{"id":77531,"date":"2020-01-20T00:54:01","date_gmt":"2020-01-19T21:54:01","guid":{"rendered":"https:\/\/www.sorubak.com\/blog\/?p=77531"},"modified":"2020-01-20T01:18:56","modified_gmt":"2020-01-19T22:18:56","slug":"revani-tarifi-revani-nasil-yapilir","status":"publish","type":"post","link":"https:\/\/www.sorubak.com\/blog\/revani-tarifi-revani-nasil-yapilir.html","title":{"rendered":"Revani Tarifi: Revani Nas\u0131l Yap\u0131l\u0131r?"},"content":{"rendered":"<h1><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Revani Nas\u0131l Yap\u0131l\u0131r? <\/span><span style=\"vertical-align: inherit;\">Revani Tatl\u0131s\u0131 Tarifi<\/span><\/span><\/h1>\n<p><strong>Revani tatl\u0131s\u0131<\/strong> hemen hemen herkesin a\u011f\u0131z tad\u0131na uyan, T\u00fcrk toplumunda olduk\u00e7a sevilen ve \u015ferbetli tatl\u0131 severlerin s\u0131kl\u0131kla t\u00fcketti\u011fi bir tatl\u0131 olarak kar\u015f\u0131m\u0131za \u00e7\u0131kmaktad\u0131r. Bu tatl\u0131, d\u0131\u015far\u0131dan haz\u0131r halde sat\u0131n al\u0131nabilece\u011fi gibi evlerde de kolayl\u0131kla yap\u0131labilmektedir. \u00dcstelik evde yap\u0131lan revaninin, d\u0131\u015far\u0131da sat\u0131lan revanilerden daha k\u0131vaml\u0131 ve daha g\u00fczel olaca\u011f\u0131 da bir ger\u00e7ektir. Her yemek ve tatl\u0131 gibi revaninin de evde yap\u0131lmas\u0131; en sa\u011fl\u0131kl\u0131 olan\u0131d\u0131r. \u00c7\u00fcnk\u00fc b\u00f6ylelikle sevdiklerinize, e\u015finize, ailenize, \u00e7ocuklar\u0131n\u0131za i\u00e7inde ne oldu\u011fu belli olan, malzeme kalitesinin bilindi\u011fi m\u00fckemmel bir tatl\u0131 sunabilirsiniz.<\/p>\n<p>Toplumumuza Osmanl\u0131dan yadigar kalan yani bir saray tatl\u0131s\u0131 olarak g\u00fcn\u00fcm\u00fcze kadar gelmi\u015f revaninin en g\u00fczel, en \u00f6zel ve en pratik tarifini sunaca\u011f\u0131z. B\u00f6ylelikle siz de sevdiklerinize, ailenize, misafirlerinize bu sayede m\u00fckemmel tatlar ve sunumlar ger\u00e7ekle\u015ftirebileceksiniz. \u0130\u015fte tam karar\u0131nda revani tarifi\u2026<\/p>\n<h2>Revani Malzemeleri ve Revani Yap\u0131l\u0131\u015f\u0131<\/h2>\n<p>\u015eerbetli tatl\u0131lar aras\u0131nda yer alan bir tatl\u0131 olan m\u00fckemmel bir revani i\u00e7in gerekli olan malzemeler \u015funlard\u0131r: \u0130\u015fte size <strong>revani tarifi<\/strong> i\u00e7in gerekli liste:<\/p>\n<ul>\n<li>3 yumurta<\/li>\n<li>1 \u00e7ay barda\u011f\u0131 kadar toz \u015feker<\/li>\n<li>1 \u00e7ay barda\u011f\u0131 kadar s\u0131v\u0131 ya\u011f<\/li>\n<li>1 su barda\u011f\u0131 kadar irmik<\/li>\n<li>1 su barda\u011f\u0131 kadar un (k\u0131vama g\u00f6re artt\u0131r\u0131labilir)<\/li>\n<li>1 su barda\u011f\u0131 kadar yo\u011furt<\/li>\n<li>Vanilin ve kabartma tozu<\/li>\n<\/ul>\n<p>Tam k\u0131vam\u0131nda m\u00fckemmel ve leziz bir <strong>revani <\/strong>keki i\u00e7in gerekli olan t\u00fcm malzemeler bunlard\u0131r. Fakat revaninin servis edilmesi ve \u015ferbetinin haz\u0131rlanabilmesi i\u00e7in de farkl\u0131, bu malzemelerden ba\u011f\u0131ms\u0131z olarak ba\u015fka malzemelere de gereksinim duyulmaktad\u0131r. \u015eerbet haz\u0131rlanmas\u0131 i\u00e7in gerekli olan malzemeler ise \u015funlard\u0131r:<\/p>\n<ul>\n<li>2,5 su barda\u011f\u0131 kadar toz \u015feker<\/li>\n<li>Yar\u0131m limon<\/li>\n<li>3 su barda\u011f\u0131 kadar su<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.sorubak.com\/blog\/wp-content\/uploads\/2020\/01\/revani-nasil-yapilir.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-77532\" src=\"https:\/\/www.sorubak.com\/blog\/wp-content\/uploads\/2020\/01\/revani-nasil-yapilir.png\" alt=\"\" width=\"998\" height=\"570\" srcset=\"https:\/\/www.sorubak.com\/blog\/wp-content\/uploads\/2020\/01\/revani-nasil-yapilir.png 998w, https:\/\/www.sorubak.com\/blog\/wp-content\/uploads\/2020\/01\/revani-nasil-yapilir-300x171.png 300w, https:\/\/www.sorubak.com\/blog\/wp-content\/uploads\/2020\/01\/revani-nasil-yapilir-768x439.png 768w\" sizes=\"auto, (max-width: 998px) 100vw, 998px\" \/><\/a><\/p>\n<p>\u015eerbet yapmak her ne kadar kolay gibi g\u00f6z\u00fckse de asl\u0131nda olduk\u00e7a zordur. \u00c7\u00fcnk\u00fc \u015ferbetin tam k\u0131vam\u0131nda olmas\u0131, \u015ferbetli tatl\u0131lar i\u00e7in olduk\u00e7a \u00f6nemlidir ve genel olarak yap\u0131lan tatl\u0131n\u0131n tad\u0131na etki etmektedir. Bu sebeple \u015ferbet haz\u0131rlamak i\u00e7in verilen \u00f6l\u00e7\u00fclerin do\u011fru bir \u015fekilde uygulanmas\u0131 gerekmektedir.<\/p>\n<p><strong>Revani <\/strong>tatl\u0131s\u0131n\u0131n ayr\u0131ca sunumunda gerekli olan malzemeler de bulunmaktad\u0131r. Bu malzemeler, a\u011f\u0131z tad\u0131na ve tercihe g\u00f6re de\u011fi\u015febilmektedir. Fakat yayg\u0131n olarak revani tatl\u0131s\u0131 sunumunda ek olarak hindistan cevizi kullan\u0131lmaktad\u0131r. \u0130steyen ki\u015filer ba\u015fka malzemelerle de revanilerini s\u00fcsleyebilmektedirler.<\/p>\n<p><strong>Revani<\/strong> tatl\u0131s\u0131n\u0131n yap\u0131l\u0131\u015f\u0131na gelindi\u011finde ise i\u015fe \u00f6ncelikle revani \u015ferbetinin haz\u0131rlanmas\u0131 ile i\u015fe ba\u015flanmaktad\u0131r. Bunun i\u00e7in \u00f6ncelikle; bir tencere i\u00e7erisine malzemeler i\u00e7erisinde yer alan 3 su barda\u011f\u0131 su ile 2,5 su barda\u011f\u0131 kadar toz \u015feker konulmakta ve oca\u011fa al\u0131narak k\u0131s\u0131k ate\u015fe konulmal\u0131d\u0131r. Yakla\u015f\u0131k olarak 30 dakika sonra kaynam\u0131\u015f olan bu kar\u0131\u015f\u0131m i\u00e7erisine limon suyu da eklenmelidir ve kar\u0131\u015f\u0131m, \u0131l\u0131mas\u0131 amac\u0131 ile ocaktan al\u0131nmal\u0131d\u0131r. \u015eerbetin haz\u0131rlanmas\u0131ndan sonra ise s\u0131ra revaninin kekini haz\u0131rlamaya gelmektedir.