After receiving the product the validity period is 5 days, kept in a cool and dry place, not recommending it in the refrigerator or freezer.
Baking instructions;
Preheat the oven to 230 degrees. The product should not be defrosted. Heat in the carrier for 15 minutes. You can also heat in the microwave oven for 7 minutes. (Temperatures and baking time may vary depending on the type of oven). Do not reconcile the product after defrosting.
In many regions of Anatolia and Thrace, the water dough is an aroma that has never changed since ancient times. The ingredients are very simple, but it is true that it is such a detailed pastry.
It is prepared in four stages such as preparation, boiling, placement and cooking on the stove. Because the pastry dough was boiled, the dough was cooked technically twice.
The recipe for water pastry products is first included in a book called the shelter of kitchens, which was published in Cooks’ Shelter was written by Mehmet Kamil, a chef of the time.
The recipe in the book is still applied as it is in many cities like Kayseri, Erzurum and Order. Mehmet Kamil wrote that the number of honey is between 12 and 14 in the most acceptable form.
In Tandoori the cake was cooking. It is a type of open stove, different from the Tandoor oven. In the old houses, it was a section called Tandoor, except for the kitchen. It is still possible to find tender in many villages. Today, water pastry is practically cooked in this type of stove, which gives a tender effect. The dough with real water is cooked on the stove, not in the oven.
Today, we find in the pastries of pastry with water with cheddar cheese or mozzarella, which melts and drives out. In the original recipes, there are ingredients such as minced meat, feta cheese, çecil, cheese and cow cheese. In the photo above, we can see the spring roll with white cheese on a sliced
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