بهجة الفؤاد
07-10-2010, 01:03 AM
طريقة إعداد الخبزوتجهيزة بطريقة مبسطة جداً
مع الشرح و التفصيل بإذن الله .
نبدأ معكم بالطريقة
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المكونات مثل ماهومكتوب على الصورة
فنجالسكر , ربع ملعقة ملح , نصف فنجال زيت , 3 ملاعق حليب نيدو مجفف , نصف فنجال خميرة , لتر ماء , 2 كيلو طحين أبيض
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طبعاً صورة مقربه لكم
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نلاحظ بأننا فكينا كيسالطحين وحطيناة بالقدر
وهذة كاسة شاي للمخمة فقط على شان أعرف كيف أشتغل صحhttp://co105w.col105.mail.live.com/mail/SafeRedirect.aspx?hm__tg=http://65.55.33.167/att/GetAttachment.aspx&hm__qs=file%3d703cbf00-c56c-4d9d-9369-36df746675d3.gif%26ct%3daW1hZ2UvZ2lm%26name%3daW1h Z2UwMDQuZ2lm%26inline%3d1%26rfc%3d0%26empty%3dFals e%26imgsrc%3dcid%253aimage004.gif%254001CAAA52.BDE EBB60&oneredir=1&ip=10.12.136.8&d=d1716&mf=0&a=01_b20b05776c2bd9b20d647bbf8d0084df3d3b914a427f9 5eda05c9c993289a439
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وهنا حطينا حليب النيدومع الطحين مثل ماهو واضح لكم
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وهنا تم مزج حليبالنيدو مع الطحين كي يتجانس مع بعضهما البعض
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وهنا جبنا قدر ثانيوحطينا فيه
الماء + الزيت + السكر + الملح + الخميرة
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ثم حطينا القدر علىالنار وحركناة طبعاً مثل ما ذكرت لكم ماء و زيت وسكر وملح وخميرة .
نحركهم مع بعضهم حتايتجانسا مع بعض وتكون الموية فاترة وبعد ما تكون الموية فاترة نطفي عن النار
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ثم نصب المكونات علىالطحين ونبدأ نعجن لمدة عشرون دقيقة
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وبعد العجن لمدة عشروندقيقة نلاحظ كيف صارت العجينة وأصبحت بهذا اشكل
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ثم نغطيه ونخلي العجينةتخمر لمدة أربع ساعات
نكمل
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وبعد مدة أربع ساعاتنلاحظ كيف خمرت العجينة وإنتفخت
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وهنا نلاحظ بأن 2 كيلوطحين يعطينا حوالي 26 رغيفة خبز
يعني في كل كيلو طحين حوالي 13 رغيفة خبز
ثم بعد ذلك نكورالعجينة مثل ما ترون في الصورة
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ثم نبدأ بطرق وعجن العجين بهذاالشكل
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والأن نلاحظ كيفطرقناها وعجنها حتى أصبحت بهذا الشكل الدائري
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تم تجهيز إثنتان ونبدأبالثالثة وبعد العجنة الثالثة نحط الصاجة على النار لمدة خمس دقائق حتى تصخن الصاجة
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وبعد ما حطينا الصاجةعلى النار لمدة خمس دقائق نبدأ بتقصير النار ونحط العجينة الأولى حتى لا تحترق
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هاااة والحين وشرايكمhttp://co105w.col105.mail.live.com/mail/SafeRedirect.aspx?hm__tg=http://65.55.33.167/att/GetAttachment.aspx&hm__qs=file%3d703cbf00-c56c-4d9d-9369-36df746675d3.gif%26ct%3daW1hZ2UvZ2lm%26name%3daW1h Z2UwMDQuZ2lm%26inline%3d1%26rfc%3d0%26empty%3dFals e%26imgsrc%3dcid%253aimage004.gif%254001CAAA52.BDE EBB60&oneredir=1&ip=10.12.136.8&d=d1716&mf=0&a=01_b20b05776c2bd9b20d647bbf8d0084df3d3b914a427f9 5eda05c9c993289a439بدأت تنتفخ الخبزة ويااااعيني
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وهذة الرغيفة إهداء إلىإستاذي رعد الصحراء
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نلاحظ إننا مقصرين علىالنار شوي على شان الرغيفة ما تحترق
نكمل
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منظر جوي لأولرغيفتين تم تجهيزهن
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مجموعة من الخبز وقدشارفت على الإنتهاء وبعدها تم تجهيز الفطور والشايhttp://co105w.col105.mail.live.com/mail/SafeRedirect.aspx?hm__tg=http://65.55.33.167/att/GetAttachment.aspx&hm__qs=file%3d703cbf00-c56c-4d9d-9369-36df746675d3.gif%26ct%3daW1hZ2UvZ2lm%26name%3daW1h Z2UwMDQuZ2lm%26inline%3d1%26rfc%3d0%26empty%3dFals e%26imgsrc%3dcid%253aimage004.gif%254001CAAA52.BDE EBB60&oneredir=1&ip=10.12.136.8&d=d1716&mf=0&a=01_b20b05776c2bd9b20d647bbf8d0084df3d3b914a427f9 5eda05c9c993289a439
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والفطور هو كالتالي : زعتر , لبنة , زيت زيتون , فطر بالبيض , جبنة المراعي , قشطة , شاي , ماء ... إلخ
مع الشرح و التفصيل بإذن الله .
