{"id":173755,"title":"Hamur i\u015fleri i\u00e7in hangi bitkisel s\u00fct?","modified":"2026-09-19T03:07:12+02:00","plain":"Soya kreman\u0131n k\u0131vam almas\u0131n\u0131 sa\u011flar, yulaf yumu\u015fac\u0131k bir kek verir, badem ise neredeyse hi\u00e7bir \u015fey yapmaz. F\u0131r\u0131nda sonucu belirleyen, kutunun \u00f6n\u00fcne bas\u0131lm\u0131\u015f \u00ab bitkisel \u00bb kelimesi de\u011fil, arkas\u0131nda yazan protein ve ya\u011f miktar\u0131d\u0131r. Geriye, haz\u0131rlad\u0131\u011f\u0131n\u0131z tarife g\u00f6re hangisini a\u00e7aca\u011f\u0131n\u0131z\u0131 bilmek kal\u0131r.\n\n\n\nKutudan kutuya ger\u00e7ekten ne de\u011fi\u015fir?\n\n\n\nBitkisel bir i\u00e7ece\u011fin pastac\u0131l\u0131kta nas\u0131l davranaca\u011f\u0131n\u0131 \u00f6ng\u00f6rmek i\u00e7in \u00fc\u00e7 say\u0131 yeterlidir. Proteinler k\u0131vam ve renk verir: kreman\u0131n tutmas\u0131n\u0131 ve y\u00fczeyin k\u0131zarmas\u0131n\u0131 sa\u011flayan onlard\u0131r. Ya\u011f yumu\u015fakl\u0131k verir ve \u00e7abuk kuruyan glutensiz i\u00e7 dokunun bayatlamas\u0131n\u0131 geciktirir. \u015eekerler ise renk verir.\n\n\n\nTam ya\u011fl\u0131 inek s\u00fct\u00fc, 100 ml ba\u015f\u0131na yakla\u015f\u0131k 3,4 g protein ve 3,5 g ya\u011f i\u00e7erir. Soya buna yakla\u015f\u0131r. Di\u011ferlerinin b\u00fcy\u00fck b\u00f6l\u00fcm\u00fc sudur: badem i\u00e7ece\u011fi genellikle %2 ila 4 badem i\u00e7erir; geri kalan\u0131 su ve bir em\u00fclgat\u00f6rd\u00fcr.\n\n\n\nDi\u011ferlerinden \u00f6nce gelen bir kural: \u015fekersiz ve aromas\u0131z \u00e7e\u015fitleri al\u0131n. \u015eekerli, vanilyal\u0131 bir kutu i\u00e7ecek, gram\u0131 gram\u0131na \u00f6l\u00e7\u00fclm\u00fc\u015f bir hamurun dengesini bozar. Di\u011fer temel se\u00e7imleri glutensiz pastac\u0131l\u0131\u011f\u0131n be\u015f kural\u0131 yaz\u0131m\u0131zda bir araya getirdik.\n\n\n\n\u0130\u00e7ecek (100 ml)ProteinYa\u011fEn iyi kullan\u0131m alan\u0131Sade soya3 ila 3,5 g1,8 ila 2 gKremalar, flanlar, k\u0131vam almas\u0131 gereken kar\u0131\u015f\u0131mlarYulaf0,5 ila 1 g0,5 ila 1,5 g (barista \u00e7e\u015fidinde 3 g)Pastalar, kekler, mayal\u0131 hamurlarBadem0,4 ila 0,5 g1 ila 1,5 gKrep hamurlar\u0131, muffinler; yap\u0131 kazand\u0131rmas\u0131 beklenmemeliPirin\u00e70,1 ila 0,3 gyakla\u015f\u0131k 1 gAlternatif olmad\u0131\u011f\u0131nda kullan\u0131labilir; \u015feker d\u0131\u015f\u0131nda pek katk\u0131s\u0131 yokturHindistan cevizi (tam ya\u011fl\u0131 konserve)1 ila 2 g17 ila 22 gGanajlar, yo\u011fun flanlar, \u00e7\u0131rp\u0131lm\u0131\u015f kremalar\n\n\n\nBu de\u011ferler yakla\u015f\u0131k de\u011ferlerdir. Her markan\u0131n form\u00fcl\u00fc farkl\u0131d\u0131r ve g\u00fcvenilecek tek kaynak kutunun arkas\u0131ndaki etikettir.