{"id":7076,"date":"2021-03-05T21:16:35","date_gmt":"2021-03-05T18:16:35","guid":{"rendered":"https:\/\/www.nihaletik.com\/yemek\/?p=7076"},"modified":"2021-03-05T21:24:10","modified_gmt":"2021-03-05T18:24:10","slug":"galeta-grissini","status":"publish","type":"post","link":"https:\/\/www.nihaletik.com\/yemek\/hamur-isleri\/galeta-grissini\/","title":{"rendered":"GALETA (GR\u0130SS\u0130N\u0130 )"},"content":{"rendered":"<h2>galeta (grissini ) kaynana sopas\u0131 tarifi (videolu tarif)<\/h2>\n<p>\u0130nternette gezinirken <strong>kaynana sopas\u0131<\/strong> olarak g\u00f6r\u00fcp hayretle bu neymi\u015f diye bakm\u0131\u015ft\u0131m. Me\u011ferse ac\u0131k\u0131nca a\u00e7l\u0131\u011f\u0131m\u0131z\u0131 bast\u0131ran, k\u0131t\u0131r k\u0131t\u0131r veya \u00e7ay\u0131m\u0131za bat\u0131rarak yedi\u011fimiz at\u0131\u015ft\u0131rmal\u0131k galetan\u0131n ta kendisiymi\u015f \ud83d\ude42<\/p>\n<p>Resmi t\u0131klayarak videolu tarife ula\u015fabilirsiniz.<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/ibm4xfl2vdw\" width=\"400\" height=\"225\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/p>\n<p>Ba\u015fl\u0131\u011f\u0131 atarken kaynana sopas\u0131 tarifi mi yoksa\u00a0 galeta (grissini ) tarifi mi yazsam diye d\u00fc\u015f\u00fcnmedim desem yalan olur \ud83d\ude42<\/p>\n<p><strong>Kaynana sopas\u0131<\/strong> veya di\u011fer ismiyle <strong>galeta \ud83d\ude42<\/strong> asl\u0131nda ekmek hamuruyla yap\u0131lan, kolay kolay bayatlamayan, k\u0131t\u0131r k\u0131t\u0131r sert yap\u0131s\u0131yla \u00e7ay saatlerinde, kahvalt\u0131larda ya da g\u00fcn\u00fcn her hangi bir saatinde a\u00e7l\u0131\u011f\u0131 bast\u0131rmak i\u00e7in yenilen bir at\u0131\u015ft\u0131rmal\u0131k gevrektir.<\/p>\n<figure id=\"attachment_7081\" aria-describedby=\"caption-attachment-7081\" style=\"width: 800px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" class=\"size-full wp-image-7081\" src=\"https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissini.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissini.jpg 800w, https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissini-300x169.jpg 300w, https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissini-768x432.jpg 768w, https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissini-107x60.jpg 107w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption id=\"caption-attachment-7081\" class=\"wp-caption-text\">galeta (grissini)<\/figcaption><\/figure>\n<p>Galetay\u0131 hamur yo\u011furabilen herkes evde kolayca yapabilir. Galetay\u0131 (grissini ) evimizde olan beyaz un ile yapabildi\u011fimiz gibi arpa unu, siyez unu, kepekli un, yulaf unu, tam bu\u011fday unu gibi farkl\u0131 unlar kullanarak haz\u0131rlaman\u0131z m\u00fcmk\u00fcn.<\/p>\n<p>Galeta hamurunun i\u00e7ine <strong>ay \u00e7ekirde\u011fi<\/strong>, <strong>ha\u015fha\u015f, ceviz , susam, \u00e7\u00f6rek otu, kenevir<\/strong> ekleyebilirsiniz.<\/p>\n<p>Galeta yaparken dikkat edilecek en \u00f6nemli nokta f\u0131r\u0131nlanmas\u0131d\u0131r. \u0130lk pi\u015firmede galetan\u0131n d\u0131\u015f k\u0131sm\u0131 pi\u015fse de i\u00e7 k\u0131sm\u0131 hala yumu\u015fak olacakt\u0131r. Galetan\u0131n i\u00e7 k\u0131sm\u0131n\u0131n da tamamen pi\u015fip, suyunu \u00e7ekmesi, k\u0131t\u0131rl\u0131k kazanmas\u0131 i\u00e7in ikinci kez tekrar f\u0131r\u0131nlamay\u0131 ihmal etmeyin.