1. Sos de caramel.
\nIngrediente:<\/p>\n
4 linguri de zah\u0103r
\n150 ml fri\u0219c\u0103 30%
\nProcedura:
\nTopi\u021bi 4 linguri de zah\u0103r \u00eentr-o crati\u021b\u0103 p\u00e2n\u0103 se transform\u0103 \u00eentr-un caramel chihlimbar.<\/p>\n
C\u00e2nd zah\u0103rul s-a dizolvat, turna\u021bi 150 ml de fri\u0219c\u0103, pe care am \u00eenc\u0103lzit-o \u00een prealabil u\u0219or pe aragaz (nu \u00een clocot). Amesteca\u021bi bine sosul pentru a dizolva caramelul.<\/p>\n
L\u0103sa\u021bi caramelul finit s\u0103 se r\u0103ceasc\u0103 complet.<\/p>\n
2. Crem\u0103 de vanilie.
\nIngrediente:<\/p>\n
400 ml lapte
\n50 g pudr\u0103 de budinc\u0103 de vanilie sau amidon de porumb
\n4 linguri de zah\u0103r
\n50 g unt
\n300 ml fri\u0219c\u0103 30% (pentru a ob\u021bine o crem\u0103)
\nProcedura:<\/p>\n
Procedura:
\nTurna\u021bi 400 ml de lapte \u00eentr-o crati\u021b\u0103 \u0219i amesteca\u021bi-l cu pudra de budinc\u0103 (sau amidonul) \u0219i 4 linguri de zah\u0103r. \u00cenc\u0103lzi\u021bi laptele p\u00e2n\u0103 \u00eencepe s\u0103 fiarb\u0103 \u0219i crema se \u00eengroa\u0219\u0103. Buc\u0103t\u0103rie francez\u0103<\/p>\n
Lua\u021bi de pe foc \u0219i \u00eencorpora\u021bi 50 g de unt \u00een crema fierbinte. L\u0103sa\u021bi crema s\u0103 se r\u0103ceasc\u0103 complet.<\/p>\n
C\u00e2nd s-a r\u0103cit, bate\u021bi 300 ml de sm\u00e2nt\u00e2n\u0103 \u0219i amesteca\u021bi u\u0219or p\u00e2n\u0103 ob\u021bine\u021bi o crem\u0103 pufoas\u0103.<\/p>\n
P\u0103stra\u021bi sm\u00e2nt\u00e2na la frigider.<\/p>\n
3. Aluat \u00eenvelit \u00een aluat.
\nIngrediente:<\/p>\n
200 ml ap\u0103
\n45 g unt
\nun praf de sare
\n150 g f\u0103in\u0103 alb\u0103
\n4 ou\u0103
\nProcedura:
\nTurna\u021bi 200 ml ap\u0103 \u00eentr-o crati\u021b\u0103, ad\u0103uga\u021bi 45 g unt \u0219i un praf de sare. Aduce\u021bi amestecul la fierbere. Deserturi<\/p>\n
Ad\u0103uga\u021bi 150 g f\u0103in\u0103 \u0219i amesteca\u021bi p\u00e2n\u0103 se formeaz\u0103 un aluat omogen, care \u00eencepe s\u0103 se desprind\u0103 de pere\u021bi \u0219i se lipe\u0219te u\u0219or de fundul crati\u021bei.<\/p>\n
Da\u021bi aluatul deoparte \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103. Ad\u0103uga\u021bi treptat 4 ou\u0103 \u00een aluatul r\u0103cit.<\/p>\n
\u00centinde\u021bi aluatul pe o tav\u0103 de copt tapetat\u0103 cu h\u00e2rtie de copt.<\/p>\n
Descoperi\u021bi mai multe
\nLapte
\nZah\u0103r
\nLapte
\nCoacere.<\/p>\n
Coace\u021bi timp de 10 minute la 230 \u00b0C (foc sus + jos). Apoi reduce\u021bi temperatura la 200 \u00b0C \u0219i coace\u021bi \u00eenc\u0103 10 minute.M\u00e2ncare<\/p>\n
Nu deschide\u021bi cuptorul \u00een timpul coacerii, pentru ca roti\u021bele s\u0103 nu cad\u0103.<\/p>\n
4. Fri\u0219c\u0103 cu caramel.
\nIngrediente:<\/p>\n
sos de caramel rece (din partea 1)
\n300 ml sm\u00e2nt\u00e2n\u0103 30%
\nProcedura:<\/p>\n
Amesteca\u021bi sosul de caramel cu 300 ml fri\u0219c\u0103 rece. Bate\u021bi crema de caramel p\u00e2n\u0103 se \u00eent\u0103re\u0219te.<\/p>\n
A se p\u0103stra la frigider.<\/p>\n
5. Glazur\u0103 de caramel (op\u021bional).
\nIngrediente:<\/p>\n
75 ml sm\u00e2nt\u00e2n\u0103 30%
\n125 g zah\u0103r
\n45 g unt
\nProcedura:<\/p>\n
L\u0103sa\u021bi zah\u0103rul s\u0103 se caramelizeze. Turna\u021bi sm\u00e2nt\u00e2na \u00eenc\u0103lzit\u0103 \u0219i amesteca\u021bi bine. \u00cen final, \u00eencorpora\u021bi untul \u0219i l\u0103sa\u021bi-l s\u0103 se topeasc\u0103.Produse lactate \u0219i ou\u0103<\/p>\n
L\u0103sa\u021bi glazura s\u0103 se r\u0103ceasc\u0103 pu\u021bin.<\/p>\n
6. Finisarea roti\u021belor.
\nT\u0103ia\u021bi roti\u021bele \u00een jum\u0103tate. Umple\u021bi fundul cu crem\u0103 de vanilie.<\/p>\n
A\u0219eza\u021bi \u00een straturi fri\u0219c\u0103 cu caramel.<\/p>\n
Acoperi\u021bi deasupra \u0219i turna\u021bi glazur\u0103 de caramel.<\/p>\n
Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
1. Sos de caramel. Ingrediente: 4 linguri de zah\u0103r 150 ml fri\u0219c\u0103 30% Procedura: Topi\u021bi 4 linguri de zah\u0103r \u00eentr-o…<\/p>\n","protected":false},"author":1,"featured_media":3015,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3014","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\/3014","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=3014"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/3014\/revisions"}],"predecessor-version":[{"id":3016,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/3014\/revisions\/3016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/3015"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=3014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=3014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=3014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}