{"id":170240,"title":"Otantik Japon Melon Pan","modified":"2026-09-13T17:11:26+02:00","plain":"\u0130\u00e7i yumu\u015fac\u0131k, d\u0131\u015f\u0131 \u00e7\u0131t\u0131r Japon melon panlar\u0131; incecik, tatl\u0131 ve zarif kafes desenli bir bisk\u00fcvi hamuruyla kapl\u0131.\n\n\n\n\u0130lk \u0131s\u0131r\u0131kta tatl\u0131 kabuk bisk\u00fcvi gibi \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r k\u0131r\u0131l\u0131yor, ard\u0131ndan mayal\u0131, hava gibi hafif, tereya\u011fl\u0131 ve tel tel ayr\u0131lan yumu\u015fac\u0131k bir i\u00e7 ortaya \u00e7\u0131k\u0131yor. Kubbenin \u00fczerindeki derin kafes deseni ve zarame kristalleri \u00e7\u0131t\u0131rl\u0131\u011f\u0131 daha ilk bak\u0131\u015fta belli ediyor.\n\n\n\nMelon pan, Meiji d\u00f6neminde modernle\u015fen Japonya\u2019da do\u011fan tatl\u0131 ekmek ailesi kashipan\u2019\u0131n simgelerinden biri. K\u0131sacas\u0131, mahalle f\u0131r\u0131n\u0131ndan h\u00e2l\u00e2 s\u0131cakken al\u0131n\u0131p yolda at\u0131\u015ft\u0131r\u0131lan t\u00fcrden bir unlu mamul. Bat\u0131 mutfak tekniklerinin yerel damak zevkine uyarlanarak yoshoku\u2019yu \u015fekillendirdi\u011fi ayn\u0131 yerelle\u015fme hareketinin par\u00e7as\u0131; bunun lezzetli \u00f6rnekleri aras\u0131nda Japon k\u00f6risi ya da omurice de var.\n\n\n\nDorayaki, Japon kashipan\u2019\u0131n\u0131n bir ba\u015fka simgesi\n\n\n\nMelon Pan Nedir?\n\n\n\nAd\u0131, \u0130ngilizce \u201cmelon\u201d ile Portekizce p\u00e3o\u2019dan gelen Japonca pan s\u00f6zc\u00fc\u011f\u00fcn\u00fc birle\u015ftirir. Bu\u011fday ekme\u011fi Japonya\u2019ya 16. y\u00fczy\u0131lda Portekizlilerle geldi; Bat\u0131 f\u0131r\u0131nc\u0131l\u0131k teknikleri ise ancak Avrupa mutfaklar\u0131n\u0131n yerel damak zevkine uyarlan\u0131p yoshoku\u2019nun olu\u015fmas\u0131na katk\u0131 sa\u011flad\u0131\u011f\u0131 Meiji d\u00f6neminden itibaren daha geni\u015f \u00e7apta yay\u0131ld\u0131. Melon pan, dokuya odaklanan bu yerli uyarlama hik\u00e2yesinin bir par\u00e7as\u0131d\u0131r: Yabanc\u0131 esinli ama yeniden yorumlanm\u0131\u015f bir ekmek.\n\n\n\nYap\u0131s\u0131 iki hamura dayan\u0131r. \u0130\u00e7te; g\u00fc\u00e7l\u00fc un, s\u00fct, yumurta, \u015feker ve tereya\u011f\u0131yla haz\u0131rlanan mayal\u0131, zengin ve yumu\u015fac\u0131k bir hamur vard\u0131r. D\u0131\u015fta ise daha kumlu yap\u0131da ince bir bisk\u00fcvi katman\u0131 bulunur; protein oran\u0131 d\u00fc\u015f\u00fck un, tereya\u011f\u0131, \u015feker ve yumurtay\u0131, bazen biraz kabartma tozuyla birle\u015ftirir. Pi\u015firmeden \u00f6nce \u00fcst k\u0131s\u0131m kafes \u015feklinde kesilir; f\u0131r\u0131nda i\u00e7 hamur kabar\u0131rken kabuk gerilir, ard\u0131ndan bu kesikler boyunca \u00e7atlar.