U\u0219or<\/p>\n
P\u00e2ine cu usturoi f\u0103r\u0103 fr\u0103m\u00e2ntare \u2013 Succesul coaptei la cuptor \u00een cas\u0103**
\n### **Introducere**
\nVisezi la p\u00e2ine de cas\u0103
\ncare nu necesit\u0103 fr\u0103m\u00e2ntare, dar care se bucur\u0103 totu\u0219i de o arom\u0103 intens\u0103 de usturoi \u0219i o crust\u0103 crocant\u0103? Aceast\u0103 re\u021bet\u0103 este perfect\u0103 pentru tine! Este o modalitate u\u0219oar\u0103 de a coace p\u00e2ine delicioas\u0103 pe care o po\u021bi coace f\u0103r\u0103 echipamente speciale sau mult timp. Este adaosul perfect la supe, salate, preparate la gr\u0103tar sau ca gustare de sine st\u0103t\u0103toare.
\nCele mai bune restaurante din apropiere
\n\u2014
\n### **Ingrediente:**
\n\u2013 2,5 c\u0103ni de f\u0103in\u0103 universal\u0103 (tip 500 sau 650)
\n\u2013 2 1\/2 linguri\u021be drojdie instant
\n\u2013 1 1\/2 linguri\u021b\u0103 sare
\n\u2013 1,5 c\u0103ni de ap\u0103 c\u0103ldu\u021b\u0103
\n\u2013 4\u20135 c\u0103\u021bei de usturoi, presa\u021bi printr-o pres\u0103 de usturoi
\n\u2013 2 linguri de ulei de m\u0103sline (op\u021bional: aromatizat, de exemplu, cu ierburi)
\n\u2013 1 linguri\u021b\u0103 de oregano sau rozmarin uscat (op\u021bional)
\n\u2013 unt sau ulei de m\u0103sline pentru a unge tava de copt
\n\u2014
\n**Instruc\u021biuni:**
\n1. Amesteca\u021bi f\u0103ina, drojdia \u0219i sarea \u00eentr-un bol mare. Ad\u0103uga\u021bi usturoiul \u0219i ierburile, dac\u0103 le folosi\u021bi.
\n2. Turna\u021bi apa c\u0103ldu\u021b\u0103 \u0219i amesteca\u021bi bine cu o lingur\u0103 sau o spatul\u0103 de silicon p\u00e2n\u0103 c\u00e2nd ingredientele sunt combinate. Aluatul va fi lipicios \u2013 acest lucru este normal.
\n3. Acoperi\u021bi bolul cu folie alimentar\u0103 sau un prosop de buc\u0103t\u0103rie curat \u0219i l\u0103sa\u021bi s\u0103 creasc\u0103 \u00eentr-un loc cald timp de cel pu\u021bin 8 ore, de preferin\u021b\u0103 peste noapte.
\ncontinuare pe pagina urm\u0103toare<\/p>\n
4. Dup\u0103 ce aluatul a crescut, pune\u021bi-l \u00eentr-o tav\u0103 de copt uns\u0103 (de exemplu, o tav\u0103 de chec). Pute\u021bi tapa u\u0219or cu f\u0103in\u0103 deasupra.<\/p>\n
5. Pune\u021bi p\u00e2inea \u00eentr-un cuptor rece \u0219i seta\u021bi temperatura la 200 \u00b0C (400 \u00b0F). Coace\u021bi timp de aproximativ 45-50 de minute, p\u00e2n\u0103 c\u00e2nd crusta devine aurie \u0219i crocant\u0103.<\/p>\n
6. Dup\u0103 ce p\u00e2inea este coapt\u0103, scoate\u021bi-o din tav\u0103 \u0219i l\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar de s\u00e2rm\u0103.<\/p>\n
\u2014
\n### **Sfaturi de servire \u0219i depozitare:**
\n\u2013 P\u00e2inea are cel mai bun gust cald\u0103, uns\u0103 cu unt cu ierburi sau stropit\u0103 cu ulei de m\u0103sline.<\/p>\n
\u2013 A se p\u0103stra \u00eentr-o pung\u0103 de p\u00e2nz\u0103 sau \u00eenvelit\u0103 \u00een h\u00e2rtie \u2013 \u00ee\u0219i p\u0103streaz\u0103 prospe\u021bimea timp de 2-3 zile.<\/p>\n
\u2013 Pentru a prelungi durata de valabilitate, congela\u021bi feliile \u0219i re\u00eenc\u0103lzi\u021bi-le \u00eentr-un pr\u0103jitor de p\u00e2ine.<\/p>\n
### **Varia\u021bii:**
\n\u2013 **Br\u00e2nz\u0103:** Ad\u0103uga\u021bi \u00bd can\u0103 de br\u00e2nz\u0103 ras\u0103 (de exemplu, mozzarella, cheddar) \u00een aluat.
\n\u2013 **Condimente:** Ad\u0103uga\u021bi un praf de ardei iute sau jalape\u00f1o tocat.
\n\u2013 **Ierburi aromatice:** \u00cembun\u0103t\u0103\u021bi\u021bi aroma cu ierburi proaspete, cum ar fi p\u0103trunjel, busuioc sau cimbru.
\n\u2013 **F\u0103r\u0103 gluten:** Folosi\u021bi un amestec de f\u0103in\u0103 f\u0103r\u0103 gluten \u2013 textura va fi diferit\u0103, dar aroma va fi totu\u0219i delicioas\u0103.
\n\u2014
\n**\u00centreb\u0103ri frecvente:**<\/p>\n","protected":false},"excerpt":{"rendered":"
U\u0219or P\u00e2ine cu usturoi f\u0103r\u0103 fr\u0103m\u00e2ntare \u2013 Succesul coaptei la cuptor \u00een cas\u0103** ### **Introducere** Visezi la p\u00e2ine de cas\u0103…<\/p>\n","protected":false},"author":1,"featured_media":829,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-828","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\/828","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=828"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/828\/revisions"}],"predecessor-version":[{"id":830,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/828\/revisions\/830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/829"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}