موسوعة

طريقة عمل بسبوسة بالقشطة سهلة وسريعه

    • An easy way to make basbousa stuffed with cream:

It is one of the most delicious dishes of delicious oriental sweets and a favorite of many, and the method of preparing basbousa differs from one country to another, as well as the various ways of filling it. That is why we show you today, which is one of the most popular types of basbousa, but it contains high calories, so it is advised not to Excessive intake of it, and not eating it right before bed.

The easiest basbousa recipe with cream:

the ingredients:

  • Four cups of fine semolina Basbsa.
  • Two large cups of cream.
  • Two cups of dry milk.
  • Two cups of white sugar.
  • Two sticks of soft butter.
  • Appropriate amount of diameter.
  • Three teaspoons of baking powder.
  • A teaspoon of rose water.
  • A teaspoon of rose water.

Diameter components:

  • Two cups of water.
  • Four cups of white sugar.
  • Two teaspoons of lemon juice.

Filling Ingredients:

  • Four cups of thick cream.
  • Two teaspoons of rose water.
  • An appropriate amount of crushed pistachios.
  • A tablespoon of shredded coconut.

How to prepare:

  • Prepare a large bowl suitable for preparing the basbousa mixture.
  • Put in the bowl: fine semolina, two cups of cream, with two cups of dry milk, mix all the ingredients well with the wooden spoon, then add white sugar, baking powder, and sticks of soft butter, stir all the ingredients well, and finally add the blossom water and rose water Mix all the contents of the bowl well until you get a dough with a cohesive texture.
  • Leave the dough for at least half an hour, so that it ferments well.
  • Prepare a medium-sized bowl to make the filling, put in the bowl: four cups of cream with four tablespoons of rose water, mix the cream with rose water well until you get a cohesive texture for the filling.
  • Prepare a bowl suitable for preparing the filling, put the bowl on a medium heat, add water to the bowl, then gradually add sugar with rapid and continuous stirring, then add lemon juice, stir all the contents of the bowl from time to time so as not to stir and leave them on the fire until the mixture boils well .
  • Leave the syrup to boil on the fire for about three minutes with constant stirring, remove the pot from the heat and leave it until it cools completely.
  • Prepare an oven tray suitable for making basbousa, preferably round.
  • Put half the amount of basbousa dough in the tray, and spread it well with the tray, then add to the straightened dough an appropriate amount of the filling that was prepared and spread it well and evenly, and finally add the remaining layer of the basbousa dough.
  • Preheat the oven before inserting the basbousa tray at a temperature of 180 degrees Celsius for a quarter of an hour.
  • Insert the basbousa tray with cream into the hot oven, and leave it for a sufficient period of not less than a third of an hour or until its face is well reddened.
  • Take the tray out of the oven, and add the cold syrup to it as soon as it comes out of the oven, and distribute the diameter well so that it is poured over the entire basbousa, meaning do not focus on one area without the other.
  • Finally, start decorating the face of the basbousa by scattering an appropriate amount of coconut on the face of the basbousa, ground pistachios, or any type of nuts you prefer.
  • Before you put the tray in the oven, you can use a sharp knife to cut the basbousa dough into squares or into any shapes you like so that you cough and cut it after it comes out of the oven.
  • After adding the syrup to the basbousa tray, it is advised to cover it directly until it becomes soft while eating it, and leave the tray covered until it cools well.
  • Prepare small serving dishes suitable for serving the basbousa.
  • Slice the basbousa into serving dishes, and serve cold with any favorite drink.
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An easy way to make basbousa stuffed with cream:

the ingredients:

  • Three cups of fine basbousa semolina.
  • Three cups of dry milk.
  • Two and a half cups of finely ground white sugar.
  • Three teaspoons of baking powder.
  • Two sticks of soft butter.
  • Six medium-sized cans of cream.
  • Fourteen cans of fresh cream of small size 100 grams.
  • Two cups of syrup.
  • Crushed pistachios for garnish.

