Name: Traditional Maras Corek Recipe Easy Crispy Pastries made with a Striped Rolling Pin | Videos | Gan Jing World - Technology for Humanity | Video & Movie Streaming
Uploaded: 2024-02-01T21:33:16.616Z
Duration: 8 min 54 s
Description: how to make easy pastries corek traditional Maraş Çörek. Pastries that are very simple to make, del... | Videos | Gan Jing World - Technology for Humanity | Video & Movie Streaming

Chef Salim Recipes

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how to make easy pastries corek traditional Maraş Çörek. 
Pastries that are very simple to make, delicious and do not get stale.
Ingredients for making traditional Maraş ğçörek
20 grams of dry yeast or you can also use fresh yeast
40 grams of black cumin
125 grams of butter
20 grams of salt
900 grams of flour
500 grams of warm water
It is known as grooved roller or striped roller. This roller made of hornbeam tree is used only in the making of this bun.
I add the wheat flour to the strainer and start by sifting it on the counter.
I create a pool by opening the middle of the flour.
I add dry yeast
I add black cumin
I add salt
  I add the butter
After adding the warm water to the well in the middle, I mix it slowly.
After the dough hardens a little, I add the flour around the edges and start kneading.
First I added 800 grams of Flour and then I added another 100 grams of flour for a total of 900 grams of flour.
I got a dough that didn't stick to anything hard.
I knead the dough until it is very smooth.
  I stretch the dough by rolling it
  After dividing the dough into 4 pieces, I prepare it into walnut-sized pieces.
  It may be slightly larger than a walnut, we can say that it is the size of a ping pong ball.
  I shape the dough by rolling it
A total of 40 donut dough was prepared.
I prepare the dough in tea saucer size by pressing it with my hand.
  Now I shape the dough with a special striped rolling pin.
I complete the shape of the donut by passing the dough from right to left with a rolling pin.
The dough sticks to the rolling pin a little, but this is not a problem. I sprinkle some flour on the rolling pin and some flour on the dough.
  This is the shape of the Maraş bun. I have also seen that sometimes it is made larger.
Maraş Çöreği, which is indispensable for wealthy or poor families of Kahramanmaraş, is one of the oldest recipes of this land.
Maraş Bun, which people gather together and make in their homes before the Eid al-Fitr, has become so traditional for this period that some people changed the name of the Eid al-Fitr as "Donut Feast".
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After completing the shaping process, I place the buns on aluminum trays.
Normally these buns are baked in stone ovens over wood fire
A hole is made by hitting the middle of the buns with the handle of the rolling pin. This is to prevent them from rising.
I set the oven temperature to high and I will fry the buns at 180 degrees for 13 minutes.
The top and bottom of the buns should be nicely browned.
The buns are currently in a soft state and will become more crunchy after cooling.
I prepared these buns for breakfast and will serve them by adding things like cheese, jam, tahini, molasses or chocolate.
You only need a striped rolling pin to make this bun. I tried it with a griddle, but I didn't get very good results. You can try to make stripes in other ways, but I haven't seen anything as beautiful as the one made with a striped rolling pin.
These plain buns go great with a well-brewed tea.
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Traditional Maras Corek Recipe Easy Crispy Pastries made with a Striped Rolling Pin

Chef Salim Recipes

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