موسوعة

طريقة عمل بسبوسة بالقشطة والفستق

  • The easiest ways to make basbousa with cream and pistachios:
    • How to prepare the basbousa with ashta and pistachio:

In easy ways and quick recipes with steps, how to make cream, where basbousa is one of the oriental sweets that many of them love, especially children. And other delicious basbousa fillings, but basbousa with cream is one of the easiest and most delicious types of basbousa, especially with the addition of an appropriate amount of ground pistachios on the face of the basbousa before entering or after leaving the oven. You can serve the basbousa platter with cream and pistachio cold for your family members, It provides the body with energy, vitality and activity, but it contains high calories that cause weight gain, so it is taken into account not to eat it right before bed so as not to cause weight gain, and it is preferable to take it early in the morning with your favorite hot drink or cold drink as desired.

The easiest ways to make basbousa with cream and pistachios:

You can prepare basbousa with cream and festik using simple work ingredients and easy preparation steps, and this is done through the following:

Ingredients for Basbousa Cream and Pistachio:

  • Two large cups of fine semolina.
  • Four large cups of dry milk.
  • A large cup of white sugar.
  • Two teaspoons of baking powder.
  • Two cans of cream of medium size.
  • Two cans of whole milk, any kind you like.
  • A big cup of your favorite vegetable oil.
  • Appropriate amount of crushed Aleppo feast for decoration.
  • An appropriate amount of diameter to water the basbousa.

How to prepare the basbousa with ashta and pistachio:

  • Prepare a bowl suitable for preparing and preparing the basbousa dough, add to the bowl: soft basbousa semolina, white sugar, dry milk, baking powder, stir the previous ingredients well until they mix with each other, then gradually add vegetable oil with rapid and continuous stirring, then add two cans Gradually add the cream with continuous stirring, and finally gradually add the liquid milk, stirring all the ingredients well until they mix with each other, and a cohesive and soft dough is formed.
  • Prepare a suitable oven tray, grease it with a small amount of vegetable butter or vegetable oil, then add the basbousa dough to the tray and spread it with your hands well in all parts of the tray.
  • Preheat the oven to a temperature of 180 ° C, a quarter of an hour before inserting the tray into the oven.
  • Put the tray in the oven and leave it for a sufficient period of not less than a third of an hour or so until the basbousa tray is well cooked and its face reddens, then the tray is removed from the oven, and an appropriate amount of syrup is poured on it, then the tray is left aside so that the syrup absorbs the syrup well, and cools completely so that it is easy to cut.
  • Sprinkle an appropriate amount of pistachios on top of the basbousa before slicing it.
  • Prepare small plates suitable for serving the basbousa.
  • Cut the basbousa into small squares and place them regularly on a serving plate.
  • The basbousa dish with cream and pistachios is served cold.

An easy and unique way to prepare basbousa with cream and pistachios:

We offer you a new and distinctive recipe for preparing a tray of basbousa with cream, garnishing it with an appropriate amount of ground pistachios and grated coconut, through the following:

the ingredients:

Basbousa Ingredients:

  • Two cups of coarse basbousa semolina.
  • Two cups of white sugar.
  • Two cups of shredded coconut.
  • A large cup of melted butter.
  • One and a half cups of yoghurt milk.
  • Two large eggs.
  • Two teaspoons of baking powder.
  • Two teaspoons of liquid vanilla.

Filling Ingredients:

  • Two and a half cups of liquid whole milk.
  • Six tablespoons of starch.
  • Two large cups of fresh cream.
  • A teaspoon of liquid vanilla.
  • Two and a half cups of diameter.
  • Two tablespoons of ground pistachios.
شاهد أيضآ  بروش

How to prepare:

