معسلة رمضانية صحية في الفرن بعجينة شباكية بشكل جديد مبتكرة و راقية بربع كيلو دقيق/شباكية الفرن

معسلة رمضانية صحية في الفرن بعجينة شباكية بشكل جديد مبتكرة و راقية بربع كيلو دقيق/شباكية الفرن
بعجينة شباكية معسلة صحية في الفرن مبتكرة بشكل مختلف و راقي بربع كيلو دقيق /معسلات رمضان 2024/شباكية الفرن
شباكية في الفرن بطريقة جديدة و مبتكرة من معسلات رمضان 2024 صحية بمكونات طبيعية بدون دقيق أبيض

المكونات:سعة الكاس 160ملل
ربع كاس زبدة حيوانية مذابة
ربع كأس زيت زيتون
ربع كاس حليب دافئ
ربع كاس ماء الزهر
القليل من الملح+حبتان كبيرتان مسكة حرة
القليل من زعفران حر
ملعقة صغيرة حبة حلاوة مطحونة
ملعقة صغيرة نافع مطحون
نصف ملعقة صغيرة قرفة
القليل من الگوزة
كاس بين لوز محمر و مطحون و زنجلان محمر و مهرمش
ربع ملعقة صغيرة بيكاربونات الصوديوم
ملعقة صغيرة خل
دقيق فرينة بلدية حسب الخليط (أقل من 250غ بقليل)

مسمن في الفرن مقرمش،هشيس و مورق ورقة ورقة بدقيق القمح بدون دقيق أبيض أو زيت صناعي/مسمن الفرانhttps://youtu.be/80IZpTYW0p0

معسلة في الفرن بدون زيت صحية شاربة العسل معلكة و مقرمشة بحال العادية بعجينة بشنيخة/بوشنيخة في الفرنhttps://youtu.be/8YcaIAN8Kak

مسمن ملوي بدقيق القمح الكامل و الخميرة بلدية صحي،مورق، مقرمش بدون دقيق ابيض أو خميرة كيماوية أو سميدhttps://youtu.be/css3TrUY__8

أحسن ميني تارت صحيين مذاقات رائعةو مختلفة بكريمة وحدة بدون قشدة طرية عجينة صابلي هشة،مرملة/تارتوليتhttps://youtu.be/OJlE8CSoT5g

طارط التفاح صحية بدقيق القمح الكامل بدون بيض معلكة بمذاق هائل بدون كريما/عجينة التارت بدون بيضhttps://youtu.be/9hXHNJq7nbs

حرشة الشعير بالخميرة البلدية صحية وناجحة100٪ بالزيتون و الزعتر مفرزة حبةحبة وسريعة للفطور أو الكوتيhttps://youtu.be/61dnday3q2c

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#شباكية_الفرن
#شباكية_في_الفرن
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patiss.hanane,حلويات حنان,حلويات,وصفات,معسلات صحية,جديد الشباكية 2024,شباكية في الفرن,معسلة بعجينة الشباكية,معسلة صحية في الفرن بعجينة الشباكية,وصفات صحية,حلويات صحية,شباكية صحية بدون دقيق أبيض,معسلة رمضانية بشكل جديد,جديد معسلات رمضان,معسلة في الفرن بعجينة الشباكية,معسلات مغربية,معسلة صحية,معسلة رمضانية,معسلات رمضانية,معسلات رمضان,معسلات رمضان بشكل جديد،باتيس حنان

Peace be upon you, welcome to the Patis Hanan channel. In this video, God willing, we will share with you a healthy molasses baked in the oven with Chebakia dough, an innovative recipe in a new way with

Authentic Moroccan flavors. This recipe will be healthy and different in form, as it will be in a sophisticated way and at the same time with Moroccan tastes. So if you are the first time You will see the channel

And like the content. Do not forget to subscribe and activate the bell to receive new recipes. If you like the idea, do not forget to press the like button. To prepare the recipe, we will start with the Chebakia dough. Here we need a quarter cup of plain butter, which I have melted

Approximately 50 grams. We will add a quarter cup of olive oil to it. I mean, here we have in total half a cup between butter and oil. The capacity of the cup is 160

