Kolompeh is one of the traditional confectionery products that has attracted the attention of many people.This product is one of the most consumed products of Kerman province, so it is one of the souvenirs of this province.The popularity of this product has led to it being produced in other cities besides Kerman. As you know when a product is selected as a souvenir of a city or province it means that the best and most quality product can be purchased from there and accordingly we can say that High Quality Kolompeh with Amazing Prices in Kerman can be found and purchased.
Effects of Formulation and Baking Process on Kolompeh Quality
As I explained, Kolompeh is one of the most attentive traditional products that look like a pancake and fill it with dates and other flavors.
Production of this product first started in Kerman and its delectable taste has led to other cities to produce it and for this reason it can be said that Kolompehs have different types and depending on the flavorings consumed in them from the flavors. They are different too.Products like Kolompeh and other pastries have special recipes or formulations that are very important to the quality of the product because otherwise the product will not be of good quality and delicious taste.
One of the main kolompeh recipe can be seen in the Kerman cookbooks because making this product with Kermani formulation has a very high quality and a very delicate taste and this has made it one of the best persian gaz. In this section we will mention the recipe for this product.
How to prepare Kolompeh:
First pour the flour into a bowl and add the oil and mix by hand to make the dough.
Pour the yolks into another pan and mix with the saffron, yogurt and baking powder to combine, then add to the dough and mix.
Cover the dough and refrigerate for two hours to remove any stickiness. Remove the dough from the refrigerator after the time stated, spread a layer of nylon on a flat surface and place the dough on it.
Cover the dough with a layer of nylon and open with a pinch to reach a diameter of about half a cm. Remove the nylon from the dough and shape it into circles of the same size.
Now pour all the ingredients in the colompeh into a container and mix. Pour one tablespoon of the batter into each dough and cover with another dough.
To stamp on the clamps, place a special seal on the muffin and wrap it around so that the material does not leak out.
Peel the kolompehs in the oven tray and bake for a quarter to 20 minutes in a freezer heated to 160 ° C.
Best way to identify quality of kolompeh
As we have mentioned, the popular interest in Kolompeh has led to its production in other cities besides Kerman, which has led to the existence of various types of these products in the market, each of which have different qualities.We are all always looking for the best product with the best quality, but how we can identify the quality of the Kolompehs is debatable, and here are a few.
One of the most important things that helps us to produce quality Kolompehs is where these products are made, if for example the product we want to buy is manufactured in Kerman we can trust the quality to some extent because in persian souvenirs. We can say that Kerman’s Kolompeh are as famous as Persian gas.
The recipe of this product is very important in determining its quality because the flour, the oil used and the amount of it in cooking are very effective in its taste and quality.
The taste and shape of these products should be such that, in addition to its beautiful shape and coherent state, it should also have a delicate taste so that the taste of dates, flour and oil can be distinguished.