{"id":163241,"title":"Otantik Cong You Bing – Taze So\u011fanl\u0131 \u00c7in G\u00f6zlemesi","modified":"2026-08-17T19:37:12+02:00","plain":"Ye\u015fil so\u011fanl\u0131, domuz ya\u011f\u0131 dolgusu sayesinde zengin ve sulu kalan, kusursuz bir doku i\u00e7in f\u0131r\u0131nda sonland\u0131r\u0131lan, son derece \u00e7\u0131t\u0131r \u00c7in g\u00f6zlemeleri.\n\n\n\nKoku, g\u00f6zleme daha ortada yokken gelir: k\u0131zg\u0131n bir demir sac\u0131n \u00fczerinde, s\u0131cak domuz ya\u011f\u0131nda c\u0131z\u0131rdayan taze so\u011fan\u0131n kokusu. Cong you bing nar gibi k\u0131zar\u0131r, kabarc\u0131k kabarc\u0131k olur; ilk \u0131s\u0131r\u0131kta \u00e7\u0131t\u0131rdar, sonra yumu\u015fak ve esnek i\u00e7 dokusunu g\u00f6sterir. \n\n\n\n\u0130yi yap\u0131lm\u0131\u015f bir cong you bing'de buhar, katmanlar\u0131 ya\u011fa bo\u011fmadan birbirinden ay\u0131r\u0131r; parmaklar da neredeyse temiz kal\u0131r. Bu sokak klasi\u011fi i\u00e7in d\u00f6rt unsur yeterlidir: un, ya\u011f, \u0131s\u0131 ve taze so\u011fan. \u0130lk bak\u0131\u015fta ger\u00e7ekten lezzetli olmak i\u00e7in fazla basit g\u00f6r\u00fcn\u00fcr… ta ki ilk lokmaya kadar.\n\n\n\n\u015eanghay usul\u00fc bir ba\u015fka \u00e7\u0131t\u0131r tava lezzeti: sheng jian bao\n\n\n\nCong you bing nedir?\n\n\n\nC\u014dng y\u00f3u b\u01d0ng (\u8471\u6cb9\u997c), kelimenin tam anlam\u0131yla \u201ctaze so\u011fan ya\u011fl\u0131 bing\u201d diye \u00e7evrilebilir. bing kelimesi burada \u00f6nemlidir: \u00c7in mutfa\u011f\u0131nda kal\u0131n bir krepi de\u011fil, bu\u011fdaydan yap\u0131lan geni\u015f bir g\u00f6zleme ailesini ifade eder. \n\n\n\nHamur ak\u0131\u015fkan de\u011fil, yo\u011frulur; hacmini fermantasyondan de\u011fil, ince ya\u011f katmanlar\u0131n\u0131n aras\u0131nda \u015fi\u015ferek katlar\u0131 ay\u0131ran buhardan al\u0131r. \u0130\u00e7i esnek kal\u0131r; mayal\u0131 bir da bing gibi asla s\u00fcngerimsi olmaz, ak\u0131\u015fkan hamurlu bir jianbing ya da pajeon Kore usul\u00fc kadar da ince de\u011fildir.\n\n\n\nY\u00f6ntem, ni\u015fastan\u0131n bir k\u0131sm\u0131n\u0131 jelatinize eden ve gluteni yumu\u015fatan kaynar su hamuru tang mian ile ba\u015flar; bu sayede hamur, geri toplanmadan neredeyse saydam inceli\u011fe kadar a\u00e7\u0131labilir. \n\n\n\n\u00dczerine, s\u0131cak domuz ya\u011f\u0131, un, tuz ve bazen de be\u015f baharat tozundan olu\u015fan yousu s\u00fcr\u00fcl\u00fcr; ard\u0131ndan bir kat taze so\u011fan\u0131n ye\u015fil k\u0131s\u0131mlar\u0131 eklenir. Hamur s\u0131k\u0131 bir rulo h\u00e2line getirilir, spiral bi\u00e7imde sar\u0131l\u0131r ve ezmeden yass\u0131la\u015ft\u0131r\u0131l\u0131r; b\u00f6ylece ya\u011f ve k\u00fc\u00e7\u00fck hava cepleri i\u00e7eride kal\u0131r. \n\n\n\n\u015eanghay'da uygulanan xian jian hou hong (\u5148\u714e\u540e\u70d8) tekni\u011finde g\u00f6zleme \u00f6nce ya\u011fda m\u00fch\u00fcrlenir, ard\u0131ndan f\u0131r\u0131na verilir: sac kabarc\u0131kl\u0131 bir kabuk olu\u015fturur, yay\u0131lan \u0131s\u0131 da i\u00e7ini pi\u015firir.