\n\n\n\nS\u0131cak bir kar\u0131\u015f\u0131ma eklenen bitkisel krema: ya\u011f oran\u0131 ne kadar y\u00fcksekse kesilme riski o kadar d\u00fc\u015f\u00fckt\u00fcr.\n\n\n\nYumu\u015fac\u0131k kekler i\u00e7in barista \u00e7e\u015fidini al\u0131n\n\n\n\n\u00ab Barista \u00bb ibaresi yaln\u0131zca kahve i\u00e7in de\u011fildir. Bu kutularda ilave ya\u011f bulunur: klasik \u00e7e\u015fitlerdeki 100 ml ba\u015f\u0131na 0,5 ila 1,5 g yerine yakla\u015f\u0131k 3 g. Ayr\u0131ca s\u0131cakta veya asitle temas etti\u011finde kesilmelerini \u00f6nleyen stabilizat\u00f6r tuzlar i\u00e7erirler.\n\n\n\nKek hamurunda bu ya\u011f, tam ya\u011fl\u0131 s\u00fct\u00fcn i\u015fini g\u00f6r\u00fcr: ni\u015fastalar\u0131 kaplar, suyu tutar ve ertesi g\u00fcn bile yumu\u015fak kalan bir i\u00e7 doku sa\u011flar. Yirmi d\u00f6rt saatte kuruyan glutensiz bir pandispanyada fark ikinci g\u00fcnden belli olur. Ben glutensiz \u00e7ikolatal\u0131 pandispanyada bunu do\u011frudan kullan\u0131yorum; hacimle de\u011fil, gram\u0131 gram\u0131na \u00f6l\u00e7erek s\u00fct\u00fcn yerine koyuyorum, \u00e7\u00fcnk\u00fc kutulardaki i\u00e7eceklerin yo\u011funlu\u011fu ayn\u0131 de\u011fil (bkz. glutensiz pastac\u0131l\u0131kta terazi neden her \u015feyi de\u011fi\u015ftirir?).\n\n\n\nYulaf, ni\u015fastas\u0131n\u0131n par\u00e7alanmas\u0131yla olu\u015fan kendi \u015fekerlerini de getirir; markaya g\u00f6re 100 ml ba\u015f\u0131na 3 ila 7 g. Kek daha h\u0131zl\u0131 renk al\u0131r. F\u0131r\u0131n\u0131n\u0131z g\u00fc\u00e7l\u00fc pi\u015firiyorsa pi\u015firme s\u00fcresini k\u0131saltmak yerine s\u0131cakl\u0131\u011f\u0131 10 \u00b0C d\u00fc\u015f\u00fcr\u00fcn.\n\n\n\nBarista tipi yulaf i\u00e7ece\u011fi: klasik \u00e7e\u015fide g\u00f6re daha ya\u011fl\u0131d\u0131r ve stabilize edilmi\u015ftir.\n\n\n\nKremalar ve flanlar: soya tutar, badem sal\u0131verir\n\n\n\nPastac\u0131 kremas\u0131 \u00f6ncelikle ni\u015fastayla k\u0131vam al\u0131r, ancak ona dolgunlu\u011funu, ka\u015f\u0131\u011f\u0131 kaplayan o dokuyu s\u00fct proteinleri verir. Soyayla bu dolgunluk elde edilir. Badem veya pirin\u00e7le ise so\u011fukta, \u00f6zellikle buzdolab\u0131nda bir gece bekledikten sonra su salan yumu\u015fak bir ni\u015fasta jeli elde edilir.\n\n\n\nBu nedenle vegan pastac\u0131 kremam\u0131z\u0131n temelinde sade soya vard\u0131r; ya\u011f da pi\u015firme s\u0131ras\u0131nda de\u011fil, so\u011fuma a\u015famas\u0131nda eklenir.\n\n\n\n\u0130ki yararl\u0131 al\u0131\u015fkanl\u0131k. Soya asitle temas etti\u011finde kesilir: bir ka\u015f\u0131k limon suyu veya sirkeyle bilin\u00e7li olarak kestirildi\u011finde, kabartma tozlu bir hamurda fermente s\u00fct\u00fcn yerini al\u0131r. Buna kar\u015f\u0131l\u0131k limonlu bir kar\u0131\u015f\u0131mda kaynatmadan pi\u015firmek veya daha stabil olan Hindistan cevizi kremas\u0131na ge\u00e7mek gerekir.