بسبوسه المحلات بدون تعقيدات❗الكل هيدمنها من ايدك❗بأسرار اول مره تعرفيها❗طريه متماسكه وبطعم من الاخر

#Basbousa_as_a_Pastry_Style_with_Professional_Details_You've_Never_Known_Before #How_to_Make_Basbousa #Basbousa #Shop_Basbousa #Safia_Yahya's_Kitchen #The_Good_Delights_System Basbousa is one of the most delicious Middle Eastern sweets. Its method and ingredients are simple, but there are some tricks we must pay close attention to. 👌 Have you ever tried it and it dried out, wasn't firm, had an uneven color, or didn't taste the same as store-bought if it didn't absorb its syrup? Today, God willing, I will tell you all the details and tricks exactly, and God willing, after this method, you will make the most wonderful and delicious perfect basbousa, even better and tastier than the ones from pastry shops, and you will rely on it from now on. 👌 Everything is measured precisely, down to the cup and the gram. 👌 Ingredients per kilo ــــــــــــــــــــــ 1 kilo semolina flour Semolina (approximately 6.5 cups using a standard measuring cup) 360 grams sugar (approximately 1.5 cups using a standard measuring cup) 270 grams water (1.3 cups) 250 grams ghee (approximately 1.25 cups) 200 grams glucose syrup (approximately 4 heaped tablespoons) 1 packet vanilla A pinch of salt Basbousa (approximately 0.5 kg) Ingredients 500 grams semolina flour (approximately 3.25 cups) 150 grams granulated sugar (approximately 3.5 cups) 135 grams water (approximately 3.5 cups plus 1 tablespoon) 125 grams ghee (approximately 3.5 cups minus 1 tablespoon) 100 grams glucose syrup (approximately 2 tablespoons) 1 packet vanilla A pinch of salt Basbousa syrup (approximately 1 kg) 3 cups granulated sugar 3 cups water 1/2 squeeze lemon juice 1 packet vanilla 1 tablespoon ghee Basbousa syrup (approximately 0.5 kg) Ingredients 1.5 cups water 1 cup Half a cup of sugar A squeeze of lemon A packet of vanilla A teaspoon of ghee ____________ Note: Pour the hot syrup over the hot basbousa as soon as it comes out of the oven. _____ _______ Baking should be done at a moderate to low temperature, with constant monitoring. Do not turn on the broiler until the sides and top of the basbousa have browned. The low heat caramelizes the sugar with the other ingredients, giving it an amazing color and flavor. 👌 I hope you try it the same way! 👍 Basbousa, Basbousa with cream, Basbousa, Basbousa with cream, How to make Basbousa like in shops, Coconut Basbousa, Basbousa, How to make Basbousa, Easiest Basbousa, Stuffed Basbousa, Basbousa with nuts, Basbousa without eggs, Pastry shop Basbousa, How to make Basbousa like in shops, Easy Basbousa, Basbousa with honey, Basbousa With milk, how to make basbousa, basbousa with cream, Aya Habib's basbousa, the secret of the confectioner's basbousa, how to make shop-bought basbousa, the secret of shop-bought basbousa, shop-bought basbousa in an easy way, basbousa with yogurt, basbousa with cream The confectioner's basbousa, the secret of the confectioner's basbousa, basbousa, basbousa, the secret of the confectioner's basbousa, basbousa, Heba Abu Al-Khair's basbousa, how to make basbousa, the confectioner's basbousa, how to make the confectioner's basbousa, the secret of the confectioner's basbousa in less than seconds, basbousa with nuts, the secret of shop-bought basbousa, the secret of the confectioner's basbousa method, shop-bought basbousa, the confectioner's basbousa, the secret of the confectioner's basbousa in less than seconds, the secret of the confectioner's basbousa in less than seconds, the secret of the confectioner's basbousa in less than seconds, basbousa with cream, the secrets of the confectioner's basbousa, the traditional confectioner's basbousa