\n\n\n\nAyn\u0131, elde a\u00e7\u0131lan bu\u011fday hamuru ailesinden: biang biang eri\u015fteleri\n\n\n\nBu\u011fday tarlalar\u0131ndan \u015eanghay sokaklar\u0131na\n\n\n\nCong you bing, \u00c7in'in kuzey ve do\u011fusundaki k\u00f6kl\u00fc bu\u011fday k\u00fclt\u00fcr\u00fcn\u00fcn bir par\u00e7as\u0131d\u0131r. Eski metinlerde bing, ha\u015flanan, buharda pi\u015firilen ya da \u0131zgarada haz\u0131rlanan pek \u00e7ok bu\u011fday i\u015fini kaps\u0131yordu. \n\n\n\nDaha VI. y\u00fczy\u0131lda tar\u0131m ansiklopedisi Qimin Yaoshu, bu y\u00f6ntemleri ayr\u0131nt\u0131l\u0131 bi\u00e7imde anlat\u0131yor; hamurlar\u0131 zenginle\u015ftirmek i\u00e7in hayvansal ya\u011f kullan\u0131m\u0131ndan da s\u00f6z ediyordu. Bu, taze so\u011fanl\u0131 g\u00f6zlemeyi karakterize eden ya\u011f\u0131n do\u011frudan \u00f6nc\u00fcl\u00fcd\u00fcr. \u0130pek Yolu \u00fczerinden gelen susam tohumlar\u0131 ise paralel olarak, y\u00fczeyden gelen \u0131s\u0131yla pi\u015fen ve \u00fczerine tohum serpilmi\u015f bir g\u00f6zleme olan hubing'i ortaya \u00e7\u0131kard\u0131.\n\n\n\nKahvalt\u0131da s\u0131k s\u0131k s\u0131cak bir kase congee'ye bat\u0131r\u0131larak yenir\n\n\n\nSong Hanedan\u0131 d\u00f6neminde \u015fehirlerin b\u00fcy\u00fcmesi, bu k\u0131rsal yiyecekleri sokak lezzetlerine d\u00f6n\u00fc\u015ft\u00fcrd\u00fc. Dongjing Meng Hua Lu gibi kronikler, sat\u0131c\u0131lar\u0131n g\u00fcn\u00fcn her saatinde ya\u011fl\u0131 g\u00f6zlemeler sundu\u011fu ba\u015fkentleri anlat\u0131r. \n\n\n\nModern bi\u00e7imi, \u00e7ift pi\u015firmenin imza h\u00e2line geldi\u011fi \u015eanghay tezg\u00e2hlar\u0131nda \u015fekillendi: \u00f6nce d\u0131\u015f\u0131 renk al\u0131r, ard\u0131ndan \u0131s\u0131 ve buhar i\u00e7ini pi\u015firir. \u201cA Da\u201d gibi ustalar, kal\u0131n, esnek, \u00f6nce tavada k\u0131zart\u0131l\u0131p sonra f\u0131r\u0131nlanan bu tarz\u0131 tan\u0131tt\u0131.\n\n\n\nBu yeme\u011fin ne olmad\u0131\u011f\u0131n\u0131 da netle\u015ftirmek gerekir. Cong you bing'in Marco Polo arac\u0131l\u0131\u011f\u0131yla pizzaya ilham verdi\u011fi hik\u00e2yesi, belgelenmi\u015f bir kaynak de\u011fil; yak\u0131n d\u00f6neme ait, parodik bir anlat\u0131d\u0131r. Kat kat yap\u0131s\u0131, sokak ustalar\u0131n\u0131n maharetine, \u0131s\u0131 kontrol\u00fcne ve ayn\u0131 hareketlerin tekrar tekrar kusursuz uygulanmas\u0131na dayan\u0131r.\n\n\n\nCong you bing'in ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nYakla\u015f\u0131k %10 ila 11 protein i\u00e7eren bir bu\u011fday unu, ekmek unundaki lastiksi \u00e7i\u011fnenebilirli\u011fe ka\u00e7madan yeterli yap\u0131 sa\u011flar. \n\n\n\n\u0130\u015fin geri kalan\u0131n\u0131 s\u0131cak su halleder: hamurun suyunun b\u00fcy\u00fck k\u0131sm\u0131 yakla\u015f\u0131k 90 ila 100 \u00b0C'de eklendi\u011finde ni\u015fastan\u0131n bir b\u00f6l\u00fcm\u00fc jelatinize olur, gluten zay\u0131flar ve hamur \u00e7ok ince a\u00e7\u0131labilir. Bir miktar so\u011fuk su da hamura tam karar\u0131nda esneklik kazand\u0131r\u0131r; dinlendirme ise nemin e\u015fit da\u011f\u0131lmas\u0131n\u0131 sa\u011flar.