{"id":75594,"date":"2024-05-31T01:24:00","date_gmt":"2024-05-30T22:24:00","guid":{"rendered":"https:\/\/new.mavikadin.com\/?p=75594"},"modified":"2024-09-17T07:48:00","modified_gmt":"2024-09-17T04:48:00","slug":"dunyanin-en-iyi-tatlisi-makroud-el-louise-nasil-yapilir","status":"publish","type":"post","link":"https:\/\/www.tgrthaber.com\/mavikadin\/dunyanin-en-iyi-tatlisi-makroud-el-louise-nasil-yapilir\/","title":{"rendered":"D\u00fcnyan\u0131n en iyi tatl\u0131s\u0131: Makroud el Louise nas\u0131l yap\u0131l\u0131r?\u00a0"},"content":{"rendered":"<p>Cezayir tatl\u0131s\u0131 Makroud el Louise gastronomi dergisi Taste Atlas taraf\u0131ndan d\u00fcnyan\u0131n en iyi tatl\u0131s\u0131 se\u00e7ildi. Badem, portakal suyu ve pudra \u015fekerinin e\u015fsiz bulu\u015fmas\u0131 Makroud el Louise, T\u00fcrk tatl\u0131lar\u0131na benziyor. Tarifi olduk\u00e7a kolay. \u0130\u015fte Makroud el Louise tarifi ve p\u00fcf noktalar\u0131.<\/p>\n<p>Makroud el Louise tatl\u0131s\u0131, Taste Atlas dergisine g&ouml;re d&uuml;nyan\u0131n en iyi tatl\u0131s\u0131 se&ccedil;ildi. Bu tatl\u0131n\u0131n tad\u0131 T&uuml;rk mutfa\u011f\u0131ndaki bademli kurabiyeye &ccedil;ok benzese de yap\u0131m\u0131ndaki bir ka&ccedil; p&uuml;f nokta, tatl\u0131n\u0131n tad\u0131n\u0131 benzersiz k\u0131l\u0131yor.&nbsp;<\/p>\n<h3><strong>MAKROUD EL LOU\u0130SE MALZEMELER\u0130<\/strong><\/h3>\n<p><strong>HAMUR MALZEMELER\u0130<\/strong><\/p>\n<ul>\n<li>1 su barda\u011f\u0131 un<\/li>\n<li>2 su barda\u011f\u0131 irmik<\/li>\n<li>Yar\u0131m su barda\u011f\u0131 portakal suyu<\/li>\n<li>Yar\u0131m su barda\u011f\u0131 s\u0131v\u0131 ya\u011f<\/li>\n<li>Yar\u0131m su barda\u011f\u0131 pudra \u015fekeri<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 toz tar&ccedil;\u0131n<\/li>\n<li>Yar\u0131m &ccedil;ay ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<li>Yar\u0131m &ccedil;ay ka\u015f\u0131\u011f\u0131 kabartma tozu&nbsp;<\/li>\n<\/ul>\n<p><strong>\u0130&Ccedil; MALZEMELER\u0130<\/strong><\/p>\n<ul>\n<li>2 yemek ka\u015f\u0131\u011f\u0131 bal (pekmez de kullanabilirsiniz.)<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 toz tar&ccedil;\u0131n&nbsp;<\/li>\n<li>1 su barda\u011f\u0131 ince &ccedil;ekilmi\u015f badem&nbsp;<\/li>\n<\/ul>\n<p><strong>\u015eERBET MALZEMELER\u0130<\/strong><\/p>\n<ul>\n<li>1 su barda\u011f\u0131 su&nbsp;<\/li>\n<li>1 su barda\u011f\u0131 bal<\/li>\n<li>Yar\u0131m limonun suyu<\/li>\n<\/ul>\n<p><strong>DI\u015e MALZEMES\u0130&nbsp;<\/strong><\/p>\n<ul>\n<li>1 su barda\u011f\u0131 pudra \u015fekeri&nbsp;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/images\/haberler\/24-05\/28\/j-hlgkj-gj.jpg\" alt=\"\" title=\"\"><\/p>\n<h3><strong>MAKROUD EL LOU\u0130SE NASIL YAPILIR?