CARAMELIZED WATER PASTRY AND ITS PREPARATION METHOD

Abstract

The invention relates to caramelized water pastry, an alternative to other pastry varieties in the food industry, and its preparation method.

Description

CARAMELIZED WATER PASTRY AND ITS PREPARATION METHOD Technical field The invention offers an alternative to other types of pastries in the food industry: caramelized water pastry and its preparation. It is related to the method. State of the Art Börek is an indispensable and versatile dish in Turkish cuisine. Böreks are made with a filling... various categories according to their ingredients, cooking techniques and shapes They are divided into categories. Water pastry is one of them. One of the most special pastries in Turkish cuisine is water pastry (su böreği). It's quite easy to make. To prepare the laborious water pastry, each of the phyllo sheets is rolled out one by one. They are boiled and arranged in a baking tray with a cheese filling in between. Currently, water pastry is prepared using different techniques and ingredients. Purpose of the Invention The invention is a type of pastry with nutritious properties, prepared with dough. This is about caramelized water pastry and its preparation method. The aim of the invention is to create different tastes and flavors that can attract consumer interest. It is a type of pastry production. Description of the invention The subject of the invention is the formulation to be created for caramelized water pastry, by weight. in terms of percentage; 2 kg flour egg 1 kg minced meat 1 2 kg onions gram of crushed red pepper gram turmeric powder gram ginger 20 grams of black pepper gram of salt 100 gr parsley 350 gr butter 400 grams of olive oil is used. The subject of this invention is the preparation of caramelized water pastry, primarily by sautéing minced meat in olive oil. It is cooked. After cooking, it is set aside to cool. The onions are in another bowl. It is cooked until caramelized, and then the minced meat that has been waiting is mixed with spices. Minced meat is added. It continues to cook. After the cooking process is complete... Then chopped parsley is added and the cooked mixture is set aside. First, two layers of rolled-out dough are placed in a round baking pan, then the filling is placed inside the dough. It is spread inside, then this process is repeated until there are four layers of boiled, hand-rolled dough. The layers of dough and filling are repeated to give each layer a fuller texture. (Börek) After the layers are completely placed in the tray, butter is added and a special sauce is prepared. The dish is carefully cooked on the stove, turning it over and over. How the invention can be applied to industry. The subject of this invention is caramelized water pastry prepared using the specified proportions and method. will be available for consumption. 2

Claims

1. The invention is a caramelized water pastry as an alternative to other pastry varieties in the food industry. Its characteristic is that; in the formulation to be created for 1 tray of pastry, by weight In terms of proportions: 2 kg flour, 20 eggs, 1 kg minced meat, 2 kg onions, 20 grams chili flakes. pepper, 10 grams turmeric powder, 10 grams ginger, 20 grams black pepper, 10 grams It contains salt, 100 grams of parsley, 350 grams of butter, and 400 grams of olive oil. It is characterized by...

2. Invention: An alternative method for making caramelized water pastry (börek) to other pastry varieties. Its characteristic is:  minced meat cooked in olive oil and left to cool,  Cook the onions in a separate pan until caramelized,  Add the minced meat and spices to the onions and continue cooking. being done,  After the cooking process is complete, add chopped parsley to the mixture. addition,  Remove the cooked mixture from the side.  First, two layers of rolled-out dough are placed in the tray,  Spreading the filling inside the dough,  Afterwards, this process is repeated until the boiled, hand-rolled dough is four times thicker. The phyllo dough and fillings are arranged in layers to give each layer a fuller texture. repetition,  After the pastry is completely layered in the tray, butter addition,  by turning and flipping the pastry over on a specially made oven It is characterized by its carefully prepared cooking process steps. is being done. 3