<\/p>\n<p>Size verece\u011fim re\u00e7ete ile \u00fc\u00e7 f\u0131r\u0131n tepsisi galeta \u00e7\u0131kacakt\u0131r. \u0130kinci f\u0131r\u0131nlanma i\u00e7in galetalar\u0131n hepsini bir tepside toplay\u0131p, f\u0131r\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131\u00a0 150-160 dereceye getirerek 5-10 dakika daha galetalar\u0131n\u0131z\u0131 f\u0131r\u0131nlaman\u0131z gerekebilir. \u0130kinci kez f\u0131r\u0131nlama sonras\u0131nda i\u00e7 k\u0131sm\u0131na bak\u0131n. Yumu\u015fak de\u011filse f\u0131r\u0131n\u0131 kapatabilirsiniz. Hatta s\u0131cak f\u0131r\u0131nda (f\u0131r\u0131n\u0131 kapatt\u0131ktan sonra ) galetalar\u0131n\u0131 bekletebilirsiniz. S\u0131cak f\u0131r\u0131nda bekletmek galetalar\u0131n i\u00e7ini daha da iyi kurumas\u0131n\u0131 sa\u011flayacakt\u0131r.<\/p>\n<p>** Bu s\u0131rada kontrol\u00fc elden b\u0131rakmay\u0131n. G\u00f6z\u00fcn\u00fcz f\u0131r\u0131nda olsun. Ne kadar f\u0131r\u0131n\u0131n\u0131z kapal\u0131 da olsa, f\u0131r\u0131n s\u0131cakl\u0131\u011f\u0131 galetalar\u0131n\u0131z\u0131n fazla k\u0131zarmas\u0131na veya yanmas\u0131na sebep olabilir. Buna izin vermeyin.<\/p>\n<p>Uzun s\u00fcre bayatlamadan kalabilen galetalar\u0131n\u0131z\u0131 serin bir yerde saklama kaplar\u0131nda muhafaza edebilirsiniz.<\/p>\n<p>Galeta, \u00e7ay ile beraber yenilebildi\u011fi gibi ben en \u00e7ok bir peynir ile yemeyi seviyorum. Hatta \u00fczerine tereya\u011f\u0131 s\u00fcr\u00fcp yedi\u011fim bile olmu\u015ftur \ud83d\ude42 Diyette de\u011filseniz ve tereya\u011f\u0131n\u0131 seviyorsan\u0131z harika oluyor mutlaka deneyin dedikten sonra haydi tarife bir g\u00f6z atal\u0131m.<\/p>\n<figure id=\"attachment_7082\" aria-describedby=\"caption-attachment-7082\" style=\"width: 800px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" class=\"size-full wp-image-7082\" src=\"https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissinii.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissinii.jpg 800w, https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissinii-300x169.jpg 300w, https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissinii-768x432.jpg 768w, https:\/\/www.nihaletik.com\/yemek\/wp-content\/uploads\/2021\/03\/galetagrissinii-107x60.jpg 107w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption id=\"caption-attachment-7082\" class=\"wp-caption-text\">galeta (grissini )<\/figcaption><\/figure>\n<h1>GALETA \u0130\u00c7\u0130N GEREKL\u0130 OLAN MALZEMELER<\/h1>\n<p>\u2022 1 su barda\u011f\u0131 \u0131l\u0131k su<\/p>\n<p>\u2022 1 su barda\u011f\u0131 \u0131l\u0131k s\u00fct<\/p>\n<p>** S\u00fct yerine su da kullanabilirsiniz.<\/p>\n<p>\u2022 1 adet instant maya<\/p>\n<p>\u2022 1.5 yemek ka\u015f\u0131\u011f\u0131 \u015feker<\/p>\n<p>\u2022 1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz<\/p>\n<p>\u2022 Yar\u0131m \u00e7ay barda\u011f\u0131 s\u0131v\u0131ya\u011f<\/p>\n<p>\u2022 1 su barda\u011f\u0131 siyez unu<\/p>\n<p>** Siyez unu kullanmadan direk evinizde olan un ile de hamurunuzu yo\u011furabilirsiniz.<\/p>\n<p>\u2022 4.5 su barda\u011f\u0131 un<\/p>\n<p>** Siyez unu kullanmad\u0131\u011f\u0131n\u0131z zaman, kullanaca\u011f\u0131n\u0131z un miktar\u0131 biraz fazla olabilir. Unu kontroll\u00fc olarak ekleyerek hamurunuzu yo\u011furabilirsiniz.<\/p>\n<p>Not: Siyez unu yerine arpa unu, kepekli un, tam bu\u011fday unu gibi farkl\u0131 unlar kullanabilirsiniz.<\/p>\n<p><strong>\u00dcZER\u0130 \u0130\u00c7\u0130N<\/strong><\/p>\n<p>\u2022 2 yemek ka\u015f\u0131\u011f\u0131 s\u00fct<\/p>\n<p>\u2022 Susam, ay\u00e7ekirde\u011fi gibi kullanmak istedi\u011finiz herhangi bir tohum<\/p>\n<h1>GALETA\u00a0 (GR\u0130SS\u0130N\u0130 ) TAR\u0130F\u0130<\/h1>\n<ul>\n<li>Kar\u0131\u015ft\u0131rma kab\u0131na \u0131l\u0131k su ve s\u00fct\u00fc al\u0131n.