How to prepare:

  • Prepare a bowl suitable for preparing and preparing the basbousa dough, put the soft semolina in the bowl, then add the soft butter fingers to it, mix the butter with the butter until they mix well with each other, then add the dry milk, powdered sugar, and baking powder, stir all the ingredients well with each other until completely mixed.
  • Then add to the previous mixture the amount of six cans of cream as we mentioned the ingredients, mix all the contents well so that the cream mixes well with the mixture and until you get a soft basbousa dough.
  • Prepare another bowl suitable for preparing the filling, add the fresh cream to the bowl and stir well using a fork or hand mixer until it becomes liquid.
  • Prepare an oven tray suitable for preparing the basbousa with cream, put half the amount of the basbousa dough in the tray, then add the filling of the cream to it, spreading it well on the basbousa dough and evenly, then add the remaining amount of the dough over the cream and spread it well.
  • Preheat the oven well before inserting the tray into the oven at a temperature of 180 degrees Celsius for about a quarter of an hour.
  • Put the basbousa tray in the hot oven at a temperature of 180 degrees Celsius, leave the tray in the oven until it is well cooked and golden for a period of not less than a third of an hour, then take it out of the oven.
  • Gently pour the amount of the mentioned syrup into the basbousa tray, distributing it well on the basbousa tray, and it must be taken into account that the diameter is completely cool, then cover the tray and leave it aside until it cools completely to make it easier to cut.
  • Prepare small dishes suitable for serving the basbousa.
  • Serve basbousa with cream dishes cold with any of your favorite drinks.

How to prepare the cream basbousa with yoghurt:

the ingredients:

  • Two kilograms of fine basbousa semolina.
  • Two cups of yogurt.
  • Three large cups of coconut.
  • Two cups of favorite corn oil.
  • Six large eggs.
  • A cup of white sugar.
  • Two teaspoons of liquid vanilla.
  • Two teaspoons of baking powder.
  • An appropriate amount of diameter to water the basbousa.
  • 1000 grams of cream for the filling.

How to prepare:

  • Prepare a large bowl for making basbousa dough, add to the bowl: fine semolina, coconut, corn oil, mix all ingredients well with each other until they are completely mixed and well mixed.
  • Add to the mixture the eggs after first beating them in a small bowl, gradually stirring the mixture well, then gradually add the yogurt, baking powder, and vanilla, stir all the previous ingredients well until they mix with each other and you get a soft dough.
  • Put the mentioned amount of cream in a suitable bowl, and stir it well using the hand mixer until you get a cohesive mixture.
  • Prepare a suitable oven tray, put half the amount of basbousa dough that has been prepared, spread it well with the tray, then add an appropriate amount of whipped cream to it and distribute it evenly on the surface of the dough, then add the other half of the dough and spread it well on the tray.
  • Preheat the oven for a quarter of an hour at a temperature of one hundred and eighty degrees Celsius before entering the tray into the oven.
  • Enter the basbousa tray with cream in the oven at a temperature of one hundred and eighty degrees Celsius, and leave the tray in the oven for long enough until it is well leveled and its face takes a light golden color, then it comes out of the oven, and as soon as it comes out of the oven, the amount of the mentioned diameter is poured with the ingredients provided that it is completely cool, then cover Chinese well so that it is soft when eaten.
  • Leave the basbousa tray until it cools completely to make it easy to cut, and prepare small serving dishes suitable for serving the basbousa, then cut the basbousa in the form of small squares and put them on the dishes.
  • Serve cold basbousa dishes with your favorite drink.
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How to make basbousa with cream and milk:

the ingredients:

Basbousa dough:

  • Four cups of fine basbousa semolina.
  • Two tablespoons of baking powder.
  • One and a half cups of white sugar.
  • Six tablespoons of coconut.
  • Half a teaspoon of table salt.
  • Three large cups of yoghurt.
  • A cup and a half of your favorite vegetable oil.

Filling Ingredients:

  • Four cups of whole milk.
  • Four tablespoons of starch.
  • Four large cups of cream.

For decoration:

  • 400 grams of almonds, cut into small pieces.

How to prepare:

