Ingrediente:<\/p>\n
Aluat:<\/p>\n
500 g f\u0103in\u0103 alb\u0103
\n150 g zah\u0103r tos
\n70 g untur\u0103 de porc
\n1 ou
\n5 linguri de miere
\n2 linguri\u021be de bicarbonat de sodiu
\nlapte dup\u0103 nevoie
\nSm\u00e2nt\u00e2n\u0103:<\/p>\n
10 linguri de gri\u0219
\n1 litru de lapte
\n1 lingur\u0103 de zah\u0103r
\n250 g unt
\n250 g zah\u0103r pudr\u0103
\naproximativ 500 ml dulcea\u021b\u0103 de caise
\nGlazur\u0103 de ciocolat\u0103: Re\u021bete culinare<\/p>\n
3 linguri de ulei
\n350 g ciocolat\u0103 neagr\u0103<\/p>\n
Procedura:
\n1. Preg\u0103ti\u021bi aluatul.<\/p>\n
1. Preg\u0103ti\u021bi aluatul.<\/p>\n
Amesteca\u021bi f\u0103ina cu zah\u0103rul tos \u0219i untura de porc \u0219i folosi\u021bi degetele pentru a forma o firimitur\u0103. Ad\u0103uga\u021bi oul, mierea, bicarbonatul de sodiu \u0219i pu\u021bin lapte, dac\u0103 este necesar, pentru a ob\u021bine un aluat moale, dar nelipicios. Produse lactate \u0219i ou\u0103<\/p>\n
R\u0103sturna\u021bi aluatul pe o suprafa\u021b\u0103 \u00eenf\u0103inat\u0103, fr\u0103m\u00e2nta\u021bi-l bine \u0219i \u00eemp\u0103r\u021bi\u021bi-l \u00een 4 p\u0103r\u021bi egale.<\/p>\n
2. Coacerea foilor de aluat.<\/p>\n
\u00centinde\u021bi fiecare p\u00e2ine \u00eentr-o foaie sub\u021bire. Deoarece aluatul de miere este lipicios, pres\u0103ra\u021bi-l u\u0219or cu f\u0103in\u0103, dac\u0103 este necesar.<\/p>\n
Transfera\u021bi foile pe partea opus\u0103 (din spate) a t\u0103vii de copt – nu este nevoie s\u0103 unge\u021bi tava.<\/p>\n
Coace\u021bi la 180 \u00b0C timp de aproximativ 5-6 minute, p\u00e2n\u0103 c\u00e2nd foile cap\u0103t\u0103 o frumoas\u0103 culoare aurie.<\/p>\n
Acoperi\u021bi foile coapte cu h\u00e2rtie de copt \u0219i l\u0103sa\u021bi-le s\u0103 se r\u0103ceasc\u0103 complet.<\/p>\n
3. Prepararea cremei. Deserturi<\/p>\n
Preg\u0103ti\u021bi un terci gros din lapte, gri\u0219 \u0219i zah\u0103r. L\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 complet.<\/p>\n
Bate\u021bi untul la temperatura camerei cu zah\u0103rul pudr\u0103 p\u00e2n\u0103 devine pufos \u0219i \u00eencorpora\u021bi-l treptat \u00een terciul de gri\u0219 r\u0103cit.<\/p>\n
4. Asambla\u021bi pr\u0103jitura.<\/p>\n
\u00centinde\u021bi urm\u0103toarele pe prima tav\u0103:<\/p>\n
jum\u0103tate din crem\u0103
\nun strat sub\u021bire de dulcea\u021b\u0103 de caise<\/p>\n
Acoperi\u021bi cu a doua tav\u0103, care este din nou uns\u0103 cu dulcea\u021b\u0103.<\/p>\n
A\u0219eza\u021bi a treia foaie, \u00eentinde\u021bi restul de crem\u0103 \u0219i acoperi\u021bi cu ultima foaie. Ciocolat\u0103<\/p>\n
5. Glazur\u0103. Preparare \u0219i re\u021bete<\/p>\n
\u00centr-o baie de ap\u0103 sau la foc mic, topi\u021bi ciocolata cu ulei \u0219i \u00eentinde\u021bi-o uniform pe blatul de tort.<\/p>\n
6. Odihn\u0103.<\/p>\n
L\u0103sa\u021bi blatul de tort s\u0103 se odihneasc\u0103 cel pu\u021bin 12 ore, astfel \u00eenc\u00e2t foile s\u0103 se \u00eenmoaie \u0219i tortul s\u0103 poat\u0103 fi feliat frumos.<\/p>\n
\u2728 Sfat: Cel mai bine este a doua zi, c\u00e2nd toate aromele se combin\u0103 frumos.<\/p>\n
Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingrediente: Aluat: 500 g f\u0103in\u0103 alb\u0103 150 g zah\u0103r tos 70 g untur\u0103 de porc 1 ou 5 linguri de…<\/p>\n","protected":false},"author":1,"featured_media":2918,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2917","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\/2917","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=2917"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2917\/revisions"}],"predecessor-version":[{"id":2919,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2917\/revisions\/2919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2918"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}