Aceast\u0103 p\u00e2ine cu crem\u0103 de br\u00e2nz\u0103 \u0219i c\u0103p\u0219uni este o delicates\u0103 simpl\u0103 \u0219i casnic\u0103, care se simte perfect pe o mas\u0103 de prim\u0103var\u0103. \u00cen familia noastr\u0103, se spune c\u0103 str\u0103bunica Shirley cocea dou\u0103 dintre acestea \u00eenainte de biseric\u0103 sau de Pa\u0219te, \u0219i nu r\u0103m\u00e2nea nicio firimitur\u0103. Crema de br\u00e2nz\u0103 face p\u00e2inea moale \u0219i cremoas\u0103, iar acoperit\u0103 cu buc\u0103\u021bele mici de c\u0103p\u0219uni proaspete are exact cantitatea potrivit\u0103 de aer rustic pentru a o face s\u0103 par\u0103 perfect f\u0103cut\u0103 \u00een cas\u0103. Dac\u0103 hr\u0103ni\u021bi o mul\u021bime sau ave\u021bi copii fl\u0103m\u00e2nzi care alearg\u0103 prin buc\u0103t\u0103rie, ve\u021bi dori s\u0103 dubla\u021bi por\u021bia – o felie nu pare niciodat\u0103 suficient\u0103.
\nServi\u021bi aceast\u0103 p\u00e2ine u\u0219or cald\u0103 sau la temperatura camerei, feliat\u0103 gros, astfel \u00eenc\u00e2t buc\u0103\u021bile de c\u0103p\u0219uni s\u0103 se vad\u0103. Este minunat\u0103 cu o cea\u0219c\u0103 de cafea sau ceai fierbinte pentru adul\u021bi \u0219i un pahar de lapte rece pentru copii. Pentru petrecerile de prim\u0103var\u0103, \u00eemi place s\u0103 o a\u0219ez \u00eentr-o tav\u0103 de copt sau \u00eentr-un vas de servire din sticl\u0103, pe blat, cu un bol mic de c\u0103p\u0219uni feliate \u00een plus \u0219i un bol mic de unt \u00eenmuiat sau fri\u0219c\u0103. De asemenea, merge bine cu o caserol\u0103 simpl\u0103 cu ou\u0103 sau un bol mare de salat\u0103 de fructe, dac\u0103 preg\u0103ti\u021bi un brunch.
\nP\u00e2ine cu c\u0103p\u0219uni \u0219i crem\u0103 de br\u00e2nz\u0103
\nPor\u021bii: 8-10
\nIngrediente
\n1 1\/2 c\u0103ni de f\u0103in\u0103 universal\u0103
\n1 linguri\u021b\u0103 de praf de copt
\n1\/4 linguri\u021b\u0103 de bicarbonat de sodiu
\n1\/4 linguri\u021b\u0103 de sare fin\u0103
\n110 g crem\u0103 de br\u00e2nz\u0103, \u00eenmuiat\u0103
\n1\/2 can\u0103 (1 b\u0103\u021b) unt nes\u0103rat \u00eenmuiat
\n3\/4 can\u0103 zah\u0103r granulat
\n2 ou\u0103 mari, la temperatura camerei
\n1 linguri\u021b\u0103 extract de vanilie
\n1\/3 can\u0103 lapte (orice ave\u021bi la \u00eendem\u00e2n\u0103)
\n1 1\/4 c\u0103ni de c\u0103p\u0219uni proaspete, decojite \u0219i t\u0103iate \u00een buc\u0103\u021bi mici
\n1 lingur\u0103 de f\u0103in\u0103 universal\u0103 (pentru amestecarea cu c\u0103p\u0219unile)
\n1 lingur\u0103 de zah\u0103r grosier sau zah\u0103r granulat (op\u021bional, pentru pres\u0103rat deasupra)
\nInstruc\u0163iuni<\/p>\n
Instruc\u0163iuni
\nPre\u00eenc\u0103lzi\u021bi cuptorul la 175\u00b0C. Unge\u021bi u\u0219or o tav\u0103 de copt din sticl\u0103 de 23×13 cm \u0219i, dac\u0103 dori\u021bi ca p\u00e2inea s\u0103 fie mai u\u0219or de feliat, tapeta\u021bi-o cu h\u00e2rtie de copt, astfel \u00eenc\u00e2t s\u0103 se extind\u0103 peste marginile lungi. Pune\u021bi deoparte pe blatul de buc\u0103t\u0103rie.
\n\u00centr-un bol mediu, amesteca\u021bi 1 1\/2 c\u0103ni de f\u0103in\u0103, praful de copt, bicarbonatul de sodiu \u0219i sarea p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie omogen\u0103. Acest lucru va men\u021bine p\u00e2inea u\u0219oar\u0103 \u0219i va ajuta la coacerea uniform\u0103 a \u00eentregii compozi\u021bii. Pune\u021bi bolul deoparte.
\n\u00centr-un bol mare, bate\u021bi crema de br\u00e2nz\u0103 \u00eenmuiat\u0103 \u0219i untul cu un mixer de m\u00e2n\u0103 (sau o lingur\u0103 de lemn rezistent\u0103) p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine fin\u0103, cremoas\u0103 \u0219i bine amestecat\u0103, aproximativ 2 minute. R\u0103zui\u021bi marginile bolului dac\u0103 este necesar.
