Ingrediente:
\nIngrediente aluat:<\/p>\n
40 ml lapte
\n150 g zah\u0103r
\n1 zah\u0103r vanilat
\n150 g unt (t\u0103iat cubule\u021be)
\n1 ou
\n80 g miere
\n2 g scor\u021bi\u0219oar\u0103
\n500 g f\u0103in\u0103 alb\u0103
\n10 g bicarbonat de sodiu<\/p>\n
Ingrediente pentru sm\u00e2nt\u00e2n\u0103. Buc\u0103t\u0103rie est-european\u0103<\/p>\n
100 g f\u0103in\u0103 alb\u0103
\n200 g zah\u0103r
\n1 zah\u0103r vanilat
\n500 ml lapte rece
\n200 g unt la temperatura camerei
\nProcedura:
\n1. Preg\u0103ti\u021bi aluatul.<\/p>\n
Toarna\u021bi zah\u0103rul, zah\u0103rul vanilat \u0219i laptele \u00eentr-o oal\u0103 larg\u0103 sau un bol potrivit pentru aragaz. Ad\u0103uga\u021bi untul t\u0103iat cubule\u021be, oul, mierea \u0219i scor\u021bi\u0219oara.<\/p>\n
Aduce\u021bi la fierbere la foc mic, amestec\u00e2nd constant. Dup\u0103 ce \u00eenchide\u021bi capacul, g\u0103ti\u021bi timp de aproximativ 5 minute. Da\u021bi deoparte \u0219i l\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103 pu\u021bin. G\u0103tit \u0219i re\u021bete<\/p>\n
Toarna\u021bi f\u0103ina alb\u0103 \u0219i bicarbonatul de sodiu \u00eentr-un bol, turna\u021bi amestecul cald \u0219i amesteca\u021bi bine.<\/p>\n
Fr\u0103m\u00e2nta\u021bi aluatul cu m\u00e2na p\u00e2n\u0103 devine omogen.<\/p>\n
\u00cemp\u0103r\u021bi\u021bi imediat aluatul \u00een patru p\u0103r\u021bi egale \u0219i forma\u021bi-le bile.<\/p>\n
2. \u00centinderea \u0219i coacerea foilor.<\/p>\n
Preg\u0103ti\u021bi forme de aproximativ 20 \u00d7 30 cm din h\u00e2rtie de copt.<\/p>\n
Lua\u021bi \u00eentotdeauna o bil\u0103 de aluat, acoperi\u021bi celelalte cu folie alimentar\u0103 pentru a nu se usca.<\/p>\n
\u00centinde\u021bi fiecare parte a aluatului la dimensiunea formei preg\u0103tite \u0219i transfera\u021bi-o pe o tav\u0103 de copt.<\/p>\n
\u00cen\u021bepa\u021bi foile cu o furculi\u021b\u0103.<\/p>\n
Coace\u021bi \u00een cuptorul pre\u00eenc\u0103lzit la 180 \u00b0C timp de aproximativ 10 minute. Produse lactate \u0219i ou\u0103<\/p>\n
Dup\u0103 coacere, l\u0103sa\u021bi foile s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.<\/p>\n
Descoperi\u021bi mai multe
\nPr\u0103jituri
\npr\u0103jituri
\nmiere<\/p>\n
3. Prepararea cremei.M\u00e2ncare<\/p>\n
Amesteca\u021bi f\u0103ina cu zah\u0103rul \u0219i zah\u0103rul vanilat.<\/p>\n
Lua\u021bi aproximativ 20 de linguri de jum\u0103tate de litru de lapte rece \u0219i amesteca\u021bi amestecul de f\u0103in\u0103 p\u00e2n\u0103 se omogenizeaz\u0103.<\/p>\n
Aduce\u021bi laptele r\u0103mas la fierbere. Da\u021bi deoparte, \u00eencorpora\u021bi \u00eencet amestecul de f\u0103in\u0103 preparat \u0219i pune\u021bi din nou pe foc.<\/p>\n
G\u0103ti\u021bi timp de aproximativ 2 minute p\u00e2n\u0103 c\u00e2nd crema se \u00eengroa\u0219\u0103.<\/p>\n
Acoperi\u021bi crema fierbinte cu folie alimentar\u0103, astfel \u00eenc\u00e2t s\u0103 ating\u0103 suprafa\u021ba (nu se va forma crust\u0103). L\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.<\/p>\n
Bate\u021bi untul la temperatura camerei \u0219i ad\u0103uga\u021bi treptat crema r\u0103cit\u0103. Bate\u021bi bine dup\u0103 fiecare ad\u0103ugare.<\/p>\n
4. Compozi\u021bia pr\u0103jiturii. Dulciuri \u0219i produse de cofet\u0103rie<\/p>\n
\u00cemp\u0103r\u021bi\u021bi crema \u00een trei p\u0103r\u021bi egale.<\/p>\n
\u00centinde\u021bi prima treime din crem\u0103 pe prima foaie, \u00eentinde\u021bi-o uniform \u0219i netezi\u021bi-o.<\/p>\n
Ad\u0103uga\u021bi a doua foaie \u0219i ap\u0103sa\u021bi u\u0219or pentru a o lipi.<\/p>\n
\u00centinde\u021bi a doua treime din crem\u0103, netezi\u021bi-o din nou \u0219i acoperi\u021bi cu a treia foaie.<\/p>\n
\u00centinde\u021bi ultima treime din crem\u0103 \u0219i acoperi\u021bi cu a patra foaie. Ap\u0103sa\u021bi u\u0219or.<\/p>\n
L\u0103sa\u021bi pr\u0103jitura s\u0103 se odihneasc\u0103 la frigider peste noapte – foile se vor \u00eenmuia \u0219i aromele se vor combina.<\/p>\n
5. Servire.<\/p>\n
\u00cenainte de feliere, pres\u0103ra\u021bi deasupra cu zah\u0103r pudr\u0103.<\/p>\n
Pr\u0103jitura este cel mai bine \u00een a doua sau a treia zi – atunci foile sunt frumos moi!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingrediente: Ingrediente aluat: 40 ml lapte 150 g zah\u0103r 1 zah\u0103r vanilat 150 g unt (t\u0103iat cubule\u021be) 1 ou 80…<\/p>\n","protected":false},"author":1,"featured_media":2699,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2698","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\/2698","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=2698"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2698\/revisions"}],"predecessor-version":[{"id":2700,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2698\/revisions\/2700"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2699"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}