{"id":1850,"date":"2026-05-26T07:24:11","date_gmt":"2026-05-26T05:24:11","guid":{"rendered":"https:\/\/demirhanocak.com\/site26\/2026\/05\/26\/evde-citir-citir-kruvasan-yapmanin-5-profesyonel-sirri\/"},"modified":"2026-05-26T07:24:11","modified_gmt":"2026-05-26T05:24:11","slug":"evde-citir-citir-kruvasan-yapmanin-5-profesyonel-sirri","status":"publish","type":"post","link":"https:\/\/demirhanocak.com\/site26\/2026\/05\/26\/evde-citir-citir-kruvasan-yapmanin-5-profesyonel-sirri\/","title":{"rendered":"Evde \u00c7\u0131t\u0131r \u00c7\u0131t\u0131r Kruvasan Yapman\u0131n 5 Profesyonel S\u0131rr\u0131"},"content":{"rendered":"

\"image\"<\/p>\n

Kruvasan yapmak, mutfakta bir nevi meditasyondur. Sab\u0131r ister, disiplin ister ve en \u00f6nemlisi hamurla tereya\u011f\u0131n\u0131n o kusursuz uyumunu hissetmeyi gerektirir. \u00c7o\u011fu insan evde kruvasan yapmaya \u00e7al\u0131\u015f\u0131rken h\u00fcsrana u\u011frar \u00e7\u00fcnk\u00fc bu i\u015f sadece un ve suyu kar\u0131\u015ft\u0131rmak de\u011fil, adeta bir fizik deneyidir. E\u011fer o d\u0131\u015f\u0131 pul pul d\u00f6k\u00fclen, i\u00e7i ise delikli ve yumu\u015fac\u0131k Frans\u0131z klasi\u011fini kendi mutfa\u011f\u0131nda yaratmak istiyorsan, profesyonel pastanelerin saklad\u0131\u011f\u0131 \u015fu be\u015f kural\u0131 akl\u0131na kaz\u0131.<\/p>\n

\u0130pucu 1: Ya\u011f ve Hamur Dans\u0131: Is\u0131 E\u015fitli\u011fi<\/h3>\n

Departman:<\/strong> Pastane
\nMutfak:<\/strong> Pastane (Frans\u0131z)
\nZorluk:<\/strong> Orta<\/p>\n

Kafaya koyduysan bu i\u015fi, \u00f6nce o tereya\u011f\u0131n\u0131n dilinden anlayacaks\u0131n. Kruvasan\u0131n o efsane katmanlar\u0131 i\u00e7in merdaneyi vuraca\u011f\u0131n an tereya\u011f\u0131 ile hamurun sertli\u011fi birebir ayn\u0131 olmal\u0131. Ya\u011f ne \u00e7ok sert olup hamuru y\u0131rtmal\u0131 ne de yumu\u015fak olup hamura kar\u0131\u015fmal\u0131. \u0130kisini de parma\u011f\u0131nla bast\u0131rd\u0131\u011f\u0131nda ayn\u0131 direnci g\u00f6sterdikleri o tatl\u0131, esnek noktada bulu\u015fturup i\u015fe \u00f6yle ba\u015fla.<\/p>\n

\u0130pucu 2: Katlar\u0131n Felsefesi: Az \u00c7oktur<\/h3>\n

Departman:<\/strong> Pastane
\nMutfak:<\/strong> Pastane (Frans\u0131z)
\nZorluk:<\/strong> Orta<\/p>\n

H\u0131rs\u0131na yenik d\u00fc\u015f\u00fcp kat kat hamur a\u00e7maya \u00e7al\u0131\u015fma, buras\u0131 matematik. Orta seviyede bir f\u0131r\u0131nc\u0131 i\u00e7in \u00fc\u00e7 adet tekli katlama (single fold) toplamda 27 muazzam tereya\u011f\u0131 katman\u0131 \u00fcretir ve bu ev f\u0131r\u0131n\u0131 i\u00e7in en ideal say\u0131d\u0131r. Daha fazla katlama yaparsan ya\u011f\u0131 hamura tamamen yedirirsin ve g\u00fcn\u00fcn sonunda elinde kruvasan de\u011fil, pahal\u0131 bir po\u011fa\u00e7a kal\u0131r.<\/p>\n

