Bu makalenin bilgileri bougatsa etrafında dönecektir. bougatsa hakkında bilgi sahibiyseniz, bu How To Make Bougatsa
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bougatsa ile ilgili bilgileri en ayrıntılı şekilde How To Make Bougatsa
Şimdi aşağıdaki videoyu izleyin
Bu HometownInn web sitesinde, sizin için daha değerli verilere sahip olmak için bougatsa dışında bilgi ekleyebilirsiniz. HometownInn sayfasında, sizin için her gün her gün yeni ve doğru içerik yayınlıyoruz, Sizin için en eksiksiz bilgiyi sağlama arzusuyla, İnternette bilgileri en doğru şekilde yakalayabilmenize yardımcı olur.
Konuyla ilgili bazı açıklamalar bougatsa
Bu videoda size bugatsa nasıl yapılır onu gösteriyorum. Bougatsa, üzerinde tarçın ve pudra şekeri bulunan Yunan muhallebi turtasıdır. Yunanlılar genellikle bu hamur işini kahvaltıda, öğle yemeğinde veya tatlı bir atıştırmalık olarak severler. MALZEME LİSTESİ * 10 yufka * 1 su bardağı eritilmiş tereyağı * 3 yumurta * 1-1/2 su bardağı şeker * 1 limonun kabuğu * 6 su bardağı süt * 3/4 su bardağı ince irmik * Arzuya göre tarçın * Arzuya göre pudra şekeri Umut Siz çocuklar bu videoyu beğendiniz ve herhangi bir sorunuz, yorumunuz veya öneriniz varsa, bana bir ses verin, en kısa sürede geri döneceğim!!!!! Bunu bugün deneyin ve yemeklerinizi sıradandan OPA’ya götürün!!!!! Umarım hepiniz onu seversiniz !!!!! Alkışlar, Ken Daha fazla video için bağlantıyı takip edin: İşbirlikleri veya işle ilgili sorular için iletişim: thelazygourmet@outlook.com Instagram: ken_panagopoulos Twitter: @kenpanagopoulos Facebook: therealkenpanagopoulos Pinterest: .
bougatsa hakkında bilgi ile ilgili resimler
Okuduğunuz How To Make Bougatsa , Sonra HometownInn günde günde güncellenen diğer birçok konuyu hemen aşağıda keşfedebilirsiniz.
Daha fazla bilgi için burayı tıklayın
bougatsa ile ilgili birkaç öneri
#Bougatsa #Greek #Custard #Pie #Phyllo.
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How To Make Bougatsa | Greek Custard Pie (Phyllo).
bougatsa.
bougatsa bilgisiyle Hometown Inn ‘ın sağladığı bilgiyle, sizin için yararlı olacağını umarak daha fazla bilgiye ve yeni bilgiye sahip olmanıza yardımcı olacağını umuyoruz.. bougatsa hakkındaki makaleyi HometownInn ile izlediğiniz için içtenlikle teşekkür ederiz.
Do you butter the pan 1st?
I cant wait to make this. Having a dinner party this weekend. Doing 5 courses of Greek and Spanish food. This is my dessert. Main is Greek chicken and rice. 1st is tomato tartare from Spain but will go well. I wanna get cooking. Want to give my friends to best meal I can put in front of them. My buddy does beef better than any restaurant I've EVER been to. Can't order steak any more. He's ruined me. I want to ruin him with this
Too much powdered sugar
Great recipe!
I’m converting to vegan version I used wheat free gluten flour instead of semolina, simply eggs (vegan egg), coconut sugar (although the color is dark, almond unsweetened milk and vegan butter. My custard not as thick as quickly as yours, do I have to let it sit and if so how long minimium?
What happened to you Ken? Are you feeling good? You have stopped putting up recipes on you tube. We miss you and your recipes. Hope everything is ok. Love from Sydney Australia xxxooo
Beautiful cake
So amazing … made it. Yesterday and the whole family loved it. So easy to make!!!! THX for your lovely Channel
Thank you it looks a great recipe.Can I use less sugar or sugar substitute as my husband loves it but is diabetic.Thank you Catherine
I’ve made this several times already and it is so delicious!!! I love it and it always impresses my guests! I’m making tonight fir desert! Thank you ❤️ And Happy and Healthy New Year!!!
