السلام عليكم ورحمة الله وبركاته
شوفوا شنو جبتلكم بس اتمنى يعجبكم وتجاوبون على الموضوع مو بس تدخلون وحتى السلام عليكم ماكو
بس هذا الشكل ممكن تضعون فيه حلويات ايضا لانني مرة رايت هذه الفكرة وبصراحة عجبتني ولاكن لم اكن اعرف الطريقة لعمله وكانوا واضعين داخلها الحلويات وكان منظرها رائع جدا وممكن تضعون انتم ايضا اذا تعجبكم الفكرة طبعا تضعون مثلا البيتي فور او ايضا الحلويات وتقدم للضيوف لان منظرها جميل وغريب وشكرا اتمنى تعجبكم
اليكم الخطوااااااااااااااااااااات.

ما شاء الله عليك ياسكينة دائمآ تتحفينا بالروائع فكرة رائعة جدآ

تسلمين حبيبتي

يا عيني على الرايقيييييييين يا عيني
تسلم الايادي بس عندي عتاب بسيط وين الوصفة يعني ايش العجينة هي????

الله يسلمك يارب عزيزتي زهور

فعلا أخت سكينه فكره رائعه جدا تسلم أناملك يا رب

بدورة يا عسولة عتبك على العين والراس هاي الوصفة بس بالانكليزي انت معليكي بالشرح بس اخذي المقادير لان الشرح واضح من الصور

RECIPE
Yields: 1 cornucopia

WATER 44 ounces
BREAD FLOUR 64 ounces
RYE FLOUR 16 ounces
SUGAR 1.5 ounces
SHORTENING 1.5 ounces
SALT 1.5 ounces


1. Before you begin mixing the dough, you must first build the cornucopia's form. Build a cone shape form using wire mesh. See Picture #1
2. Next - wrap the entire form in heavy duty aluminum foil. Then grease the outside of the form lightly with vegetable oil. See Picture #2.
3. Prepare the dough. Combine the water, bread flour, rye flour and sugar in a Hobart mixer.
4. Mix with a dough hook attachment for 3 minutes on low speed.
5. Then add the shortening and salt, and continue to mix on medium speed for 5 minutes.
6. Remove the dough and place it on a floured work table. Using a rolling pin, pin the dough to a large rectangle - around 15"X48". During this rolling process, allow the dough to rest several times. Allow 10 minutes for each rest period, covering with plastic wrap. When complete the dough should be 1/8" thick.
7. Using a pizza cutter and a straight edge as a guide, cut long strips from the rectangle. Each strip should be 1 1/4" in width. See Picture #3
8. Beginning with the "tail" of the cornucopia, start wrapping the long strips around the form. The best way to do this, is to hold the form in your hand and rotate it slowly as you thread on the strips. Moisten each strip lightly with water and make sure they overlap by 3/4". Note: make sure the end of the dough strips finish at the bottom of the form. This will insure a seamless final product. See Picture #4
9. Continue layering the strips until they are 3" from the mouth of the form. This will allow room for the 3 braided decorative collar. To make this, simply braid 3 strips of dough, and cut it to length.
10. Prepare a sheetpan by covering it with aluminum foil, and grease it lightly.
11. Prepare an egg wash. In a bowl, whisk together 2 eggs, 1 tablespoon of water and 1/4 teaspoon of salt. Using a pastry brush, apply the egg wash to the cornucopia.
12. Bake @ 400F for 15 minutes, then reduce the oven temperature to 325F, and continue baking for an additional 2 1/2 hours.
13. Turn off the oven, open the oven door slightly and allow the cornucopia to cool-down in the oven for 30 minutes. See Picture #5
14. Remove the cornucopia from the oven and carefully remove the metal form. See Picture #6
15. Return the cornucopia to the oven and continue baking at 250F for 1 1/2 hours. This will allow the dough to dry-out completely!
16. When the cornucopia has completely cooled, decorate with assorted Autumn gords, fruits, pine cones and mixed nuts. See Picture #7

* To increase shelf life, seal the finished piece with a spray acrylic lacquer.

الله يسلمك عمرك يارب واهلا بك ومرحبا في منتدانا الرائع

بسم الله الرحمن الرحيم
السلام عليكم ورحمة الله وبركاته

وعليكم السلام ورحمة الله وبركاته
شكرا على الرد

فكره رائعه وغريبه
يسلم ايديك