{"id":43888,"date":"2025-02-05T15:37:45","date_gmt":"2025-02-05T12:37:45","guid":{"rendered":"https:\/\/www.alaybeyi.com.tr\/blog\/?p=43888"},"modified":"2025-02-05T15:37:47","modified_gmt":"2025-02-05T12:37:47","slug":"ekmek-kadayifi-tarifi-ve-nasil-yapilir","status":"publish","type":"post","link":"https:\/\/www.alaybeyi.com.tr\/blog\/ekmek-kadayifi-tarifi-ve-nasil-yapilir\/","title":{"rendered":"En \u0130yi Ekmek Kaday\u0131f\u0131 Tarifi"},"content":{"rendered":"\n<p><strong>Ekmek kaday\u0131f\u0131 tarifi,<\/strong> yap\u0131l\u0131\u015f\u0131, ve malzemelerine dair t\u00fcm bilgileri detayl\u0131 olarak blog yaz\u0131m\u0131zda bulabilirsiniz. Osmanl\u0131 mutfa\u011f\u0131ndan g\u00fcn\u00fcm\u00fcze uzanan, \u015ferbetin ekmek dokusuna i\u015fleyerek ortaya \u00e7\u0131kard\u0131\u011f\u0131 efsanevi bir tatl\u0131d\u0131r. Sade ama derin bir lezzete sahiptir; alt\u0131nda yo\u011fun bir \u015ferbet olmas\u0131na ra\u011fmen baymayan bir tada sahiptir. Yap\u0131m\u0131 zahmetli gibi g\u00f6r\u00fcnse de do\u011fru tarifle en iyi <strong>ekmek kaday\u0131f\u0131 tarifini<\/strong> yapabilirsiniz. \u015eerbetin k\u0131vam\u0131, ekme\u011fin dokusu ve serviste kullan\u0131lan kaymak, bu tatl\u0131n\u0131n ruhunu olu\u015fturaca\u011f\u0131n\u0131 en ba\u015f\u0131ndan belirtelim. \u015eimdi, ustal\u0131k isteyen ama her lokmas\u0131yla eme\u011fe de\u011fecek ekmek kaday\u0131f\u0131n\u0131 birlikte yapal\u0131m!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ekmek Kaday\u0131f\u0131 i\u00e7in Gerekli Malzemeler<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Ekmek Kaday\u0131f\u0131 Hamuru \u0130\u00e7in:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 su barda\u011f\u0131 <a href=\"https:\/\/alaybeyionline.com\/her-turlu-unlu-mamuller-icin-c-60\" target=\"_blank\" rel=\"noopener\">un<\/a><\/li>\n\n\n\n<li>1 su barda\u011f\u0131 \u0131l\u0131k s\u00fct<\/li>\n\n\n\n<li>1 su barda\u011f\u0131 \u0131l\u0131k su<\/li>\n\n\n\n<li>1 yemek ka\u015f\u0131\u011f\u0131 toz \u015feker<\/li>\n\n\n\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz<\/li>\n\n\n\n<li>1 paket (10 gr) instant maya<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>\u015eerbeti \u0130\u00e7in:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 su barda\u011f\u0131 toz \u015feker<\/li>\n\n\n\n<li>6 su barda\u011f\u0131 su<\/li>\n\n\n\n<li>4-5 damla limon suyu<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>\u00dczeri \u0130\u00e7in:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Diledi\u011finiz kadar kaymak<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"679\" height=\"420\" src=\"https:\/\/www.alaybeyi.com.tr\/blog\/wp-content\/uploads\/2025\/02\/ekmek-kadayifi-tarifi.webp\" alt=\"ekmek kaday\u0131f\u0131 tarifi\" class=\"wp-image-43893\" style=\"width:494px;height:auto\" srcset=\"https:\/\/www.alaybeyi.com.tr\/blog\/wp-content\/uploads\/2025\/02\/ekmek-kadayifi-tarifi.webp 679w, https:\/\/www.alaybeyi.com.tr\/blog\/wp-content\/uploads\/2025\/02\/ekmek-kadayifi-tarifi-300x186.webp 300w, https:\/\/www.alaybeyi.com.tr\/blog\/wp-content\/uploads\/2025\/02\/ekmek-kadayifi-tarifi-580x359.webp 580w\" sizes=\"auto, (max-width: 679px) 100vw, 679px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ekmek Kaday\u0131f\u0131 Tarifinin Yap\u0131l\u0131\u015f\u0131<\/strong><\/h3>\n\n\n\n<p>\u00d6ncelikle <strong>ekmek kaday\u0131f\u0131 tarifimizde<\/strong>, hamuru haz\u0131rlamak i\u00e7in unu geni\u015f bir yo\u011furma kab\u0131na eleyerek