\n\n\n\nGeleneksel tat profili bilin\u00e7li olarak sadedir: Tereya\u011f\u0131, vanilya, karamelize \u015feker ve hafif maya aromalar\u0131. Kavun suyu, p\u00fcresi ya da aromas\u0131 i\u00e7ermez. Bu k\u00fc\u00e7\u00fck ekmek genellikle yuvarlakt\u0131r; \u00fcst\u00fc kaplayan ve yanlara k\u0131smen inen bir bisk\u00fcvi hamuruyla ta\u00e7land\u0131r\u0131l\u0131rken, hamurun rahat\u00e7a geli\u015febilmesi i\u00e7in taban\u0131 \u00e7o\u011fu zaman a\u00e7\u0131kta b\u0131rak\u0131l\u0131r. \u00c7\u0131t\u0131rl\u0131\u011f\u0131 art\u0131rmak i\u00e7in \u00fczeri daha sonra zarame ile kaplanabilir. \u0130deal sonu\u00e7, Hong Kong\u2019un bolo bao\u2019sundakinden daha sert, kuru ve ufalanan bir kabuk alt\u0131nda yumu\u015fak, hafif esnek bir i\u00e7tir. Kabuk yumu\u015faksa bir sorun var demektir.\n\n\n\nErmenistan’dan Kansai’ye, Melon Pan’in K\u00f6kenleri\n\n\n\nMelon pan\u2019in hik\u00e2yesi genellikle iki rivayet \u00fczerinden anlat\u0131l\u0131r. Tokyo\u2019da anlat\u0131lan en renkli rivayet, Frans\u0131z ve Viyana tekniklerinde yeti\u015fmi\u015f Ermeni usta f\u0131r\u0131nc\u0131 Hovhannes ya da Ivan Sagoyan\u2019a uzan\u0131r.\n\n\n\nRus Devrimi s\u0131ras\u0131nda Moskova ve ard\u0131ndan Harbin \u00fczerinden ge\u00e7ip Meguro\u2019ya yerle\u015fti\u011fi s\u00f6ylenir. Ard\u0131ndan sanayici Okura Kihachiro arac\u0131l\u0131\u011f\u0131yla Imperial Hotel\u2019de i\u015fe al\u0131nd\u0131\u011f\u0131 anlat\u0131l\u0131r. Bir s\u00fcre orada \u00e7al\u0131\u015ft\u0131ktan sonra kendi f\u0131r\u0131n\u0131 Monsieur Ivan\u2019\u0131 a\u00e7t\u0131\u011f\u0131 bilinir.\n\n\n\nBurada yumu\u015fac\u0131k mayal\u0131 hamur ile \u00e7\u0131t\u0131r bisk\u00fcvi kabu\u011funu birle\u015ftiren, melon pan ya da Sunrise olarak adland\u0131r\u0131lan tatl\u0131 bir ekme\u011fin yay\u0131lmas\u0131na katk\u0131da bulundu\u011fu s\u00f6ylenir. Etkisi bununla s\u0131n\u0131rl\u0131 kalmaz. \u00d6\u011frencileri, katsu sando ya da tamago sando gibi tariflerin vazge\u00e7ilmezi olan Japon tost ekme\u011fi shokupan\u2019\u0131n y\u00fckseli\u015fine katk\u0131da bulunmu\u015ftur.\n\n\n\nKatsu sando da o d\u00f6nemin shokupan\u2019\u0131na \u00e7ok \u015fey bor\u00e7lu\n\n\n\nKansai\u2019de hik\u00e2ye farkl\u0131 anlat\u0131l\u0131r. Kobe\u2019de Kinseido f\u0131r\u0131n\u0131n\u0131n sava\u015ftan \u00f6nce sanuraisu ya da Sunrise denen bisk\u00fcvi kabuklu bir ekmek satt\u0131\u011f\u0131 s\u00f6ylenir. \u00dczerindeki \u0131\u015f\u0131nsal desenin, \u00f6zellikle Kure asker\u00ee liman\u0131 ve tersaneleriyle \u00f6zde\u015fle\u015fmi\u015f bir denizcilik simgesi olan Japon \u0130mparatorluk Donanmas\u0131 bayra\u011f\u0131ndan esinlendi\u011fi s\u00f6ylenir.\n\n\n\n\u00d6te yandan, y\u00f6rede \u201cmelon pan\u201d ragbi topunu and\u0131ran mekik \u015feklinde bir ekme\u011fi de ifade edebiliyordu; ad\u0131n\u0131n, yoshoku restoranlar\u0131nda kullan\u0131lan eski bir pirin\u00e7 kal\u0131b\u0131 meron-gata ile ba\u011flant\u0131l\u0131 oldu\u011fu d\u00fc\u015f\u00fcn\u00fcl\u00fcyordu. \u00d6zellikle Kobe\u2019de bu ad, genellikle \u00fczeri p\u00fcr\u00fczs\u00fcz, bisk\u00fcvi kabu\u011fu olmayan ve beyaz fasulye tatl\u0131 ezmesi shiro-an dolgulu y\u00f6resel bir versiyon i\u00e7in kullan\u0131l\u0131yordu.