Triangular Semi-Prepared Yufka Bread

Triangular Semi-Prepared Yufka Bread

Yufka 9595 can be used in the preparation of a variety of foods as well as a variety of sweets and desserts, the most popular of which is baklava. The difference between Yufka 9595 and other competitors is the variety, speed in cooking, tenderness, flakyness and non-stickiness of the sheets, no use of preservatives in the formulation, having vitamin B1 (thiamine) and calcium and iron. Triangular Yufka 9595 dough is marketed in two types of container packaging for ease of use and envelope in order to require lower purchasing power. This form of dough is very suitable for preparing foods such as Kozalak Manti and many other various dishes to prevent the dough from being wasted.

It is important to pay attention to a few points in cooking with yufka dough:
Thin semi-finished bread 9595 (Yufka 9595) should be stored in the freezer at a temperature of minus 18 degrees Celsius.
In order to use Yufka 9595, Yufka must be taken out of the freezer at least two hours before consumption, and due to defrost, sweat usually comes from the surface of Yufka, and therefore a hole must be created for air to enter and steam to escape. Do not insert yufka sheets, because if the sweat returns, the sheets will get wet and there will be adhesions between the sheets, which will definitely affect the quality.
You should not use a radiator, microwave, etc. to save time for defrosting.
Yufka 9595 dries quickly due to its thinness and should be stored in the freezer and in impermeable packaging if some of Yufka is not consumed.
If your noodles are crushed, do not throw them away at all, but can be used in many cases, including decorating Napoleon sweets and using them in ice cream balls.
If you need to moisten yufka, you can use any type of liquid, including oil, melted butter, eggs, milk or a mixture of any of these, according to the recipe and according to your taste.
To decorate the surface of your yufka, you can use black seed, sesame, powdered sugar or chopped vegetables, etc., according to the instructions.
After baking the burqa, rolls, buns, etc., where the surface of the yufka becomes brittle, you can put them in a closed container immediately after removing the yufka from the oven, or cover them completely with cellophane. This will make the surface Soften the surface of the yufka.
Be sure to use a special frying oil for frying that is not too hot.
It is recommended to use pizza cheese 9595 in the ingredients because it gives a good softness to the texture of yufka.
Proportional to the weight of the package,
On average, about 20 sheets of triangular yufka with a length of 28 cm

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