{"id":30112,"date":"2016-07-22T08:12:13","date_gmt":"2016-07-22T05:12:13","guid":{"rendered":"http:\/\/binkelam.com\/?p=30112"},"modified":"2016-07-22T08:12:13","modified_gmt":"2016-07-22T05:12:13","slug":"lezzetli-ve-kabarmis-bir-kek-icin-16-tavsiye","status":"publish","type":"post","link":"https:\/\/binkelam.com\/en\/lezzetli-ve-kabarmis-bir-kek-icin-16-tavsiye\/","title":{"rendered":"Lezzetli Ve Kabarm\u0131\u015f Bir Kek \u0130\u00e7in 16 Tavsiye"},"content":{"rendered":"

Haz\u0131rl\u0131k ve pi\u015firme s\u0131ras\u0131nda yap\u0131lan baz\u0131 hatalar \u00f6zene bezene yap\u0131lan bir kekin hayal k\u0131r\u0131kl\u0131\u011f\u0131 yaratmas\u0131na yol a\u00e7abiliyor. B\u00f6yle bir s\u0131k\u0131nt\u0131s\u0131 olan ziyaret\u00e7ilerimiz i\u00e7in kek yapman\u0131n p\u00fcf noktalar\u0131<\/strong> konulu bir yaz\u0131 yazay\u0131m dedim. Baya da p\u00fcf noktas\u0131 varm\u0131\u015f, madde madde yaz\u0131cam, umar\u0131m faydas\u0131n\u0131 g\u00f6r\u00fcrs\u00fcn\u00fcz. \u0130\u015fte lezzetli ve kabarm\u0131\u015f bir kek i\u00e7in<\/strong> 16 tavsiye:<\/p>\n

1. Kekin malzemeleri, \u00f6zellikle kabartma tozu, yumurta, tereya\u011f\u0131, s\u00fct ve yo\u011furt oda s\u0131cakl\u0131\u011f\u0131nda olmal\u0131. Buzdolab\u0131nda olanlar\u0131 kek yapmaya ba\u015flamadan en az 1 saat \u00f6nce dolaptan \u00e7\u0131karmal\u0131s\u0131n\u0131z.<\/p>\n

2. Kek hamuru haz\u0131rland\u0131ktan sonra zaman kaybetmeden f\u0131r\u0131na koyulmal\u0131d\u0131r. Bu y\u00fczden kal\u0131b\u0131 \u00f6nceden haz\u0131rlay\u0131n. Bunun i\u00e7in her taraf\u0131n\u0131 ya\u011flad\u0131ktan sonra kal\u0131ba 1 yemek ka\u015f\u0131\u011f\u0131 un serpi\u015ftirin. Sonra da kal\u0131b\u0131 sallay\u0131n ki un her taraf\u0131na yap\u0131\u015fs\u0131n. Son olarak fazla unlar\u0131 d\u00f6k\u00fcn. Margarin s\u00fcr\u00fclmemi\u015f yer kalmamas\u0131 \u00f6nemlidir, bu kekin kabar\u0131rken kal\u0131b\u0131n kenarlar\u0131na tutunmas\u0131n\u0131 sa\u011flar. Bu s\u0131rada ya\u011f\u0131 \u00f6l\u00e7\u00fcl\u00fc kullanmal\u0131s\u0131n\u0131z, a\u015f\u0131r\u0131 miktarda olmamal\u0131. Bunlar\u0131 gere\u011fince yaparsan\u0131z kek kal\u0131ba yap\u0131\u015fmaz.<\/p>\n

3. Yumurtalar\u0131n aklar\u0131n\u0131 ay\u0131r\u0131p iyice \u00e7\u0131rp\u0131n ve bir kenarda bekletin. Sar\u0131lar\u0131n\u0131 ayr\u0131ca toz \u015fekerle \u00e7\u0131rp\u0131n. \u00a0\u015eekerin iyice erimesi gerekir. Bu i\u015flem 5 – 10 dakika kadar s\u00fcrer. Yumurtalar\u0131 oldu\u011fu gibi k\u0131r\u0131p \u015fekerle \u00e7\u0131rpsan\u0131z da olur ama bu y\u00f6ntem kabarma ihtimalini artt\u0131r\u0131r. Yumurta aklar\u0131n\u0131 kek hamuru tamamland\u0131ktan sonra i\u00e7ine ekleyip yava\u015f\u00e7a kar\u0131\u015ft\u0131r\u0131n. \u00c7\u0131rp\u0131lm\u0131\u015f yumurta aklar\u0131n\u0131n yine \u00e7\u0131rp\u0131lm\u0131\u015f yumurta sar\u0131s\u0131 – \u015feker kar\u0131\u015f\u0131m\u0131na eklenmesini tavsiye eden yaz\u0131lar da g\u00f6rd\u00fcm bu arada.<\/p>\n