<\/p>\n<p>Revaninin kekinin haz\u0131rlanmas\u0131 i\u00e7in; derin bir kar\u0131\u015ft\u0131rma kab\u0131n\u0131n i\u00e7erisine malzemeler i\u00e7inde yer alan 3 yumurta ve 1 \u00e7ay barda\u011f\u0131 kadar toz \u015feker eklenmelidir. Bu malzemeler bir mikser yard\u0131m\u0131 ile kar\u0131\u015ft\u0131r\u0131lmal\u0131d\u0131r. Mikseri ya da elektronik bir kar\u0131\u015ft\u0131r\u0131c\u0131s\u0131 olmayan ki\u015filer ise olduk\u00e7a h\u0131zl\u0131 hareketlerle toz \u015feker eriyinceye dek bir ka\u015f\u0131k yard\u0131m\u0131 ile malzemeleri kar\u0131\u015ft\u0131rmal\u0131d\u0131r. \u015eekerin tamamen erimesinden sonra ise kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f olan bu malzemelerin bulundu\u011fu ayn\u0131 kap i\u00e7erisine 1 \u00e7ay barda\u011f\u0131 kadar s\u0131v\u0131 ya\u011f, 1 su barda\u011f\u0131 kadar yo\u011furt ile 1 su barda\u011f\u0131 kadar olan irmik eklenmelidir ve tekrar kar\u0131\u015ft\u0131rma i\u015flemi ger\u00e7ekle\u015ftirilmelidir. Bu k\u0131s\u0131mda kar\u0131\u015ft\u0131rma i\u015fleminin mikser ile yap\u0131lmas\u0131n\u0131n bir zorunlulu\u011fu bulunmamaktad\u0131r. Burada \u00f6nemli olan; t\u00fcm malzemelerin birbirinin i\u00e7ine girmesinin sa\u011flanmas\u0131d\u0131r ve tahta bir ka\u015f\u0131k yard\u0131m\u0131 ile de bu i\u015flem kolayl\u0131kla yap\u0131labilmektedir. Son olarak ise kar\u0131\u015ft\u0131rma i\u015fleminin sonlanmas\u0131 ile birlikte kap i\u00e7ine malzemelerden geriye kalan 1,5 su barda\u011f\u0131 kadar un ve vanilin ile kabartma tozu da eklenmelidir. Bu malzemelerin de kap i\u00e7ine girmesinden sonra <strong>revani <\/strong>keki i\u00e7in kar\u0131\u015ft\u0131rma i\u015flemi devam etmelidir.<\/p>\n<p>Revani hamurunun konulabilmesi i\u00e7in f\u0131r\u0131na girmeye uyumlu bir kaba yani borcama ihtiya\u00e7 duyulmaktad\u0131r. Borcam\u0131 olmayan ki\u015filer, bunun i\u00e7in kek kal\u0131plar\u0131n\u0131 da kullanabilmektedirler fakat d\u00fczg\u00fcn g\u00f6r\u00fcn\u00fcml\u00fc bir revani i\u00e7in borcam kullan\u0131lmas\u0131 daha uygun olmaktad\u0131r. F\u0131r\u0131n \u0131s\u0131s\u0131na dayan\u0131kl\u0131l\u0131\u011f\u0131 bulunan bir kab\u0131n i\u00e7i, hamurun pi\u015ftikten sonra yap\u0131\u015fmamas\u0131 ve kaptan kolay ayr\u0131lmas\u0131 i\u00e7in ya\u011flanmal\u0131d\u0131r. Ya\u011flama i\u015fleminin yap\u0131lmas\u0131ndan sonra revani hamuru, kap i\u00e7erisine d\u00f6k\u00fclmeli ve daha \u00f6nceden 180 dereceye ayarlanarak \u0131s\u0131t\u0131lm\u0131\u015f olan f\u0131r\u0131n\u0131n i\u00e7ine s\u00fcr\u00fclmelidir. <strong>Revani<\/strong>, yakla\u015f\u0131k olarak 30 dakika boyunca f\u0131r\u0131nda kalmal\u0131d\u0131r. Bu s\u00fcre, kullan\u0131lan f\u0131r\u0131n\u0131n \u0131s\u0131tma g\u00fcc\u00fcne g\u00f6re farkl\u0131l\u0131k g\u00f6sterebilece\u011finden dolay\u0131 kontrol edilmelidir ve pi\u015fince f\u0131r\u0131ndan al\u0131nmal\u0131d\u0131r.