شاطئ بلا رمال
10-16-2011, 09:11 AM
السلام عليكم ورحمة الله وبركاته
شفت هذا الموضوع في منتدى آخر وحبيت ننقله لمنتدانا الحبيب إن شاء الله يفيد الأخوات الحبوبات
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
- طريقة عمل العجينة بالتفصيل
2-المشاكل وحلولها
3-طريقة التزيين
4-وصفات حلوة
5-وصفات مالحة
نبدأ بأسم الله
"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 بكده نكون خلصنا طريقة العجن و راح اتابع طريقة الفرد..
طريقة فـــــــــرد العجينة
1.التحضير لفرد العجينه:-
سخني الفرن علي 475 فهرنهايت / 240 مئوي.حركي رف الفرن لاسفل وضع ممكن و ذلك لتجنب عدم استواء الباي.ضعي على رخامه المطبخ قماشه خاصه بالباي اسمها"pastry cloth" و ثبتيها في مكانها بشريط لزق و فائدة هذة القماشه انها تسهل عمليه فرد العجينه و تفادي لصقها في الرخامه 2. انثري حوالي 2 ملعقه طعام من الدقيق علي القماشه و ممكن تزيدي اذا احتجتي.عند فرد العجينه بالنشابه,القماشه ستمتص الدقيق بدل العجينه
في حاله عدم استخدام القماشه و فرد العجينه علي الرخامه..ستمتص العجينه الدقيق المنثور و قد يسبب ذلك انها تقسي شوي لكن مو كثير
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_117.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_635.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. اخرجي كرة العجين من النايلون من الثلاجه و ضعيها على منتصف القماشه و انثري دقيق بسيط عليها
- دائما نبدا بفرد العجينه من المنتصف مع الاتجاة ناحيه الاطراف لتخفيف الضغط علي العجينه مع رفع النشابه لاعلي قبل الوصول للاطراف لكي لا نرقق الاطراف كثيرا عن بقيه سمك العجينه
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_363.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)
4. افردي عجينه الباي بحيث يكون قطرها اكبر من قطر الصينيه ب 2 انش و يتم ذلك بوضع الصينيه على العجينه و القياس http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_928.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)
بالنسبه لسمك العجينه فيجب ان يكون ربع او ثمن انش و كل واحدة و حسب ما تحب.
قيسي السمك عند نقاط مختلفه على قطر الباي لتتأكدي من ان السمك متساوى
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5. بعد فرد العجينه...طبقيها
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ضعيها في صينيه الباي
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يفضل استخدام صينيه قطرها 9 انش مصنوعه من الزجاج او الالمنيوم المطفي
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**بالنسبه لصينيه الباي الزجاجيه فهي تمتص الحرارة و تساعد على نضج العجينه في اللحظات الاولى من الخبز
اما اذا استخدمتي الالمنيوم من الضروري الا تكون غامقه كثير او فيها لمعه لان الغامقه جدا تساعد على احتراق العجينه واللي فيها لمعه تعكس الحرارة فيؤدي ذلك الى عدم نضوج العجينه
6. ضعي العجينه في الصينيه و اضغطي عليها بيدك لطرد اي هواء من تحتها
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_861.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)
لو حدث اي تشققات في العجينه صلحيها بيدك بالضغط عليها
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_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)
عجينه الباي فيها نسبه دهون كبيرة فلا نحتاج لدهن الصينيه 7. بعد وضع العجينه من المفروض تكون اكبر من محيط الصينيه ب 1 اانش فنقص الزائد بمقص العجين
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_154.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)
ثم قومي بثني الاطراف بيدك و اضغطي عليها خفيفا
http://forum.hwaml.com/imgcache2/hwaml.com_1296071910_726.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)
8.ممكن اضافه لمسه جميله للاطراف لتكون بهذا الشكل http://forum.hwaml.com/imgcache2/hwaml.com_1296071910_628.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)
9. لو هنسوي العجينه لوحدها بدون اي حشوة لازم نخرمها بالشوكه لاخراج الهواء اثناء الخبز و تفادي تحرك العجينه من اطراف الصينيه اللي بالداخل اثناء الخبز
http://forum.hwaml.com/imgcache2/hwaml.com_1296071910_514.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)
يتبع ...........