\n\n\n\nDenizcilik \u015fehri Kure\u2019de 1936\u2019da kurulan Melonpan f\u0131r\u0131n\u0131 ba\u015fka bir y\u00f6resel versiyon geli\u015ftirdi: meron-gata\u2019da \u015fekillendirilen, pastac\u0131 kremas\u0131 dolgulu bir ekmek. Bu y\u00fczden \u0131\u015f\u0131n deseni daha \u00e7ok Sunrise ile \u00f6zde\u015fle\u015firken, Kure versiyonu kal\u0131pta verilen \u015fekli ve dolgusuyla ayr\u0131\u015f\u0131r.\n\n\n\nAr\u015fivler k\u00f6keni daha da karma\u015f\u0131k hale getiriyor: 1931\u2019de bir faydal\u0131 model tescil edilmi\u015f, ancak benzer ekmekler belki de Taish\u014d d\u00f6neminin ortalar\u0131nda zaten mevcuttu. Bilim gazetecisi Kazuko Tojima, La v\u00e9rit\u00e9 sur le melon-pan adl\u0131 kitab\u0131nda, concha\u2019ya benzerli\u011fi nedeniyle baz\u0131 benzer ekmekleri, \u00f6zellikle Meksika \u00fczerinden Latin Amerika etkileriyle ili\u015fkilendiren g\u00f6r\u00fc\u015flere de de\u011finiyor.\n\n\n\nTojima, sa\u011flam ar\u015fiv kan\u0131t\u0131 bulunmad\u0131\u011f\u0131 i\u00e7in Alman sava\u015f esirleriyle ilgili teoriyi a\u00e7\u0131k\u00e7a eliyor. Zamanla, yuvarlak, kafes desenli ve bisk\u00fcvi hamuruyla kapl\u0131 Tokyo versiyonu ulusal referans olarak kabul g\u00f6rd\u00fc. Kansai ise kendi adlar\u0131n\u0131, \u015fekillerini ve dolgular\u0131n\u0131 korudu. Bu birliktelik, b\u00f6lgeden b\u00f6lgeye adland\u0131rmalarda zaman zaman kar\u0131\u015f\u0131kl\u0131\u011fa yol a\u00e7abiliyor.\n\n\n\nMelon Pan’in Ana Malzemeleri\n\n\n\n\n\n\n\n\nG\u00fc\u00e7l\u00fc un: Protein bak\u0131m\u0131ndan zengindir; gaz\u0131 hapseden gl\u00fcten a\u011f\u0131n\u0131 olu\u015fturur ve i\u00e7 dokuya esneklik verir. Baz\u0131 f\u0131r\u0131nc\u0131lar dokuyu yumu\u015fatmak i\u00e7in biraz d\u00fc\u015f\u00fck proteinli un ekler. katsu sando ve tamago sando\u2019ya yap\u0131s\u0131n\u0131 veren un da ayn\u0131 undur.\n\n\n\nTuzsuz tereya\u011f\u0131: Yo\u011furmaya ba\u015flad\u0131ktan sonra eklenir, gl\u00fcteni k\u0131rmadan i\u00e7i yumu\u015fat\u0131r. Kabukta ise f\u0131r\u0131nda kum gibi da\u011f\u0131lan bir \u00e7\u0131t\u0131rl\u0131k ve mis gibi tereya\u011f\u0131 aromas\u0131 verir. Margarin de olur elbette ama lezzetteki fark hemen hissedilir.\n\n\n\nTam ya\u011fl\u0131 s\u00fct ve yumurta: S\u00fct hamuru nemlendirir, laktozuyla s\u00fctl\u00fc bir yumu\u015fakl\u0131k katar; yumurta ba\u011flar, renk verir ve yumu\u015fat\u0131r. Birlikte i\u00e7i a\u011f\u0131rla\u015ft\u0131rmadan yumu\u015fac\u0131k hale getirirler.\n\n\n\nKuru maya: Hacmi ve o hafif, s\u0131cak ekmek kokusunu verir. \u015eeker, mayalanma s\u0131ras\u0131nda mayay\u0131 besler. Kabuk i\u00e7in ayr\u0131ca kullan\u0131lan kabartma tozuyla kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r; o yaln\u0131zca bisk\u00fcvi katman\u0131n\u0131 hafifletmek i\u00e7in kullan\u0131l\u0131r.