Turkish Bazlam Bread! Why can't it work for you? What are the secrets, and what mistakes have you made before? We analyze all this with you today in this video, where I tried to voice and collect in as much detail as possible all the possible causes of failures, which are related to the fact that the formation of a pocket inside such bread in a pan is not achieved. Bazlama are soft airy cakes, most often with a pocket inside. It is the formation of a cavity inside and splendor that attracts such a recipe, so your disappointment is understandable when, despite your efforts, nothing comes out, and the cakes simply do not swell. You can use such bread for sandwiches, filling it according to your preference and taste. Bread is made from unleavened dough using yeast, you can also add a fermented milk product to the bread dough. It is on the basis of Turkish yogurt that dough is often used in Turkey, you just need to replace part of the water with it, while all the recommendations for the test are preserved. If you have any questions, I will be glad to help you, write them in the comments. Good luck to you Bazlamy!
Ingredients in spoons, glasses, exact grams 👇
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❗❗❗ Important points:
00:37 choice of yeast for dough
02:06 what can be added to unleavened dough besides water
03:43 dough structure for soft bread
04:41 time to rise and ferment yeast dough
05:19 dough cutting (weight, shaping)
06:52 thickness and size of flatbreads
07:45 important when cutting flatbread
08:10 pan selection and heating
08:25 bread preparation time (when and how much to turn over)
10:07 the key to success in cooking (all the nuances at once)
11:22 result after our efforts
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✅ Text format recipe for printing with step by step photo and description. How to cook Turkish Bazlama edanalyuboivkus.ru/vse-recept...
🥛 * 200 ml glass
✅Ingredients:
dry yeast - 10 g = 2 tsp with a slide
salt - 10 g = 1 tsp with a slide
warm water - 800 ml = 4 cups *
flour - 1000-1100 g = 7.5-8.5 cups *
✅Additionally:
vegetable oil - 2 ml = 1/3 tsp
flour for cutting dough - 30-50 g \u003d 1.5-2.5 tbsp.
❗ Yield: 7 gram cakes
❗ YEAST SELECTION:
👉 10 g in my pack are calculated for 1 kg of flour;
👉 there are packages of yeast, where 11 g, they can also be calculated for 1 kg of flour;
👉 either 2 packs of 7 g each, each pack is designed for 500 g of flour (usually these are immediately mixed with flour, without making dough);
👉 fresh yeast (for this amount of products) 25 g is enough.
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