Brio\u0219e cu br\u00e2nz\u0103 \u0219i vat\u0103
\nIngrediente:<\/p>\n
Pentru aluatul de cheesecake:
\n120 g crem\u0103 de br\u00e2nz\u0103 moale
\n60 ml lapte integral
\n50 g unt nes\u0103rat
\n3 ou\u0103 mari, separate
\n50 g zah\u0103r tos (pentru albu\u0219uri)
\n2 linguri zah\u0103r tos (pentru g\u0103lbenu\u0219uri)
\n65 g f\u0103in\u0103 pentru pr\u0103jituri (sau f\u0103in\u0103 de gr\u00e2u cernut\u0103)
\n1 lingur\u0103 amidon de porumb
\n1\/4 linguri\u021b\u0103 crem\u0103 de tartar sau suc de l\u0103m\u00e2ie
\nOp\u021bional:
\nZah\u0103r pudr\u0103 sau gem<\/p>\n
Instruc\u021biuni:Instruc\u021biuni:
\nPreg\u0103tirea aluatului:
\nPre\u00eenc\u0103lzi\u021bi cuptorul la 160 \u00b0C. A\u0219eza\u021bi forme de brio\u0219e \u00eentr-o tav\u0103.
\nTopi\u021bi crema de br\u00e2nz\u0103, laptele \u0219i untul la bain-marie sau la microunde. Mixa\u021bi p\u00e2n\u0103 la omogenizare.
\nL\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103 pu\u021bin, apoi ad\u0103uga\u021bi g\u0103lbenu\u0219urile \u0219i amesteca\u021bi bine. Cerne\u021bi f\u0103ina \u0219i amidonul de porumb \u0219i mixa\u021bi p\u00e2n\u0103 la omogenizare.<\/p>\n
Bate\u021bi albu\u0219urile:
\n\u00centr-un bol curat, bate\u021bi albu\u0219urile cu crem\u0103 de tartar sau suc de l\u0103m\u00e2ie p\u00e2n\u0103 devin spumoase. Ad\u0103uga\u021bi treptat zah\u0103rul \u0219i bate\u021bi p\u00e2n\u0103 se formeaz\u0103 v\u00e2rfuri tari.<\/p>\n
Amesteca\u021bi:
\n\u00cencorpora\u021bi o treime din albu\u0219uri \u00een amestecul de crem\u0103 de br\u00e2nz\u0103 pentru a-l deschide la culoare. \u00cencorpora\u021bi cu grij\u0103 albu\u0219urile r\u0103mase \u00een dou\u0103 tran\u0219e.<\/p>\n
Coace\u021bi:
\n\u00centinde\u021bi aluatul uniform \u00een formele de brio\u0219e, umpl\u00e2ndu-le aproximativ 80%.<\/p>\n
A\u0219eza\u021bi forma de brio\u0219e \u00eentr-o tav\u0103 de copt mai mare. Ad\u0103uga\u021bi ap\u0103 fierbinte \u00een tava mai mare pentru a crea o baie de ap\u0103.<\/p>\n
Coace\u021bi timp de 25-30 de minute sau p\u00e2n\u0103 c\u00e2nd partea de sus este aurie \u0219i se \u00eent\u0103re\u0219te.<\/p>\n
R\u0103ci\u021bi:
\nL\u0103sa\u021bi brio\u0219ele s\u0103 se r\u0103ceasc\u0103 \u00een form\u0103 timp de 10 minute, apoi transfera\u021bi-le pe un gr\u0103tar metalic pentru a se r\u0103ci complet.<\/p>\n
Servi\u021bi:
\nSe pot savura ca atare sau se pot pudra cu zah\u0103r pudr\u0103 sau se pot servi cu dulcea\u021b\u0103 de fructe pentru un plus de arom\u0103.<\/p>\n
Sfaturi pentru brio\u0219e japoneze perfecte cu br\u00e2nz\u0103 \u0219i bumbac
\nIngrediente la temperatura camerei:
\nAsigura\u021bi-v\u0103 c\u0103 crema de br\u00e2nz\u0103, ou\u0103le \u0219i laptele sunt la temperatura camerei pentru un aluat omogen.<\/p>\n
Nu bate\u021bi prea mult:
\n\u00cencorpora\u021bi u\u0219or albu\u0219urile de ou \u00een aluat pentru a men\u021bine consisten\u021ba aerisit\u0103. Amestecarea excesiv\u0103 poate dezaera aluatul.<\/p>\n
Bain-marie:
\nBain-marie este crucial pentru o coacere uniform\u0103 \u0219i pentru a preveni cr\u0103parea. Asigura\u021bi-v\u0103 c\u0103 apa este fierbinte atunci c\u00e2nd o a\u0219eza\u021bi pe tava de copt.<\/p>\n
Evita\u021bi coacerea excesiv\u0103:
\nCoace\u021bi p\u00e2n\u0103 c\u00e2nd partea de sus este aurie \u0219i ferm\u0103, dar centrul ar trebui s\u0103 se mi\u0219te pu\u021bin. Coacerea excesiv\u0103 poate face brio\u0219ele dense.<\/p>\n
R\u0103ci\u021bi treptat:
\nL\u0103sa\u021bi brio\u0219ele s\u0103 se r\u0103ceasc\u0103 pe tava de copt timp de 10 minute \u00eenainte de a le transfera pe un gr\u0103tar de s\u00e2rm\u0103. Acest lucru va \u00eempiedica pr\u0103bu\u0219irea lor.<\/p>\n
Folosi\u021bi f\u0103in\u0103 pentru pr\u0103jituri:
