tag:blogger.com,1999:blog-25559273534736458202024-03-28T20:03:57.202+01:00✿*´Laura´s Leckereien`*✿Unknownnoreply@blogger.comBlogger616125tag:blogger.com,1999:blog-2555927353473645820.post-4965990188581189452024-01-29T14:21:00.005+01:002024-01-29T14:22:42.249+01:00PATEU DIN TON cu sau FARA GELATINA a la Laura<div class="separator" style="text-align: center;"><a href="http://4.bp.blogspot.com/_Wb7fIVZx9cQ/Se6zX5swFZI/AAAAAAAACGo/sX-NWT9x1qA/s1600-h/Pateu+din+ton+cu+gelatina.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5327392632432760210" src="http://4.bp.blogspot.com/_Wb7fIVZx9cQ/Se6zX5swFZI/AAAAAAAACGo/sX-NWT9x1qA/s400/Pateu+din+ton+cu+gelatina.jpg" style="cursor: hand; height: 290px; width: 400px;" /></a></div>
<div>. </div><div><strong><span style="color: #660000; font-family: verdana;">INGREDIENTE: </span></strong></div><div><span style="font-family: verdana;">- 2 doze de ton in sucul propriu(merge f. bine si in ulei)~ a 195g-nedesfacuta </span></div><div><span style="font-family: verdana;">- 200g smintina groasa~Creme Fraiche(poate fii si brinza de vaci proaspata~Topfen/Quark) </span></div><div><span style="font-family: verdana;">- 100g maioneza </span></div><div><span style="font-family: verdana;">- 50g unt/marg </span></div><div><span style="font-family: verdana;">- sare+ piper </span></div><div><span style="font-family: verdana;">- 3 foi de gelatina </span></div><div><span style="font-family: verdana;">- 50ml lapte </span></div><div><span style="font-family: verdana;"><span style="color: #660000;"><strong>MOD PREPARARE:</strong></span> </span></div><div><span style="font-family: verdana;">Conservele de peste se desfac si se scurg bine.
Untul,maioneza,smintina se amesteca bine si se adaoga carnea de ton.
Acestea se mixeaza bine(blender/<a href="http://www.elektro-warehouse.eu/images/produkte/8971-Krups-GPA-1-23.jpg" target="_blank">MIXER BAT/Stabmixer</a> ) si se adaoga gelatina dizolvata in laptele caldut.
Se potriveste de sare si piper si se da la rece pt. ca 3 ore.
Este garantat un pateu f. bun.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="color: #990000; font-family: verdana;"><b><i><u></u></i></b></span></div><blockquote><div style="text-align: justify;"><span style="color: #990000; font-family: verdana; font-size: medium;"><b><i><u>FARA GELATINA</u></i></b></span></div><span style="font-family: verdana;"><div style="text-align: justify;">- 2 dose ton bine scurse</div></span><div style="text-align: justify;"><span style="font-family: verdana;">- 100g Philadephoa sau alt sortment</span></div><div style="text-align: justify;"><span style="font-family: verdana;">- 80-100g maioneza,<i> trebuie degustat</i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i>- </i>80-100g Unt,<i> aici depinde de consistenza pateului dorita.</i></span></div><div><div style="text-align: justify;"><i style="font-family: verdana;">-</i><span style="font-family: verdana;"> piper</span><i style="font-family: verdana;"> si sare *<b>eu am pus numai piper</b></i></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Dosele cu Ton se pun la scurs intr-o sita, dupa care TOATE INGREDIENTELE se pun intr-un Cut-Mixer si se mixeaza pina devine o crema fina. Se degusteaza , eventual se mai condimenteaza dupa dorinta.</span></div></div><div style="text-align: justify;"><span style="font-family: verdana;">Pateul este gata si se poate servii.