al\u0131yoruz. Ortas\u0131n\u0131 havuz gibi a\u00e7\u0131p i\u00e7ine instant mayay\u0131, toz \u015fekeri, \u0131l\u0131k s\u00fct\u00fc ve \u0131l\u0131k suyu ekliyoruz. Kenar k\u0131s\u0131mlar\u0131na tuzu serpi\u015ftirerek hamuru yo\u011furmaya ba\u015fl\u0131yoruz. Ele yap\u0131\u015fmayan, yumu\u015fak bir k\u0131vam elde edene kadar yo\u011furduktan sonra \u00fczerini temiz bir bezle \u00f6rt\u00fcp, s\u0131cak bir ortamda yakla\u015f\u0131k 1 saat kadar mayalanmaya b\u0131rak\u0131yoruz. Hamur g\u00fczelce kabard\u0131\u011f\u0131nda hafif unlanm\u0131\u015f bir tezgahta toparlayarak b\u00fcy\u00fck, yuvarlak bir ekmek \u015fekli veriyoruz. \u00d6nceden \u0131s\u0131t\u0131lm\u0131\u015f 180\u00b0C f\u0131r\u0131nda, \u00fczeri g\u00fczelce k\u0131zarana kadar 25-30 dakika pi\u015firiyoruz. Pi\u015fen ekme\u011fi tamamen so\u011fumas\u0131 i\u00e7in kenara al\u0131yor, ard\u0131ndan yatay olarak ortadan ikiye kesiyoruz.<\/p>\n\n\n\n<p>Bu s\u0131rada \u015ferbeti haz\u0131rlamak i\u00e7in toz \u015fekeri geni\u015f bir tencerede orta ate\u015fte karamelize olana kadar kar\u0131\u015ft\u0131rarak pi\u015firiyoruz. \u015eeker tamamen eriyip koyu karamel rengini ald\u0131\u011f\u0131nda dikkatlice suyu ekliyoruz. \u015eeker \u00f6nce sertle\u015febilir ancak kaynad\u0131k\u00e7a tekrar eriyecektir. \u015eerbet kaynad\u0131ktan sonra birka\u00e7 damla limon suyu ekleyip 5 dakika daha kaynat\u0131yor ve ocaktan al\u0131yoruz.<\/p>\n\n\n\n<p>Ekme\u011fin alt taban\u0131n\u0131 geni\u015f bir tepsiye al\u0131p \u00fczerine s\u0131cak su d\u00f6kerek yumu\u015famas\u0131n\u0131 sa\u011fl\u0131yoruz, ard\u0131ndan fazla suyunu s\u00fcz\u00fcyoruz. Daha sonra haz\u0131rlad\u0131\u011f\u0131m\u0131z s\u0131cak \u015ferbeti ekme\u011fin \u00fczerine yava\u015f\u00e7a gezdirerek d\u00f6k\u00fcyoruz. Ekmek kaday\u0131f\u0131n\u0131n \u015ferbeti e\u015fit \u015fekilde \u00e7ekmesi i\u00e7in ara ara ka\u015f\u0131k yard\u0131m\u0131yla \u00fczerine \u015ferbet d\u00f6kmeye devam ediyoruz. T\u00fcm \u015ferbeti \u00e7ekip g\u00fczelce yumu\u015fad\u0131\u011f\u0131nda tatl\u0131m\u0131z\u0131 dinlenmeye b\u0131rak\u0131yoruz. Servis etmeden \u00f6nce tamamen so\u011fudu\u011fundan emin olup dilimliyoruz ve \u00fczerine bolca kaymak ekleyerek servis yap\u0131yoruz. Tam k\u0131vam\u0131nda, mis gibi kokan bir <strong>ekmek kaday\u0131f\u0131 tarifimiz<\/strong> art\u0131k sofran\u0131zda yerini almaya haz\u0131r! Afiyet olsun. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ekmek Kaday\u0131f\u0131 Tarifinin P\u00fcf Noktalar\u0131<\/h3>\n\n\n\n<p>Hamurun iyi mayalanmas\u0131, ekmek kaday\u0131f\u0131n\u0131n yumu\u015fak ve g\u00f6zenekli bir dokuya sahip olmas\u0131n\u0131 sa\u011flar. Mayalanma s\u00fcresini k\u0131saltmamak, en az 1 saat dinlendirmek gerekir. Hamuru s\u0131cak bir ortamda bekletmek, mayan\u0131n aktifle\u015fmesini h\u0131zland\u0131r\u0131r. Ekmek kaday\u0131f\u0131n\u0131n hamuru f\u0131r\u0131nda pi\u015firilirken fazla sertle\u015fmemelidir. \u0130\u00e7inin tam olarak pi\u015fmesi ama kuruyup sertle\u015fmemesi i\u00e7in kontroll\u00fc bir s\u0131cakl\u0131kta (180\u00b0C) pi\u015firmek \u00f6nemlidir. F\u0131r\u0131ndan \u00e7\u0131kard\u0131ktan sonra tamamen so\u011fumas\u0131n\u0131 beklemek, keserken da\u011f\u0131lmas\u0131n\u0131 \u00f6nler. \u015eerbet ne \u00e7ok koyu ne de \u00e7ok s\u0131v\u0131 olmal\u0131d\u0131r. Karamelize \u015feker kullanarak haz\u0131rlanan \u015ferbet, tatl\u0131ya daha derin bir lezzet kazand\u0131r\u0131r. \u015eeker \u00f6nce eritilip karamelize edilirse daha ho\u015f bir renk ve aroma elde edilir. Limon suyu eklemek ise \u015fekerlenmeyi \u00f6nler ve \u015ferbetin k\u0131vam\u0131n\u0131 dengeler.