0 00:00:00,000 --> 00:00:06,560 Apricot Bar 1 00:00:06,560 --> 00:00:09,880 welcome to the cuisine Mütevazı Lezzetler 2 00:00:09,880 --> 00:00:13,240 in this episode we will make a different flavor... 3 00:00:13,240 --> 00:00:15,440 which is tasted by pretty much very few people 4 00:00:15,440 --> 00:00:17,440 its name is "Apricot Bar" 5 00:00:17,440 --> 00:00:20,760 but as always the ingredients list is the first 6 00:00:21,560 --> 00:00:27,400 half a pack of butter, half a pack of margarine, a total of 250 grams 7 00:00:28,560 --> 00:00:31,200 1 cup powdered sugar 8 00:00:32,680 --> 00:00:35,680 1 egg 9 00:00:36,160 --> 00:00:39,160 1 cup of coconut 10 00:00:40,400 --> 00:00:44,640 much flour, approximately 4 cups 11 00:00:46,640 --> 00:00:49,640 1 packet of baking powder 12 00:00:50,000 --> 00:00:53,720 for the interior; half a kilo of apricot compote 13 00:00:55,520 --> 00:00:58,520 half cup chopped nuts 14 00:01:00,640 --> 00:01:04,320 For above; half a cup apricot marmalade 15 00:01:05,960 --> 00:01:09,440 and a half-cup chopped nuts 16 00:01:10,000 --> 00:01:14,600 after the ingredients list, let's start getting the flavor 17 00:01:15,760 --> 00:01:18,760 first of all we oil the oven tray... 18 00:01:18,760 --> 00:01:23,280 by the present margarine amply 19 00:01:30,560 --> 00:01:32,680 we shall leave this aside for a while 20 00:01:32,680 --> 00:01:35,280 now we shall take the kneading container 21 00:01:36,040 --> 00:01:39,960 the margarine, the butter... 22 00:01:39,960 --> 00:01:42,960 we may use completely butter or completely margarine 23 00:01:42,960 --> 00:01:47,960 we add powdered sugar onto them 24 00:01:47,960 --> 00:01:55,400 at first, we knead by hands until the ingredients becomes mixed 25 00:02:00,440 --> 00:02:04,080 butter and sugar are mixed well 26 00:02:04,080 --> 00:02:06,400 fats were in room temperature 27 00:02:06,600 --> 00:02:10,240 now, we break the egg 28 00:02:12,560 --> 00:02:16,080 we mix for a short time 29 00:02:16,080 --> 00:02:21,280 and we add the coconut 30 00:02:26,640 --> 00:02:33,040 now, we shall add the flour in a controlled manner 31 00:02:34,000 --> 00:02:40,800 ofcourse, onto the flour, we shall add baking powder without touching the oil 32 00:02:41,560 --> 00:02:46,120 and we shall continue adding while we are kneading 33 00:02:54,960 --> 00:02:57,680 dough began to recover 34 00:02:57,680 --> 00:03:01,000 again we are adding flour little by little 35 00:03:01,000 --> 00:03:05,920 there no formula that we could say in so far flour, add it all 36 00:03:05,920 --> 00:03:08,760 we frequently say this 37 00:03:12,720 --> 00:03:17,200 yes the consistency of the dough is this 38 00:03:17,200 --> 00:03:19,800 you know that this kind of doughes is not kneaded so much 39 00:03:20,160 --> 00:03:24,600 we take the oiled tray... 40 00:03:24,600 --> 00:03:29,520 and we also take the half of the dough... 41 00:03:29,520 --> 00:03:35,000 we shall put it in pieces like this, then we will get them together by pushing 42 00:03:53,880 --> 00:03:56,400 we put like this 43 00:03:56,400 --> 00:03:59,960 now, we said we had compote... 44 00:03:59,960 --> 00:04:06,040 we boiled the compote with half a kilo of fresh apricots... 45 00:04:06,040 --> 00:04:09,320 1,5 cup water... 46 00:04:09,320 --> 00:04:14,400 and 1 cup of sugar 47 00:04:14,400 --> 00:04:17,400 until apricots softened 48 00:04:17,400 --> 00:04:20,720 we held it for one night in the fridge 49 00:04:20,920 --> 00:04:24,840 we have filtered its water... 50 00:04:24,840 --> 00:04:29,000 now we remove its seeds... 51 00:04:29,000 --> 00:04:32,200 and put on the dough 52 00:04:32,520 --> 00:04:36,400 certainly do not use fresh apricots directly 53 00:04:36,400 --> 00:04:39,800 it takes a very sour taste after cooking 54 00:04:40,080 --> 00:04:43,480 composting is important to have 55 00:04:49,200 --> 00:04:53,880 now we push on it for the integration of material 56 00:04:55,000 --> 00:05:02,440 we spread up to half a bowl of nuts on it 57 00:05:09,120 --> 00:05:12,640 now we will close the remain dough on its above 58 00:05:14,360 --> 00:05:17,360 because we will not push too much... 59 00:05:17,600 --> 00:05:22,880 we shall roll it with some flour on the table before 60 00:05:25,160 --> 00:05:28,560 we will put in pieces again 61 00:05:28,560 --> 00:05:32,320 however, as i said we will not ama dediğim gibi üzerine apply over pressure 62 00:05:38,480 --> 00:05:45,840 we will place the dough in the tray again in blocks 63 00:05:50,360 --> 00:05:53,360 almost like puzzle 64 00:06:00,200 --> 00:06:04,120 now we give the "Apricot Bar" to the oven... 65 00:06:04,120 --> 00:06:07,360 which is really heated at 200 degrees before 66 00:06:07,360 --> 00:06:10,800 as the fat melts these pieces will be united 67 00:06:10,800 --> 00:06:13,800 we bake it until it takes a light pink color 68 00:06:14,160 --> 00:06:16,440 the treat came from the oven 69 00:06:16,440 --> 00:06:19,640 now we are doing the final touches 70 00:06:19,840 --> 00:06:24,280 we pour the marmelade over it... 71 00:06:24,280 --> 00:06:28,680 and we will spread it, this is important that we do this while it is hot 72 00:06:40,480 --> 00:06:46,400 finally we sprinkle nuts which are allocated 73 00:06:55,840 --> 00:07:01,600 we will wait to get cold and we will slice 74 00:07:03,880 --> 00:07:10,080 now we slice while it's still hot and soft 75 00:07:10,680 --> 00:07:14,600 we slice it like bar, bar means "stick" as you know 76 00:07:28,640 --> 00:07:33,360 we divide these sticks in 3 77 00:07:35,000 --> 00:07:38,800 we souldn't try taking sliced pieces immediately 78 00:07:38,800 --> 00:07:41,440 we should wait them to get cold completely 79 00:07:43,480 --> 00:07:46,480 then we shall service 80 00:07:51,120 --> 00:07:54,120 bar got cold, the first slice is always outs hard 81 00:07:55,000 --> 00:08:02,320 we shall take it out firstly, shortly after, great flavor waiting for us 82 00:08:14,880 --> 00:08:18,360 in this epidose of the cuisine Mütevazı Lezzetler... 83 00:08:18,360 --> 00:08:23,160 we shared a different flavor which looks elegant, tastes wonderful 84 00:08:23,160 --> 00:08:24,600 "Apricot Bar" 85 00:08:24,600 --> 00:08:26,800 i know taht you will try as soon as possible... 86 00:08:26,800 --> 00:08:28,920 and remember Mütevazı Lezzetler 87 00:08:28,920 --> 00:08:30,680 Good Bye...