<\/li>\n<li>\u015eeker ve mayay\u0131 al\u0131p kar\u0131\u015ft\u0131r\u0131n.<\/li>\n<li>S\u0131v\u0131ya\u011f\u0131n\u0131, unu ve un \u00fczerine tuz ekleyerek hamuru g\u00fczelce yo\u011furun.<\/li>\n<li>Un ilavesinde kontroll\u00fc olmay\u0131 unutmay\u0131n.<\/li>\n<\/ul>\n<p>** Elinizden \u00e7\u0131kan yumu\u015fac\u0131k bir hamur olacak.<\/p>\n<ul>\n<li>Hamuru hi\u00e7 dinlendirme yapmadan hemen beze yap\u0131p k\u00fc\u00e7\u00fck silindirler yap\u0131p \u00fczerini nemli bez veya stre\u00e7 ile kapat\u0131n.<\/li>\n<li>15-20 dakika dinlenen hamurlar\u0131 uzun silindirler yap\u0131p ya\u011fl\u0131 ka\u011f\u0131t serili tepsiye yerle\u015ftirin.<\/li>\n<li>Hamurlar\u0131 bir f\u0131r\u00e7a yard\u0131m\u0131yla s\u00fct s\u00fcr\u00fcn.<\/li>\n<li>Susam, ay \u00e7ekirde\u011fi, keten tohumu, ha\u015fha\u015f serpebilir veya sade olarak b\u0131rakabilirsiniz.<\/li>\n<li>15-20 dakika da tepside dinlendikten sonra s\u0131cak f\u0131r\u0131nda 175-180 derece de 15-20 dakika \u00fczeri k\u0131zarana kadar pi\u015firin.<\/li>\n<li>Pi\u015fen galetalar\u0131n i\u00e7 k\u0131sm\u0131na bak\u0131n. E\u011fer i\u00e7 k\u0131s\u0131mlar\u0131 hala yumu\u015fak ise pi\u015fen b\u00fct\u00fcn galetalar\u0131 bir tepside toplayarak ikinci kez s\u0131cak f\u0131r\u0131nda 150-160 derede 5-10 dakika daha pi\u015firin.<\/li>\n<li>\u0130kinci f\u0131r\u0131nlama galetalar\u0131n i\u00e7 k\u0131sm\u0131n\u0131n da tamamen kurumas\u0131n\u0131, k\u0131t\u0131rla\u015fmas\u0131n\u0131 sa\u011flayacakt\u0131r.<\/li>\n<\/ul>\n<p>** \u0130kinci kez f\u0131r\u0131nlad\u0131ktan sonra f\u0131r\u0131n kapat\u0131p, s\u0131cak f\u0131r\u0131nda galetalar\u0131 bekletebilirsiniz. Arada kontrol etmeyi unutmay\u0131n. S\u0131cakl\u0131k ile galetalar\u0131n\u0131z yanmas\u0131n.<\/p>\n<p>Hepsi bu kadar galetalar\u0131n\u0131z haz\u0131r.<\/p>\n<p>\u015eimdiden deneyecek olanlara afiyetler olsun \ud83d\ude42<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>galeta (grissini ) kaynana sopas\u0131 tarifi (videolu tarif) \u0130nternette gezinirken kaynana sopas\u0131 olarak g\u00f6r\u00fcp hayretle bu neymi\u015f diye bakm\u0131\u015ft\u0131m. Me\u011ferse ac\u0131k\u0131nca a\u00e7l\u0131\u011f\u0131m\u0131z\u0131 bast\u0131ran, k\u0131t\u0131r k\u0131t\u0131r veya \u00e7ay\u0131m\u0131za bat\u0131rarak yedi\u011fimiz at\u0131\u015ft\u0131rmal\u0131k galetan\u0131n ta kendisiymi\u015f \ud83d\ude42 Resmi t\u0131klayarak videolu tarife ula\u015fabilirsiniz. \ufeff Ba\u015fl\u0131\u011f\u0131 atarken kaynana sopas\u0131 tarifi mi yoksa\u00a0 galeta (grissini ) tarifi mi yazsam diye d\u00fc\u015f\u00fcnmedim &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16],"tags":[5319,5320,5318,5315,5314,5311,3333,5316,5309,5310,5322,5321,5317,5312,5313,109],"amp_validity":null,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/posts\/7076"}],"collection":[{"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/comments?post=7076"}],"version-history":[{"count":7,"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/posts\/7076\/revisions"}],"predecessor-version":[{"id":7085,"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/posts\/7076\/revisions\/7085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/media\/7081"}],"wp:attachment":[{"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/media?parent=7076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/categories?post=7076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nihaletik.com\/yemek\/wp-json\/wp\/v2\/tags?post=7076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}