\n\n\n\n\u015eanghay usul\u00fc versiyonda domuz ya\u011f\u0131 yaln\u0131zca lezzet katmaz, katmanlar\u0131 da kurar. Oda s\u0131cakl\u0131\u011f\u0131nda yar\u0131 kat\u0131 oldu\u011fu i\u00e7in hamur yapraklar\u0131 aras\u0131nda bariyerler olu\u015fturur; ard\u0131ndan, buhar onlar\u0131 birbirinden ay\u0131r\u0131rken erir. \n\n\n\nEritilmi\u015f k\u00fcmes hayvan\u0131 ya\u011f\u0131 buna yakla\u015f\u0131r; ancak s\u0131v\u0131 ya\u011flar hamura i\u015fler, tereya\u011f\u0131 ise su ve s\u00fctl\u00fc aromalar getirerek ya\u011f ile taze so\u011fan aras\u0131ndaki dengeyi buland\u0131r\u0131r.\n\n\n\nDaha doyurucu bir \u00f6\u011f\u00fcn i\u00e7in yan\u0131nda biraz char siu da harika gider\n\n\n\nyousu, yani un ve tuzla ba\u011flanan bu s\u0131cak ya\u011fl\u0131 kar\u0131\u015f\u0131m, ya\u011f\u0131 e\u015fit bi\u00e7imde da\u011f\u0131t\u0131r ve a\u00e7\u0131lm\u0131\u015f hamuru taze so\u011fan\u0131n neminden korur. Aromay\u0131 ye\u015fil k\u0131s\u0131mlar verir: bunlar yumu\u015fak, y\u0131kanm\u0131\u015f, iyice kurulanm\u0131\u015f ve ince ince k\u0131y\u0131lm\u0131\u015f olmal\u0131d\u0131r; \u00e7\u00fcnk\u00fc beyaz k\u0131s\u0131mlar hamuru deler ve fazla su salar. \n\n\n\n\u0130nce tuz, katmanlar\u0131 yapraklar\u0131 y\u0131rtmadan lezzetlendirir; a\u011f\u0131r bir demir ya da d\u00f6kme demir sac ise e\u015fit ve g\u00fczel bir k\u0131zarma sa\u011flar. Tek ba\u015f\u0131na kullan\u0131ld\u0131\u011f\u0131nda susam ya\u011f\u0131 fazla bask\u0131n kal\u0131r ve klasik lezzet profilinden uzakla\u015ft\u0131r\u0131r.\n\n\n\n\n\n\tOtantik Cong You Bing - Taze so\u011fanl\u0131 \u00c7in pankekleri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur150 g kaynar su5 g tuz500 g bu\u011fday unu (orta glutenli)160 ml so\u011fuk su (unun su \u00e7ekme durumuna g\u00f6re ayarlay\u0131n)25 g domuz ya\u011f\u0131Ya\u011fl\u0131 hamur30 g n\u00f6tr aromal\u0131 ya\u011f (kanola, ay\u00e7i\u00e7e\u011fi, m\u0131s\u0131r\u2026)30 g un3 g tuz\u0130\u00e7 har\u00e7270 g taze so\u011fan (ince do\u011franm\u0131\u015f)200 g \u00e7i\u011f domuz i\u00e7 ya\u011f\u0131 (p\u00fcre h\u00e2line getirilmi\u015f (\u00e7i\u011f domuz ya\u011f\u0131; eritilmi\u015f domuz ya\u011f\u0131 de\u011fil))k\u0131zartma ya\u011f\u0131 (yeteri kadar)\t\n\t\n\t\tHaz\u0131rl\u0131k\u00c7i\u011f domuz i\u00e7 ya\u011f\u0131n\u0131 haz\u0131rlay\u0131n: k\u00fc\u00e7\u00fck par\u00e7alara kesin, mutfak robotunda p\u00fcre h\u00e2line getirin ve kenara al\u0131n.Bir kasede kaynar suyla tuzu, tuz tamamen eriyene kadar