Chakira
10-19-2013, بتوقيت غرينيتش 12:48 PM
موضوع مقدم من منتديات ديزاد
منتديات ديزاد باتنة (http://www.dzbatna.com/vb)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr5-dFtVSCI/AAAAAAAAEIU/O6fJhXQEQk8/s400/فيشار الكرامل 1.jpg (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
المقااادير:
1 كأس العسل
1 كأس سمن (عاصيين)
1 كأس من السكر البني
1 ملعقة صغيرة ملح
1 / 2 ملعقة صودا الخبز
3 غالونا انتشرت الفشار
1 ملعقة شاي فانيليا
1 ملعقة شاي زبده توشركة ابل (يمكن استخدام مزيد من الفانيليا) في عمل الفشار بالكرامل
شرح طريقة طريقة التحضير
شرح طريقة طريقة تحضير الفشار العادي
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://3.bp.blogspot.com/_ewlsCT-iKgs/Sr5-ciGkHCI/AAAAAAAAEIM/W9gdFj7KhX8/s400/فيشار الكرامل 2.jpg (http://www.mishooo.net/vb/t218707)
سخن بعض الزيت في وعاء كبير. أنا استخدم حوالي 1 / 3 كوب من الزيت النباتي.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr5-caT2ikI/AAAAAAAAEIE/bfIUDYz36pY/s400/فيشار الكرامل 3.jpg (http://www.mishooo.net/vb/t218707)
صب حبات الفشار. في الزيت الساخن (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://1.bp.blogspot.com/_ewlsCT-iKgs/Sr58zKV8lxI/AAAAAAAAEH8/2hwe0ejzkd8/s400/فيشار الكرامل 4.jpg (http://www.mishooo.net/vb/t218707)
الآن وضع غطاء على وعاء الطبخ ويستمر ذلك على نار متوسطة. سيستغرق بضع دقائق لحبات للحصول على الساخن ولكن بمجرد إن يفعلوا ذلك بدء تفرقع في كل مكان!
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr58y5ukx4I/AAAAAAAAEH0/Qfds9ZO2E2Y/s400/فيشار الكرامل 5.jpg (http://www.mishooo.net/vb/t218707)
عندما يبدأ تفرقع ، يمسك مقابض القدر ونبدأ بالهز القدر بلطف وذلك للتقليب للحصول علي حبات (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)فيشار (http://www.mishooo.net/vb/f19)بتساوي مع الحفاظ علي الغطاء عند الهز (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr58ypyRFmI/AAAAAAAAEHs/OJTpEuoWjyA/s400/فيشار الكرامل 6.jpg (http://www.mishooo.net/vb/t218707)
هذا هو الفشار بعدا لانتهاء منة. عند عمل الفشار السادة يزود الملح بعد عمله
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr58yLhTbmI/AAAAAAAAEHk/_qUTgLvUy3A/s400/فيشار الكرامل 7.jpg (http://www.mishooo.net/vb/t218707)
ستحتاج لعمل (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)الكرامل (http://www.mishooo.net/vb/f19): الملح ، والعسل ، الفانيليا والزبد ، وصودا الخبز ، والسكر البني 2عصي من ألزبده (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
في مقلاة ثقيلة ضعي ، ضع الزبد والسكر البني ، والعسل.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://3.bp.blogspot.com/_ewlsCT-iKgs/Sr58x-6XD-I/AAAAAAAAEHc/Azom38vmMY0/s400/فيشار الكرامل 8.jpg (http://www.mishooo.net/vb/t218707)
ونستمر في التحريك وتحويل الحرارة في المتوسط.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://1.bp.blogspot.com/_ewlsCT-iKgs/Sr55DA60m0I/AAAAAAAAEHU/UOPOPOi6suI/s400/فيشار الكرامل 9.jpg (http://www.mishooo.net/vb/t218707)
يحرك باستمرار الي حين يذوب كل شيء وحتى تبدأ في الغليان .
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr55CzFuYyI/AAAAAAAAEHM/Hw1SrR0tTG8/s400/فيشار الكرامل 10.jpg (http://www.mishooo.net/vb/t218707)
بمجرد أن تصل الي درجة الغليان ، والتوقف عن إثارة اسمحوا إن تغلي لمدة ثلاث دقائق تقريبا ، دون عائق.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr55CjcNg9I/AAAAAAAAEHE/WmXjPzPfN1c/s400/فيشار الكرامل 11.jpg (http://www.mishooo.net/vb/t218707)
يرش صينية الخبز بالزيت واستخدام صينية ذات حواف لان سوف نحرك الفشار كل 15 دقيقة ولا ترغب إسقاط نصف الذرة في قاع الفرن
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr55COGXXGI/AAAAAAAAEG8/zzinMfU_18k/s400/فيشار الكرامل 12.jpg (http://www.mishooo.net/vb/t218707)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
بمجرد أن المغلي لمدة ثلاث دقائق ، وترفع عن الحرارة وإضافة صودا الخبز.