</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Eu NU pun cepa, usturoi sau alte legume in pateu, deoarece astfel se pastreaza la frigider mult mai indelungat. Dar cind se serveste, se pot garnisii feliile de pine cu diferite ingediente la alegere.(Castraveti murati, ceapa, marat, oua fierte, ...? (❗<b><i>foto, urmeaza</i></b>)</span></div></blockquote><div><span style="font-family: verdana;"></span></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><span style="color: #990000; font-family: Kaushan Script;">SPOR LA PREPARAT si SAVOARE DEPLINA!</span></div><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-55115697466622956692022-03-02T08:22:00.003+01:002022-04-20T11:14:45.340+02:00 PIINE DIN FAINA DE GRIU CU TANG ZHONG / WATER ROUX<p style="text-align: center;"><span style="font-family: verdana;"><b> <span style="color: maroon; text-align: center;">PIINE
DIN FAINA DE GRIU CU </span><a href="https://en.wikipedia.org/wiki/Water_roux">tang zhong/water roux </a></b></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj30HgYCINVPcHlijqBxNQgHLwRLaOpNkNTQ2fsTeUg1RX2w3zSFQAb2EYI6lv3Mqa-IV8S3qkzF1cfLc7EnC4QrdUWwnYTSejyhuo6IFe6YjJ15ejto5_DO-kMyIN-_kEURCAaCXuUgakGA182E24_fMmPUtJ7vUXXKIiGmfAAC3kf5SZBzuGjEIlO=s4095" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3583" data-original-width="4095" height="350" src="https://blogger.googleusercontent.com/img/a/AVvXsEj30HgYCINVPcHlijqBxNQgHLwRLaOpNkNTQ2fsTeUg1RX2w3zSFQAb2EYI6lv3Mqa-IV8S3qkzF1cfLc7EnC4QrdUWwnYTSejyhuo6IFe6YjJ15ejto5_DO-kMyIN-_kEURCAaCXuUgakGA182E24_fMmPUtJ7vUXXKIiGmfAAC3kf5SZBzuGjEIlO=w400-h350" width="400" /></a></div><p></p><span style="font-family: Lora;"><b><span style="color: #660000;">INGREDIENTE- tang zhong/water roux: </span></b><br />- 100g faina alba de griu<br />- 500g apa<br /><b><span style="color: #660000;">MOD DE PREPARARE:</span></b><br />Apa rece se ameseca cu faina si se pun pe foc domol, amestecind mereu pina incape sa se ingroase(ca.65°C), dupa care se ia jos de pe fos si se lasa deoparte sa se racesca. NU este nevoie sa fie acoperit, daca se foloseste imediat dupa recire.<br /><br /><b><span style="color: #660000;">INGREDIENTE- aluatul propriuzis de piine: </span></b><br />- 800g apa <br />- 1ls zahar/miere de albine<br />- 3g drojdie uscata <br />- 1ls otet sau iaurt <br />- 200g faina de secara sau faina integrala de griu sau 100g secara si 100g griu<br />- 1500g faina alba de griu (cine doreste poate folosi NUMAI faina alba de griu) <br />- 40g sare<br /><b><span style="color: #660000;">MOD PREPARARE: </span></b><br />Apa se pune intr-un recipient incapator, se adaoga zaharul sau mierea, otetul sau iaurtul si drojdia, amestecind apoi, pina cind toate ingredientele se dizolva. Incontinuare se adaoga 200g de faina la alegere si la fel se amesteca bine totul. Se acopera cu o folie /sac de nailon si se lasa deoparte pina cind, tang zhong /water roux-ul sa racit. Cind amestecul tang zhong/water roux a atins cel putin o temeperatura sub 35°C, se adaoga la celelalte ingrediente si se amestca bine impreuna. In contiuare se adaoga jumtate din faina amestecind pina cind faina este bine incorporata. Acum se adaoga a doua jumtate din cant. de faina si sarea, dupa care se framinta pina cind toate ingredientele s-au amestecat bine, fara sa ramina cocolase. <b><i>NU