Aceast\u0103 crem\u0103 de cheesecake este ideal\u0103 pentru stratificarea, decorarea \u0219i nivelarea pr\u0103jiturilor. Este moale, delicioas\u0103 \u0219i, \u00een acela\u0219i timp, rapid\u0103 \u0219i u\u0219or de preparat. O po\u021bi manevra f\u0103r\u0103 probleme chiar \u0219i ca \u00eencep\u0103tor. Re\u021bete de crem\u0103<\/p>\n
Ingrediente:
\n400 g cheesecake tartinabil (5-9% gr\u0103sime)
\n150 g lapte condensat \u00eendulcit
\n400 g unt moale
\n50 g zah\u0103r pudr\u0103
\nOp\u021bional:
\n1 linguri\u021b\u0103 de alcool aromatic (de exemplu, rom)<\/p>\n
Procedura:<\/p>\n
Procedura:
\nPreg\u0103ti\u021bi ingredientele. Ustensile de patiserie<\/p>\n
L\u0103sa\u021bi toate ingredientele s\u0103 se \u00eenc\u0103lzeasc\u0103 la temperatura camerei \u00eenainte de utilizare.<\/p>\n
Amesteca\u021bi compozi\u021bia de cheesecake. Mic dejun s\u0103n\u0103tos<\/p>\n
Pune\u021bi cheesecake-ul \u00eentr-un bol \u0219i ad\u0103uga\u021bi laptele condensat. Amesteca\u021bi bine p\u00e2n\u0103 ob\u021bine\u021bi o consisten\u021b\u0103 omogen\u0103 \u0219i cremoas\u0103.<\/p>\n
Dac\u0103 nu ave\u021bi un blender, trece\u021bi mai \u00eent\u00e2i cheesecake-ul printr-o sit\u0103 \u0219i apoi amesteca\u021bi-l cu laptele \u00eendulcit cu o spatul\u0103.<\/p>\n
Bate\u021bi untul. Lactatele \u0219i ou\u0103le<\/p>\n
\u00centr-un al doilea bol, pune\u021bi untul moale \u0219i ad\u0103uga\u021bi zah\u0103rul pudr\u0103.
\nMai \u00eent\u00e2i, amesteca\u021bi u\u0219or cu un tel, astfel \u00eenc\u00e2t zah\u0103rul s\u0103 nu se \u00eempr\u0103\u0219tie, apoi bate\u021bi cu un mixer timp de aproximativ 4-5 minute, p\u00e2n\u0103 c\u00e2nd amestecul devine u\u0219or \u0219i pufos.<\/p>\n
Combina\u021bi ambele amestecuri. Lactate de cas\u0103<\/p>\n
Ad\u0103uga\u021bi amestecul de br\u00e2nz\u0103 de vaci \u00een untul b\u0103tut (\u00eel pute\u021bi ad\u0103uga tot odat\u0103 sau treptat).
\nBate\u021bi scurt, doar p\u00e2n\u0103 c\u00e2nd totul se combin\u0103 \u00eentr-o crem\u0103 omogen\u0103.<\/p>\n
Finalizare.<\/p>\n
Pute\u021bi ad\u0103uga o linguri\u021b\u0103 de rom sau alt alcool aromatic, dup\u0103 gust.
\nNu uita\u021bi s\u0103 r\u0103zui\u021bi crema de pe pere\u021bii \u0219i fundul bolului pentru a o amesteca bine.
\n\u00cen cele din urm\u0103, amesteca\u021bi u\u0219or crema cu o spatul\u0103.<\/p>\n
Sfaturi \u0219i recomand\u0103ri. Zah\u0103r<\/p>\n
Nu bate\u021bi crema prea mult timp – este important s\u0103 fie omogen\u0103.
\nDac\u0103 dori\u021bi o crem\u0103 mai groas\u0103, folosi\u021bi br\u00e2nz\u0103 de vaci clasic\u0103 cu boabe (are mai pu\u021bin\u0103 umiditate).
\nPentru a fi mai u\u0219or de lucrat, pute\u021bi pune crema la frigider timp de 10-20 de minute – se va \u00eengro\u0219a frumos.
\nAjusta\u021bi dulcea\u021ba dup\u0103 gust, m\u0103rind cantitatea de zah\u0103r sau lapte condensat.<\/p>\n
Aceast\u0103 cantitate de crem\u0103 este suficient\u0103 pentru o pr\u0103jitur\u0103 cu diametrul de aproximativ 20-22 cm.<\/p>\n
Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Aceast\u0103 crem\u0103 de cheesecake este ideal\u0103 pentru stratificarea, decorarea \u0219i nivelarea pr\u0103jiturilor. Este moale, delicioas\u0103 \u0219i, \u00een acela\u0219i timp, rapid\u0103…<\/p>\n","protected":false},"author":1,"featured_media":2860,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2859","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\/2859","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=2859"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2859\/revisions"}],"predecessor-version":[{"id":2861,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2859\/revisions\/2861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2860"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}