Master Thin Yufka Dough at Home! Pan Cooking Technique for Flaky Turkish Borek (Homemade Phyllo) скачать в хорошем качестве

Master Thin Yufka Dough at Home! Pan Cooking Technique for Flaky Turkish Borek (Homemade Phyllo)

Welcome to Culinary Compass! Today, we are mastering one of the most essential ingredients in Turkish cuisine: fresh, ultra-thin Yufka dough. Forget complicated store-bought versions or the need for a traditional saj (griddle). We show you Professional Cooking Techniques to create flexible, delicious homemade phyllo right in your pan! This recipe emphasizes proper dough elasticity, achieved through crucial kneading and resting stages. We guide you through preparing the perfect flour and cornstarch blend for rolling, ensuring your dough is paper-thin. The secret to success is fast, high-heat cooking, preventing the Yufka from drying out—a key step in achieving that soft, pliable texture essential for pastries like borek or lavash. Stick around until the end, where we demonstrate the incredible flexibility of this fresh dough by quickly preparing crispy, Gourmet-quality Cigara Böreği. This is Culinary Education at its best, providing you with foundational skills for superior homemade breads and pastries. Don't forget to like this video and subscribe for more recipes focused on Healthy Living and authentic international cuisine! *** *FRESH YUFKA DOUGH RECIPE* *Ingredients:* Flour: 7 cups (200 ml cup size) Salt: 1 teaspoon Lukewarm Water: Approximately 3 cups (Add gradually) Vegetable Oil: Approximately 1/2 tea glass Extra Flour (for kneading): Approx. 1/2 cup **For Rolling: ** Cornstarch: 1 cup Flour: 2 cups (mixed together) *Instructions Summary:* 1. Combine flour, salt, water, and oil. Knead until smooth and elastic (about 5-6 minutes on the counter). 2. Rest dough in a bag for 20 minutes. 3. Divide dough into 30 portions (walnut size for a 14-inch pan). 4. Rest portions for 15 minutes. 5. Roll portions very thin using the cornstarch/flour mix. 6. Cook quickly on a preheated, high-heat pan (10-15 seconds per sheet). 7. Place cooked yufka immediately into a kitchen towel to steam and soften. 8. Once cooled, briefly pass sheets through water and allow to dry slightly before stacking and storing. Use immediately for borek, like the Cigara Böreği demonstrated in the video.