om sami
03-31-2011, 12:14 AM
http://69.59.144.138/icon.aspx?m=blankالمقادير
480غم دقيق
120g طحين
200gr حليب
2 بيضات ونص البيض متوسط الحجم
90gr سكر
80gr زبدة
16gr خميرة الخبز
فانيلا واحد
8gr ملح
للتزيين
سكر كلاصي وسنيدة
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_617.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%62%35%37% 34%35%39%61%34%38%30%36%36%35%31%31%63%32%35%30%36 %38%63%66%37%31%37%35%62%34%37%62%63%2d%37%32%30%3 6%2d%64%73%63%66%35%34%30%39%2e%6a%70%67)
الطريقه:
قومي بتذويب الخميرة في الحليب لتسهيل عملية الذوبان
http://forum.hwaml.com/imgcache2/hwaml.com_1301519640_207.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%32%38%63% 32%39%30%62%31%32%62%30%61%63%38%33%30%61%39%39%33 %66%32%39%34%38%34%66%35%36%38%37%62%2d%31%38%36%3 9%2d%64%73%63%66%35%34%31%31%2e%6a%70%67)
واضيفي عليها الدقيق مع الاستمرار في الخلط
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_459.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%36%31%37% 66%34%62%33%32%35%38%30%38%65%65%61%39%66%62%61%64 %30%62%38%38%35%64%35%65%31%34%62%63%2d%33%34%35%3 0%2d%64%73%63%66%35%34%31%32%6a%2e%6a%70%67)
ناخذ الكيس البلاستيك الغذائي وتغطى ونتركها تخمر حوالي ثلاث ساعات حتى يتضاعف الحجم
http://forum.hwaml.com/imgcache2/hwaml.com_1301519640_797.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%31%35%64% 36%36%37%36%63%63%36%63%37%38%30%65%30%66%32%66%39 %62%64%61%31%31%36%38%61%36%31%36%33%2d%32%34%33%3 0%2d%64%73%63%66%35%34%32%30%79%2e%6a%70%67)
وهااهي صورتها عندما اختمرت
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_979.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%34%39%30% 31%33%38%61%33%34%66%30%64%65%35%35%38%38%62%61%34 %39%36%64%31%34%64%61%38%32%37%36%36%2d%37%39%34%3 0%2d%64%73%63%66%35%34%32%32%2e%6a%70%67)
وفي هذه الاثناء ناخذ البيض ونطربه جيدا مع السنيدة ممكن استعمال الطراب الكهربائي
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_617.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%35%37%32% 31%63%37%66%62%39%34%39%33%30%62%63%64%37%38%30%30 %34%63%36%35%38%62%63%36%36%63%31%61%2d%31%39%39%3 8%2d%64%73%63%66%35%34%32%33%78%77%2e%6a%70%67)
الضعي العجينة في وعاء ونبدأ نضيف القليل من البيض وقليل من دقيق وانت مستمرة في التحريك حتى يتماوج الخليطين
http://forum.hwaml.com/imgcache2/hwaml.com_1301519640_744.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%30%39%36% 37%31%33%64%63%30%36%39%32%35%64%32%32%35%61%31%39 %39%61%64%33%36%38%64%39%66%34%66%62%2d%35%39%39%3 2%2d%64%73%63%66%35%34%32%34%62%2e%6a%70%67)
وبعذها نضيف الملح وفانيلا ونخلطهم جيدا
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_940.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%65%34%65% 38%38%34%33%62%35%63%31%61%62%38%34%31%32%61%32%30 %32%30%65%31%63%35%31%33%39%62%65%37%2d%33%39%33%3 0%2d%64%73%63%66%35%34%32%35%69%2e%6a%70%67)
نقوم بتذويب الزبدة نضفها فقط يعني قريب من ان تذوب
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_297.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%37%61%39% 33%33%65%63%35%34%34%39%63%64%38%36%32%38%38%36%35 %65%34%33%66%63%35%33%34%31%65%32%33%2d%37%34%37%3 2%2d%64%73%63%66%35%34%32%36%2e%6a%70%67)