\n\n\n\nD\u00fc\u015f\u00fck proteinli un (bisk\u00fcvi kabu\u011fu): Az protein, dolay\u0131s\u0131yla az gl\u00fcten i\u00e7erir: Doku k\u0131sa ve ufalanan olur, asla lastik gibi olmaz. Melon pan\u2019e o karakteristik \u00e7\u0131t\u0131rl\u0131\u011f\u0131 veren de budur.\n\n\n\nVanilya: Klasik aromaya imzas\u0131n\u0131 atar. Baz\u0131 versiyonlarda limon kabu\u011fu rendesi de g\u00f6r\u00fcl\u00fcr ama bu daha nadirdir. Kavun ise geleneksel tarifte yoktur: Ye\u015fil renkli ya da meyve aromal\u0131 ekmekler modern yorumlard\u0131r.\n\n\n\nZarame: Kubbenin \u00fczerine serpilen bu iri \u015feker kristalleri g\u00f6ze ho\u015f gelen bir parlakl\u0131k ve ekstra \u00e7\u0131t\u0131rl\u0131k katar. Karamelize \u015fekerin bu tad\u0131, mitarashi dango gibi di\u011fer Japon tatl\u0131lar\u0131nda da bulunur.\n\n\n\n\nOtantiklik G\u00f6stergeleri ve Ka\u00e7\u0131n\u0131lmas\u0131 Gereken Tuzaklar\n\n\n\n\u00c7\u0131t\u0131rl\u0131k en temel g\u00f6stergedir. Yumu\u015fak ya da yap\u0131\u015fkan bir kabuk, genellikle plastik ambalajda \u00e7ok uzun s\u00fcre paketlenmi\u015f kalm\u0131\u015f bir ekme\u011fe i\u015faret eder. \u0130\u00e7 hamurun nemi bisk\u00fcvi katman\u0131na ge\u00e7er, ambalajda hapsolur ve \u00e7\u0131t\u0131r olmas\u0131 gerekeni yumu\u015fat\u0131r. Melon pan dokusunu en iyi, tel \u0131zgara \u00fczerinde oda s\u0131cakl\u0131\u011f\u0131nda so\u011futup bekletmeden tad\u0131nca korur.\n\n\n\nUlusal standart haline gelen yuvarlak versiyonda \u201cmelon\u201d esasen g\u00f6r\u00fcn\u00fcme g\u00f6nderme yapar: Derin bir kafes deseni, bombeli bir form ve \u00e7atlakl\u0131 bir y\u00fczey. Baz\u0131 y\u00f6resel geleneklerde ise ad, ekme\u011fi \u015fekillendirmek i\u00e7in kullan\u0131lan meron-gata kal\u0131b\u0131na ya da Co-op Kobe ar\u015fivlerine g\u00f6re makuwauri denen Do\u011fu kavununu and\u0131rmas\u0131 beklenen mekik forma da g\u00f6nderme yapabilir.\n\n\n\nYe\u015fil, meyve aromal\u0131, kremal\u0131, \u00e7ikolatal\u0131 ya da dondurmal\u0131 versiyonlar bu ekme\u011fin g\u00fcn\u00fcm\u00fczde ne kadar canl\u0131 oldu\u011funu g\u00f6sterir. Bu de\u011fi\u015fim, dorayaki ya da mochi gibi di\u011fer Japon tatl\u0131lar\u0131ndaki d\u00f6n\u00fc\u015f\u00fcm\u00fc an\u0131msat\u0131r.\n\n\n\nShokupan\u2019\u0131n kilit rol oynad\u0131\u011f\u0131 bir ba\u015fka tatl\u0131: fruit sando, krem \u015fanti ve taze meyvelerle doldurulur\n\n\n\nBununla birlikte siyah susam ezmesi ya da taro ezmesi gibi modern dolgular geleneksel modelden uzakla\u015f\u0131r. En g\u00fcvenilir g\u00f6stergeler h\u00e2l\u00e2 hafif bir i\u00e7, kuru ve ufalanan bir bisk\u00fcvi kabu\u011fu ile ilk \u0131s\u0131r\u0131kta hissedilen net \u00e7\u0131t\u0131rl\u0131k aras\u0131ndaki dengedir.