Milliliters. This is the butter and oil in a pot, and we are going to take here a quarter of a cup of milk , which I added a little bit of saffron. I heated it here. I have warm milk. Why should

We add it? Also, a quarter of a cup of dial. What is the cast iron? I mean, I have half a cup between milk and orange blossom water. As for this orange blossom water, I take from Marjan Bio other than the taste,

And it is not harsh in the case of regular orange blossom water. I will add a small spoonful of nafi’ and sweet halva seeds, crushed and sifted, and I add half a small spoonful of cinnamon, and I have a small spoonful of salt. With which I grinded large jojos, I took

The free jojo kernels and ground them with salt, and I am going to add a little more to the walnuts , just a little bit. Here, we only used an amount that is

Small for this dough, and I am going to add more here. I have roasted and ground almonds, and I also have galangal, which is not haramasto. I made a lot of flour, because this dough cannot be rolled out or kneaded, so I used the hops, which was

Not browned, so I took about a quarter cup between the hops and the almonds. I also added a small spoonful of honey to give us color for this molasses, which we cooked in the oven. Hanaya took a quarter of a small spoonful of sodium bicarbonate and did it with a

Small spoonful of natural vinegar. Now, Hanaya, we will start mixing these ingredients for the flour. I have Hanaya flour, 250 grams of wheat flour. I sifted it, but there is still very fine bran in it,

Which is not a little. So it is better that we sift it here. We will mix all of these ingredients here , and we will start adding the flour for the flour gradually. We add the flour and add it with the flour. This mixture, for this dough

, we do not need to knead it. It requires effort from us. It is just that we are ready to combine, so we put the flour mixed in it, just pure. Here we start. We put the flour in it in this form. What is important to us is that

All the ingredients are in harmony with us, so it is necessary that we keep it clean for a long period of time here. I did n’t collect it and put mixed flour in it.

You will see with me the texture of the dough. What it is like. I mean, the dough that is a dough that has a thin head, but is not too dry. It broke up. How did you see

With me? With this consistency, the dough is cohesive and at the same time soft, so you can control it. As for me, I did not include 250 grams of all the flour. You will see with me. The amount I have left is always

The flour, and it will be according to the mixture. This is the amount I have left of 250 grams of pure Hanaya . We will cover this dough and let it rest for 10 to 15 minutes. It has

A mini tartlet. I have Hanaya, 500 grams. The dial of the slice. Here you can see the color. Its dial is closed. I have the municipal slice that I washed in Meziane. I separated the head for it that would be as dry as its bees from

The inside. I added a cup to a quarter of the reddish ginger. I also added half a spoonful of the cinnamon dial. I also added Hanaya, about a spoonful of the honey dial. As for this

The slice was not very sweet, so I added a spoonful of honey and we added about a tablespoon of orange blossom water. We mixed all these ingredients well until they blended together. As for this knot or this filling that we are going to use, you have the choice.

You can use whatever you want. You can use dates or the slice. It is possible as well. If you use it in a slice, add more almonds to it, or you can take half a kilo of almonds. The almonds that are fried

And crushed, are gathered together with a little bit of honey, which is what you browned with, so even it is coming out here. After I mixed this mixture well until all the ingredients are harmonious, how you don’t see them together, here we are going to

Cover it and leave it until We are going to prepare this mini tartlet here after the dough has rested, Kunduz Hanaya, so we will roll it here. We no longer need flour, so we will no longer use flour. The dough has oil and butter, so it will not stick to

Us. We are going to roll it out. We are going to roll it out a little. We won’t roll it too much in the condition of the Shebakiya, because this honey will be cooked in the oven. We don’t have to make it very thin, and we’re going to cut it here, just like

You saw with me. I have a mall that we’re going to use. I have two small malls, so the frame or stamp that we’re going to cut will be a little bigger than the mall. I’m going to cut

The dough and we’ll go and shape it here. Maybe you can take the dough and make it in… I have a mall directly, but I prefer this method, as it is easier, and the Venetians have their own costumes,

And all of them have the same shape, so here we have to remove the appendages. We always wrap the dough in plastic and cover it so that it does not dry, so that we can

Roll it again in the same way and serve it, so that it gives us the same result. Here, we take these circles and attach them to the mall in this way. We are trying to prove here that we do not need to grease the mall with butter. It is pure like pieces of