\n\n\n\nFlanlar ve cr\u00e8me br\u00fbl\u00e9e su de\u011fil, ya\u011f ister. Bir kutu tam ya\u011fl\u0131 Hindistan cevizi s\u00fct\u00fc veya soya ile Hindistan cevizi kremas\u0131 kar\u0131\u015f\u0131m\u0131, d\u00fczg\u00fcnce k\u0131vam almalar\u0131n\u0131 sa\u011flar. Badem ise su salan bir flan verir.\n\n\n\nSoya s\u00fctl\u00fc pastac\u0131 kremas\u0131: dolgunluk yaln\u0131zca ni\u015fastadan de\u011fil, proteinlerden gelir.\n\n\n\n\u00c7\u0131rp\u0131lacak kremalar: hangisi kabar\u0131r, hangisi s\u00f6ner?\n\n\n\nBir kreman\u0131n kabarmas\u0131 i\u00e7in kararl\u0131 bir a\u011f olu\u015fturacak kadar ya\u011fa, pratikte en az %25 ya\u011f oran\u0131na ihtiyac\u0131 vard\u0131r. \u00dczerinde \u00ab \u00e7\u0131rp\u0131labilir \u00bb yazan soya veya Hindistan cevizi bazl\u0131 kutular %24 ila 31 ya\u011f i\u00e7erir: g\u00fcvenilir bi\u00e7imde kabaranlar yaln\u0131zca bunlard\u0131r.\n\n\n\nYa\u011f oran\u0131 %10 ila 17 aras\u0131nda olan \u00ab yemeklik \u00bb kremalar sosu koyula\u015ft\u0131r\u0131r ama ne kadar \u00e7\u0131rp\u0131l\u0131rsa \u00e7\u0131rp\u0131ls\u0131n asla kabarmaz. Ya\u011f oran\u0131 \u00e7ok d\u00fc\u015f\u00fck olan yulaf kremalar\u0131 da ayn\u0131 \u015fekilde davran\u0131r.\n\n\n\nKonserve Hindistan cevizi kremas\u0131 en basit \u00e7\u00f6z\u00fcm olmaya devam eder. Buzdolab\u0131nda on iki saat bekletin, kat\u0131 k\u0131sm\u0131n\u0131 al\u0131n ve suyu dipte b\u0131rak\u0131n. \u00c7\u0131rp\u0131ld\u0131\u011f\u0131nda s\u0131k\u0131 bir k\u0131vam al\u0131r, so\u011fukta formunu korur ve tad\u0131 \u00e7ikolata veya kahvenin arkas\u0131nda kaybolur; t\u0131pk\u0131 kahveli ganajl\u0131 vegan banoffee pie veya 3 katl\u0131 vegan \u00e7ikolatal\u0131 mus pastas\u0131nda oldu\u011fu gibi.\n\n\n\nBeze s\u00f6z konusu oldu\u011funda mesele de\u011fi\u015fir: aquafaba, biraz kaynat\u0131l\u0131p yo\u011funla\u015ft\u0131r\u0131lmas\u0131 ve bir asit eklenmesi ko\u015fuluyla yumurta ak\u0131 gibi kabar\u0131r. Vegan pavlova, bir damla krema olmadan tamamen buna dayan\u0131r.\n\n\n\nHindistan cevizi kremas\u0131yla \u00e7\u0131rp\u0131lm\u0131\u015f \u00e7ikolatal\u0131 mus: i\u015fin yar\u0131s\u0131n\u0131 so\u011fuk yapar.\n\n\n\nBitkisel tereya\u011f\u0131: markadan \u00e7ok bi\u00e7imi belirleyicidir\n\n\n\nAyn\u0131 isim alt\u0131nda \u00e7ok farkl\u0131 iki \u00fcr\u00fcn sat\u0131l\u0131r. Yass\u0131 veya kal\u0131p bi\u00e7imindeki blok \u00fcr\u00fcn %75 ila 80 ya\u011f i\u00e7erir. Kutuda sat\u0131lan s\u00fcr\u00fclebilir \u00e7e\u015fitte bu oran s\u0131kl\u0131kla %55 veya 60\u2019a d\u00fc\u015fer; aradaki fark sudur.