<\/p>\n<p>Pi\u015fen revani hamuru, f\u0131r\u0131ndan al\u0131nmal\u0131 ve ilk s\u0131cakl\u0131\u011f\u0131 \u00fczerinden gittikten sonra oda s\u0131cakl\u0131\u011f\u0131na b\u0131rak\u0131larak so\u011fumu\u015f olan \u015ferbet, revaninin \u00fczerine d\u00f6k\u00fclmelidir. Revani keki k\u0131sa bir s\u00fcre i\u00e7erisinde t\u00fcm \u015ferbeti i\u00e7ine \u00e7ekecektir ve bu \u00e7ekme i\u015fleminden sonra revani dilimlere ayr\u0131lmal\u0131d\u0131r. T\u00fcm bu i\u015flemlerin sonunda revaniniz art\u0131k tek bir eksikle servise haz\u0131r hale gelmektedir. Bu eksiklik de sunumda kullan\u0131lacak olan malzemedir.<\/p>\n<p><strong>Revani<\/strong> sunumu farkl\u0131 malzemelerle ki\u015fisel be\u011fenilere g\u00f6re, a\u011f\u0131z tad\u0131na g\u00f6re ve eldeki imk\u00e2nlara g\u00f6re de\u011fi\u015febilmektedir.\u00a0 Revanide yayg\u0131n olarak hindistan cevizi kullan\u0131lmaktad\u0131r fakat hindistan cevizi sevmeyen ki\u015filer, f\u0131nd\u0131k, ceviz, f\u0131st\u0131k gibi malzemeleri toz haline getirerek de kullanabilmektedir. Ayr\u0131ca kimi ki\u015filer revaninin yan\u0131nda kaymakla da sunum yapabilmektedir.<\/p>\n<h2>Revaninin P\u00fcf Noktalar\u0131<\/h2>\n<p><strong>Revani <\/strong>tatl\u0131s\u0131 yap\u0131m\u0131nda dikkat edilecek olan \u00e7ok fazla bir nokta yoktur fakat bu tatl\u0131da en \u00e7ok dikkat edilmesi gereken nokta; \u015ferbetin yap\u0131m\u0131d\u0131r. \u00c7\u00fcnk\u00fc \u015ferbet, malzemeler yanl\u0131\u015f kullan\u0131ld\u0131\u011f\u0131nda \u00e7ok a\u011f\u0131r ve yo\u011fun ya da az kullan\u0131ld\u0131\u011f\u0131nda \u00e7ok hafif ve sulu olabilmektedir. Bu nedenle, revanide kullan\u0131lacak olan \u015ferbet tam k\u0131vam\u0131nda olmal\u0131d\u0131r. Bunun i\u00e7in \u015ferbet yap\u0131m\u0131nda dikkat edilecek olan noktalar \u015funlard\u0131r:<\/p>\n<ul>\n<li>\u015eerbete eklenecek olan limon; do\u011fal limon olmal\u0131d\u0131r ve asla limon suyu kullan\u0131lmamal\u0131d\u0131r.<\/li>\n<li>\u015eerbetin k\u0131vam\u0131n\u0131n olup olmad\u0131\u011f\u0131n\u0131 anlamak i\u00e7in tencere ocakta iken tencere i\u00e7erisine ka\u015f\u0131k sokulmal\u0131 ve al\u0131nan bir \u00f6rnek el \u00fcst\u00fcne damlat\u0131lmal\u0131d\u0131r. Bu i\u015flem neticesinde e\u011fer \u015ferbette bir yay\u0131lma g\u00f6zlemlenmiyor ise \u015ferbetin k\u0131vam\u0131 ideal \u00f6l\u00e7\u00fcde ger\u00e7ekle\u015fmi\u015ftir.<\/li>\n<\/ul>\n<p>\u015eerbet d\u0131\u015f\u0131nda <strong>revani <\/strong>tatl\u0131s\u0131 yaparken dikkat edilecek olan noktalardan bir tanesi de tercih edilen f\u0131r\u0131n kab\u0131d\u0131r. En iyi g\u00f6rselde revaninin yap\u0131labilmesi i\u00e7in b\u00fcy\u00fck ve d\u00fcz bir f\u0131r\u0131n kab\u0131 kullan\u0131lmal\u0131d\u0131r. Ayr\u0131ca \u00f6nemli olan noktalardan bir tanesi de kekin pi\u015fmi\u015f olmas\u0131d\u0131r. Dolay\u0131s\u0131 ile revani hamurunun f\u0131r\u0131nda oldu\u011fu s\u00fcrede, 20. Dakika itibari ile kek kontrol edilmelidir. Bir b\u0131\u00e7ak yard\u0131m\u0131 ile pi\u015fen kek kontrol edilmelidir. E\u011fer bat\u0131r\u0131lan b\u0131\u00e7ak geri \u00e7\u0131kart\u0131ld\u0131\u011f\u0131nda hamur par\u00e7alar\u0131 yada hamurun suyu gelmiyorsa o kek pi\u015fmi\u015ftir fakat b\u0131\u00e7akta hamura ait par\u00e7alar varsa bu kekin biraz daha f\u0131r\u0131nda kalmas\u0131 gerekmektedir.