Dough. This side is on my finger, Kanduz, my finger, from the top in this way so that the dough does not leave us from above. The Venetians come and they have pure Zawina and we will go back to proving the dough in this way. We will

Return with you another one. We would take the dough and turn it over in the mall and put it in this way. We would prove the dough and we would start by smoothing out the excess in this way . It would be clear and it would be smooth. Here

The dough is decorated here. As for the dough, we do not thin it too much and do not sift it too much. It is too thick for us, so it will be pure here. It will continue in the same way until

We make a latte and put it in the oven, which will already be hot at 170 or 180 degrees, until it takes on the color of what is reddish here. There is no need for us to leave it in the oven. For a long period

Of 15 to 20 minutes, please don’t let us know that the dough is pure in the oven. Here, after I took it out of the oven, however you see it, we remove it with all ease. I will remove them from Lee Mall and we will go to honey. As for the

Honey, we will take them and put them in a bowl. What we are going to make honey in, and it is better for it to be heated so that after the honey is told to us, we can heat it again so that

It is released to us. As for the honey, I will show you the picture of the honey dial that I used, as I did not explain to you in the previous honeycomb. Here, this is the type of honey dial that was used after it was sweetened.

We find it solid, so we make it hot, and add 2 tablespoons of lemon juice and lemon juice. As soon as the boil comes out and it starts to overflow, turn it off, and let it be that this acid is what makes the honey no longer

Sugary soft or granular for us after that in honeycombs. After it is hot, I mean, it is still hot, so be good. The honeycomb is for me to take out of the oven

And let it be cooked. As for this honeycomb, it needs a little time for it to be honeyed and for the honey to enter it even inside, so leave it. I mean, according to the time you have, you can leave it for half an hour, an hour, or two hours. I mean,

The time you want to leave depends on what you want to bring the honey drinker even inside, in the condition of the window or I want it to come without honey on the outside and it comes in the same condition as the tartlets that we know are

Crunchy, so here after I made Hanaya small cakes that would be small ones from these mini tartlets and we put them in them so that the honey does not remain when we shake them so that the honey does not remain like it sticks

To our hands, so it is better to make some bags and sandwiches as we are here. We take a quantity of dates and prepare them for a mini tart in this shape. We use

A pure mixture of dates. We continue in the same way until we eat the whole quantity. We use Hanaya for the decorating stage. We take it here. Come back and spread it with a little honey on top. I will also spread these

Nuts on them. I am going to decorate them with them. I have the Hanaya almonds that I fried in I greased the oven with some butter and browned it in the oven and ground it in this way so that it would be browned. Here we will decorate it in three or four shapes.

Here I made almond cone and also decorate it with pistachio. Here, press a little. You wrote the pistachio kernels and in the space that remains we have a belly with a little browned galangal here for the bread. The pistachios and cashew nuts are browned, meaning without

Salt. We take the cashew nuts and the regular pistachios are green and brown them in the oven. We also decorate them with cashews. Here we try to put a little pressure on these pieces so that they stick to the filling on the slice

And sprinkle a little galangal in the spaces, according to the amount of dough that we used . Which is 250 grams of flour, so it gives us between 56 and 60 grains in this small size. Here this is the final form of our molasses. It will be in this shape. Decorating

Is what makes it more aesthetically pleasing. As for this molasses, it will be healthy and nutritious at the same time. We use the local slice as well. Ganglan and nuts in the molasses, which is healthy and nutritious at the same time

And different, meaning in a different and elegant way. These are the people who want to prepare something different, meaning in a new way. At the same time, we are preserving the taste of the chebakia, the traditional authentic Moroccan taste, which is strongly present, meaning in the dough of the

Chebakia molasses, which was Ramadan. A Moroccan house that we missed during Ramadan, we prepare it in a new and varied way, and at the same time it is a healthy recipe. So

How can you not see it here? I divided it with you alone so that you can see what it looks like from the inside. We have the soft texture of the slice that is like dough, and we have the texture of the dough that is between crunchy

And in between. We also have nuts that are crunchy. This was our recipe for today, a healthy and innovative recipe. We hope you liked it. Thank you for watching. And there will be an upcoming video, God willing.