<\/strong><\/h3>\n<ul>\n<li>Makroud el louse tatl\u0131s\u0131n\u0131 yapmak i&ccedil;in ilk &ouml;nce hamur malzemelerini al\u0131n ve s\u0131v\u0131 olmayan t&uuml;m malzemeleri geni\u015f bir kab\u0131n i&ccedil;erisinde iyice kar\u0131\u015ft\u0131r\u0131n. Un, irmik, pudra \u015fekeri, kabartma tozu, tuz ve tar&ccedil;\u0131n birbirine kar\u0131\u015fmal\u0131d\u0131r.&nbsp;<\/li>\n<li>Toz malzemeler kar\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra, yar\u0131m su barda\u011f s\u0131v\u0131ya\u011f ve portakal suyu da ilave edilir ve ele ya\u0131\u015fmayan kulak memesi k\u0131vam\u0131nda bir hamur elde edene kadar yo\u011furulur.<\/li>\n<li>Yo\u011furulan hamurun &uuml;zerine nemli bir bez ya da stre&ccedil; film sar\u0131larak en az ar\u0131m saat boyunca dinlenmesi i&ccedil;in bir kenara kald\u0131r\u0131l\u0131r.&nbsp;<\/li>\n<li>\u0130&ccedil; harc\u0131 yapmak i&ccedil;in badem, bal ve tar&ccedil;\u0131n bir kasenin i&ccedil;erisinde birbirlerine kar\u0131\u015ft\u0131r\u0131l\u0131r.&nbsp;<\/li>\n<li>Yo\u011furulan hamur en az yar\u0131m saat dinlendikten sonra &uuml;zeri a&ccedil;\u0131l\u0131r ve &uuml;st&uuml; unlanm\u0131\u015f tezgaha al\u0131n\u0131r.&nbsp;<\/li>\n<li>Oklava ya da merdane yard\u0131m\u0131yla hamur ince bir \u015fekilde a&ccedil;\u0131l\u0131r ve baklava keser gibi dikd&ouml;rtgen \u015fekilde par&ccedil;alara ayr\u0131l\u0131r.<\/li>\n<li>Ayr\u0131lan her par&ccedil;an\u0131n uzun olan kenar\u0131na haz\u0131rlanan i&ccedil; har&ccedil;tan koyulur ve hamur rulo \u015feklinde yuvarlan\u0131r.&nbsp;<\/li>\n<li>T&uuml;m par&ccedil;alar bitene kadar ayn\u0131 i\u015flem tekrarlan\u0131r. Daha sonra rulolar 2 &#8211; 3 cm. geni\u015fli\u011finde kesilir ve \u015fekli bozulmamas\u0131 i&ccedil;in elle toparlan\u0131r.&nbsp;<\/li>\n<li>Ya\u011fl\u0131 ka\u011f\u0131t serilmi\u015f bir f\u0131r\u0131n tepsisinin i&ccedil;erisine t&uuml;m kurabiyeler dizilir.<\/li>\n<li>&Ouml;nceden \u0131s\u0131t\u0131lm\u0131\u015f 180 derecelik f\u0131r\u0131nda yakla\u015f\u0131k yar\u0131m saat boyunca kurabiyeler pi\u015firilir. Kurabiyelerin rengi alt\u0131n rengi olduysa pi\u015fmi\u015f demektir.&nbsp;<\/li>\n<li>Kurabiyeler f\u0131r\u0131nda pi\u015ferken di\u011fer yandan \u015ferbet haz\u0131rlan\u0131r. Bal ve su derin bir tencerenin i&ccedil;erisine al\u0131n\u0131r ve kaynat\u0131l\u0131r. Kaynamaya ba\u015flad\u0131ktan sonra yar\u0131m limonun suyu eklenir ve biraz daha kaynat\u0131l\u0131r.&nbsp;<\/li>\n<li>F\u0131r\u0131ndan &ccedil;\u0131kan kurabiyeler , bir borcam\u0131n i&ccedil;erisine al\u0131n\u0131r ve &uuml;zerlerine \u015ferbet d&ouml;k&uuml;l&uuml;r. En az 15 -20 dakika boyunca tatl\u0131n\u0131n \u015ferbeti &ccedil;ekmesi beklenir.&nbsp;<\/li>\n<li>\u015eerbeti tamamen &ccedil;eken kurabiyeler pudra \u015fekerine bat\u0131l\u0131r ve servis edilir. Afiyet olsun.