourdoughs by Ed Wood and Jean Wood. The tutorial is quite easy to follow: mix 1 cup of organic white flour with 1 cup of warm water from a bottle, in a glass jar (why from bottle? because tap water can be harmful for bacteria which will inhabit your culture) Stir the mixture well and leave it in a warm place if there are insects I cover my jar with a kitchen towel. In two/ three days first bubbles will appear which will be a sign of success. At this point the starter must be fed, and this is the formula I was following 1:1:1 which means the same amount of ingredients should be used (like 50 gr of starter, 50 gr of water and 50 gr of flour) This feeding must be performed at 12-to 24-hour intervals during several days until the starter is bubbly and active enough. So how can you understand if the starter is ready? On the 6th day the starter will become predictable after feeding it will rise within 6-8 hours and will fall, and when this cycle of rise and fall is established, the starter is bubbly and smells good, it is ready to be used.

One more trick which helps to understand if a starter is ready is throwing a small amount of it into water and if it floats that’s an indicator it is good to be used.
So now a bit more about baking my first loaf which was the funniest baking experience. So, the recipe was from the same book I used for creating my starter. The recipe was super simple which said: pour the starter into a bowl, add water and salt mix it will. Add flour and kneed it. Proof the dough overnight at 21C, let the dough rest for 30 mins, afterwards shape it and bake it. My first sourdough was so sticky that I could hardly handle it. It felt weird to deal with this type of dough. At that moment, I didn’t do enough reading and had no idea what I was doing. Luckily, I shaped that sticky dough and decided to bake it even though I had the feeling that I failed. To my biggest surprise the bread wasn’t bad at all. The crumb was soft and full of aroma. That first loaf marked my sourdough journey and that I won’t come back to using commercial yeast. This was my first loaf, a super weird one but edible and I was grateful for it!

After gaining my first experience I got encouraged to learn more about sourdough bread. My second book which has been a very valuable source of information -Chad Robertson Tartine Bread, where the pictures and detailed information help a lot understand the nature of creating bread. Using this book, I baked many tasty loaves but unfortunately majority of them were flat and the more I tried, the worse bread I got. I must confess I was quite annoyed because I couldn’t point the problem: if my hands were bad at shaping the loaf or my starter wasn’t active or the oven. (As I understand the problem was I didn’t heat my oven enough, and the lack of steam and some mistakes at shaping were all the reasons of my flat loaves) The situation got so much better when I decided to invest some money into Lodge Cast Iron Combo Cooker 3.2 Quart and that was the moment when better bread has started appearing.

Since that time my baking experience has been getting better, the loaves are prettier but still there is so so much work to do, so many things to experiment with and the most important things is gaining consistency during multiple baking.

Having 6 months of experience (what a newbie I am) I can say that sourdough is a bit of magic, all details matter there. Using four basic ingredients such as flour, water, salt and time can create a unity of flavor that eating a regular bread from a shop will be a dull experience. The whole process of baking your own bread is soul satisfying, it is the connection with the past where the things were made without a hurry where quality prevailed quantity and each product was uniquely shaped with the energy of artisan.

The second reason is that sourdough bread has so many health benefits like more minerals and vitamins easier to be digested, free of preservatives and flavor additives.

The third thing you have your own yeast (you save money!) and whenever you want to bake, it is waiting in the jar to help you make the best bread.

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Ekşi Mayalı Tam Buğday Muzlu Kek

En kolay tarifi soracak olursanız muhtemelen muzlu kek cevabını veririm. Bir kase, biraz çırpma ve fırına girmeye hazır bir kek. Hafifliği ve aşırı tatlı olmaması sebebiyle kahvaltı için yanınızda taşımak isteyeceğiniz bir kek.

Bu örneğinde kullandığım ekşi maya her lokmayı çok daha hafif ve lezzetli yaptı. Tam buğday unu kullanarak da bu keki sağlıklı seçenek kategorisine sokabiliriz.

Malzemeler:

80 gr zeytinyağı

100 gr şeker

50 gr bal

2 yumurta

150 gr tam buğday unu

1/2 çay kaşığı tuz

1/2 çay kaşığı kabartma tozu

1/4 çay kaşığı karbonat

1/2 çay kaşığı tarçın

240 gr aktif ekşi maya

150 gr pürelenmiş muz

Hazırlanışı:

Büyükçe bir kase içinde yumurtaları, yağı ve balı çırpın. Peşinden mayayı ve muzları ekleyin. Diğer kuru malzemeleri eklerken karbonat üzerine sıkacağınız birkaç damla limon acılığı alacaktır. Tüm malzemeleri iyice krıştırın ve kek kalıbı içinde önceden 175 C dereceye ısıtılmış fırında 45 dakika pişirin.

Not: Tarife fındık, çikolata parçaları veya nutella ekleyebilirsiniz. Bir keresinde üzerine çikolata eklemiştim. Son yaptığımı ise Ferrero Rocher ile süsledim. Basit ve lezzetli.

