Yogurt Dessert
We have come to the end of another beautiful weekend. We talked to a lot of friends this week, after a long time we went to the cinema to watch a Turkish movie. To tell you the truth, we didn't really like the movie either.
We created new recipes from chicken, pasta and Italian bread with ingredients at home. We exchanged recipes from time to time and added them to the list to try. When there were many guests, we could not find the opportunity to take photos and ate without sharing any of them.
I saw that I couldn't do much for you this weekend, at least I thought I'd share a recipe from those waiting on the list.
Actually, I'm not very fond of sorbet desserts. Since my wife also likes milk desserts, we rarely make and eat them at home.
Yogurt dessert that coincides with one of these rare times revaniye looks very similar. I'm also attracted to the fact that it's a little lighter.
As I explained in the recipe, if you add the beaten eggs to the yogurt mixture for the dough of the dessert you prepared, if you mix the eggs from the bottom up without extinguishing them, your dessert will rise beautifully.
Love…
Ingredients for Yogurt Dessert Recipe
- 4 pieces of eggs
- three-quarters of a glass of flour
- three-quarters of a glass of semolina
- 250 g yoghurt
- 4 tablespoon of sugar
- 1 teaspoon of baking soda
For the syrup:
- 5 cup powdered sugar
- 3 water glass of water
- 2 tablespoons lemon juice
How to Make Yogurt Dessert Recipe?
- Put the syrup ingredients in a saucepan and bring to a boil. When the sugar melts and the syrup boils, boil it for another 2-3 minutes and remove from the stove.
- Take the eggs in a mixing bowl and beat them together with the sugar until frothy and white.
- Whisk the yoghurt, add the flour, semolina and carbonate and continue whisking.
- Stir the eggs that you whisked into the yogurt mixture you prepared, from the bottom up (take care not to deflate your fluff).
- Grease and flour the mold in which you will cook the dessert. Spread the dough for the dessert on the tray.
- Bake in an oven preheated to 165 degrees until golden brown.
- Slice the dessert that comes out of the oven and pour the syrup over it.
- Take the syrup and let it rest for 1-2 hours, then serve.
I swear I read what I wrote 3 times. It's already written like that, does it look like this to me :)
I made your measurements exactly, it was a very solid dough, it was not runny, I think you should have said semolina or flour in the recipe
You must have made a mistake somewhere. This is a recipe that I prepare quite often and have no problems. Maybe your egg size was different or you added the yogurt without weighing it. Small changes can cause problems in this type of recipe.
I'm going to try it now I'm very curious how it will be
Slm flour and semolina size is not fully understood on the screen, can you write it again?
and we beat the eggs without separating the white and yolk before whisking them with sugar, right?;)))
I made your dessert, which looks slm smashing, but I'm so sorry :((( it didn't rise too much! Can you write like this! Thank you, regards…
I made it too, it tasted good but it was like a piece of bread kadayıf. The bidet dough was a very watery dough. I wonder if I did it wrong. I'm thinking of serving it to my guests with cream on the side tonight.
Thank you very much for your recipes, Ms. Nilay. I benefit a lot as a working and newly married woman.
250 GR YOGURT MEANS HOW MUCH WATER
PICTURE AND DESCRIPTION AMAZING THANKS FROM NOW
Nurcan, I will measure it and let you know. Love…
cook looks nice and I want to do it as soon as possible please can someone answer me as soon as possible I couldn't understand the amount of 3/4 glass of water? How many glasses are there? please i am waiting for cvp…
You can pour the syrup cold or warm. You need to use 1 fingers less water than 2 glass of water. Beat the eggs well, do not use baking powder.
Thank you very much for your reply, thank you again for your effort :)
It looks very nice, but it didn't rise even though I applied your same recipe.
Hello Evren, I would be suspicious if you didn't make it exactly, but this is the recipe :) The egg whites need to be fluffed very well for the dessert to be fluffy. When the money is not fluffed, it usually fails.
hello, if I think the egg yolks, we will add them to the ingredients that we whisked with yoghurt. am I wrong? love..
It looks very nice and I need to make it soon, but there is a point that I do not fully understand. I'm waiting for your CV as soon as possible, thanks :))
A glass is 4/4. you need to know a little math for this :)) since it says 3/4 in the recipe, it should be less than a glass. So fill the glass halfway and if you add half of that half, it will be 3/4. goodbye.
oh it's really nice and i made it free of cost, everyone liked it a lot, thank you very much :))
It's deliciously puffed, I like to consume it with tea :-) good luck to you
It looks beautiful, my wife's favorite is sweet
Good job my dear Nilay, it looks great..
Yours ..