linnou
11-02-2013, بتوقيت غرينيتش 08:43 AM
}.السلام عليكم ورحمة الله وبركاته.{
[/SIZE][/FONT]كورس كامل (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%74 %31%39%35%35%35%2e%68%74%6d%6c)لتعلم (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%74 %31%39%35%35%35%2e%68%74%6d%6c)تحضير (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%74 %31%39%35%35%35%2e%68%74%6d%6c)الفطائر
1- طريقة عمل العجينة بالتفصيل
2-المشاكل وحلولها
3-طريقة التزيين
4-وصفات جزائرية حلوة
5-وصفات جزائرية مالحة
نبدأبسم الله
[CENTER]"كـــــــــــــو رس البـــــــــــاي"
طريقة عمل العجينة
المقادير
2 كوب طحين (دقيق)
ربع ملعقة شاي ملح
ثلثي كوب زبدة باردة جدا
من 4 إلى 5 ملاعق طعام ماء مثلج
- المقادير هذه تعمل عجينه باي قطرها 9 انش...اما باي واحدة مغطاة او 2 باي من غير غطاء.
- الباي المثاليه هي التي يكون طعمها حلو و طريه و في نفس الوقت مقرمشه و ذلك يعتمد علي طريقه العجن...
الطريقه:
1. اخلطي الدقيق مع الملح
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_354.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
2. اضيفي الزبدة وتكون باردة جدا من الثلاجه و هذا الشرط ضروري جدا للحصول علي باي مقرمشه و يتم تقطيع الزبدة الي مكعبات
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_894.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
3. كيفيه خلط الزبدة:
الزبدة في عجينه الباي لا تخلط بعنف مثل الكيك تخلط بخفه شديدة حتي تتكون ذرات كبيرة من الزبدة الغلفه بالدقيق و ذلك يتم باستخدام اله مخصصه كما هو باين في الصورة
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_554.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_278.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
او يتم الخلط باستخدام السكين
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_953.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
ملاحظة: كل ما قللنا مدة العجن كل ما حصلنا على عجينه طريه
4.اضيفي الماء المثلج:
ابدأي باضافه من 3 الي 4 ملعقه طعام من الماء المثلج و يتم التقليب بالشوكه و بخفه شديدة حتي يختفي الماء فقط ثم زيدي من 1 الي 2 ملعقه طعام ماء مثلج
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_292.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_335.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
5. من الممكن عجن العجينه بعجانة الكبة للسهوله...شغلي الكبه حتى تتكون كرة من العجين ثم وقفيها على الفور
بالنسبه للماء...لا تضعي اكثر من 5 ملاعق طعام بأي حال من الاحوال
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_360.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_268.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
6.قسمي العجينه الي قسمين و ضعي كل قسم في ورق شفاف
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_261.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
7. اضغطي قليلا علي كل كرة عجين و ضعيها في الثلاجه من 15 الي 30 دقيقه قبل تشكيلها كي نعطي العجينه فرصه حتى تستريح لكي لا تبعد عن اطراف الصينيه اثناء الخبز.
ممكن تجلس يومين في الثلاجه
و هكذانكون خلصنا طريقة العجن و راح اتابع طريقة الفرد..
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/482113_236967293114455_1193518507_n.png (http://www.dzbatna.com)
©المشاركات المنشورة تعبر عن وجهة نظر صاحبها فقط، ولا تُعبّر بأي شكل من الأشكال عن وجهة نظر إدارة المنتدى (http://www.dzbatna.com)©
[/SIZE][/FONT]كورس كامل (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%74 %31%39%35%35%35%2e%68%74%6d%6c)لتعلم (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%74 %31%39%35%35%35%2e%68%74%6d%6c)تحضير (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%74 %31%39%35%35%35%2e%68%74%6d%6c)الفطائر
1- طريقة عمل العجينة بالتفصيل
2-المشاكل وحلولها
3-طريقة التزيين
4-وصفات جزائرية حلوة
5-وصفات جزائرية مالحة
نبدأبسم الله
[CENTER]"كـــــــــــــو رس البـــــــــــاي"
طريقة عمل العجينة
المقادير
2 كوب طحين (دقيق)
ربع ملعقة شاي ملح
ثلثي كوب زبدة باردة جدا
من 4 إلى 5 ملاعق طعام ماء مثلج
- المقادير هذه تعمل عجينه باي قطرها 9 انش...اما باي واحدة مغطاة او 2 باي من غير غطاء.
- الباي المثاليه هي التي يكون طعمها حلو و طريه و في نفس الوقت مقرمشه و ذلك يعتمد علي طريقه العجن...
الطريقه:
1. اخلطي الدقيق مع الملح
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_354.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
2. اضيفي الزبدة وتكون باردة جدا من الثلاجه و هذا الشرط ضروري جدا للحصول علي باي مقرمشه و يتم تقطيع الزبدة الي مكعبات
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_894.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
3. كيفيه خلط الزبدة:
الزبدة في عجينه الباي لا تخلط بعنف مثل الكيك تخلط بخفه شديدة حتي تتكون ذرات كبيرة من الزبدة الغلفه بالدقيق و ذلك يتم باستخدام اله مخصصه كما هو باين في الصورة
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_554.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
http://forum.hwaml.com/imgcache2/hwaml.com_1296071907_278.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
او يتم الخلط باستخدام السكين
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_953.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
ملاحظة: كل ما قللنا مدة العجن كل ما حصلنا على عجينه طريه
4.اضيفي الماء المثلج:
ابدأي باضافه من 3 الي 4 ملعقه طعام من الماء المثلج و يتم التقليب بالشوكه و بخفه شديدة حتي يختفي الماء فقط ثم زيدي من 1 الي 2 ملعقه طعام ماء مثلج
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_292.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_335.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
5. من الممكن عجن العجينه بعجانة الكبة للسهوله...شغلي الكبه حتى تتكون كرة من العجين ثم وقفيها على الفور
بالنسبه للماء...لا تضعي اكثر من 5 ملاعق طعام بأي حال من الاحوال
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_360.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_268.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
6.قسمي العجينه الي قسمين و ضعي كل قسم في ورق شفاف
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_261.png (http://forum.hwaml.com/redirector.php?url=%68%74%74%70%3a%2f%2f%77%77%77% 2e%68%61%79%61%68%2e%63%63%2f%66%6f%72%75%6d%2f%72 %65%64%69%72%65%63%74%6f%72%2e%70%68%70%3f%75%72%6 c%3d%25%36%38%25%37%34%25%37%34%25%37%30%25%33%61% 25%32%66%25%32%66%25%37%37%25%37%37%25%37%37%25%32 %65%25%33%34%25%36%31%25%37%33%25%33%37%25%36%31%2 5%36%32%25%32%65%25%36%33%25%36%66%25%36%64%25%32% 66%25%37%36%25%36%32)
7. اضغطي قليلا علي كل كرة عجين و ضعيها في الثلاجه من 15 الي 30 دقيقه قبل تشكيلها كي نعطي العجينه فرصه حتى تستريح لكي لا تبعد عن اطراف الصينيه اثناء الخبز.
ممكن تجلس يومين في الثلاجه
و هكذانكون خلصنا طريقة العجن و راح اتابع طريقة الفرد..
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/482113_236967293114455_1193518507_n.png (http://www.dzbatna.com)
©المشاركات المنشورة تعبر عن وجهة نظر صاحبها فقط، ولا تُعبّر بأي شكل من الأشكال عن وجهة نظر إدارة المنتدى (http://www.dzbatna.com)©
