{"id":49024,"date":"2026-05-31T15:11:32","date_gmt":"2026-05-31T13:11:32","guid":{"rendered":"https:\/\/prizrenpost.com\/tr\/suzme-peynirle-doldurulmus-ekmek\/"},"modified":"2026-05-31T15:11:33","modified_gmt":"2026-05-31T13:11:33","slug":"suzme-peynirle-doldurulmus-ekmek","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/tr\/suzme-peynirle-doldurulmus-ekmek\/","title":{"rendered":"S\u00fczme peynirle doldurulmu\u015f ekmek"},"content":{"rendered":"

<\/p>\n

Ev yap\u0131m\u0131 ekmek, f\u0131r\u0131nlarda seri olarak \u00fcretilenlerin aksine \u00e7ok daha dolgun ve derin bir tada sahiptir.<\/p>\n

AgroWeb.org uzmanlar\u0131, sevenlerine her zaman keyifle t\u00fcketebilecekleri m\u00fckemmel bir tarif \u00f6neriyor.<\/p>\n

Ricotta peynirli ev yap\u0131m\u0131 ekmek sadece biraz \u00e7aba gerektirir, ancak tad\u0131 harikad\u0131r ve haz\u0131rlanmas\u0131 i\u00e7in gereken her dakikaya de\u011fer. saj.<\/p>\n

AgroWeb.org size ricotta ekme\u011fi tarifinin favoriniz olaca\u011f\u0131n\u0131n s\u00f6z\u00fcn\u00fc veriyor.
\nHamuru i\u00e7in<\/p>\n

450 gram \u00e7ok ama\u00e7l\u0131 un
\n 75 gram \u015feker,
\n 4 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru maya,
\n 1 ve \u00e7eyrek \u00e7ay ka\u015f\u0131\u011f\u0131 ince tuz
\n 3 b\u00fcy\u00fck yumurta
\n \u00dc\u00e7 \u00e7eyrek bardak ek\u015fi krema
\n 140 gram tuzsuz tereya\u011f\u0131.<\/p>\n

60 gram oda s\u0131cakl\u0131\u011f\u0131nda tuzsuz tereya\u011f\u0131,
\n 300 gram s\u00fczme peynir
\n 100 gram krem peynir
\n 80 gram pudra \u015fekeri
\n 1 yumurta
\n 1 yumurta sar\u0131s\u0131,
\n Bir bu\u00e7uk \u00e7ay ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r unu<\/p>\n

Hamuru haz\u0131rlamak i\u00e7in un, \u015feker ve mayay\u0131 kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

Daha sonra yumurta ve yo\u011furt sosunu hamura ekleyip hamur \u015fekil alana kadar ellerinizle kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

Yava\u015f yava\u015f tereya\u011f\u0131n\u0131 ekleyip hamuru yumu\u015fak ve elastik hale gelinceye kadar yo\u011furmaya devam edin.<\/p>\n

Hamuru az ya\u011fla ya\u011flanm\u0131\u015f bir kaseye aktar\u0131n. zeytin, \u00fczerini mutfak ka\u011f\u0131d\u0131yla \u00f6rt\u00fcn ve 6-8 saat veya bir gece buzdolab\u0131nda bekletin.<\/p>\n

Doldurmak i\u00e7in yukar\u0131da say\u0131lan t\u00fcm malzemeleri kar\u0131\u015ft\u0131rmal\u0131s\u0131n\u0131z ancak dolgu k\u00fctlesi \u00e7ok s\u0131v\u0131 ve ince olmamal\u0131d\u0131r.<\/p>\n

Ekmek tepsilerine pi\u015firme ka\u011f\u0131d\u0131 serin ve \u00fczerine biraz ya\u011f serpin.<\/p>\n

Hamuru iki par\u00e7aya b\u00f6l\u00fcn ve her birini unla boyanm\u0131\u015f bir y\u00fczey \u00fczerinde bir kez daha \u00e7al\u0131\u015ft\u0131r\u0131n.<\/p>\n

Hamura dikd\u00f6rtgen \u015fekil verin, doldurun. lor kar\u0131\u015f\u0131m\u0131n\u0131 ekleyip rulo \u015feklinde yuvarlay\u0131n.<\/p>\n

\u0130lgili tepsilere aktar\u0131p \u00fczerini mutfak ka\u011f\u0131d\u0131yla \u00f6rt\u00fcp hamur tamamen kabar\u0131ncaya kadar 1-2 saat bekletin.<\/p>\n

F\u0131r\u0131n\u0131 170 derecede a\u00e7\u0131n ve \u0131s\u0131n\u0131nca ilk tepsiyi yerle\u015ftirin, ekme\u011fi 25-30 dakika \u00fczeri k\u0131zarana kadar pi\u015firin.<\/p>\n

Biraz so\u011fumaya b\u0131rak\u0131n ve oda s\u0131cakl\u0131\u011f\u0131nda servis yap\u0131n.<\/p>\n

Bu ekmek oda s\u0131cakl\u0131\u011f\u0131nda 10 dakika kadar taze kal\u0131r. 24 saat veya dondurucuda 2 aya kadar.<\/p>\n

\n

Kaynak: prizrenpost<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Ev yap\u0131m\u0131 ekmek, f\u0131r\u0131nlarda seri olarak \u00fcretilenlerin aksine \u00e7ok daha dolgun ve derin bir tada sahiptir. AgroWeb.org uzmanlar\u0131, sevenlerine her zaman keyifle t\u00fcketebilecekleri m\u00fckemmel bir tarif \u00f6neriyor. Ricotta peynirli ev yap\u0131m\u0131 ekmek sadece biraz \u00e7aba gerektirir, ancak tad\u0131 harikad\u0131r ve haz\u0131rlanmas\u0131 i\u00e7in gereken her dakikaya de\u011fer. saj. AgroWeb.org size ricotta ekme\u011fi tarifinin favoriniz olaca\u011f\u0131n\u0131n s\u00f6z\u00fcn\u00fc […]<\/p>\n","protected":false},"author":1,"featured_media":49025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-49024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mutfak"],"views":23,"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts\/49024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/comments?post=49024"}],"version-history":[{"count":1,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts\/49024\/revisions"}],"predecessor-version":[{"id":49026,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts\/49024\/revisions\/49026"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/media\/49025"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/media?parent=49024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/categories?post=49024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/tags?post=49024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}