Ingrediente
\n30 kg de f\u0103in\u0103 alb\u0103 ,
\n1 linguri\u021b\u0103 de praf de copt,
\n12 dkg de unt,
\n4 g\u0103lbenu\u0219uri de ou,
\n12 dkg de zah\u0103r granulat ,
\n1 plic de zah\u0103r vanilat,
\n2 linguri de sm\u00e2nt\u00e2n\u0103,
\nun praf de sare
\ncoaj\u0103 ras\u0103 de la 1 l\u0103m\u00e2ie,
\ndulcea\u021b\u0103 de piersici.
\nDeasupra:Produse de patiserie<\/p>\n
<\/p>\n
Deasupra:Produse de patiserie<\/p>\n
6 albu\u0219uri de ou,
\n15 kg de zah\u0103r granulat,
\n1 plic de zah\u0103r vanilat,
\n20 kg de nuci m\u0103cinate,
\n1 linguri\u021b\u0103 de scor\u021bi\u0219oar\u0103 m\u0103cinat\u0103,
\nun praf de sare,<\/p>\n
Preg\u0103tire
\nAd\u0103uga\u021bi praful de copt \u0219i un praf de sare \u00een f\u0103in\u0103, apoi cerne\u021bi, ad\u0103uga\u021bi untul rece, t\u0103iat cubule\u021be \u0219i \u00eencepe\u021bi s\u0103 \u00eel f\u0103r\u00e2mi\u021ba\u021bi. C\u00e2nd amestecul este suficient de sf\u0103r\u00e2micios, ad\u0103uga\u021bi zah\u0103rul granulat, zah\u0103rul vanilat \u0219i coaja ras\u0103 de l\u0103m\u00e2ie, apoi face\u021bi o ad\u00e2ncitur\u0103 \u00een centru, ad\u0103uga\u021bi g\u0103lbenu\u0219urile de ou \u0219i 2 linguri mici de sm\u00e2nt\u00e2n\u0103 \u0219i lucra\u021bi rapid p\u00e2n\u0103 ob\u021bine\u021bi un aluat. (Ar trebui s\u0103 ob\u021bine\u021bi un aluat u\u0219or de \u00eentins, a\u0219a c\u0103 ad\u0103uga\u021bi mai mult\u0103 sm\u00e2nt\u00e2n\u0103 pe m\u0103sur\u0103 ce fr\u0103m\u00e2nta\u021bi, dac\u0103 este necesar.)Restaurante<\/p>\n
\u00cenf\u0103ina\u021bi u\u0219or o bucat\u0103 de h\u00e2rtie de copt, \u00eentinde\u021bi aluatul la dimensiunea t\u0103vii de copt, transfera\u021bi-l pe o tav\u0103 de copt tapetat\u0103 cu h\u00e2rtie de copt, ap\u0103sa\u021bi pu\u021bin aluatul cu palma. Acum \u00eentinde\u021bi aluatul din abunden\u021b\u0103 cu gem.<\/p>\n
\u00cencepe\u021bi s\u0103 bate\u021bi albu\u0219urile de ou cu un praf de sare p\u00e2n\u0103 devin spumoase, ad\u0103uga\u021bi zah\u0103rul granulat c\u00e2te o lingur\u0103 pe r\u00e2nd \u0219i bate\u021bi p\u00e2n\u0103 devin tari. Amesteca\u021bi nucile m\u0103cinate cu zah\u0103rul vanilat \u0219i scor\u021bi\u0219oara m\u0103cinat\u0103, ad\u0103uga\u021bi-le cu grij\u0103 \u00een spuma b\u0103tut\u0103 tare \u0219i amesteca\u021bi u\u0219or cu o lingur\u0103 de lemn.<\/p>\n
\u00centinde\u021bi uniform amestecul de nuci peste partea superioar\u0103 a aluatului preparat, introduce\u021bi-l \u00een cuptorul pre\u00eenc\u0103lzit \u0219i coace\u021bi la 160\u00b0C timp de aproximativ 25-30 de minute, p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 o culoare deschis\u0103 \u0219i frumoas\u0103. Scoate\u021bi-l din cuptor \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 pe tava de copt timp de aproximativ 10 minute, apoi scoate\u021bi-l \u00eempreun\u0103 cu h\u00e2rtia \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 complet. Poft\u0103 bun\u0103!<\/p>\n
Dac\u0103 \u021bi-a pl\u0103cut aceast\u0103 re\u021bet\u0103, distribuie-o prietenilor t\u0103i!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingrediente 30 kg de f\u0103in\u0103 alb\u0103 , 1 linguri\u021b\u0103 de praf de copt, 12 dkg de unt, 4 g\u0103lbenu\u0219uri de…<\/p>\n","protected":false},"author":1,"featured_media":1288,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1287","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\/1287","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=1287"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1287\/revisions"}],"predecessor-version":[{"id":1289,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1287\/revisions\/1289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/1288"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=1287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=1287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=1287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}