و نبقى في عملية ادخال الزبدة الى العجينة وهي تصبح تلتصق ولكن مع الدلك المستمر تجمع
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_713.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%35%34%62% 37%64%62%34%34%65%38%63%37%39%37%39%30%37%34%61%30 %35%65%63%31%32%66%38%30%31%64%36%34%2d%36%30%30%2 d%64%73%63%66%35%34%32%39%68%2e%6a%70%67)
ولهد الدلك الجيد نضعها في
وعاء ونغطيها بالبلاستيك الغدائي
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_909.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%65%35%31% 62%36%30%61%63%61%65%39%34%66%66%35%62%61%62%34%66 %38%37%64%35%65%61%31%66%65%32%30%31%2d%31%33%33%3 4%2d%64%73%63%66%35%34%34%31%2e%6a%70%67)
ناخذ العجين ونصعه في سطح العمل
اتسرحيها بالمدلك ومن الحين الى الاخر نرس بالدقيق حتى لاتلتصق ونقوم بطويها على ثلاث مثل العجين المورق
http://forum.hwaml.com/imgcache2/hwaml.com_1301519640_784.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%32%65%34% 66%61%31%39%66%37%31%65%64%33%38%63%32%65%66%32%38 %37%66%62%63%61%64%66%30%36%31%33%35%2d%34%38%37%3 6%2d%64%73%63%66%35%34%34%35%72%2e%6a%70%67)
وعند تمديدها ناخد الكاس ونقوم بعمل دوائر ونتركها تختمر المرة الثانية لحوالي ساعة او اكثر
وللاضافةانا اذا تركناها تختمر اكثر واكثر تكون احسن
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_729.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%65%31%36% 34%34%37%64%34%63%62%31%66%38%35%61%35%65%63%32%31 %35%61%33%63%66%30%39%62%62%38%66%61%2d%36%31%36%3 0%2d%64%73%63%66%35%34%35%31%2e%6a%70%67)
تتقليها في الزيت من الجهتين
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_885.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%62%33%66% 35%38%33%30%30%62%38%35%62%63%61%34%30%36%32%66%64 %62%62%63%34%33%66%39%34%62%64%39%30%2d%37%34%32%3 5%2d%64%73%63%66%35%34%36%33%63%2e%6a%70%67)
هاهي من الداخل واتمنى ان تنال اعجابكم
http://forum.hwaml.com/imgcache2/hwaml.com_1301519642_206.jpg
480غم دقيق
120g طحين
200gr حليب
2 بيضات ونص البيض متوسط الحجم
90gr سكر
80gr زبدة
16gr خميرة الخبز
فانيلا واحد
8gr ملح
للتزيين
سكر كلاصي وسنيدة
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_617.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%62%35%37% 34%35%39%61%34%38%30%36%36%35%31%31%63%32%35%30%36 %38%63%66%37%31%37%35%62%34%37%62%63%2d%37%32%30%3 6%2d%64%73%63%66%35%34%30%39%2e%6a%70%67)
الطريقه:
قومي بتذويب الخميرة في الحليب لتسهيل عملية الذوبان
http://forum.hwaml.com/imgcache2/hwaml.com_1301519640_207.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%32%38%63% 32%39%30%62%31%32%62%30%61%63%38%33%30%61%39%39%33 %66%32%39%34%38%34%66%35%36%38%37%62%2d%31%38%36%3 9%2d%64%73%63%66%35%34%31%31%2e%6a%70%67)
واضيفي عليها الدقيق مع الاستمرار في الخلط
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_459.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%36%31%37% 66%34%62%33%32%35%38%30%38%65%65%61%39%66%62%61%64 %30%62%38%38%35%64%35%65%31%34%62%63%2d%33%34%35%3 0%2d%64%73%63%66%35%34%31%32%6a%2e%6a%70%67)