هذا سيجعل من الرغوة حتى قليلا ،
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://3.bp.blogspot.com/_ewlsCT-iKgs/Sr55BiYY_tI/AAAAAAAAEG0/HohAQbap7h0/s400/فيشار الكرامل 13.jpg (http://www.mishooo.net/vb/t218707)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr51NZaQKqI/AAAAAAAAEGk/KV-NHFVrnOU/s400/فيشار الكرامل 14.jpg (http://www.mishooo.net/vb/t218707)
أضيف الفانيليا...
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr51NDoFKhI/AAAAAAAAEGc/GvYHAVtNijA/s400/فيشار الكرامل 15.jpg (http://www.mishooo.net/vb/t218707)
ولكم زبده توشركة ابل. إذا كنت لا تملك زبده توشركة ابل مجرد استخدام المزيد من الفانيليا في مكانها
صب بك الفشار الي وعاء كبير جدا. ثم يصب نصف (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)الكرامل (http://www.mishooo.net/vb/f19)فوق الفشار ويحرك ثم يصب الجزء الثاني والتقليب (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr51McPSzPI/AAAAAAAAEGM/DyfVywmeU_w/s400/فيشار الكرامل 17.jpg (http://www.mishooo.net/vb/t218707)
وضع ورقة خبز مدهونة في الصينية ثم يصب الفشار فيها ويدخل في الفرن درجة 250 لمدة 1 ساعة مع التحريك بين الحين والأخر أي كل 15دقيقة الفشار وبعد أول نصف ساعة
بعد ساعة واحدة تأخذ بها واتركها تبرد. سيبدو جميع ذهبية وجميلة مثل هذا
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://1.bp.blogspot.com/_ewlsCT-iKgs/Sr6Em-K9_DI/AAAAAAAAEIc/EFnYnSLbZY8/s400/ed103160_1007_popcorn_l.jpg (http://www.mishooo.net/vb/t218707)
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موضوع مقدم من منتديات ديزاد
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©المشاركات المنشورة تعبر عن وجهة نظر صاحبها فقط، ولا تُعبّر بأي شكل من الأشكال عن وجهة نظر إدارة المنتدى (http://www.dzbatna.com/vb)©
منتديات ديزاد باتنة (http://www.dzbatna.com/vb)
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http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr5-dFtVSCI/AAAAAAAAEIU/O6fJhXQEQk8/s400/فيشار الكرامل 1.jpg (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
المقااادير:
1 كأس العسل
1 كأس سمن (عاصيين)
1 كأس من السكر البني
1 ملعقة صغيرة ملح
1 / 2 ملعقة صودا الخبز
3 غالونا انتشرت الفشار
1 ملعقة شاي فانيليا
1 ملعقة شاي زبده توشركة ابل (يمكن استخدام مزيد من الفانيليا) في عمل الفشار بالكرامل
شرح طريقة طريقة التحضير
شرح طريقة طريقة تحضير الفشار العادي
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://3.bp.blogspot.com/_ewlsCT-iKgs/Sr5-ciGkHCI/AAAAAAAAEIM/W9gdFj7KhX8/s400/فيشار الكرامل 2.jpg (http://www.mishooo.net/vb/t218707)
سخن بعض الزيت في وعاء كبير. أنا استخدم حوالي 1 / 3 كوب من الزيت النباتي.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr5-caT2ikI/AAAAAAAAEIE/bfIUDYz36pY/s400/فيشار الكرامل 3.jpg (http://www.mishooo.net/vb/t218707)
صب حبات الفشار. في الزيت الساخن (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://1.bp.blogspot.com/_ewlsCT-iKgs/Sr58zKV8lxI/AAAAAAAAEH8/2hwe0ejzkd8/s400/فيشار الكرامل 4.jpg (http://www.mishooo.net/vb/t218707)
الآن وضع غطاء على وعاء الطبخ ويستمر ذلك على نار متوسطة. سيستغرق بضع دقائق لحبات للحصول على الساخن ولكن بمجرد إن يفعلوا ذلك بدء تفرقع في كل مكان!