\u0130pucu 3: Tela\u015fa Mahal Yok: Gl\u00fctenin Uykusu<\/h3>\n

Departman:<\/strong> Pastane
\nMutfak:<\/strong> Pastane (Frans\u0131z)
\nZorluk:<\/strong> Orta<\/p>\n

Hayat gibi, hamur da bask\u0131 alt\u0131nda kas\u0131l\u0131r ve tepki verir; merdaneyle her zorlad\u0131\u011f\u0131nda gl\u00fcten diren\u00e7 g\u00f6sterip b\u00fcz\u00fc\u015fecektir. Her katlamadan sonra hamuru stre\u00e7 filme sar\u0131p buzdolab\u0131nda en az 30-40 dakika dinlendir ki gl\u00fcten gev\u015fesin, tereya\u011f\u0131 da erimeden kendine gelsin. Unutma, sabr\u0131n olmad\u0131\u011f\u0131 mutfakta iyi bir kruvasan asla pi\u015fmez.<\/p>\n

\u0130pucu 4: Mayalamada Derece Oyunu<\/h3>\n

Departman:<\/strong> Pastane
\nMutfak:<\/strong> Pastane (Frans\u0131z)
\nZorluk:<\/strong> Orta<\/p>\n

Geldik zurnan\u0131n z\u0131rt dedi\u011fi yere; mayalama a\u015famas\u0131nda ortam s\u0131cakl\u0131\u011f\u0131n\u0131n 25-26 derecenin \u00fczerine \u00e7\u0131kmas\u0131na asla izin verme. E\u011fer oda \u00e7ok s\u0131cak olursa, saatlerce u\u011fra\u015ft\u0131\u011f\u0131n o g\u00fczelim tereya\u011f\u0131 katmanlar\u0131 erir ve daha f\u0131r\u0131na girmeden tepsiye akar. Hamurlar\u0131n\u0131n pofudukla\u015fmas\u0131n\u0131 beklerken tereya\u011f\u0131 g\u00f6l\u00fcyle kar\u015f\u0131la\u015fmak istemiyorsan derecene iyi bak.<\/p>\n

\u0130pucu 5: F\u0131r\u0131nda \u0130lk \u015eok<\/h3>\n

Departman:<\/strong> Pastane
\nMutfak:<\/strong> Pastane (Frans\u0131z)
\nZorluk:<\/strong> Orta<\/p>\n

Son vuru\u015fu yaparken f\u0131r\u0131nla pazarl\u0131k etmeyeceksin, kurallar net. F\u0131r\u0131n\u0131 \u00f6nceden 200 dereceye \u0131s\u0131t ve kruvasanlar\u0131 bu y\u00fcksek s\u0131cakl\u0131kta i\u00e7eri at; ilk 8-10 dakika verilecek o y\u00fcksek \u0131s\u0131 \u015foku, hamurdaki suyun h\u0131zla buharla\u015farak katmanlar\u0131 yukar\u0131 f\u0131rlatmas\u0131n\u0131 sa\u011flar. Ard\u0131ndan dereceyi 170-175’e \u00e7ek ki d\u0131\u015f\u0131 yanmadan i\u00e7i de o g\u00fczel g\u00f6zenekli yap\u0131s\u0131n\u0131 bulup kurusun.<\/p>\n

Hadi bakay\u0131m, \u015fimdi usulca da\u011f\u0131l\u0131n ve m\u00fcmk\u00fcnse m\u0131sm\u0131l olun.
Demirhan.<\/p>\n","protected":false},"excerpt":{"rendered":"

Kruvasan yapmak, mutfakta bir nevi meditasyondur. Sab\u0131r ister, disiplin ister ve en \u00f6nemlisi hamurla tereya\u011f\u0131n\u0131n o kusursuz uyumunu hissetmeyi gerektirir. \u00c7o\u011fu insan evde kruvasan yapmaya \u00e7al\u0131\u015f\u0131rken h\u00fcsrana u\u011frar \u00e7\u00fcnk\u00fc bu […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[88],"tags":[],"class_list":["post-1850","post","type-post","status-publish","format-standard","hentry","category-mutafk-sirlari"],"_links":{"self":[{"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/posts\/1850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/comments?post=1850"}],"version-history":[{"count":0,"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/posts\/1850\/revisions"}],"wp:attachment":[{"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/media?parent=1850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/categories?post=1850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/demirhanocak.com\/site26\/wp-json\/wp\/v2\/tags?post=1850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}