4. Hamur malzemelerini haz\u0131rlarken kaba \u00f6nce s\u0131v\u0131 ya\u011f, s\u00fct, yo\u011furt, limon suyu vb. s\u0131v\u0131 malzemeleri; sonra kat\u0131 veya toz malzemeleri ekleyin. (Meyve rendesi, elma, kakao, kahve vb.) Un bunlardan sonra koyulmal\u0131 ve un, kabartma tozu ve vanilya eklenirken hamur tahta ka\u015f\u0131kla, hafif\u00e7e kar\u0131\u015ft\u0131r\u0131lmal\u0131d\u0131r. Mikserin madeni u\u00e7lar\u0131 kabartma tozunun fonksiyonunu da k\u0131s\u0131tlar.<\/p>\n

5. Un, kabartma tozu ve vanilyay\u0131 mutlaka eleyerek ekleyin. Bu i\u015flem kekin kabarmas\u0131n\u0131 sa\u011flamak<\/strong> a\u00e7\u0131s\u0131ndan \u00e7ok etkilidir. Bu malzemeler elenirken havalan\u0131r, bu da kekin kabarmas\u0131n\u0131 sa\u011flar.<\/p>\n

6. Unu kar\u0131\u015f\u0131ma iyice yedirmek ve topaklanma olmamas\u0131n\u0131 sa\u011flamak i\u00e7in unu azar azar ekleyin ve arada hafif kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

7. A\u011f\u0131zda da\u011f\u0131lan bir kek<\/strong> yapmak i\u00e7in, ka\u00e7 su barda\u011f\u0131 un kullanacaksan\u0131z, her bardaktan 1 yemek ka\u015f\u0131\u011f\u0131 un eksiltip yerine ni\u015fasta koyun.<\/p>\n

8. Hamura \u00e7ikolata, meyve veya \u00e7erez ekleyecekseniz bunu en sonunda yap\u0131n. Bu gibi malzemeleri una veya ni\u015fastaya bulad\u0131ktan sonra ekleyin. B\u00f6ylece meyvelerin nemi gider ve dibe \u00e7\u00f6kmezler. Bunlar\u0131 hamuru kal\u0131ba koyduktan sonra da ilave edebilirsiniz.<\/p>\n

9. Karbonat m\u0131, kabartma tozu mu<\/strong>? Malzeme listesinde limon, yo\u011furt, sirke gibi asitli \u015feyler yoksa kabartma tozu kullanmak tavsiye edilir, \u00e7\u00fcnk\u00fc bu \u015fartlarda karbonat keki ac\u0131la\u015ft\u0131r\u0131r. Yo\u011furt ve limon i\u00e7eren tariflerde hem kabartma tozu, hem de \u00e7ok az karbonat kullanmak iyi olur.<\/p>\n

10.\u00a0Kabartma tozunu da ekledikten sonra keki 2 -3 dakika i\u00e7inde f\u0131r\u0131na vermelisiniz.<\/p>\n

11. Kek hamuru haz\u0131rland\u0131ktan sonra beklemeyin ve hamuru ya\u011flanm\u0131\u015f, unlanm\u0131\u015f kal\u0131ba yava\u015f\u00e7a d\u00f6k\u00fcn. Kek harc\u0131 kal\u0131b\u0131n yar\u0131s\u0131ndan biraz yukar\u0131s\u0131na kadar gelmeli, daha yukar\u0131da olmamal\u0131d\u0131r. Aksi taktirde kek ta\u015fabilir.<\/p>\n