  • Prepare a large and deep bowl to prepare the basbousa dough. Put the coarse basbousa semolina, grated coconut, white sugar, and melted butter in the bowl. Stir all the ingredients well until the butter blends completely with the rest of the ingredients. Then add the eggs gradually after first mixing with the hand mixer, mix All ingredients until all ingredients are well combined with eggs, then gradually add yogurt milk, liquid vanilla, and baking powder, mix all ingredients well quickly using a hand mixer or through a wooden spoon until you get a mixture of homogeneous and cohesive texture, and until a soft and cohesive dough is formed .
  • Prepare another bowl to prepare the basbousa filling, put the bowl on a medium heat, then add the liquid milk to the bowl, then gradually add the starch with rapid and continuous stirring until the starch dissolves well in the milk and so that no lumps form, keep stirring quickly until you get a thick and cohesive mixture Then remove the bowl from the heat, and start pouring the cream and vanilla gradually, stirring all the ingredients well until you get a homogeneous and cohesive mixture, leave it aside to cool a little.
  • Prepare a suitable oven tray, grease it with an appropriate amount of butter, put the first layer of basbousa dough in the tray and spread it well with your hands (divide the basbousa dough that was prepared in the first step into two parts to prepare two layers of basbousa in the tray), then put an appropriate amount of filling on the first layer with Flatten it well using a wooden spoon, then add the rest of the basbousa dough and spread it well with your hands so that it covers the filling well.
  • Preheat the oven well before inserting the basbousa tray into the oven for a quarter of an hour at a temperature of 180 degrees Celsius.
  • Insert the basbousa tray with cream into the oven, and leave it for at least a third of an hour, until the basbousa is well leveled and its face takes a light golden color, and its edges are slightly reddened.
  • Take out the basbousa tray with cream from the oven, and pour the amount of syrup on it that was mentioned in the ingredients, so that the diameter is evenly distributed over all parts of the tray, and you must take into account pouring the syrup on the basbousa tray as soon as it comes out of the oven, and that the diameter is completely cool, then decorate the face of the basbousa with a sufficient amount of ground pistachios, and cover the tray to get a soft basbousa while eating it.
  • Leave the tray to cool well to facilitate slicing.
  • Prepare suitable serving dishes, cut the basbousa into small squares or any shape you prefer, and place them regularly on the serving plates.
  • Basbousa dishes with cream and pistachios are served cold with a hot drink such as: a cup of tea, a cup of coffee, a cup of Nescafe, or it can be eaten with a cold drink such as: a glass of iced juice.

How to make basbousa stuffed with cream and decorated with pistachios:

We show you a new way to prepare basbousa stuffed with cream and garnished with pistachios through the following:

the ingredients:

  • Four large cups of soft basbousa semolina.
  • Two large cups of fresh cream.
  • Two large cups of dry milk.
  • Two large cups of white coarse sugar.
  • Two sticks of soft butter.
  • An appropriate amount of diameter to water the basbousa.
  • Three teaspoons of baking powder.
  • A teaspoon of rose water.
  • A teaspoon of rose water.

Filling Ingredients:

  • Four large cups of heavy cream.
  • Two teaspoons of rose water.
  • The amount of a cup, but a quarter of the ground pistachios.
  • Half a tablespoon of coconut, or more to taste.

How to prepare:

  • Prepare a wide and deep bowl to prepare the basbousa dough, put fine semolina, white coarse sugar, baking powder, dry milk in the bowl, stir all the dry ingredients well with each other until they mix well, then add the soft butter to it, mix the soft butter with the rest of the ingredients until Melt completely with the mixture and mix with it, then gradually add the cream, rose water, and blossom water, stir the previous ingredients well with each other until they are completely mixed, and a dough with a cohesive, homogeneous and soft texture is formed.
  • Leave the bowl of dough aside for about half an hour, so that it cools down and ferments a little.
  • Prepare a medium-sized bowl to prepare the basbousa filling, put four cups of cream with rose water in the bowl, then mix the cream well using the hand mixer and you can also use the electric mixer at medium speed for about four minutes or until you get a creamy mixture.
  • Prepare a suitable oven tray, and grease it with an appropriate amount of butter, then add to it half the amount of basbousa dough that was prepared in the first step, so that it is the first layer of basbousa and spread it well with the tray with your hands or through a fork or wooden spoon, then add to the first layer of dough an amount A suitable amount of creamy cream filling and spread it well in the tray using the wooden spoon so that the thickness of the filling is medium, then add the remaining half of the dough over the filling and spread it well as was done in the first layer of dough.
  • Spread an appropriate amount of coconut on the face of the basbousa tray with an appropriate amount of ground pistachios.
  • Preheat the oven well for about a quarter of an hour before inserting the basbousa tray into the oven.
  • Put the tray of basbousa with cream and pistachios in the oven at a temperature of 180 degrees Celsius, and leave it for a long time until it is well cooked and its face takes a light golden color and its edges are slightly browned for about a third of an hour.
  • Take out the basbousa tray with cream and pistachios from the oven, and pour the syrup over it to cool immediately after it comes out of the oven, and distribute the syrup over the entire basbousa in a good way so that the basbousa absorbs well the diameter, then cover and leave aside until it cools and is easy to cut.
  • Prepare suitable small serving plates to serve the basbousa with cream and pistachios.
  • Cut the basbousa tray with cream and pistachios into the shapes you prefer and place them regularly on small serving plates.
  • Serve the basbousa with cream and pistachio cold dishes with any of your favorite drink.
شاهد أيضآ  أسماء الزهور ومميزاتها