trebuie sa framintam mai mult</i></b>. Totul se acopera la fel cu folie sa punga de nailon si un prosop de bucatarie. Se lasa deoparte cel putin 15 pina 30 min. Acum cu miinile umede cu apa sau ulei, ce doreste fiecare, se ia cu o mina aluatul din lateral, se ridica/trage usor asa precum de un elastic si se aseaza in partea opusa, mai bine spus,se impacheteaza. Se aseaza dinou la dospit, acoperit cu punga/sacul de nailon, ca. 30 min. (poate fii si mai mult nu conteaza) si la fel se procedeaza cu aluatul, ca mai inainte, tragind din cela 4 parti si impachetindul de ca. 4 ori. Dupa a patra impachetare se poate observa, ca aluatul a devenit foarte elastic si cu o suprafata matasoasa. Aluatul se acopera sau introduce intr-un sac de nailon si se pune la dospit peste noapte la frigider sau in alt loc foarte rece.<br />A doua zii, sau chiar a treia depinde cum aveti timp, se scoate aluatul la temp. camerei si se lasa c-am 2-3 ore sa se aclimatizeze. Dupa aceea se infaineaza masa de lucru, se rastoarna aluatul si cu o sita se presara faina si peste aluat. Acum aluatul se trage de colturi si cu degetele se intinde in asa fel incit sa-l putem impacheta precum un plic/scrisoare, dupa care se puna cu incheietura in jos in recipientul in care a dospit si se lasa sa odihneasca cel putin 30 min. Dupa aceea se procedeaza la fel inca o data , iar a treia oara se imparte in patru cum am facut eu, sau cum doreste fecare. Se pot face din el, cornuri, chifle, chiar pizza sau piine turceasca …<br />Aluatului i-se da forma dorita si se puna la dospit ca. 1 ora. <b><i>Timpul potrivit de coacere, este atunci cind, se apasa cu degetul ceva mai adinc in aluat si daca acesta revine inapoi atunci se mai poate astepta, iar daca revine foarte incet, atunci este gata de bagat la cuptor. </i></b>Inainte de a-l introduce la copt , se cresteaza adinc cu un un cutit, bine ascutit sau unul fierastrau de taiat piine.<br />Cuptorul trebuie sa fie preincins la 250°C, se introduce piinea, se arunca in cuptor sau pe bolovani daca aveti, un paharel mic de tuica plin cu apa si se incide usa cuptorului rapid. Dupa 10 min. temperatula se scade la 225°C si cind se observa ca, suprafata piinii prinde culoare, se deschide usoa pt. Citeva secunde , pentru a lasa sa iasa anurii de apa. Se lasa la copt, pina cind primeste culoare de copt dorita. Pentru a fii siguri ca piinea este coapta, se scoate din cuptor si se ciocaneste cu degetul pe dosul piinii si daca suna a gol, inseamna ca piinea este copata.</span><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxBwvbdb4lR7whpfMKyVuyUxWKzjVVqFeukutr7dygXR-ktTzb_qQx18aroeGQrWrLTzKeMwCQ7xFb-gRCJNsZ6TecYifC08cw5b0b_RbXJCmvfgdEtpPlZtOVe4Wc60ye7Z72rUz62Tnu746Bl-7EmsXQCrM7kftqWDcCLdOve4gQjfhpnHTuZfSe=s4095" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3070" data-original-width="4095" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxBwvbdb4lR7whpfMKyVuyUxWKzjVVqFeukutr7dygXR-ktTzb_qQx18aroeGQrWrLTzKeMwCQ7xFb-gRCJNsZ6TecYifC08cw5b0b_RbXJCmvfgdEtpPlZtOVe4Wc60ye7Z72rUz62Tnu746Bl-7EmsXQCrM7kftqWDcCLdOve4gQjfhpnHTuZfSe=w400-h300" width="400" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcfsSB7rNBX22P-oF6dKuMKRBLhI6ki9H-mAm0r6vA8w2F04Vs18BcxrduNPgZf_CgXnJ3c_pUlThlydyVWBD4vrPGJaZlvHY3i0opbSQ3GYaV_kSd8eGAzjNvC267J1x_SgoS1Gju8oFPF_TLPcQIeu8hQBjFtoWOb3V6djQSpYT8IWVTybibsY_9=s4095" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4095" data-original-width="4095" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcfsSB7rNBX22P-oF6dKuMKRBLhI6ki9H-mAm0r6vA8w2F04Vs18BcxrduNPgZf_CgXnJ3c_pUlThlydyVWBD4vrPGJaZlvHY3i0opbSQ3GYaV_kSd8eGAzjNvC267J1x_SgoS1Gju8oFPF_TLPcQIeu8hQBjFtoWOb3V6djQSpYT8IWVTybibsY_9=w400-h400" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjUlC6jzh95ybygB-Q8CsScl6PlGUPmz-QjtQQnoPhWRd3geyc3HenvhQKszyrsXRh4-hj23RXeDFVaA-DStVL7tGFz30-pbW8bifcz-gDi4KvchQ2X04nAdnorSZv4BcS_H9xyMReWUsEPfSKWWhOX5q_lx8fMR96veuYCSn-abakDItI5me0js-Xe=s4095" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3283" data-original-width="4095" height="321" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUlC6jzh95ybygB-Q8CsScl6PlGUPmz-QjtQQnoPhWRd3geyc3HenvhQKszyrsXRh4-hj23RXeDFVaA-DStVL7tGFz30-pbW8bifcz-gDi4KvchQ2X04nAdnorSZv4BcS_H9xyMReWUsEPfSKWWhOX5q_lx8fMR96veuYCSn-abakDItI5me0js-Xe=w400-h321" width="400" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNvpnDhsmZpRXiiypqmeIh-csvf0YjRlJgNxBOuiiVVgl0AbB-Lf01Q8jcVxKYnzOm03nWs6nwcLA4UHMeoeGRx3hWND8CmtO-yKn1XwywEIpe_BdGPUTFhio_yjAh83wL2hDH820ExoUU6Vp5nagPoOhnYPRyQICBGlv3cFRbnH6IYB_J46pJpwzE=s4095" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3074" data-original-width="4095" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNvpnDhsmZpRXiiypqmeIh-csvf0YjRlJgNxBOuiiVVgl0AbB-Lf01Q8jcVxKYnzOm03nWs6nwcLA4UHMeoeGRx3hWND8CmtO-yKn1XwywEIpe_BdGPUTFhio_yjAh83wL2hDH820ExoUU6Vp5nagPoOhnYPRyQICBGlv3cFRbnH6IYB_J46pJpwzE=w400-h300" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgu0WsEHGnN9BmcjWYT1ViDuFXl7eKp5IAYkG-Srqm5jEhvLlXGJQePbf0uotXUNJboMlSlhmAyT0ObK7-kSVukRT9Y3cczZPVWnsheTkFvGpg8sDTYIxkU5iA_1AnfpgTfp_62WHfJr8t4TLin6n6C4Nvtu5psbPZ8rYFy61_T_-QRckp4ZdSlrtxn=s4095" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4095" data-original-width="4095" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgu0WsEHGnN9BmcjWYT1ViDuFXl7eKp5IAYkG-Srqm5jEhvLlXGJQePbf0uotXUNJboMlSlhmAyT0ObK7-kSVukRT9Y3cczZPVWnsheTkFvGpg8sDTYIxkU5iA_1AnfpgTfp_62WHfJr8t4TLin6n6C4Nvtu5psbPZ8rYFy61_T_-QRckp4ZdSlrtxn=w400-h400" width="400" /></a></div><br /><span style="color: #660000; font-family: "Kaushan Script"; font-size: x-large;">Celor ca probeaza acesta minunata reteta,</span></div><div><div style="text-align: center;"><span style="color: #660000; font-family: Kaushan Script; font-size: large;">doresc spor la preparat </span><span style="color: #660000; font-family: "Kaushan Script"; font-size: x-large;">si savoare deplina!</span></div><div style="text-align: center;"><span style="color: #660000; font-family: Kaushan Script; font-size: large;">Doamne ajuta!</span></div></div><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-49009813290445861242019-07-28T21:26:00.000+02:002019-07-28T21:31:05.060+02:00Galuste cu caise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ClsmQR_jF2Of08vQ_zMJRv57nm3LssrMmwCjIkfpUv42WrcM7UIi7Lxh6_Voyat-uCPmMbrjKTNkZ-ROdMbjbh31WuqJDie3w2cPC_6hJEGH-UljHR1o55gy0ZWqy-qFy7NBtdK1-Rc/s1600/galuste+cu+caise1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1279" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ClsmQR_jF2Of08vQ_zMJRv57nm3LssrMmwCjIkfpUv42WrcM7UIi7Lxh6_Voyat-uCPmMbrjKTNkZ-ROdMbjbh31WuqJDie3w2cPC_6hJEGH-UljHR1o55gy0ZWqy-qFy7NBtdK1-Rc/s400/galuste+cu+caise1.jpg" width="318" /></a></div>