&nbsp;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/images\/haberler\/24-05\/28\/gfjghkj.jpg\" alt=\"\" title=\"\"><\/p>\n<h3>M<strong>AKROUD EL LOU\u0130SE KA&Ccedil; KALOR\u0130?<\/strong><\/h3>\n<p>Eatthismuch sitesinde yay\u0131nlanan verilere g&ouml;re bir adet Makroud el Louise &nbsp;tatl\u0131s\u0131 62 kaloridir. 1 adet tatl\u0131n\u0131n besin de\u011ferleri ise \u015fu \u015fekildedir:&nbsp;<\/p>\n<ul>\n<li>Ya\u011flar: 2 gr &#8211; % 3<\/li>\n<li>Kolestrol: 1 mg. &#8211; % 0,3<\/li>\n<li>Sodyum: 22 mg. &#8211; % 1<\/li>\n<li>Karbonhidrat: 10 gr. &#8211; &nbsp;% 4<\/li>\n<li>Lif: 0,5 gr &#8211; % 2<\/li>\n<li>Protein: 1 gr.&nbsp;<\/li>\n<li>Kalsiyum: 0 mg.<\/li>\n<li>Demir: 0 &nbsp;mg.&nbsp;<\/li>\n<li>Potasyum: 0 mg.&nbsp;<\/li>\n<\/ul>\n<h3><strong>KULLANILACAK MALZEMELER<\/strong><\/h3>\n<ul>\n<li>1 adet derin tencere<\/li>\n<li>1 adet kase&nbsp;<\/li>\n<li>1 adet k&uuml;&ccedil;&uuml;k kase&nbsp;<\/li>\n<li>Stre&ccedil; film ya da nemli bez&nbsp;<\/li>\n<li>Merdane ya da oklava&nbsp;<\/li>\n<li>Ya\u011fl\u0131 ka\u011f\u0131t ya da silikon pi\u015firme ka\u011f\u0131d\u0131<\/li>\n<li>Tepsi<\/li>\n<li>Borcam<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Cezayir tatl\u0131s\u0131 Makroud el Louise gastronomi dergisi Taste Atlas taraf\u0131ndan d\u00fcnyan\u0131n en iyi tatl\u0131s\u0131 se\u00e7ildi. Badem, portakal suyu ve pudra \u015fekerinin e\u015fsiz bulu\u015fmas\u0131 Makroud el Louise, T\u00fcrk tatl\u0131lar\u0131na benziyor. Tarifi olduk\u00e7a kolay. \u0130\u015fte Makroud el Louise tarifi ve p\u00fcf noktalar\u0131. Makroud el Louise tatl\u0131s\u0131, Taste Atlas dergisine g&ouml;re d&uuml;nyan\u0131n en iyi tatl\u0131s\u0131 se&ccedil;ildi. Bu tatl\u0131n\u0131n [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":75593,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[191],"tags":[1677,1331],"class_list":["post-75594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-tarifleri","tag-dunya","tag-tatli"],"_links":{"self":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/75594"}],"collection":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/comments?post=75594"}],"version-history":[{"count":1,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/75594\/revisions"}],"predecessor-version":[{"id":75595,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/75594\/revisions\/75595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media\/75593"}],"wp:attachment":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media?parent=75594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/categories?post=75594"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/tags?post=75594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}