\ud83c\udf5e P\u00e2ine super u\u0219oar\u0103 \u201ef\u0103r\u0103 fr\u0103m\u00e2ntare\u201d \u2013 f\u0103r\u0103 fr\u0103m\u00e2ntare, f\u0103r\u0103 ou\u0103, f\u0103r\u0103 unt!
\nTe-ai s\u0103turat s\u0103 cumperi p\u00e2ine? Cu aceast\u0103 re\u021bet\u0103 po\u021bi coace acas\u0103 o p\u00e2ine perfect\u0103, aerisit\u0103, cu o crust\u0103 crocant\u0103 \u2013 f\u0103r\u0103 b\u0103taie de cap, f\u0103r\u0103 fr\u0103m\u00e2ntare \u0219i f\u0103r\u0103 ingrediente scumpe. Secretul const\u0103 \u00een fermentarea lung\u0103 \u0219i coacerea \u00eentr-o oal\u0103 acoperit\u0103.<\/p>\n
\ud83d\udcdd Ingrediente:
\n500 g f\u0103in\u0103 de gr\u00e2u<\/p>\n
1 linguri\u021b\u0103 sare<\/p>\n
\u00bd linguri\u021b\u0103 drojdie uscat\u0103<\/p>\n
3,5 dl ap\u0103 (la temperatura camerei)<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73 Iat\u0103 cum:\ud83d\udc69\u200d\ud83c\udf73 Iat\u0103 cum:
\nAmesteca\u021bi ingredientele uscate:<\/p>\n
Amesteca\u021bi f\u0103ina, sarea \u0219i drojdia uscat\u0103 \u00eentr-un bol mare.<\/p>\n
Ad\u0103uga\u021bi apa:<\/p>\n
Turna\u021bi apa \u0219i amesteca\u021bi rapid p\u00e2n\u0103 se formeaz\u0103 un aluat lipicios. Nu este nevoie de fr\u0103m\u00e2ntare \u2013 amesteca\u021bi doar p\u00e2n\u0103 c\u00e2nd totul este umed.<\/p>\n
Fermenta\u021bie lung\u0103:<\/p>\n
Acoperi\u021bi bolul cu folie alimentar\u0103 sau un prosop \u0219i l\u0103sa\u021bi s\u0103 stea 8-12 ore la temperatura camerei (de preferin\u021b\u0103 peste noapte).<\/p>\n
Modelarea aluatului:<\/p>\n
Turna\u021bi aluatul pe o suprafa\u021b\u0103 de lucru pres\u0103rat\u0103 cu f\u0103in\u0103. \u00cendoi\u021bi cu grij\u0103 marginile \u0219i forma\u021bi o bil\u0103 rotund\u0103.<\/p>\n
L\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 timp de 30-60 de minute, \u00een timp ce cuptorul se pre\u00eenc\u0103lze\u0219te la 250\u00b0C.<\/p>\n
Coacerea \u00eentr-o caserol\u0103:<\/p>\n
A\u0219eza\u021bi o caserol\u0103 potrivit\u0103 pentru cuptor, cu capac, \u00een cuptor pentru a se \u00eenc\u0103lzi.<\/p>\n
A\u0219eza\u021bi cu grij\u0103 aluatul \u00een caserola fierbinte, pune\u021bi capacul \u0219i coace\u021bi timp de 30 de minute.<\/p>\n
Scoate\u021bi capacul \u0219i coace\u021bi \u00eenc\u0103 10-15 minute, p\u00e2n\u0103 c\u00e2nd p\u00e2inea devine aurie \u0219i crocant\u0103.<\/p>\n
R\u0103cire:<\/p>\n
L\u0103sa\u021bi p\u00e2inea s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar de s\u00e2rm\u0103 \u00eenainte de a o t\u0103ia.<\/p>\n
\ud83c\udf7d Sugestii de servire
\nSe serve\u0219te cald\u0103 cu unt, br\u00e2nz\u0103 sau gem.<\/p>\n
Perfect\u0103 pentru micul dejun, pr\u00e2nz, supe sau toc\u0103ni\u021be.<\/p>\n
\ud83d\udca1 Sfaturi \u0219i variante
\nP\u00e2ine integral\u0103: \u00cenlocui\u021bi 150 g de f\u0103in\u0103 de gr\u00e2u cu f\u0103in\u0103 integral\u0103 sau fulgi de ov\u0103z.<\/p>\n
Arom\u0103 suplimentar\u0103: Ad\u0103uga\u021bi semin\u021be, nuci sau ierburi aromatice \u00een aluat.<\/p>\n
Crust\u0103 super crocant\u0103: Unge\u021bi aluatul cu pu\u021bin\u0103 ap\u0103 \u00eenainte de a-l pune pe capac.<\/p>\n
Varia\u021bii: \u00cencerca\u021bi ulei de m\u0103sline \u0219i rozmarin \u00een aluat pentru o versiune mediteranean\u0103.<\/p>\n
\ud83e\udd56 Rezultate
\nCrust\u0103: Crocant\u0103 \u0219i aurie<\/p>\n
Interior: U\u0219oar\u0103, aerisit\u0103 \u0219i moale<\/p>\n
Prelucrare: Minimal\u0103 \u2013 perfect\u0103 pentru coptul de zi cu zi<\/p>\n
Cu aceast\u0103 re\u021bet\u0103, ob\u021bine\u021bi o p\u00e2ine de zi cu zi, atemporal\u0103, care impresioneaz\u0103 \u00eentotdeauna, cu efort minim \u0219i arom\u0103 maxim\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"
\ud83c\udf5e P\u00e2ine super u\u0219oar\u0103 \u201ef\u0103r\u0103 fr\u0103m\u00e2ntare\u201d \u2013 f\u0103r\u0103 fr\u0103m\u00e2ntare, f\u0103r\u0103 ou\u0103, f\u0103r\u0103 unt! Te-ai s\u0103turat s\u0103 cumperi p\u00e2ine? Cu aceast\u0103…<\/p>\n","protected":false},"author":1,"featured_media":1115,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=1114"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1114\/revisions"}],"predecessor-version":[{"id":1116,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1114\/revisions\/1116"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/1115"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=1114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=1114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=1114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}