شفت هذا الموضوع في منتدى آخر وحبيت ننقله لمنتدانا الحبيب إن شاء الله يفيد الأخوات الحبوبات
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
- طريقة عمل العجينة بالتفصيل
2-المشاكل وحلولها
3-طريقة التزيين
4-وصفات حلوة
5-وصفات مالحة
نبدأ بأسم الله
"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 بكده نكون خلصنا طريقة العجن و راح اتابع طريقة الفرد..
طريقة فـــــــــرد العجينة
1.التحضير لفرد العجينه:-
سخني الفرن علي 475 فهرنهايت / 240 مئوي.حركي رف الفرن لاسفل وضع ممكن و ذلك لتجنب عدم استواء الباي.ضعي على رخامه المطبخ قماشه خاصه بالباي اسمها"pastry cloth" و ثبتيها في مكانها بشريط لزق و فائدة هذة القماشه انها تسهل عمليه فرد العجينه و تفادي لصقها في الرخامه 2. انثري حوالي 2 ملعقه طعام من الدقيق علي القماشه و ممكن تزيدي اذا احتجتي.عند فرد العجينه بالنشابه,القماشه ستمتص الدقيق بدل العجينه
في حاله عدم استخدام القماشه و فرد العجينه علي الرخامه..ستمتص العجينه الدقيق المنثور و قد يسبب ذلك انها تقسي شوي لكن مو كثير
http://forum.hwaml.com/imgcache2/hwaml.com_1296071908_117.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_635.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. اخرجي كرة العجين من النايلون من الثلاجه و ضعيها على منتصف القماشه و انثري دقيق بسيط عليها
- دائما نبدا بفرد العجينه من المنتصف مع الاتجاة ناحيه الاطراف لتخفيف الضغط علي العجينه مع رفع النشابه لاعلي قبل الوصول للاطراف لكي لا نرقق الاطراف كثيرا عن بقيه سمك العجينه
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_363.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)
4. افردي عجينه الباي بحيث يكون قطرها اكبر من قطر الصينيه ب 2 انش و يتم ذلك بوضع الصينيه على العجينه و القياس http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_928.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)
بالنسبه لسمك العجينه فيجب ان يكون ربع او ثمن انش و كل واحدة و حسب ما تحب.
قيسي السمك عند نقاط مختلفه على قطر الباي لتتأكدي من ان السمك متساوى
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_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. بعد فرد العجينه...طبقيها
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_663.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)
ضعيها في صينيه الباي
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_130.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)
يفضل استخدام صينيه قطرها 9 انش مصنوعه من الزجاج او الالمنيوم المطفي
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_732.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)
**بالنسبه لصينيه الباي الزجاجيه فهي تمتص الحرارة و تساعد على نضج العجينه في اللحظات الاولى من الخبز
اما اذا استخدمتي الالمنيوم من الضروري الا تكون غامقه كثير او فيها لمعه لان الغامقه جدا تساعد على احتراق العجينه واللي فيها لمعه تعكس الحرارة فيؤدي ذلك الى عدم نضوج العجينه
6. ضعي العجينه في الصينيه و اضغطي عليها بيدك لطرد اي هواء من تحتها
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_861.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)
لو حدث اي تشققات في العجينه صلحيها بيدك بالضغط عليها
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_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)
عجينه الباي فيها نسبه دهون كبيرة فلا نحتاج لدهن الصينيه 7. بعد وضع العجينه من المفروض تكون اكبر من محيط الصينيه ب 1 اانش فنقص الزائد بمقص العجين
http://forum.hwaml.com/imgcache2/hwaml.com_1296071909_154.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)
ثم قومي بثني الاطراف بيدك و اضغطي عليها خفيفا
http://forum.hwaml.com/imgcache2/hwaml.com_1296071910_726.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)
8.ممكن اضافه لمسه جميله للاطراف لتكون بهذا الشكل http://forum.hwaml.com/imgcache2/hwaml.com_1296071910_628.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)
9. لو هنسوي العجينه لوحدها بدون اي حشوة لازم نخرمها بالشوكه لاخراج الهواء اثناء الخبز و تفادي تحرك العجينه من اطراف الصينيه اللي بالداخل اثناء الخبز
http://forum.hwaml.com/imgcache2/hwaml.com_1296071910_514.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)
يتبع ...........