\n\n\n\nBu su, a\u011f\u0131zda da\u011f\u0131lmas\u0131 gereken her \u015feyi mahveder: tart hamuru k\u0131y\u0131r k\u0131y\u0131r olmak yerine sertle\u015fir, kurabiyeler yay\u0131l\u0131r, milf\u00f6y hamuru \u0131slan\u0131p yumu\u015far. Katlama yapmak i\u00e7in buzdolab\u0131ndan yeni \u00e7\u0131km\u0131\u015f sert bir blok ve dinlendirilmi\u015f hamur gerekir. Uygun s\u0131cakl\u0131k aral\u0131\u011f\u0131 tereya\u011f\u0131na g\u00f6re daha dard\u0131r; \u00e7\u00fcnk\u00fc Hindistan cevizi, shea veya kolza gibi bu ya\u011flar daha d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda erir.\n\n\n\nBlok \u00fcr\u00fcn \u015fekerle d\u00fczg\u00fcnce \u00e7\u0131rp\u0131l\u0131p krema k\u0131vam\u0131na gelir; b\u00f6ylece 7 katl\u0131 vegan op\u00e9ra pastas\u0131ndaki gibi kabart\u0131lm\u0131\u015f bitkisel tereya\u011f\u0131 kremas\u0131 yapmak m\u00fcmk\u00fcn olur. Glutensiz ve \u015fekersiz vegan tart hamurunda onu \u00e7ok so\u011fuk k\u00fcpler halinde kullan\u0131yorum ve tezgahta asla yumu\u015famas\u0131na izin vermiyorum.\n\n\n\nBitkisel peynirler: tatl\u0131ya yaln\u0131zca koyu k\u0131vaml\u0131 olanlar uygundur\n\n\n\nKaju veya badem bazl\u0131 bitkisel taze peynirler pastac\u0131l\u0131kta i\u015fe yarar. Croque-monsieur \u00fczerinde erimek \u00fczere tasarlanm\u0131\u015f, Hindistan cevizi ya\u011f\u0131 ve ni\u015fasta bazl\u0131 olanlar ise pi\u015ferken s\u0131v\u0131la\u015f\u0131r ve cheesecake\u2019te yerleri yoktur.\n\n\n\n\u0130\u00e7indekiler listesine bak\u0131n: sert kabuklu yemi\u015f oran\u0131 ne kadar y\u00fcksek, su miktar\u0131 ne kadar d\u00fc\u015f\u00fckse dolgu o kadar iyi tutar. Fazla sulu bir bitkisel peynir, bir gece t\u00fclbentte s\u00fcz\u00fclerek, her 500 g kar\u0131\u015f\u0131ma 10 g ni\u015fasta eklenerek ve glutensiz ve laktozsuz balkabakl\u0131 cheesecake\u2019teki gibi d\u00fc\u015f\u00fck s\u0131cakl\u0131kta pi\u015firilerek kurtar\u0131labilir.\n\n\n\nBenim mutfa\u011f\u0131mdaki asgari stok: bir kutu sade soya i\u00e7ece\u011fi, bir kutu barista yulaf i\u00e7ece\u011fi, bir konserve tam ya\u011fl\u0131 Hindistan cevizi kremas\u0131 ve bir blok bitkisel tereya\u011f\u0131. Bu d\u00f6rd\u00fcyle reyondaki di\u011fer her \u015fey iste\u011fe ba\u011fl\u0131 hale gelir.\n\n\nBu rehber \u015fef Rommel Reyes ile birlikte haz\u0131rland\u0131. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131nda, Substack b\u00fclteninde ve YouTube kanal\u0131nda bulabilirsiniz.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/173755","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=173755"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/173755\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/168138"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=173755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=173755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=173755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}