\nAd\u0103uga\u021bi zah\u0103rul granulat \u00een amestecul de crem\u0103 de br\u00e2nz\u0103 \u0219i bate\u021bi p\u00e2n\u0103 c\u00e2nd amestecul devine u\u0219or \u0219i pufos, 2-3 minute. Acest pas confer\u0103 p\u00e2inii textura sf\u0103r\u00e2micioas\u0103, aproape asem\u0103n\u0103toare unei pr\u0103jituri.
\n\u00cencorpora\u021bi ou\u0103le pe r\u00e2nd, amestec\u00e2nd bine dup\u0103 fiecare ad\u0103ugare pentru a v\u0103 asigura c\u0103 sunt complet \u00eencorporate \u00een aluat. Ad\u0103uga\u021bi extractul de vanilie \u0219i amesteca\u021bi din nou. Aluatul poate p\u0103rea pu\u021bin gros \u0219i cremos \u00een acest moment, exact ceea ce v\u0103 dori\u021bi.
\nKaada noin puolet kuivien aineiden seoksesta joukkoon ja sekoita hitaalla nopeudella, kunnes seos on enimm\u00e4kseen sekoittunut. Lis\u00e4\u00e4 maito ja sekoita uudelleen hitaalla nopeudella, kunnes taikina irtoaa ja n\u00e4ytt\u00e4\u00e4 tasaiselta. Lis\u00e4\u00e4 lopuksi loput kuivat aineet ja sekoita varovasti, kunnes et en\u00e4\u00e4 n\u00e4e kuivia jauhoja. \u00c4l\u00e4 sekoita liikaa, jotta leip\u00e4 pysyy pehme\u00e4n\u00e4.
\nSekoita pieness\u00e4 kulhossa pilkotut mansikat ruokalusikallisen jauhojen kanssa, kunnes palat ovat kevyesti jauhojen peitossa. T\u00e4m\u00e4 est\u00e4\u00e4 niit\u00e4 vajoamasta suoraan leiv\u00e4n pohjalle paiston aikana.
\nK\u00e4\u00e4ntele jauhotetut mansikkapalat varovasti taikinaan lastalla py\u00f6ritellen kulhoa hitaasti muutaman kerran. Marjojen tulisi sekoittua joukkoon, mutta ei murskata niit\u00e4. Taikinasta tulee paksua ja kermaista, ja mansikkapaloja n\u00e4kyy kaikkialla.
\nLusikoi taikina valmisteltuun lasivuokaan ja levit\u00e4 se kulmiin asti. Tasoita pintaa hieman, mutta \u00e4l\u00e4 v\u00e4lit\u00e4, jos se n\u00e4ytt\u00e4\u00e4 hieman ep\u00e4tasaiselta. Tuo itse tehty, ep\u00e4tasainen pinta on osa sen vieh\u00e4tyst\u00e4. Jos haluat hieman kimallusta ja rapeutta, ripottele ruokalusikallinen karkeaa tai kidesokeria tasaisesti pinnalle.
\nAseta vuoka esil\u00e4mmitetyn uunin keskitasolle ja paista 50\u201360 minuuttia tai kunnes pinta on kevyesti kullanruskea, leip\u00e4 n\u00e4ytt\u00e4\u00e4 hyytyneelt\u00e4 keskelt\u00e4 ja keskelle ty\u00f6nnettyyn hammastikkuun tulee vain muutama kostea muru (ei m\u00e4rk\u00e4\u00e4 taikinaa). Lasivuoassa paistoaika voi olla l\u00e4hemp\u00e4n\u00e4 t\u00e4ytt\u00e4 aikaa, joten tarkista kypsyys noin 50 minuutin kohdalla.
\nOta leip\u00e4 uunista ja aseta vuoka j\u00e4\u00e4htym\u00e4\u00e4n ritil\u00e4lle. Anna sen j\u00e4\u00e4hty\u00e4 vuoassa v\u00e4hint\u00e4\u00e4n 20\u201330 minuuttia, jotta se j\u00e4hmettyy; se on edelleen l\u00e4mmin ja sis\u00e4lt\u00e4 eritt\u00e4in murea. Pinta voi n\u00e4ytt\u00e4\u00e4 hieman halkeilevalta ja maalaismaiselta, ja mansikoiden ymp\u00e4rill\u00e4 voi olla kermaisen n\u00e4k\u00f6isi\u00e4 taskuja \u2013 se on t\u00e4ydellist\u00e4.
\nKun leip\u00e4 on j\u00e4\u00e4htynyt tarpeeksi k\u00e4sitelt\u00e4v\u00e4ksi, pyyhi tarvittaessa veitsell\u00e4 reunoja ja nosta leip\u00e4 varovasti leivinpaperin reunan avustuksella tai viipaloi se suoraan lasipannulla. Leikkaa paksuiksi viipaleiksi ja tarjoile l\u00e4mpim\u00e4n\u00e4 tai<\/p>\n","protected":false},"excerpt":{"rendered":"
Aceast\u0103 p\u00e2ine cu crem\u0103 de br\u00e2nz\u0103 \u0219i c\u0103p\u0219uni este o delicates\u0103 simpl\u0103 \u0219i casnic\u0103, care se simte perfect pe o…<\/p>\n","protected":false},"author":1,"featured_media":1805,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1804","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\/1804","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=1804"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1804\/revisions"}],"predecessor-version":[{"id":1806,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1804\/revisions\/1806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/1805"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=1804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=1804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=1804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}