ناخذ الكيس البلاستيك الغذائي وتغطى ونتركها تخمر حوالي ثلاث ساعات حتى يتضاعف الحجم
http://forum.hwaml.com/imgcache2/hwaml.com_1301519640_797.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%31%35%64% 36%36%37%36%63%63%36%63%37%38%30%65%30%66%32%66%39 %62%64%61%31%31%36%38%61%36%31%36%33%2d%32%34%33%3 0%2d%64%73%63%66%35%34%32%30%79%2e%6a%70%67)
وهااهي صورتها عندما اختمرت
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_979.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%34%39%30% 31%33%38%61%33%34%66%30%64%65%35%35%38%38%62%61%34 %39%36%64%31%34%64%61%38%32%37%36%36%2d%37%39%34%3 0%2d%64%73%63%66%35%34%32%32%2e%6a%70%67)
وفي هذه الاثناء ناخذ البيض ونطربه جيدا مع السنيدة ممكن استعمال الطراب الكهربائي
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_617.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%35%37%32% 31%63%37%66%62%39%34%39%33%30%62%63%64%37%38%30%30 %34%63%36%35%38%62%63%36%36%63%31%61%2d%31%39%39%3 8%2d%64%73%63%66%35%34%32%33%78%77%2e%6a%70%67)
الضعي العجينة في وعاء ونبدأ نضيف القليل من البيض وقليل من دقيق وانت مستمرة في التحريك حتى يتماوج الخليطين
http://forum.hwaml.com/imgcache2/hwaml.com_1301519640_744.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%30%39%36% 37%31%33%64%63%30%36%39%32%35%64%32%32%35%61%31%39 %39%61%64%33%36%38%64%39%66%34%66%62%2d%35%39%39%3 2%2d%64%73%63%66%35%34%32%34%62%2e%6a%70%67)
وبعذها نضيف الملح وفانيلا ونخلطهم جيدا
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_940.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%65%34%65% 38%38%34%33%62%35%63%31%61%62%38%34%31%32%61%32%30 %32%30%65%31%63%35%31%33%39%62%65%37%2d%33%39%33%3 0%2d%64%73%63%66%35%34%32%35%69%2e%6a%70%67)
نقوم بتذويب الزبدة نضفها فقط يعني قريب من ان تذوب
http://forum.hwaml.com/imgcache2/hwaml.com_1301519641_297.jpg (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%6f%6b%6c%61%74%2e%63%6f%6d%2f%70%75%62%6c%69%63 %2f%72%65%63%65%74%74%65%73%2f%69%6d%61%67%65%2d%7 0%68%6f%74%6f%2d%72%65%63%65%74%74%65%2d%37%61%39% 33%33%65%63%35%34%34%39%63%64%38%36%32%38%38%36%35 %65%34%33%66%63%35%33%34%31%65%32%33%2d%37%34%37%3 2%2d%64%73%63%66%35%34%32%36%2e%6a%70%67)
و نبقى في عملية ادخال الزبدة الى العجينة وهي تصبح تلتصق ولكن مع الدلك المستمر تجمع
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ولهد الدلك الجيد نضعها في
وعاء ونغطيها بالبلاستيك الغدائي
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ناخذ العجين ونصعه في سطح العمل
اتسرحيها بالمدلك ومن الحين الى الاخر نرس بالدقيق حتى لاتلتصق ونقوم بطويها على ثلاث مثل العجين المورق
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وعند تمديدها ناخد الكاس ونقوم بعمل دوائر ونتركها تختمر المرة الثانية لحوالي ساعة او اكثر
وللاضافةانا اذا تركناها تختمر اكثر واكثر تكون احسن
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تتقليها في الزيت من الجهتين
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هاهي من الداخل واتمنى ان تنال اعجابكم
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