Presentation and Preparation Method of Kumpir (Baked Potato Dough) in Cone-Shaped Waffle Batter

Abstract

This invention encompasses a redesigned form of the traditional kumpir (baked potato) dish, enhanced in terms of portability, presentation, and ease of consumption. The kumpir filling, consisting of mashed potatoes and various toppings, is presented inside a specially formulated, cone-shaped waffle batter. The waffle batter is prepared with specially selected ingredients to ensure both flavor harmony and maintain the product's shape; its outer surface is crispy, while its inner part is flexible and supportive. Thanks to its cone shape, the product is portable, suitable for quick consumption, and provides an aesthetically pleasing presentation. This invention offers an innovative and functional solution, particularly in the areas of street food and convenience food consumption.

Description

Presentation and Preparation Method of Kumpir (Baked Potato Dough) in Cone-Shaped Waffle Batter TECHNICAL FIELD This invention relates to presentation and serving methods used in the food industry, in particular. a method and food for presenting kumpir (baked potato) filling in a cone shape with waffle batter. It is a product. STATE OF THE ART Kumpir is generally made by baking, mashing, and topping a large potato with various ingredients. Kumpir is a traditional dish served by mixing potatoes together. Classically, kumpir is made from potatoes. It is served in a shell or on a plate. Waffles, on the other hand, are consumed as sweet or savory and It is a dough-based product shaped with iron plates. However, to date, the ingredients of kumpir have been made portable and ready to eat. It was not presented with waffle batter in a cone shape in a way that would provide that effect. THE PURPOSE OF THE INVENTION The aim of this invention is to create a visually and functionally different form of baked potato. The aim is to ensure that it is presented with a special waffle batter baked in a cone shape, along with the kumpir (baked potato). A portable, practical, and alternatively presented version is obtained. EXPLANATION OF THE INVENTION The product developed within the scope of the invention;  Specially formulated waffle batter is baked in a cone shape,  This cone contains traditional kumpir ingredients (mashed potatoes, toppings, sauces) filling,  This includes steps to present the product in a portable, single-person, and innovative format. Preparing the Waffle Batter: Preparing the Waffle Batter: The main ingredients used in the batter are as follows: 1  Flour (wheat flour is preferred) • Eggs  Milk  Butter or vegetable oil  Baking soda  A pinch of salt and spices to taste (for the salty version)  Optionally, grated cheese, finely chopped herbs, etc. All ingredients are mixed until a homogeneous consistency is achieved. The consistency should resemble classic waffles. It is made slightly thicker than its usual consistency so that it can maintain its cone shape. Baking in a Cone Shape The batter is poured into specially designed cone molds and then used in a waffle maker or oven. It is baked. To prevent the shape from being distorted during baking, internal support or external fixing is used in the mold. available. Cooking time: Approximately 12–15 minutes at 180°C (may vary depending on oven type) The dough should be crispy on the outside and slightly soft on the inside. Preparation of the filling:  Large boiled or baked potatoes are mashed. • Butter and optionally grated cheese are added and mixed homogeneously. • Garnishes include ingredients such as corn, peas, sausage, olives, and pickles.  Classic baked potato sauces such as ketchup, mayonnaise, and hot sauce can be added as toppings. Presentation and Service: The cooked waffle cones are prepared hollow. They are then filled with hot kumpir (baked potato) mixture. Garnishes and sauces are added on top. The product is served in a portable format; suitable for fast food, street food, or cafe menus. It has been made suitable. 2

Claims

1. It is a food product, Originally cone-shaped waffle batter (1), a potato puree based kumpir mixture placed inside this dough (2) and Consisting of garnishes and sauces (3); served in portable, individual portions, A baked potato presentation especially suitable for consumption in fast food or street food style. It is a preparation method.

2. In the food product specified in Claim 1, the waffle batter consists of: flour, eggs, milk, oil, baking powder, etc. It is obtained from a mixture containing powder, salt, and optionally grated cheese or spices. a method in which it is prepared using a unique dough formulation.

3. In the food product specified in Claim 1, the waffle batter is shaped into cones using special molds. cooked inside, which allows the contents to be easily filled and consumed. A method where it retains its form without falling apart.

4. In the food product specified in Claim 1, the baked potato mixture consists of mashed potatoes, butter, and Prepared with melted cheddar cheese and served hot inside a waffle cone. The method by which it was placed.

5. In the food product specified in Claim 1, the ingredients of kumpir (baked potato) include corn, peas, sausage, pickles, and olives. A serving method that includes the addition of garnishes and sauces such as ketchup, mayonnaise, and hot sauce. -3-