\nF\u0103ina pentru pr\u0103jituri confer\u0103 brio\u0219elor o textur\u0103 mai u\u0219oar\u0103. Dac\u0103 folosi\u021bi f\u0103in\u0103 de gr\u00e2u, cerne\u021bi-o de dou\u0103 ori pentru a imita consisten\u021ba u\u0219oar\u0103 a f\u0103inii pentru pr\u0103jituri.<\/p>\n
Varia\u021bii
\nBrio\u0219e cu br\u00e2nz\u0103 \u0219i bumbac Matcha:
\nAd\u0103uga\u021bi 1-2 linguri de pudr\u0103 matcha \u00een aluat pentru o culoare verde vibrant\u0103 \u0219i o arom\u0103 p\u0103m\u00e2ntie.<\/p>\n
Brio\u0219e cu br\u00e2nz\u0103 \u0219i ciocolat\u0103 din bumbac:
\nAd\u0103uga\u021bi 2 linguri de pudr\u0103 de cacao \u00een aluat pentru o not\u0103 de ciocolat\u0103.<\/p>\n
Brio\u0219e cu br\u00e2nz\u0103 \u0219i citrice din bumbac:
\nAd\u0103uga\u021bi coaja ras\u0103 de la o l\u0103m\u00e2ie sau portocal\u0103 \u00een aluat pentru o arom\u0103 r\u0103coritoare de citrice.<\/p>\n
Brio\u0219e cu v\u00e2rtej de fructe de p\u0103dure:
\n\u00cencorpora\u021bi 1-2 linguri de dulcea\u021b\u0103 de fructe de p\u0103dure sau piure de fructe de p\u0103dure proaspete \u00een aluat \u00eenainte de coacere.<\/p>\n
Cheesecake cu crust\u0103:
\nAd\u0103uga\u021bi o cantitate mic\u0103 de firimituri de biscui\u021bi graham zdrobi\u021bi pe fundul fiec\u0103rei forme de brio\u0219e \u00eenainte de a ad\u0103uga aluatul.<\/p>\n
Brio\u0219e cu br\u00e2nz\u0103 \u0219i vanilie din bumbac:
\nAd\u0103uga\u021bi semin\u021bele de la o p\u0103staie de vanilie sau 1 linguri\u021b\u0103 de past\u0103 de vanilie \u00een aluat pentru o arom\u0103 bogat\u0103 de vanilie.<\/p>\n
Brio\u0219e cu arom\u0103 de cafea:
\nAd\u0103uga\u021bi 1 linguri\u021b\u0103 de pudr\u0103 de espresso \u00een aluat pentru o arom\u0103 subtil\u0103 de cafea.<\/p>\n
Depozitare
\nTemperatura camerei:
\nDepozita\u021bi brio\u0219ele \u00eentr-un recipient etan\u0219 la temperatura camerei timp de p\u00e2n\u0103 la 1 zi.<\/p>\n
Refrigerare:
\nPentru o depozitare mai lung\u0103, p\u0103stra\u021bi brio\u0219ele la frigider \u00eentr-un recipient etan\u0219 p\u00e2n\u0103 la 3 zile. L\u0103sa\u021bi-le s\u0103 ajung\u0103 la temperatura camerei \u00eenainte de servire.<\/p>\n
Congelare:
\n\u00cempacheta\u021bi brio\u0219ele individual \u00een folie alimentar\u0103 \u0219i pune\u021bi-le \u00eentr-o pung\u0103 sau recipient potrivit pentru congelator. Congela\u021bi p\u00e2n\u0103 la 1 lun\u0103.
\nDecongelare: Decongela\u021bi \u00een frigider peste noapte sau la temperatura camerei timp de c\u00e2teva ore \u00eenainte de servire.<\/p>\n
Sugestii de servire
\nPudra\u021bi cu zah\u0103r pudr\u0103 pentru un finisaj simplu \u0219i elegant.
\nDecora\u021bi cu fructe de p\u0103dure proaspete, gem sau o lingur\u0103 de fri\u0219c\u0103.
\nServi\u021bi cu o can\u0103 de ceai verde, cafea sau ciocolat\u0103 cald\u0103 pentru o combina\u021bie delicioas\u0103.<\/p>\n
Aceste brio\u0219e japoneze din bumbac cu br\u00e2nz\u0103 sunt o delicates\u0103 u\u0219oar\u0103, pufoas\u0103 \u0219i irezistibil\u0103! Spune\u021bi-mi dac\u0103 dori\u021bi mai multe sfaturi sau variante.<\/p>\n
Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Brio\u0219e cu br\u00e2nz\u0103 \u0219i vat\u0103 Ingrediente: Pentru aluatul de cheesecake: 120 g crem\u0103 de br\u00e2nz\u0103 moale 60 ml lapte integral…<\/p>\n","protected":false},"author":1,"featured_media":1173,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1172","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\/1172","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=1172"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1172\/revisions"}],"predecessor-version":[{"id":1174,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1172\/revisions\/1174"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/1173"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=1172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=1172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=1172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}