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr58y5ukx4I/AAAAAAAAEH0/Qfds9ZO2E2Y/s400/فيشار الكرامل 5.jpg (http://www.mishooo.net/vb/t218707)
عندما يبدأ تفرقع ، يمسك مقابض القدر ونبدأ بالهز القدر بلطف وذلك للتقليب للحصول علي حبات (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)فيشار (http://www.mishooo.net/vb/f19)بتساوي مع الحفاظ علي الغطاء عند الهز (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr58ypyRFmI/AAAAAAAAEHs/OJTpEuoWjyA/s400/فيشار الكرامل 6.jpg (http://www.mishooo.net/vb/t218707)
هذا هو الفشار بعدا لانتهاء منة. عند عمل الفشار السادة يزود الملح بعد عمله
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr58yLhTbmI/AAAAAAAAEHk/_qUTgLvUy3A/s400/فيشار الكرامل 7.jpg (http://www.mishooo.net/vb/t218707)
ستحتاج لعمل (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)الكرامل (http://www.mishooo.net/vb/f19): الملح ، والعسل ، الفانيليا والزبد ، وصودا الخبز ، والسكر البني 2عصي من ألزبده (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
في مقلاة ثقيلة ضعي ، ضع الزبد والسكر البني ، والعسل.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://3.bp.blogspot.com/_ewlsCT-iKgs/Sr58x-6XD-I/AAAAAAAAEHc/Azom38vmMY0/s400/فيشار الكرامل 8.jpg (http://www.mishooo.net/vb/t218707)
ونستمر في التحريك وتحويل الحرارة في المتوسط.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://1.bp.blogspot.com/_ewlsCT-iKgs/Sr55DA60m0I/AAAAAAAAEHU/UOPOPOi6suI/s400/فيشار الكرامل 9.jpg (http://www.mishooo.net/vb/t218707)
يحرك باستمرار الي حين يذوب كل شيء وحتى تبدأ في الغليان .
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr55CzFuYyI/AAAAAAAAEHM/Hw1SrR0tTG8/s400/فيشار الكرامل 10.jpg (http://www.mishooo.net/vb/t218707)
بمجرد أن تصل الي درجة الغليان ، والتوقف عن إثارة اسمحوا إن تغلي لمدة ثلاث دقائق تقريبا ، دون عائق.
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr55CjcNg9I/AAAAAAAAEHE/WmXjPzPfN1c/s400/فيشار الكرامل 11.jpg (http://www.mishooo.net/vb/t218707)
يرش صينية الخبز بالزيت واستخدام صينية ذات حواف لان سوف نحرك الفشار كل 15 دقيقة ولا ترغب إسقاط نصف الذرة في قاع الفرن
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr55COGXXGI/AAAAAAAAEG8/zzinMfU_18k/s400/فيشار الكرامل 12.jpg (http://www.mishooo.net/vb/t218707)
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بمجرد أن المغلي لمدة ثلاث دقائق ، وترفع عن الحرارة وإضافة صودا الخبز.
هذا سيجعل من الرغوة حتى قليلا ،
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://3.bp.blogspot.com/_ewlsCT-iKgs/Sr55BiYY_tI/AAAAAAAAEG0/HohAQbap7h0/s400/فيشار الكرامل 13.jpg (http://www.mishooo.net/vb/t218707)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr51NZaQKqI/AAAAAAAAEGk/KV-NHFVrnOU/s400/فيشار الكرامل 14.jpg (http://www.mishooo.net/vb/t218707)
أضيف الفانيليا...
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://2.bp.blogspot.com/_ewlsCT-iKgs/Sr51NDoFKhI/AAAAAAAAEGc/GvYHAVtNijA/s400/فيشار الكرامل 15.jpg (http://www.mishooo.net/vb/t218707)
ولكم زبده توشركة ابل. إذا كنت لا تملك زبده توشركة ابل مجرد استخدام المزيد من الفانيليا في مكانها
صب بك الفشار الي وعاء كبير جدا. ثم يصب نصف (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)الكرامل (http://www.mishooo.net/vb/f19)فوق الفشار ويحرك ثم يصب الجزء الثاني والتقليب (http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://4.bp.blogspot.com/_ewlsCT-iKgs/Sr51McPSzPI/AAAAAAAAEGM/DyfVywmeU_w/s400/فيشار الكرامل 17.jpg (http://www.mishooo.net/vb/t218707)
وضع ورقة خبز مدهونة في الصينية ثم يصب الفشار فيها ويدخل في الفرن درجة 250 لمدة 1 ساعة مع التحريك بين الحين والأخر أي كل 15دقيقة الفشار وبعد أول نصف ساعة
بعد ساعة واحدة تأخذ بها واتركها تبرد. سيبدو جميع ذهبية وجميلة مثل هذا
(http://www.mishooo.net/vb/redirector.php?url=http%3A%2F%2F2.bp.blogspot.com% 2F_ewlsCT-iKgs%2FSr5-dFtVSCI%2FAAAAAAAAEIU%2FO6fJhXQEQk8%2Fs1600-h%2F%25D9%2581%25D9%258A%25D8%25B4%25D8%25A7%25D8% 25B1%2B%25D8%25A7%25D9%2584%25D9%2583%25D8%25B1%25 D8%25A7%25D9%2585%25D9%2584%2B1.jpg)http://1.bp.blogspot.com/_ewlsCT-iKgs/Sr6Em-K9_DI/AAAAAAAAEIc/EFnYnSLbZY8/s400/ed103160_1007_popcorn_l.jpg (http://www.mishooo.net/vb/t218707)
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موضوع مقدم من منتديات ديزاد
منتديات ديزاد باتنة (http://www.dzbatna.com/vb)
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©المشاركات المنشورة تعبر عن وجهة نظر صاحبها فقط، ولا تُعبّر بأي شكل من الأشكال عن وجهة نظر إدارة المنتدى (http://www.dzbatna.com/vb)©