<\/p>\n\n\n\n<p>\u015eerbetin ekmek kaday\u0131f\u0131na e\u015fit \u015fekilde n\u00fcfuz etmesi i\u00e7in tatl\u0131y\u0131 \u00f6nce s\u0131cak suyla yumu\u015fatmak gerekir. Fazla suyu s\u00fcz\u00fcld\u00fckten sonra \u015ferbet s\u0131cak halde, yava\u015f\u00e7a ve ka\u015f\u0131kla \u00fczerine gezdirilerek d\u00f6k\u00fclmelidir. \u015eerbetin bir anda boca edilmesi tatl\u0131n\u0131n baz\u0131 k\u0131s\u0131mlar\u0131n\u0131n kuru kalmas\u0131na neden olabilir. \u015eerbeti tam olarak i\u00e7ine \u00e7ekmesi i\u00e7in ekmek kaday\u0131f\u0131n\u0131n en az 2-3 saat dinlendirilmesi gerekir. \u0130deal lezzeti yakalamak i\u00e7in bir gece dinlendirirseniz daha da \u00e7ok lezzetli bir tat elde edersiniz.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ekmek Kaday\u0131f\u0131 Kalorisi Ne Kadar?<\/h3>\n\n\n\n<p>Enerji de\u011feri y\u00fcksektir ve porsiyon miktar\u0131na ba\u011fl\u0131 olarak kalori oran\u0131 de\u011fi\u015febilir. Ortalama olarak, <strong>150 graml\u0131k<\/strong> bir porsiyon ekmek kaday\u0131f\u0131 kaymak ile birlikte t\u00fcketildi\u011finde yakla\u015f\u0131k <strong>400-450 kalori<\/strong> i\u00e7erirken, kaymaks\u0131z versiyonu <strong>350-400 kalori<\/strong> civar\u0131ndad\u0131r. <strong>100 gram<\/strong> ekmek kaday\u0131f\u0131 kaymaks\u0131z olarak yakla\u015f\u0131k <strong>250-280<\/strong> kalori, kaymak eklendi\u011finde ise <strong>300-350 kalori<\/strong> aras\u0131nda de\u011fi\u015fir.<\/p>\n\n\n\n<p>Ekmek kaday\u0131f\u0131 tarifimizin sonuna geldik, birbirinden lezzetli tariflerimize <a href=\"https:\/\/www.alaybeyi.com.tr\/blog\/\">buradan<\/a> kolayca ula\u015fabilirsiniz.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ekmek kaday\u0131f\u0131 tarifi, yap\u0131l\u0131\u015f\u0131, ve malzemelerine dair t\u00fcm bilgileri detayl\u0131 olarak blog yaz\u0131m\u0131zda bulabilirsiniz. Osmanl\u0131 mutfa\u011f\u0131ndan g\u00fcn\u00fcm\u00fcze uzanan, \u015ferbetin ekmek dokusuna i\u015fleyerek ortaya \u00e7\u0131kard\u0131\u011f\u0131 efsanevi bir tatl\u0131d\u0131r. Sade ama derin bir lezzete sahiptir; alt\u0131nda yo\u011fun bir \u015ferbet olmas\u0131na ra\u011fmen baymayan bir tada sahiptir. Yap\u0131m\u0131 zahmetli gibi g\u00f6r\u00fcnse de do\u011fru tarifle en iyi ekmek kaday\u0131f\u0131 tarifini&#8230;<\/p>\n","protected":false},"author":1,"featured_media":43892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-43888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tarifler"],"_links":{"self":[{"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/posts\/43888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/comments?post=43888"}],"version-history":[{"count":6,"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/posts\/43888\/revisions"}],"predecessor-version":[{"id":43897,"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/posts\/43888\/revisions\/43897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/media\/43892"}],"wp:attachment":[{"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/media?parent=43888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/categories?post=43888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alaybeyi.com.tr\/blog\/wp-json\/wp\/v2\/tags?post=43888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}