\n\n\n\n\n\n\tOtantik Japon Melon Pan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBisk\u00fcvi Hamuru (2 \u00d6l\u00e7\u00fc \u0130\u00e7in)90 g tuzsuz tereya\u011f\u0131 (oda \u0131s\u0131s\u0131nda yumu\u015fat\u0131lm\u0131\u015f)100 g ince toz \u015feker1 yumurta (oda \u0131s\u0131s\u0131nda (55 ila 60 g))220 g pastal\u0131k un (T45)40 g badem unu (kabu\u011fu soyulmu\u015f)2 \u00e7imdik ince Gu\u00e9rande deniz tuzuEkmek Hamuru (\u00d6n Hamur)140 g ekmeklik un (%10-11 proteinli)15 g kam\u0131\u015f \u015fekeri95 g tam ya\u011fl\u0131 s\u00fct1.5 g instant kuru maya (kabartma tozu kullanmay\u0131n)Ekmek Hamuru (Esas Yo\u011furma)20 g ekmeklik un40 g pastal\u0131k un (T55, %10'dan az proteinli)10 g kam\u0131\u015f \u015fekeri10 g yay\u0131k ayran\u0131 tozu3.5 g tuz1 yumurta sar\u0131s\u013120 g s\u00fct20 g tuzsuz tereya\u011f\u0131 (oda \u0131s\u0131s\u0131nda yumu\u015fat\u0131lm\u0131\u015f)Kaplama30 g toz \u015fekerVaryasyon5 g damla \u00e7ikolata (iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tBisk\u00fcvi HamuruTereya\u011f\u0131n\u0131 tart\u0131p oda \u0131s\u0131s\u0131nda yumu\u015famaya b\u0131rak\u0131n; yumurtay\u0131 da oda \u0131s\u0131s\u0131na getirin. Pastal\u0131k un, badem unu ve tuzu birlikte eleyin.\u015eekeri tereya\u011f\u0131na ekleyin ve spatula ile yumu\u015fac\u0131k, p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar kar\u0131\u015ft\u0131r\u0131n. Yumurtay\u0131 \u00e7\u0131rp\u0131n, 4-5 seferde azar azar ekleyin; her eklemede iyice kar\u0131\u015ft\u0131rarak yedirin.Elenmi\u015f kuru malzemeleri ekleyip spatula ile kar\u0131\u015ft\u0131r\u0131n. Hamur toparlanmaya ba\u015flay\u0131nca un izleri kaybolana kadar elinizle kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan h\u0131zl\u0131ca yakla\u015f\u0131k 10 kez yo\u011furun.Bisk\u00fcvi hamurunu 2 par\u00e7aya b\u00f6l\u00fcn, stre\u00e7 filme sar\u0131p hafif\u00e7e yass\u0131la\u015ft\u0131r\u0131n. Kullanaca\u011f\u0131n\u0131z par\u00e7ay\u0131 hemen buzdolab\u0131na kald\u0131r\u0131n, di\u011ferini dondurun; en az 1 saat, ideal olarak 6-8 saat dinlendirin. Gerekirse kullanmadan \u00f6nce buzdolab\u0131nda 1-2 saat \u00e7\u00f6zd\u00fcr\u00fcn.\u00d6n HamurS\u00fct\u00fc yakla\u015f\u0131k 30 \u00b0C'ye \u0131s\u0131t\u0131n, mayay\u0131 \u00fczerine serpip k\u0131sa bir s\u00fcre bekletin. Ekmeklik un ile \u015fekeri kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan mayal\u0131 s\u00fct\u00fc ekleyip s\u0131v\u0131 ve kuru malzemeler homojen olana kadar kar\u0131\u015ft\u0131r\u0131n.Unlu k\u0131s\u0131mlar kaybolana kadar yakla\u015f\u0131k 1 dakika hafif\u00e7e yo\u011furun ve top haline getirin. Ard\u0131ndan 30 \u00b0C'de yakla\u015f\u0131k 1 saat, hacmi ba\u015flang\u0131c\u0131n yakla\u015f\u0131k 1,8 kat\u0131na \u00e7\u0131kana kadar mayalanmaya b\u0131rak\u0131n.Esas Yo\u011furmaSon yo\u011furma i\u00e7in gerekli malzemeleri tart\u0131n, tereya\u011f\u0131n\u0131 oda \u0131s\u0131s\u0131nda yumu\u015famaya b\u0131rak\u0131n. \u00d6n hamuru yakla\u015f\u0131k 10 par\u00e7aya b\u00f6l\u00fcn.Unlar\u0131, \u015fekeri, tuzu ve yay\u0131k ayran\u0131 tozunu kar\u0131\u015ft\u0131r\u0131n. Yumurta sar\u0131s\u0131 ile