  • Prepare a suitable bowl, add fine semolina, baking powder, a pinch of salt, coconut and white sugar, stir all the previous ingredients well until they mix with each other, then gradually add the yogurt with good stirring of all the ingredients, then slowly add the oil while stirring all The ingredients are well mixed until you get a cohesive dough.
  • Prepare a suitable container for preparing and preparing the filling, put the liquid whole milk in the bowl, put it on a medium heat, then add the starch to the liquid milk over the fire gradually with good stirring so that no lumps form in the mixture, then add the amount of cream that was mentioned in the filling ingredients, my heart all Mix well to get a mixture of the filling of a coherent and homogeneous texture.
  • Prepare a suitable medium-sized pot to prepare the diameter, add water to the pot on the fire, then add sugar gradually, stirring the sugar well with water until it dissolves well, then add the blossom water and lemon juice, leave the mixture on medium heat until it boils well, then leave it on the fire For at least nine minutes, stirring the mixture from time to time so that it does not burn, remove the pot from the heat and set it aside until it cools completely.
  • Prepare a suitable oven tray, add half the amount of basbousa dough to it and spread it well in the tray, then add an appropriate amount of filling on the basbousa dough and distribute it well in the tray, then add the remaining amount of basbousa dough on top of the filling.
  • Divide the basbousa dough into the shapes you want, then put the almond kernels in it.
  • Preheat the oven well before inserting the basbousa tray.
  • The basbousa tray enters the hot oven at a temperature of one hundred and eighty degrees Celsius for a sufficient period of not less than a third of an hour, or until the face of the tray turns red and turns golden.
  • Remove the tray from the oven, put cold syrup on it as soon as it comes out of the oven hot, then cover it well and leave it until it cools down completely.
  • Basbousa is cut and placed in small serving dishes, and served cold with a cup of coffee, or a cup of tea, or with a cup of Nescafe, or with a glass of iced juice.

How to make basbousa with cream in cups:

the ingredients:

  • Two cups of fine semolina.
  • Two teaspoons of baking powder.
  • One and a half cups of corn oil.
  • One and a half cups of shredded coconut.
  • One and a half cups of white sugar.
  • Two teaspoons of liquid vanilla.
  • Two tablespoons of creme caramel.
  • Four large eggs.
  • Two cans of whole milk.
  • Two large packets of cream.
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How to prepare:

  • Prepare the electric mixer to make the basbousa dough.
  • Put in the blender cup: oil and eggs, mix the oil and eggs well on medium speed until they mix well, then add white sugar to them, continue mixing until the sugar completely dissolves, then add coconut, vanilla, and cream caramel, mix all ingredients well for a while. Two minutes, and finally add liquid milk gradually, continue mixing all the ingredients for four minutes to get a cohesive and homogeneous mixture.
  • Prepare a bowl suitable for preparing the basbousa dough, put the fine semolina in the bowl and mix it well with baking powder, then gently pour the mixture in the electric mixer cup into the bowl with continuous stirring of all the ingredients until they mix with each other completely, until you get a dough with a cohesive and soft texture.
  • Prepare another bowl to prepare the filling, put the mentioned amount of cream in the bowl and mix it well using the hand mixer, or through the electric beater, at medium speed until you get a cohesive liquid consistency.
  • Cups suitable for the temperature of the oven, and put in each cup an appropriate amount of the prepared basbousa dough, then add an appropriate amount of cream over the first layer of the dough and distribute it well in the cups, then add the remaining amount of dough to each cup as a second layer.
  • Preheat the oven to a temperature of 180 degrees Celsius for a quarter of an hour before inserting the cups into the oven.
  • Put the cups in the oven on a medium heat, and leave until the basbousa is well cooked and its edges are golden brown.
  • Remove the cups from the oven and leave them to cool.
  • Serve the basbousa in cups, or it can be gently inverted with small serving plates suitable for basbousa.
  • Served with cold cream, basbousa with any kind of hot or cold drink.

How to make basbousa with cream and cheese:

the ingredients:

  • Four large cups of fine semolina.
  • Four large cups of powdered milk.
  • Four large cans of cream.
  • Two cups of white sugar.
  • A large cup of corn oil.
  • Two cans of thick cream.
  • An appropriate amount of mozzarella cheese.
  • A large can of sweetened condensed milk.

How to prepare:

  • Prepare a suitable bowl for making and preparing the basbousa dough. Add to the bowl: fine semolina, milk, corn oil, white sugar, cream. Stir all the ingredients well with each other until they mix well and you get a soft dough, then start separating the dough into two equal parts. Approximately.
  • Prepare a suitable oven tray and place the first part of the dough in it by spreading it in an equal manner, then add to the cream dough after mixing it well in a suitable bowl as mentioned in the previous recipes, and spread it well and then add to the cream layer an appropriate amount of mozzarella cheese, and finally add the layer The second of the basbousa dough.
  • Preheat the oven well for a quarter of an hour before inserting the tray, at a temperature of 180 degrees Celsius.
  • Put the tray in the oven and leave for at least a third of an hour until the basbousa is well cooked and takes on a golden color.
  • Remove from the oven and add the sweetened condensed milk as soon as it comes out, then cover.
  • Leave to cool so that it is easy to cut.
  • Basbousa dishes with cream and cheese are served cold with your favorite hot or cold drink.

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