12. Kek i\u00e7in f\u0131r\u0131n \u0131s\u0131s\u0131<\/strong>: Kekler i\u00e7in ideal kabul edilen 180 derecedir ve f\u0131r\u0131n\u0131 \u00f6nceden \u0131s\u0131tmak tavsiye edilir. \u00a0F\u0131r\u0131n\u0131 ne zaman \u0131s\u0131tmal\u0131<\/strong> meselesine gelince; f\u0131r\u0131nlar\u0131n 15 dakikada ula\u015ft\u0131klar\u0131 \u0131s\u0131 a\u015fa\u011f\u0131 yukar\u0131 165 derecedir, ayarlamay\u0131 buna g\u00f6re yapabilirsiniz. \u00a0Is\u0131tmay\u0131 \u00e7ok \u00f6nceden yapmak gereksiz enerji sarfiyat\u0131na sebep olur ama f\u0131r\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 gereksiz yere y\u00fckseltmez \u00e7\u00fcnk\u00fc g\u00fcn\u00fcm\u00fczde f\u0131r\u0131nlar rezistansl\u0131, ayarlanan \u0131s\u0131ya ula\u015f\u0131nca \u0131s\u0131y\u0131 sabitliyorlar.<\/p>\n

13. \u00a0Kek hamurunu f\u0131r\u0131na koyduktan sonra pi\u015firme s\u00fcresinin dolmas\u0131 yakla\u015fana kadar f\u0131r\u0131n\u0131n kapa\u011f\u0131n\u0131 a\u00e7mamak en do\u011fru davran\u0131\u015ft\u0131r. A\u00e7acaksan\u0131z bunun i\u00e7in f\u0131r\u0131na koyduktan sonra en az 20 dakika bekleyin. Top kekler a\u015fa\u011f\u0131 yukar\u0131 20 dakikada pi\u015fti\u011finden, top kek yap\u0131yorsan\u0131z 10 dakika sonra a\u00e7abilirsiniz.<\/p>\n

14. Kekin pi\u015fip pi\u015fmedi\u011fini anlamak i\u00e7in<\/strong> f\u0131r\u0131ndan \u00e7\u0131karmadan \u00fcst\u00fcne ince u\u00e7lu bir b\u0131\u00e7ak ya da k\u00fcrdan bat\u0131r\u0131n. Bat\u0131rd\u0131\u011f\u0131n\u0131z \u015feye hamur yap\u0131\u015fmam\u0131\u015fsa pi\u015fmi\u015ftir.<\/p>\n

15. Pi\u015fmi\u015f kek f\u0131r\u0131ndan hemen \u00e7\u0131kar\u0131lmamal\u0131<\/strong>, 5 dakika bekletilmelidir. Hemen \u00e7\u0131kar\u0131l\u0131rsa so\u011fuk havan\u0131n etkisiyle \u00e7\u00f6kebilir.<\/p>\n

16. Keki f\u0131r\u0131ndan \u00e7\u0131kard\u0131ktan sonra<\/strong> kal\u0131pta \u0131l\u0131nmaya b\u0131rak\u0131n. S\u0131cakken kal\u0131ptan \u00e7\u0131karmaya da, kesmeye de kalkmay\u0131n. Aksi taktirde par\u00e7alan\u0131p ufalanmas\u0131na yol a\u00e7ars\u0131n\u0131z. Aceleniz varsa h\u0131zl\u0131 so\u011fumas\u0131 i\u00e7in yapabilece\u011finiz \u015feyler var. \u00d6rne\u011fin kal\u0131b\u0131 \u0131slak bir bezin \u00fcst\u00fcne koyabilir veya kal\u0131p kelep\u00e7eli de\u011filse su dolu bir kab\u0131n i\u00e7ine oturtabilirsiniz.<\/p>","protected":false},"excerpt":{"rendered":"

Haz\u0131rl\u0131k ve pi\u015firme s\u0131ras\u0131nda yap\u0131lan baz\u0131 hatalar \u00f6zene bezene yap\u0131lan bir kekin hayal k\u0131r\u0131kl\u0131\u011f\u0131 yaratmas\u0131na yol...<\/p>","protected":false},"author":2,"featured_media":30135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[440],"tags":[],"class_list":["post-30112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yeme-icme"],"_links":{"self":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/posts\/30112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/comments?post=30112"}],"version-history":[{"count":0,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/posts\/30112\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/media\/30135"}],"wp:attachment":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/media?parent=30112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/categories?post=30112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/tags?post=30112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}