<div align="JUSTIFY" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: medium;"><span style="font-family: "comic sans ms" , sans-serif;">Pentru
ca sezonul caiselor este in toi, am zis sa fac si o portie de galuste
cu caise...</span></span></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: medium;"><span lang="ro-RO">Na
dupa citeva bune borcane de marmelada si chiselita, am facut si
acesta reteta</span></span></span></span><span style="color: #741b47; font-family: "comic sans ms" , sans-serif;"><span style="font-size: 16pt;"><span lang="ro-RO">
</span></span></span><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: large;"><span lang="ro-RO" style="color: #990000;"><u><b><a href="https://leckereien.blogspot.com/2019/03/galuste-cu-brinza-de-vaci-la-ute.html" name="Galuste cu brinza de vaci a la Ute">Galuste
cu brinza de vaci a la Ute</a>!</b></u></span></span></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: medium;"><span style="font-family: "comic sans ms" , sans-serif;"><span lang="ro-RO">Galustele
au iesit foarte bune si timpul de fierbere l-am respectat precum in
reteta si pot sa spun ca, reteta este experimentata si NU da gres!</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: medium;"><i><span style="font-family: "comic sans ms" , sans-serif;"><span lang="ro-RO">Aici
si galustele, care le recomnd cu incredere!!!</span></span></i></span></span><i style="font-size: large; text-align: center;"><span style="font-family: "comic sans ms" , sans-serif;"><span lang="ro-RO">👍😊</span></span></i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11w8MNxlLYW9lJ2IslnCPfHoiISvb8wceNXEFY0btc3mdzmJz1ljoQL2lyFykSDLwHCPXwrSmA96SSfqjyS3XSMXJw7nBEAuQJ2AZ88jYqsu8_zOGa2hKQX0Xgm9x3bIDIOf3XIWxnJY/s1600/galuste+cu+caise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11w8MNxlLYW9lJ2IslnCPfHoiISvb8wceNXEFY0btc3mdzmJz1ljoQL2lyFykSDLwHCPXwrSmA96SSfqjyS3XSMXJw7nBEAuQJ2AZ88jYqsu8_zOGa2hKQX0Xgm9x3bIDIOf3XIWxnJY/s400/galuste+cu+caise.jpg" width="400" /></a></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: justify; text-decoration: none;">
<span style="color: black;"><span style="font-size: medium;"><i><span style="font-family: "comic sans ms" , sans-serif;"><span lang="ro-RO"><br /></span></span></i></span></span></div>
<br /><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2555927353473645820.post-77638627697388009392019-07-28T20:37:00.003+02:002019-07-28T21:03:48.482+02:00Piine NEframintata<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiac3-FFj1Jp9uYEgdnkEU1ILg7g9H_SQ_FgtD9wPPBvm545B-ksap5R4tGAAK7eKzh_SJ7VG7PZUoxatyZpPYCJYjotFnx_dRcgTuUxyEMtkLJssjfRuQh9OXOa6UAwQhyIIBorl65xW0/s1600/piine+neframintata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1078" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiac3-FFj1Jp9uYEgdnkEU1ILg7g9H_SQ_FgtD9wPPBvm545B-ksap5R4tGAAK7eKzh_SJ7VG7PZUoxatyZpPYCJYjotFnx_dRcgTuUxyEMtkLJssjfRuQh9OXOa6UAwQhyIIBorl65xW0/s400/piine+neframintata2.jpg" width="400" /></a></div>
<br />
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="color: #330000;"><span style="font-family: "comic sans ms" , sans-serif;"><b><u>INGREDIENTE:</u></b></span></span></div>
<ul>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">1275g
faina alba de griu</span></div>
</li>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">200g
faina integrala de griu</span></div>
