Ingrediente:
\nAluat.<\/p>\n
250 g unt
\n5 linguri zah\u0103r pudr\u0103
\n5 g\u0103lbenu\u0219uri de ou
\n450 g f\u0103in\u0103 alb\u0103 de gr\u00e2u
\n2 linguri pudr\u0103 de cacao
\n1 plic praf de copt
\niaurt simplu, dup\u0103 nevoie (aprox. 2 linguri)
\nStratul de aluat.<\/p>\n
500 g br\u00e2nz\u0103 de vaci (de preferin\u021b\u0103 cu grunjoase)
\n150 g zah\u0103r pudr\u0103
\n1 plic pudr\u0103 de budinc\u0103 de vanilie
\n1 plic zah\u0103r vanilat
\n2 ou\u0103
\n150 g iaurt simplu<\/p>\n
Stratul de mac \u0219i nuc\u0103 de cocos.Aluat<\/p>\n
5 albu\u0219uri de ou
\n2 linguri zah\u0103r granulat
\n70 g semin\u021be de mac m\u0103cinate
\n50 g nuc\u0103 de cocos ras\u0103
\n\u00cen plus, mai avem nevoie de:<\/p>\n
caise proaspete (sau alte fructe dup\u0103 gust)
\nzah\u0103r pudr\u0103 pentru pres\u0103rat
\nProcedura.
\nPrepararea aluatului:<\/p>\n
Prepararea aluatului:<\/p>\n
Amesteca\u021bi untul cu zah\u0103rul pudr\u0103 p\u00e2n\u0103 devine spumos. Ad\u0103uga\u021bi treptat g\u0103lbenu\u0219urile \u0219i bate\u021bi bine dup\u0103 fiecare ad\u0103ugare.
\n\u00cencorpora\u021bi f\u0103ina amestecat\u0103 cu cacaoa \u0219i praful de copt. Dac\u0103 aluatul este prea sf\u0103r\u00e2micios, ad\u0103uga\u021bi iaurtul simplu c\u00e2te o lingur\u0103 pe r\u00e2nd, p\u00e2n\u0103 se formeaz\u0103 o bil\u0103 compact\u0103 (de obicei, 2 linguri sunt suficiente).<\/p>\n
\u00cemp\u0103r\u021bi\u021bi aluatul \u00een dou\u0103 p\u0103r\u021bi egale, \u00eenf\u0103\u0219ura\u021bi-le \u00een folie alimentar\u0103 \u0219i pune\u021bi-le la congelator pentru a se \u00eent\u0103ri.<\/p>\n
Preg\u0103ti\u021bi umplutura de br\u00e2nz\u0103 de vaci:<\/p>\n
Bate\u021bi br\u00e2nza de vaci, zah\u0103rul pudr\u0103, zah\u0103rul vanilat, pudra de budinc\u0103, iaurtul \u0219i ou\u0103le p\u00e2n\u0103 se omogenizeaz\u0103. Dac\u0103 folosi\u021bi br\u00e2nz\u0103 de vaci cu grunjoase, o pute\u021bi mixa scurt cu un blender de m\u00e2n\u0103 la final pentru a ob\u021bine o compozi\u021bie omogen\u0103.<\/p>\n
Preg\u0103ti\u021bi stratul de mac \u0219i nuc\u0103 de cocos:<\/p>\n
Bate\u021bi albu\u0219urile de ou cu zah\u0103rul granulat p\u00e2n\u0103 se formeaz\u0103 v\u00e2rfuri tari. Apoi, \u00eencorpora\u021bi u\u0219or macul \u0219i nuca de cocos.<\/p>\n
Precoacerea crustei:<\/p>\n
Tapeta\u021bi o tav\u0103 de copt de 25 \u00d7 35 cm cu h\u00e2rtie de copt.
\nDa\u021bi jum\u0103tate din aluat pe fundul t\u0103vii de copt prin r\u0103z\u0103toare \u0219i \u00eentinde\u021bi uniform. Precoace\u021bi \u00eentr-un cuptor pre\u00eenc\u0103lzit la 170 \u00b0C timp de aproximativ 10 minute.<\/p>\n
Umplutur\u0103:<\/p>\n
\u00centinde\u021bi caisele tocate peste blatul precopt. Turna\u021bi umplutura de br\u00e2nz\u0103 peste ele, netezi\u021bi-o \u0219i \u00eentinde\u021bi uniform stratul de mac \u0219i nuc\u0103 de cocos deasupra.<\/p>\n
\u00cen cele din urm\u0103, rade\u021bi cealalt\u0103 jum\u0103tate a aluatului.<\/p>\n
Coacere:<\/p>\n
Coace\u021bi \u00eenc\u0103 50 de minute la 170 \u00b0C, p\u00e2n\u0103 c\u00e2nd pr\u0103jitura cap\u0103t\u0103 o frumoas\u0103 culoare aurie. Buc\u0103t\u0103rie est-european\u0103<\/p>\n
Finalizare:<\/p>\n
L\u0103sa\u021bi pr\u0103jitura s\u0103 se r\u0103ceasc\u0103 complet, apoi pres\u0103ra\u021bi cu zah\u0103r pudr\u0103 \u0219i t\u0103ia\u021bi.<\/p>\n
Sfaturi.<\/p>\n
\u00cen loc de caise, pute\u021bi folosi zmeur\u0103, afine sau vi\u0219ine.
\nPr\u0103jitura are un gust minunat \u0219i a doua zi, c\u00e2nd aromele se combin\u0103 \u0219i aluatul se \u00eenmoaie.
\nPoft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingrediente: Aluat. 250 g unt 5 linguri zah\u0103r pudr\u0103 5 g\u0103lbenu\u0219uri de ou 450 g f\u0103in\u0103 alb\u0103 de gr\u00e2u 2…<\/p>\n","protected":false},"author":1,"featured_media":2708,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2707","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\/2707","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=2707"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2707\/revisions"}],"predecessor-version":[{"id":2709,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2707\/revisions\/2709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2708"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}