نبدأ معكم بالطريقة
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المكونات مثل ماهومكتوب على الصورة
فنجالسكر , ربع ملعقة ملح , نصف فنجال زيت , 3 ملاعق حليب نيدو مجفف , نصف فنجال خميرة , لتر ماء , 2 كيلو طحين أبيض
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طبعاً صورة مقربه لكم
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نلاحظ بأننا فكينا كيسالطحين وحطيناة بالقدر
وهذة كاسة شاي للمخمة فقط على شان أعرف كيف أشتغل صحhttp://co105w.col105.mail.live.com/mail/SafeRedirect.aspx?hm__tg=http://65.55.33.167/att/GetAttachment.aspx&hm__qs=file%3d703cbf00-c56c-4d9d-9369-36df746675d3.gif%26ct%3daW1hZ2UvZ2lm%26name%3daW1h Z2UwMDQuZ2lm%26inline%3d1%26rfc%3d0%26empty%3dFals e%26imgsrc%3dcid%253aimage004.gif%254001CAAA52.BDE EBB60&oneredir=1&ip=10.12.136.8&d=d1716&mf=0&a=01_b20b05776c2bd9b20d647bbf8d0084df3d3b914a427f9 5eda05c9c993289a439
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وهنا حطينا حليب النيدومع الطحين مثل ماهو واضح لكم
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وهنا تم مزج حليبالنيدو مع الطحين كي يتجانس مع بعضهما البعض
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وهنا جبنا قدر ثانيوحطينا فيه
الماء + الزيت + السكر + الملح + الخميرة
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ثم حطينا القدر علىالنار وحركناة طبعاً مثل ما ذكرت لكم ماء و زيت وسكر وملح وخميرة .
نحركهم مع بعضهم حتايتجانسا مع بعض وتكون الموية فاترة وبعد ما تكون الموية فاترة نطفي عن النار
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ثم نصب المكونات علىالطحين ونبدأ نعجن لمدة عشرون دقيقة
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وبعد العجن لمدة عشروندقيقة نلاحظ كيف صارت العجينة وأصبحت بهذا اشكل
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ثم نغطيه ونخلي العجينةتخمر لمدة أربع ساعات
نكمل
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وبعد مدة أربع ساعاتنلاحظ كيف خمرت العجينة وإنتفخت
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وهنا نلاحظ بأن 2 كيلوطحين يعطينا حوالي 26 رغيفة خبز
يعني في كل كيلو طحين حوالي 13 رغيفة خبز
ثم بعد ذلك نكورالعجينة مثل ما ترون في الصورة
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ثم نبدأ بطرق وعجن العجين بهذاالشكل
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والأن نلاحظ كيفطرقناها وعجنها حتى أصبحت بهذا الشكل الدائري
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تم تجهيز إثنتان ونبدأبالثالثة وبعد العجنة الثالثة نحط الصاجة على النار لمدة خمس دقائق حتى تصخن الصاجة
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وبعد ما حطينا الصاجةعلى النار لمدة خمس دقائق نبدأ بتقصير النار ونحط العجينة الأولى حتى لا تحترق
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هاااة والحين وشرايكمhttp://co105w.col105.mail.live.com/mail/SafeRedirect.aspx?hm__tg=http://65.55.33.167/att/GetAttachment.aspx&hm__qs=file%3d703cbf00-c56c-4d9d-9369-36df746675d3.gif%26ct%3daW1hZ2UvZ2lm%26name%3daW1h Z2UwMDQuZ2lm%26inline%3d1%26rfc%3d0%26empty%3dFals e%26imgsrc%3dcid%253aimage004.gif%254001CAAA52.BDE EBB60&oneredir=1&ip=10.12.136.8&d=d1716&mf=0&a=01_b20b05776c2bd9b20d647bbf8d0084df3d3b914a427f9 5eda05c9c993289a439بدأت تنتفخ الخبزة ويااااعيني
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وهذة الرغيفة إهداء إلىإستاذي رعد الصحراء
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نلاحظ إننا مقصرين علىالنار شوي على شان الرغيفة ما تحترق
نكمل
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منظر جوي لأولرغيفتين تم تجهيزهن
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مجموعة من الخبز وقدشارفت على الإنتهاء وبعدها تم تجهيز الفطور والشايhttp://co105w.col105.mail.live.com/mail/SafeRedirect.aspx?hm__tg=http://65.55.33.167/att/GetAttachment.aspx&hm__qs=file%3d703cbf00-c56c-4d9d-9369-36df746675d3.gif%26ct%3daW1hZ2UvZ2lm%26name%3daW1h Z2UwMDQuZ2lm%26inline%3d1%26rfc%3d0%26empty%3dFals e%26imgsrc%3dcid%253aimage004.gif%254001CAAA52.BDE EBB60&oneredir=1&ip=10.12.136.8&d=d1716&mf=0&a=01_b20b05776c2bd9b20d647bbf8d0084df3d3b914a427f9 5eda05c9c993289a439
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والفطور هو كالتالي : زعتر , لبنة , زيت زيتون , فطر بالبيض , جبنة المراعي , قشطة , شاي , ماء ... إلخ