Dac\u0103 exist\u0103 o pr\u0103jitur\u0103 care evoc\u0103 nostalgie, bucurie \u0219i un sentiment de acas\u0103, aceasta este cu siguran\u021b\u0103 pl\u0103cinta cu mere. O facem nu doar pentru gust – ci \u0219i pentru amintiri. Mirosul merelor care se coc \u00eencet \u00een cuptor ne aminte\u0219te adesea de buc\u0103t\u0103ria bunicii, de reuniunile de familie \u0219i de momentele \u00een care st\u0103team cu to\u021bii la mas\u0103. Deserturi<\/p>\n
Nu avem nevoie de multe ingrediente pentru aceast\u0103 pr\u0103jitur\u0103 – probabil c\u0103 le avem deja pe majoritatea acas\u0103. Cu toate acestea, cel mai important lucru sunt merele coapte, zemoase \u0219i parfumate, pentru c\u0103 ele sunt cele care dau pr\u0103jiturii sufletul.<\/p>\n
Ingrediente:
\n3 mere proaspete
\n60 g unt (se poate folosi \u0219i margarin\u0103)
\n40 g zah\u0103r granulat pentru mere
\n3 ou\u0103
\n1 linguri\u021b\u0103 de zah\u0103r vanilat
\nun praf de sare
\n130 g zah\u0103r pentru aluat
\n100 ml lapte
\n2 linguri de iaurt alb sau sm\u00e2nt\u00e2n\u0103
\n300 g f\u0103in\u0103 alb\u0103 (aproximativ 8 linguri pline)
\n1 linguri\u021b\u0103 de bicarbonat de sodiu
\nmiere pentru glazura final\u0103
\nnuc\u0103 de cocos ras\u0103 pentru pres\u0103rat
\nProcedura:<\/p>\n
Procedura:
\n1. Preg\u0103tirea merelor. Aluat<\/p>\n
Mai \u00eent\u00e2i, sp\u0103la\u021bi bine merele, cur\u0103\u021ba\u021bi-le de coaj\u0103 \u0219i \u00eendep\u0103rta\u021bi miezul. Apoi t\u0103ia\u021bi-le \u00een cuburi mici sau felii sub\u021biri – \u00een func\u021bie de textura pe care dori\u021bi s\u0103 o ob\u021bine\u021bi.
\nDac\u0103 dori\u021bi o pr\u0103jitur\u0103 mai moale, care se va destr\u0103ma pe limb\u0103, t\u0103ia\u021bi merele \u00een buc\u0103\u021bi mai mici.<\/p>\n
2. Preg\u0103tirea bazei de aluat. Buc\u0103t\u0103rie est-european\u0103<\/p>\n
\u00centr-un bol mare, bate\u021bi ou\u0103le cu zah\u0103rul \u0219i zah\u0103rul vanilat. Ad\u0103uga\u021bi un praf de sare, care va spori gustul dulce.
\nBate\u021bi p\u00e2n\u0103 c\u00e2nd amestecul devine u\u0219or \u0219i spumos – acest lucru va asigura un aluat pufos \u0219i moale.<\/p>\n
3. Ad\u0103ugarea ingredientelor lichide.<\/p>\n
Topi\u021bi \u00eencet untul \u0219i turna\u021bi-l \u00een amestecul de ou\u0103 \u00eentr-un fir sub\u021bire, amestec\u00e2nd constant.
\nApoi ad\u0103uga\u021bi laptele \u0219i iaurtul (sau sm\u00e2nt\u00e2na). Datorit\u0103 lor, pr\u0103jitura va fi suculent\u0103 \u0219i u\u0219or moale. Amesteca\u021bi totul p\u00e2n\u0103 se omogenizeaz\u0103.<\/p>\n
4. Ad\u0103ugarea ingredientelor uscate.<\/p>\n
Cerne\u021bi f\u0103ina \u00eempreun\u0103 cu bicarbonatul de sodiu. Acest pas este important – va \u00eendep\u0103rta cocoloa\u0219ele \u0219i aluatul va fi mai u\u0219or \u0219i mai aerat.
\n\u00cencorpora\u021bi treptat f\u0103ina \u00een amestecul umed \u0219i amesteca\u021bi u\u0219or pentru a nu pierde puful. Fructe \u0219i legume<\/p>\n
5. Depozitare \u0219i coacere. Produse lactate \u0219i ou\u0103<\/p>\n
Pre\u00eenc\u0103lzi\u021bi cuptorul la 180 \u00b0C.
\nUnge\u021bi forma sau tava de copt cu unt \u0219i pres\u0103ra\u021bi cu f\u0103in\u0103 pentru ca pr\u0103jitura s\u0103 nu se lipeasc\u0103.<\/p>\n
Turna\u021bi jum\u0103tate din aluatul preg\u0103tit.
\nDistribui\u021bi uniform merele.
\nAcoperi\u021bi-le cu aluatul r\u0103mas.
\nCoace\u021bi timp de aproximativ 40-45 de minute, p\u00e2n\u0103 c\u00e2nd pr\u0103jitura devine aurie.
\nVerifica\u021bi coacerea cu o scobitoare – dac\u0103 r\u0103m\u00e2ne uscat\u0103 c\u00e2nd este introdus\u0103 \u00een centru, pr\u0103jitura este gata.<\/p>\n
Finisare final\u0103 \u0219i decorare.
\nFrumuse\u021bea acestei pr\u0103jituri este c\u0103 este u\u0219or de personalizat.<\/p>\n
Miere – \u00eentinde\u021bi un strat sub\u021bire de miere pe pr\u0103jitura u\u0219or r\u0103cit\u0103, aceasta va ad\u0103uga dulcea\u021b\u0103 natural\u0103 \u0219i str\u0103lucire. M\u00e2ncare<\/p>\n
Nuc\u0103 de cocos – pres\u0103ra\u021bi deasupra cu nuc\u0103 de cocos ras\u0103 pentru un contrast de texturi \u0219i o arom\u0103 delicat\u0103.<\/p>\n
De asemenea, pute\u021bi ad\u0103uga scor\u021bi\u0219oar\u0103 m\u0103cinat\u0103 sau zah\u0103r pudr\u0103, dup\u0103 gust.<\/p>\n
Sfaturi pentru o pr\u0103jitur\u0103 reu\u0219it\u0103 de fiecare dat\u0103.
\nAlege\u021bi merele potrivite \u2013 soiurile dulci-acri\u0219oare sunt ideale (de exemplu, Golden Delicious sau Idared).<\/p>\n
Dup\u0103 ad\u0103ugarea f\u0103inii, nu amesteca\u021bi mult timp \u2013 doar p\u00e2n\u0103 c\u00e2nd aluatul se leag\u0103.<\/p>\n
Pute\u021bi ad\u0103uga nuci, migdale sau stafide.<\/p>\n
Se recomand\u0103 amestecarea atunci c\u00e2nd este \u00eenc\u0103 u\u0219or cald \u2013 mai ales cu o cup\u0103 de \u00eenghe\u021bat\u0103 de vanilie.<\/p>\n
Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Dac\u0103 exist\u0103 o pr\u0103jitur\u0103 care evoc\u0103 nostalgie, bucurie \u0219i un sentiment de acas\u0103, aceasta este cu siguran\u021b\u0103 pl\u0103cinta cu mere.…<\/p>\n","protected":false},"author":1,"featured_media":2991,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2990","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\/2990","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=2990"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2990\/revisions"}],"predecessor-version":[{"id":2992,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2990\/revisions\/2992"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2991"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}