Yeast is simply a microorganism. These microorganisms, which are beneficial creatures, enable the growth and reproduction of the area they are used in. Yeast, which is frequently used in the kitchen, is preferred to activate dairy products and to make doughy foods softer by rising. On the other hand, instant yeast type is mixed directly into flour without keeping it in liquid, so it is more practical to use. Also ideal for fluffy pastries. Bon Appetit!
Dry ingredients (separate a glass from the flour and pass it through a wire strainer into a kneading bowl. Sift the dry instant yeast and mix it well with the flour.
Make a hole in the middle of the flour to form a pool. Add the liquid ingredients and knead until you get a dough as soft as an earlobe.
When the dough does not stick to your hands, sprinkle flour on the counter and knead for three or four more minutes.
Cover the dough with cling film or a damp clean cloth and let it rest for half an hour at room temperature to ferment.
Take the risen dough on the counter and knead for a few more turns to remove excess gas.
Take walnut-sized pieces from the dough that is ready and turn it in your palm to give it a round shape.
Place them evenly on a greased or baking paper-lined baking tray.
Brush egg yolk on the pastries, decorate with sesame or black cumin and bake in a preheated oven at 180 degrees until golden.
You can cover the pastries you have taken from the oven with a clean cloth or paper towel, let them rest for 10-15 minutes and serve. Bon Appetit!
Note: You can make this recipe plain, or you can prepare it with any mortar (cheese, minced meat, potatoes, spinach, etc.) You can make tiny sandwiches.
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Dry Yeast:
Dry yeast is a key ingredient for baked goods. It's rich in B vitamins like B1, B2, B3, B6, and minerals such as chromium and selenium. Thus, it supports energy metabolism and nervous system health. It is also a source of protein. It pairs wonderfully with whole wheat flour, rye flour, seeds, and various spices.
Milk:
Milk is rich in calcium and Vitamin D, supporting bone and teeth health. Its high-quality protein content is crucial for muscle development. B vitamins (B2, B12) contribute to energy metabolism and support nervous system health. It also contains components that strengthen the immune system. It pairs wonderfully with coffee, cereals, fruits, honey, or cocoa. It forms an indispensable base for many sweet and savory recipes.
Yogurt:
Yogurt, a fermented milk product, supports the digestive system and helps balance gut flora due to its rich probiotic content. This contributes to strengthening the immune system. It is also a high-quality source of protein and calcium, important for bone health and muscle development. With its slightly sour taste, it pairs perfectly with fruits, granola, or honey for breakfast. In main dishes, it adds flavor as the main component of cacık or various mezzes.
Sugar:
Sugar is the body's primary energy source, providing glucose essential for brain function and muscle activity. Consumed in appropriate amounts, it offers a quick energy boost, supporting concentration and physical performance. It can also facilitate the absorption of some nutrients and temporarily improve mood. It pairs perfectly with coffee, tea, dairy products, and many desserts. When used with fruits, it enhances their natural flavors.
Egg:
Eggs are a highly bioavailable protein source, essential for muscle growth and repair. Rich in B12, Vitamin D, selenium, and choline, they support brain function, nervous system health, and energy production. Lutein and zeaxanthin pigments aid eye health, reducing the risk of age-related macular degeneration. Despite their cholesterol content, eggs typically don't adversely affect blood cholesterol in most healthy individuals. A breakfast staple, eggs pair wonderfully with various ingredients like cheese, spinach, mushrooms, avocado, and whole-wheat bread.
Water:
Water is the foundation of life and indispensable for bodily functions. Its main roles include transporting nutrients and oxygen to cells, eliminating metabolic waste through the kidneys, and regulating body temperature. It is essential for joint health, organ protection, and maintaining cellular functions. Dehydration leads to low energy and kidney issues. When consumed with fibrous fruits and vegetables, water aids digestion. It forms a good combination with mineral water or herbal teas for electrolyte balance.
Liquid Oil:
Liquid oils (sunflower, olive, etc.) are essential kitchen ingredients that add flavor to dishes and contain healthy unsaturated fatty acids and vitamin E. Ideal for frying, salad dressings, baking, and sautéing. They pair perfectly with vegetables, meats, legumes, and grains. They offer easy cooking.
Salt:
Salt is an essential mineral that adds unique flavor to dishes and serves as a natural preservative. It provides vital electrolyte balance for the body's water regulation, nerve, and muscle functions. It pairs perfectly with spices, herbs, and oils, enriching the taste of every meal. An indispensable part of every table.
Sesame:
Sesame is rich in minerals like calcium and magnesium, supporting bone health. Its lignans (sesamin, sesamolin) provide powerful antioxidant effects and can help balance cholesterol levels. High fiber content aids digestion. It has a wide range of uses from sweet to savory; often used as tahini with molasses, in salads, baked goods, and frequently in Asian cuisine.
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