How to make basbousa stuffed with cream
Ingredients of syrup
A cup of sugar
Half a cup of water,
juice of a lemon, a tablespoon oforangejuice,
a tablespoon
Basbousah filling ingredients:
2 cups of milk,
4 tablespoons of sugar,
4 tablespoons of starch
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Basbousah ingredients, a
cup of oil, a
cup of fine semolina,
3 eggs,
cream box 170 g (al-Marai),
half a cup of sugar, a
teaspoon of leaven , a
teaspoon of vanilla
How to prepare the syrup
In a bowl we add water with sugar
And when sugar dissolves in water, we add juice thereto
Leave the mixture for one minute, then add blossom water thereto , and immediately close up the warmth and it's ready
An important note for the way the basbousa is formed , the syrup should be dense and therefore the texture, such as: (condensed milk or cream caramel)
How to prepare the filling
In a bowl, add milk, sugar, and starch, and stir them employing a manual slag until the sugar and starch are dissolved within the milk
Put the pot on the warmth with constant stirring in order that the starch doesn't burn
We keep stirring until we get a firm feel and therefore the filling is prepared .
How to make Basbousa full of cream
In a bowl, we add oil with sugar, eggs, cream, vanilla and leaven
We multiply all the ingredients along side manual invisibility
Then we add semolina and blend them together
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In a buttered Pyrex pan, add half the quantity of the mixture and put it within the oven preheated from below only
When the primary layer of basbousah is completed , take it out of the oven and add the previously prepared layer of cream
After wiping the whole cream on the plate
Add the remainder of the basbousa mixture over the cream, stirring the plate by hand until the mixture takes the whole dish
Then we insert it within the oven again at 180 degrees from the highest only until the face becomes red
When the face becomes red, we remove it from the oven and add the diameter to the face, then cut it and therefore the basbousa is prepared .
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Basbousa, full of cream
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How to make basbousa with pistachios
Basbousah ingredients
2 cups of medium semolina, a
cup of milk (yogurt), a
cup of sugar, a
cup of water, a
package of powder, an envelope of
100 grams, of animal
ghee, a cup of pistachios
Diameter amounts:
2 cups of sugar, a
cup of water, a
tablespoon of animal ghee, a
tablespoon of juice
How to prepare basbousa with pistachios
In a glass bowl, put a cup of yogurt with water and sugar and stir well until the whole sugar has dissolved within the mixture
In another glass bowl, put two cups of semolina with leaven and stir together
We add the primary mixture to the second mixture then stir with a hand mixer
Keep stirring until all the lumps are faraway from the semolina
In an oven tray swept with animal ghee, add the mixture thereto
We let the tray rest at temperature for a minimum of 6 hours
After the harisa rests for a full night or 6 hours, we prepare the pistachios
In a bowl we boil the pistachios for five minutes
We filter the pistachios from the water by Shenwar and put them on the surface of the mushroom
Apply a touch pressure with the palm of the hand until the pistachios stick with the puree
Put the mush into the oven for half-hour , preheated from rock bottom only
We remove the puree after half an hour then cut it
Return the puree to the oven with the operation from the highest for less than quarter-hour
Meanwhile, we are making the towing.
How to prepare the syrup
We put the water and sugar on a medium heat
When sugar dissolves in water, add juice and leave it for a moment
We put out the warmth under the syrup with the addition of a spoonful of animal ghee.
After quarter-hour , we remove the mush from the oven
It is hot, and that we gradually add the recent syrup until the puree absorbs the whole diameter
We await an hour then able to serve.
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Basbousa with pistachios
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