Afiyet olsun 🙂

Ferrero Rocher Hazelnut Chocolates, 48 Count

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Çikolatalı Ekşi Maya Ekmek

Ekşi maya serüvenime başladığımda kusursuz babka arayışım da hız kazandı. Birçok defa deneme yaptım ve farklı tekniklerle farklı sonuçlar elde ettim. Temel aldığım tarif ise Ed Wood ve Jean Wood tarafından yazılan “Klasik Ekşi Maya” kitabındaki Challah ekmeğiydi. Şeker, yağ ve un oranları değiştirerek deneyler yaptım ve şimdi sonucu paylaşmaya hazırım. 3 farklı dolgu seçeneği var, istediğinizi seçebilirsiniz.

Malzemeler:

200 gram ekşi maya

50 gr bal

150 gr ılık süt

100 gr yumuşak tuzsuz tereyağı

100 gr esmer şeker

2 yumurta

½ çay kaşığı tuz

400 gr beyaz un

100 gr tam buğday unu

Dolgu – I

8-10 yemek kaşığı nutella

20 gram fıstklı helva

Dolgu – II

100 gram yumuşak tereyağı

50 gr kakao

50 gr esmer şeker

50 gr ceviz

Dolgu – III

Toblerone bar veya ekmeğin içine katmak isteyeceğiniz herhangi bir başka çikolata

1 çırpılmış yumurta

Hazırlanışı:

Hamuru hazırlamadan önce tüm malzemelerin oda sıcaklığında olduğuna emin olun.

Sütü ve balı bir kasede güzelce karıştırın. Şeker ve yumurtayı ekleyin. Sonra mayayı da katıp iyice karıştırın. Hamur elle karıştırılmayacak kıvama gelene kadar birer bardak şeklinde unu ekleyin. Unlanmış hamur tahtanıza alıp yoğurmaya başlayın. Düzgün ve pürüzsüz bir hale gelene kadar yoğurun. (Unun suyu emme oranı türüne ve markasına göre değişebilir. En uygun miktarı bulana kadar yavaş yavaş un ekleyin.) Hamuru kaseye yerleştirip üzerini bir havlu ile kapatın ve 2 saat dinlenmeye bırakın.

2 saat sonra tuz ve tere yağını her seferinde bir kaşık olacak şekilde hamura ekleyin. Hamurun boyu iki katına çıkana kadar oda sıcaklığında bırakın. (Benimki genelde 5-6 saat sürüyor.) Hamuru unlanmış bir yüzeye yerleştirip elinizle üçgen şekli verin. (ikiye bölüp 2 küçük babka veya 1 devasa babka pişirebilirsiniz.)

Dolgu malzemesini hamurun üstüne yerleştirin ve hamuru yuvarlayın. İkiye keisn ve resimdeki gibi örün. Babkayı ekmek kabına yerleştirin, üzerini havlu ile kapatıp kabarmaya bırakın. (Sıcaklık 21 derece üzerindeyse yaklaşık 2 saat sürüyor)

Çırpılmış yumurta ile fırçalayın, üzerine esmer şeker serpiştirin. Önceden ısıtılmış fırında 190 C derecede (375F) 45 dakika kadar pişirin. (Bu süre fırına göre değişebilir)


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Sourdough Chocolate Babka

My searches for “ideal” babka recipes got accelerated when I embarked on my sourdough journey. I baked it many times experimenting with some techniques which resulted in different types of crumbs. The base of my recipe was challah bread from the book “Classic Sourdoughs” by Ed Wood and Jean Wood. I experimented with the amount of sugar, butter, and flour mix and now I am ready to share the result. There are three variants of filling, choose the one which appeals you the most or create your own.

Ingredients
200  gr active starter
50 gr honey
150 gr warm milk
100 gr soft unsalted butter
100 gr brown sugar
2 eggs
1/2 tsp salt
400 gr white flour
100 gr whole wheat flour
Filling I
8 -10 tbsp of nutella
20 gr pistachio helva
Filling II
100 gr soft butter
50 gr cocoa
50 gr brown sugar
50 gr walnuts
Filling III
Toblerone bar or any chocolate you like broken into pieces
1 beaten egg for brushing the bread

Preparation:
Before preparing the dough make sure that all of your ingredients are room temperature.
Pour milk and honey in a bowl and mix well. Add sugar, then stir in the eggs. Add the starter to the bowl and mix well. Start adding the flour a cup at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny. (the amount of flour might differ as the flours might absorb liquids differently, add flour gradually! and see what amount fits your dough better) Cover the bowl with a towel and leave it for two hours. Mix the butter with the salt and incorporate it into the dough one spoon at a time.
Proof the dough at room temperature (mine gets ready around 5 or 6 hours) until the dough doubles in size. Place the dough on the floured surface and with the help of hands pull it in the shape of rectangle. (You can divide the dough into two and get two small babkas or have one huge one)
Place the filling over the dough and roll it. Cut it into two pieces and twist them as in the picture. Place babkas in the bread tins Cover with a towel and leave it to rise (it takes around 2 hours when the temperature is more than 21C ). Brush with a beaten egg and sprinkle some brown sugar over it. Bake in the preheated oven 375F (190C) around 45 mins or until it is ready depends on your oven.

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