Yum! Can it be kept on the counter for a few days, or must it be refrigerated?
Hello Ken love this video. I am excited about trying this love bougatsa. I just have a question what brand of fine semolina do you buy and where?
One of my favourites!
I cooked this today with some handmade phyllo dough, and it's just freaking amazing, as you said!
Thank you.again..i eat.Bougatsa in Athen is delicious..
Hi ken , how many days bougatsa will remain delicous or its better to make 1 portion for 1 day to eat it crunchy ? But it will be small portion , what do u think about that ? Its easier to eat it fresh everyday in greece every morning , hooe to visit soon again
1 Burek 2 Banica 3 Bugaca
1 Albana 2 Bosna 3 Serb ………………… bugar, grek, turk
Opa. That looks great.
Καλησπέρα οταν λετε cups ποσα γραμμάρια είναι???Ευχαριστώ οι συνταγές σας είναι υπέροχες
This is the time of the year, when we usually start to plan our yearly visit to Greece. Because of the virus, we don't know, what will happen in the summer. So when I saw your video making one of our favourite sweets in Greece, you made my day. Three hungarian family eats your bougatsa in three different city this weekend and thanks you for the recepie and bringing some much needed greek deliciousness to our kitchen.
is the butter you use unsalted or regular butter? thank you
Dear Ken,
Thank you very much for this detailed video.
I'm planning to prepare bougatsa but I'm finding difficuties with choosing the right pan. Could you please tell me what are the dimensions of the pan that you are using in this video?
Thank you in advance!
I did it exactly like you. It was insanely delicious.
Best video on bougatsa I have ever seen ….
There is little to no distinct difference with this and Galaktoboureko or Galatopita. Pretty much the same thing.
I am making now this but adding apples and walnuts below the custard to utilize in season produce 🙂
great recipe and instructions! I added some vanilla extract in the filing. Also, would be good to add 1-2 egg yolks (in addition to te 3 eggs).
I bought a frozen Bougatza when I was looking for quick lunch options for my kids and wonder what it actually was. When I google it I have met you. I believe it is a delicious desert. Thank u for sharing the recipe . Nice and understandable explanation. Soon I will give it a try by myself.
Ken! Your Bougatsa looks close to perfect. I just tried you recipe today and it came out all wrong. First I struggeled to find phyllo sheets (so I went and bought youfka instead). But the worst thing…the bougatsa remained kind of liquid. Maybe you could add the measurements in gramm and milliliter? Otherwise the taste was great, just as I remembered from Chalkidiki. Efharisto!
'But, if you're gonna cheat, do it right, baby!' I hear you loud and clear, Ken! I agree with you 100%. Nothing worse than treating yourself and then being bitterly disappointed! This recipe is wonderful and so straight forward. I am making this one next!
I just made it.the filing is the best ever!
Is the main difference between this and galaktaboureko just the syrup??
Just a suggestion ……
Can u please show us a cut piece please so we can see the inside results. Efharisto.
Ken is it so different in taste to your other pie called Galaktaboureko,? Thanking you Patricia
Thank you so much for this wonderful video of my favorite Greek dessert! I've always been intimidated by phyllo dough but it was a success! You definitely have a new fan and subscriber!
Dear Ken , I really love your beautiful gorgeous cooking Chanel .Your cooking creations are the best in the world.
Where are you,if you don't mind please. I watch your cooking from Australia.
I thank you so much Phani.
Brother, you're gonna make gain at least 10kg by next week! I love this stuff, and so do my compatriots – I'll be damned if I show them how easy it is (ah, I slaved over a hot stove for hours to make this just for you)! Rock on!
Made this Bougatsa and it is absolutely gorgeous !!!! Thank you for your great well presented recipe here on your canal at YouTube. Efharisto Poli
New subscriber and …you are AWESOME to watch. Making this tommorow . Where do I purchase the semolina flour..?
Hi Ken! Quick question, when you put the custard mix back on the heat and whisk it, what temperature is the heating element on? I know I typically use medium heat on a stovetop to make a custard.
I visited Greece 4 years ago and eating Bougatsa was one of my favorite memories! I'm definitely going to give this a go and see how it turns out!
what is the different (except the syrup ) from bougatsa to galaktopouriko ?