How to make cream and pistachio basbousa with yogurt:

You can also prepare basbousa stuffed with cream and decorated with ground pistachios through yogurt, which makes it taste delicious and wonderful and is better than regular milk, and makes it soft while eating, and this is done through:

the ingredients:

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

How to prepare:

  • Prepare a wide, large and deep bowl to prepare and make the basbousa dough, put in the bowl: fine semolina, coarse white sugar, grated and fine coconut, stir all the solid ingredients well with each other until they mix well, then add the boiling oil, stir the oil well with Solid ingredients until completely mixed with all ingredients.
  • Beat eggs and vanilla in a small bowl, using a hand mixer or a fork.
  • Gradually add the scrambled eggs to the previous mixture, stir all the ingredients well until the scrambled eggs mix well with the rest of the ingredients, then gradually add the yogurt, stirring all the ingredients well and quickly, then add the baking powder.
  • Start kneading the previous mixture for about four minutes, until you get a dough with a cohesive and homogeneous texture, and it will be soft and smooth in texture.
  • Divide the dough into roughly equal parts and set aside for a little while until it cools down and ferments.
  • Prepare another small bowl to make the filling. Add the cream to the bowl, then mix well using the electric mixer on medium speed until you get the creamy and cohesive liquid consistency of the cream.
  • Prepare a suitable oven tray and grease it with an appropriate amount of butter, put half the amount of dough in the tray and spread it well through the fork or wooden spoon or even by hand with all parts of the tray, then add the filling over the first layer of dough so that it is of medium thickness, and spread the filling well so that it covers the first layer of the dough well, and finally add the second layer of basbousa dough on the filling so that it covers it well. Roll out the second layer of basbousa dough in the same way as the first layer of basbousa dough.
  • Sprinkle an appropriate amount of chopped pistachios on the face of the basbousa tray on a regular basis.
  • Preheat the oven well at a temperature of one hundred and eighty degrees Celsius before entering the tray into the oven about a quarter of an hour.
  • Insert the tray of basbousa and pistachio into the hot oven and leave it for at least a third of an hour until the basbousa is well cooked, and its face takes a light golden color, and until you get slightly reddish edges.
  • Take out the basbousa tray with cream and pistachios from the oven and pour the cold syrup on it completely as soon as it comes out of the oven, and distribute the syrup on all parts of the tray until the basbousa is completely watered with the syrup.
  • Cover the tray well so that it does not dry out, and leave it aside until the basbousa absorbs the syrup and until it cools completely so that it is easy to cut and serve.
  • Prepare suitable serving plates to serve the basbousa with cream and pistachio, cut into shapes as desired and stack regularly on serving plates.
  • Serve the basbousa with cream and pistachio cold with your favorite hot or cold drink.
شاهد أيضآ  طريقة شحن موبايلي من الراجحي

How to make and prepare basbousa syrup:

You can prepare and prepare the diameter of the basbousa through the following:

the ingredients:

  • Two large cups of water.
  • Two large cups of white coarse sugar.
  • Two teaspoons of fresh lemon juice.

How to prepare:

  • Prepare a suitable, wide, dark pot to prepare the syrup, put the pot on a medium heat, add water to the pot, and then add the white coarse sugar to the water.
  • Stir the white sugar well and quickly with water until it dissolves well in it, then add fresh and sour lemon juice to it, stir all the contents of the bowl well so that they mix with each other well.
  • Leave the mixture on the fire until it boils well with rapid stirring from time to time so as not to burn, then leave it on the fire after boiling for about five to seven minutes, until you get a thick and cohesive diameter.
  • Remove the pot from the fire, and leave it aside until it cools completely, then start pouring the cold syrup on the basbousa as soon as it comes out of the oven in an orderly manner, and on all parts of the basbousa to absorb the syrup well.

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