</li>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">5g
drojdie proaspata</span></div>
</li>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">150g<span style="color: #741b47;">
<a href="https://leckereien.blogspot.com/2010/04/drojdie-naturala-maia-sauerteig.html"><span style="color: #741b47;"><b>drojdie
naturala</b></span></a></span></span></div>
</li>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">870g
apa</span></div>
</li>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">40g<span style="color: #741b47;">
<a href="https://www.biosimttera.ro/produse-bio/produse-bio-alimentare/sirop-bio/sirop-din-sfecla-de-zahar-bio-pronat-330gr"><span style="color: #741b47;"><b>sirop
din sfecla de zahar</b></span></a></span></span></div>
</li>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">32g
sare</span></div>
</li>
<li><div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">30g
ulei</span></div>
</li>
</ul>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="color: #330000;"><b><span style="font-family: "comic sans ms" , sans-serif;"><u>MOD
PREPARARE:</u></span></b></span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Intr-un
recipient incapator se pune apa si in ea se dizolva, drojdia, siropul
din sfecla de zahar, drojdia naturala si sarea.Totul se amesteca bine
dupa care se adaoga, uleiul si faina.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Totul
se amesteca cu o lingura in asa fel incit ingredientele sa fie bine
amestecate intr-e ele, se acopera sau introduce cu/intr-o punga de
nailon si se lasa peste noapte la temp. Camerei, min. 12 ore dar NU
mai mult de 24.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Dupa
fermentare, cu o sita fina se presara faina peste aluat si pe masa de
lucru.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Aluatul
se scate pe masa de lucru si daca se doreste s eimparte in cite buc.
de piine sau piinici doreste sa se coaca.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Cu
miinile infainate se trage putin de aluat dupa care se impacheteaza
si se aseaza cu incheietura desdesupt intr-un cos sau recipient ceva
mai mic decit oala in care se coace piinea.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Acest
recipient, este de recomandat sa se captuseasca cu hirtie de copt.</span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span lang="ro-RO">Astfel
piinea formata se lasa la dospit pina ce volumul aproape s-a
dublat.Cuptorul se incinge la 250°C si odata cu el si </span></span><a href="http://catalog.aktivpower.ro/product-category/articole-bucatarie/vase-si-forme/vase-fonta/"><span style="font-family: "comic sans ms" , cursive;"><span lang="ro-RO"><span style="color: #741b47; font-style: normal;"><b>oala
din fontă cu capac</b></span></span></span></a><span style="font-family: "comic sans ms" , cursive;"><span lang="ro-RO"><span style="font-style: normal;">
</span></span></span><span style="font-family: "comic sans ms" , sans-serif;"><span lang="ro-RO">in
care se coace piinea.</span></span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Cind
cuptorul si oala s-au incins bine, se scoate oala si cu ajutorul
hirtiei de copt, se transfera aluatul dospit in oala incinsa.Se pune
capaul si s eintroduce pt. cca 30 min. in cuptorul care ramine la
250°C.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><b>ATENTIE!
