It is a dumpling business unique to İzmir, produced only in İzmir, where the people of Izmir do not want to spread to other things.
Wire wire, round pastry brought together by thin filo. You pass by yourself, how many you can count. If there is boiled egg next to it, it is off
Boyoz is a plural of the word bollo, which means bollos, "little nut", in Spanish spelling. The Spanish letter L is read with the Y voice. In many kitchens, donuts are a special application of Sefarad cultures of pastry-like bakery products.
There are sources linking Boyzon's first output to the evaluation of waste dough materials. It has become a part of İzmir because it is not presented to the market commercially in any city except İzmir. According to Rivay, Boyzcu Avram Usta made the best of boys in İzmir and after he died, boyozes in İzmir were sold under the name "Avram Usta'nın boyozu". The tradition handed down by Avram Usta is the Alsancak Dostlar Oven. Today, Atakent Cafe Blue is in front of Börekçi Dayı in Karshiaka.
According to Erdem Usta's description, firstly the dough is kneaded and rested in a pan for 2-3 hours in the form of a ball. Then the dough, which is opened manually by the plate width and rested for a while, is then rocked again and opened again, rolled and rested for 1-2 hours. When the earlobe reaches the breaking point, the taval is sorted and cut into small balls and waited for half an hour to one hour in the vegetable oil. Before the oven is baked with a very high tray, place the filling material (cheese, spinach, etc.) between the folded floor and the milf yufkan which has been opened. If the commercial banners are empty, the actual bones are not empty. The dough is a mixture of flour, flower oil and tahini and is salted.
Malzemeler
500 gram un
1 tatlı kaşığıtuz
1/2 tatlı kaşığıtoz şeker
3/4 su bardağıayçiçek yağı (arzuya göre zeytinyağı)
Key point
You should observe the rest periods of the dough and make sure that the dough you have lubrated is as thin as possible on a marble bench.
Cooking Advice
According to the desire, you can prepare boiled egg, cheese, potato, spinach or squash.
How is it done?
Place the flour on a deep mixing bowl or counter top.
Start to knead the dough by adding warm water to the flour added with sugar and salt. (About 250 ml warm water for 500 gram flour)
Prepare a dough that will be a bit harder than the softness of the earlobe from the dough you have continually kneaded for about 10-15 minutes.
Wait for 20 minutes at room temperature.
Once you have the rolled dough open in the form of a roll, then prepare the dough bezel in a walnut size.
Continue to hold the dough beans for 20 minutes at room temperature if you are wearing a moist cloth.
Open the rested doughs in a round shape with the aid of a roller. Open the doughs you have oiled with sunflower oil until they are as thin as possible after putting them on top.
If possible, the process of opening the oily doughs on a marble countertop will facilitate the process of opening the doughs.
After kneading, fold the greasy dough layers you thinly opened in envelopes, then wrap them in rolls.
Prepare the greasy dough roller for 20 minutes at room temperature for the last time.
Preheat the oven to 200 degrees. Cover the oven tray with greasy paper.
3-4 cm from the resting greasy dough. Cut the dough pieces to size.
Place your fingertips on the oven tray at intervals after pressing down on the center of the dough pieces that you lightly roll with your thumb.
Serve the thickets that you have cooked until the red pepper in the middle of the oven.
Service Offer
You can serve hot boots in solid egg compartments.
Bon Appetit........
quotation:https://izmirlist.com/bir-izmir-efsanesi-boyoz-nedir-nasil-yapilir.html