kar\u0131\u015ft\u0131r\u0131n.Unu ekleyin ve kar\u0131\u015ft\u0131r\u0131n.P\u00fct\u00fcrl\u00fc bir doku elde edene kadar yo\u011furun. Ard\u0131ndan so\u011fuk suyu ve domuz ya\u011f\u0131n\u0131 ekleyin (so\u011fuk su miktar\u0131n\u0131 unun su \u00e7ekme durumuna g\u00f6re ayarlay\u0131n).P\u00fcr\u00fczs\u00fcz ve homojen bir hamur elde edene kadar yo\u011furun (hamur hafif yap\u0131\u015fkan kalmal\u0131). \u00dczerini kapat\u0131p en az 1 saat dinlendirin.Ya\u011fl\u0131 hamuru haz\u0131rlay\u0131n: unu, n\u00f6tr aromal\u0131 ya\u011f\u0131 ve tuzu topak kalmayana kadar kar\u0131\u015ft\u0131r\u0131n; ard\u0131ndan kenara al\u0131n.\u015eekillendirmeHamur dinlendikten sonra tezg\u00e2h\u0131 unlamay\u0131n: tezg\u00e2h\u0131 ve ellerinizi ya\u011flay\u0131n, ard\u0131ndan hamuru yakla\u015f\u0131k 130 g'l\u0131k 6 bezeye ay\u0131r\u0131n.Bir bezeyi al\u0131n ve ya\u011flanm\u0131\u015f ellerinizle ince olacak \u015fekilde bast\u0131rarak a\u00e7\u0131n. \u00dczerine bir porsiyon ya\u011fl\u0131 hamur yay\u0131n.\u00dczerine bolca do\u011franm\u0131\u015f taze so\u011fan serpi\u015ftirin ve ortas\u0131na bir porsiyon \u00e7i\u011f domuz i\u00e7 ya\u011f\u0131 koyun. \u00dcst k\u0131sm\u0131 kapat\u0131n, kenarlar\u0131 i\u00e7e katlayarak harc\u0131 tamamen kapat\u0131n ve rulo yap\u0131n.Ruloyu dik \u015fekilde yerle\u015ftirin ve 10 dakika dinlendirin (\u015fekil verirken hamurun kenarlar\u0131n\u0131 m\u00fcmk\u00fcn oldu\u011funca ince olacak \u015fekilde esnetin).Dinlendirdikten sonra ortas\u0131n\u0131 avu\u00e7 i\u00e7inizle bast\u0131rarak yass\u0131lt\u0131n ve pankek \u015fekli verin (isterseniz pankek presi kullanabilirsiniz).Pi\u015firmeD\u00f6k\u00fcm tavay\u0131 \u0131s\u0131t\u0131n ve k\u0131zartma ya\u011f\u0131n\u0131 ekleyin (idealde ya\u011f seviyesi pankekin y\u00fcksekli\u011finin yakla\u015f\u0131k \u00fc\u00e7te birine ula\u015fmal\u0131).Bir pankeki tavaya al\u0131n ve iyice bast\u0131r\u0131n. \u0130lk y\u00fcz\u00fc alt\u0131n rengi alana kadar k\u0131zart\u0131n, ard\u0131ndan \u00e7evirip di\u011fer y\u00fcz\u00fcn\u00fc de k\u0131zart\u0131n.F\u0131r\u0131na aktar\u0131n ve 180 \u00b0C'de 4 dakika pi\u015firin. S\u0131cak servis edin.\t\n\t\n\t\t\nBir seferde bir parti pankek pi\u015firmek yakla\u015f\u0131k 20 dakika s\u00fcrer.\nHedeflenen doku: d\u0131\u015f\u0131 \u00e7ok \u00e7\u0131t\u0131r, neredeyse sert; i\u00e7i ise yumu\u015fak ve hafif pofuduk olmal\u0131.\nDomuz i\u00e7 ya\u011f\u0131, i\u00e7 k\u0131sma daha sulu ve nemli bir doku kazand\u0131r\u0131r.\nYa\u011f miktar\u0131 \u00e7ok az olursa pankekler daha az aromal\u0131 ve daha az \u00e7\u0131t\u0131r olur.\n\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=163241"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163241\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/162201"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}