<\/p>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">En iyi g\u00f6rsele sahip revani tatl\u0131s\u0131 i\u00e7in bilinmesi gereken p\u00fcf nokta; <\/span><span style=\"vertical-align: inherit;\">hindistan cevizinin alt\u0131ndad\u0131r. <\/span><span style=\"vertical-align: inherit;\">\u00c7\u00fcnk\u00fc revaniye en \u00e7ok yak\u0131\u015fan s\u00fcsleme malzemesi hindistan cevizidir. <\/span><span style=\"vertical-align: inherit;\">Hindistan cevizi tozlar\u0131, hindistan cevizinin kendisinin nedeni \u00f6nerilmektedir. <\/span><span style=\"vertical-align: inherit;\">Bunun i\u00e7in bir hindde yard\u0131m ile bir hindistan cevizinden k\u00fc\u00e7\u00fck bir par\u00e7a alarak rendeleyebilirsiniz.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Revani Nas\u0131l Yap\u0131l\u0131r? Revani Tatl\u0131s\u0131 Tarifi Revani tatl\u0131s\u0131 hemen hemen herkesin a\u011f\u0131z tad\u0131na uyan, T\u00fcrk toplumunda olduk\u00e7a sevilen ve \u015ferbetli tatl\u0131 severlerin s\u0131kl\u0131kla t\u00fcketti\u011fi bir tatl\u0131 olarak kar\u015f\u0131m\u0131za \u00e7\u0131kmaktad\u0131r. Bu tatl\u0131, d\u0131\u015far\u0131dan haz\u0131r halde sat\u0131n al\u0131nabilece\u011fi gibi evlerde de kolayl\u0131kla yap\u0131labilmektedir. \u00dcstelik evde yap\u0131lan revaninin, d\u0131\u015far\u0131da sat\u0131lan revanilerden daha k\u0131vaml\u0131 ve daha g\u00fczel olaca\u011f\u0131 da &#8230; <a title=\"Revani Tarifi: Revani Nas\u0131l Yap\u0131l\u0131r?\" class=\"read-more\" href=\"https:\/\/www.sorubak.com\/blog\/revani-tarifi-revani-nasil-yapilir.html\" aria-label=\"More on Revani Tarifi: Revani Nas\u0131l Yap\u0131l\u0131r?\">Devam\u0131n\u0131 oku&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":77533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21758],"tags":[],"class_list":["post-77531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-tarifleri"],"_links":{"self":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/posts\/77531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/comments?post=77531"}],"version-history":[{"count":0,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/posts\/77531\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/media\/77533"}],"wp:attachment":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/media?parent=77531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/categories?post=77531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/tags?post=77531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}