s\u00fct\u00fc \u00e7\u0131rp\u0131p kuru malzemelere ekleyin ve kabaca kar\u0131\u015ft\u0131r\u0131n. \u00d6n hamur par\u00e7alar\u0131n\u0131 ekleyip yo\u011furun; hamur yakla\u015f\u0131k %80 toparland\u0131\u011f\u0131nda tereya\u011f\u0131n\u0131 ekleyin ve p\u00fcr\u00fczs\u00fcz bir hamur olana kadar yo\u011furmaya devam edin.Birinci mayaland\u0131rma: Hamuru top haline getirip kaseye al\u0131n, \u00fczerini \u00f6rt\u00fcn. 30 \u00b0C'de yakla\u015f\u0131k 1 saat, hacmi iki kat\u0131na \u00e7\u0131kana kadar mayaland\u0131r\u0131n (parmak testiyle kontrol edin).Hamuru 6 e\u015fit par\u00e7aya b\u00f6l\u00fcp bezeler yap\u0131n, \u00fczerini \u00f6rt\u00fcp 15 dakika dinlendirin.Bisk\u00fcvi Hamurunu Payla\u015ft\u0131rmaBirinci mayaland\u0131rma s\u0131ras\u0131nda bisk\u00fcvi hamurunu 6 par\u00e7aya b\u00f6l\u00fcn; her par\u00e7ay\u0131 4-5 kez yo\u011furup top haline getirin. \u00d6nceden haz\u0131rlad\u0131ysan\u0131z buzdolab\u0131nda iyice so\u011fuk tutun. \u00c7ikolatal\u0131 versiyon i\u00e7in damla \u00e7ikolatay\u0131 bisk\u00fcvi hamuruna yedirin.\u015eekillendirme ve Son Dokunu\u015fHer bir bisk\u00fcvi hamurunu, ekmek hamuru bezesinden biraz daha b\u00fcy\u00fck bir disk olacak \u015fekilde elinizle a\u00e7\u0131n. Ekmek hamurunu yeniden yuvarlay\u0131p bisk\u00fcvi hamuruyla kaplay\u0131n; bisk\u00fcvili taraf \u00fcste gelecek \u015fekilde \u00e7evirip yuvarlakla\u015ft\u0131r\u0131n.Kaplama \u015fekerini bisk\u00fcvili y\u00fczeyin her yerine e\u015fit\u00e7e serpin ve derine inmeden hafif bir kafes deseni \u00e7izin.Son Mayaland\u0131rma ve Pi\u015firmeBuhars\u0131z olarak 30 \u00b0C'de 45 dakika mayaland\u0131r\u0131n. Mayalanma bitiminde f\u0131r\u0131n haz\u0131r olsun diye \u00f6nceden 200 \u00b0C'ye \u0131s\u0131t\u0131n.F\u0131r\u0131n\u0131 190 \u00b0C'ye d\u00fc\u015f\u00fcr\u00fcp \u00fczerleri hafif\u00e7e k\u0131zarana kadar 13-15 dakika pi\u015firin. Tel \u0131zgara \u00fczerinde so\u011fumaya b\u0131rak\u0131n.\t\n\t\n\t\t\n\u0130\u00e7i yumu\u015fac\u0131k ve kabar\u0131k dokunun tad\u0131n\u0131 doyas\u0131ya \u00e7\u0131karmak i\u00e7in Melon Pan'leri biraz b\u00fcy\u00fck yap\u0131n.\nBisk\u00fcvi hamuru \u00f6l\u00e7\u00fcs\u00fc yar\u0131m yumurta kullanmamak i\u00e7in 2 \u00f6l\u00e7\u00fcl\u00fck verilmi\u015ftir; tek \u00f6l\u00e7\u00fc i\u00e7in t\u00fcm bisk\u00fcvi hamuru malzemelerini yar\u0131ya indirin.\nKaplama i\u00e7in \u00e7ok ince \u015feker yerine normal kristal toz \u015feker kullan\u0131n.\nBisk\u00fcvi hamurunu k\u0131sa dinlendirirseniz y\u00fczeyi daha \u00e7\u0131t\u0131r olur ve pi\u015ferken daha kolay \u00e7atlar.\n\n\t\n\t\n\t\tDessertjapansk","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170240","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=170240"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170240\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/117063"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}