</b></span><span style="font-family: "comic sans ms" , sans-serif;">Daca
piinicile sunt mai micute, atunci dupa 20 min. se poate ridia
capacul, iar daca se observa ca piinea incepe sa prinda culoare,
capacul se indeparteaza,temp. cuptorului se reduce la 230°C. si se
coace mai departe pina cind crusta piini primeste culoarea de coacere
dorita.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Piinea
se scoate din oala si cu degetul se bate pe dosul piini, iar daca
acesta suna a gol, inseamna ca este coapta.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">*Daca
hirtia de copt se trage greu de pe piine, atunci se umezeste un
prosop de bucatarie cu apa rece se aseaza peste hirtie iar dupa
citeva min. hirtia se trage mai usor jos de pe piine.</span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><b>INTERESAT</b></span><span style="font-family: "comic sans ms" , sans-serif;">
este faptul ca, eu am hirtie de copt cumparata de la doua firme. Una
nu lipeste deloc, iar cealalta deabea o trag jos de pe piine. 😠...na
asta este....calitatea incepe sa dispara c-am de peste tot...pacat!</span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><br /></span>
<span style="font-family: "comic sans ms" , sans-serif;">❗Aici un <a href="https://www.youtube.com/watch?v=I0t8ZAhb8lQ&t=240s" target="_blank"><b><span style="color: #741b47;">VIDEO</span></b> </a>ajutator!😊</span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><br /></span></div>
<div align="LEFT" lang="ro-RO" style="margin-bottom: 0cm;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRvQ-ug0KtsAZJMKwJO4Qg3RLwvJsI0iBTdsW-2onCSbXyAZ4EeFJMmQfpBtaoh5Bg47bEL7ldgeTvGbYSpzOWAUc3d18Gu_YtKolsa1O-kz2imZ1QRfeWD1AqKOlQkYyAM1jcAnZHBU/s1600/piine+neframintata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRvQ-ug0KtsAZJMKwJO4Qg3RLwvJsI0iBTdsW-2onCSbXyAZ4EeFJMmQfpBtaoh5Bg47bEL7ldgeTvGbYSpzOWAUc3d18Gu_YtKolsa1O-kz2imZ1QRfeWD1AqKOlQkYyAM1jcAnZHBU/s400/piine+neframintata.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ibPDkdEKbk__niYD7t9VVQtgew3tCjJ2MKG2K48WD7FL8zTdTC2fSXkaHiPDhigJd9xh-IW30CawvDoXOGlV_c177tJvbV49hHcnk0dzvQd5Ukz335NqUNaUvcb5yBuCOWBLJx5YuS8/s1600/piine+neframintata1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ibPDkdEKbk__niYD7t9VVQtgew3tCjJ2MKG2K48WD7FL8zTdTC2fSXkaHiPDhigJd9xh-IW30CawvDoXOGlV_c177tJvbV49hHcnk0dzvQd5Ukz335NqUNaUvcb5yBuCOWBLJx5YuS8/s400/piine+neframintata1.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-72324660123777735132019-05-23T08:32:00.000+02:002019-05-23T08:32:02.042+02:00PIINE DIN GRIU SI SECARA<br />
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #330033;"><span style="font-family: Comic Sans MS, cursive;"><span style="font-size: 15pt;"><u><b>PIINE
DIN GRIU SI SECARA</b></u></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEe1cIWPOyqcID42Z-O7R5g5gK2ezJnfAAnWB4kzruP7QNN9HICg9-KMp0-nGBx3hXz1-VcwG-In0Jy-ExqqYR-zCFvdeOLUFShuaEavlrH5d386dH3s6y7mt9yexs2kmwEyBLfqjHOw/s1600/brot5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEe1cIWPOyqcID42Z-O7R5g5gK2ezJnfAAnWB4kzruP7QNN9HICg9-KMp0-nGBx3hXz1-VcwG-In0Jy-ExqqYR-zCFvdeOLUFShuaEavlrH5d386dH3s6y7mt9yexs2kmwEyBLfqjHOw/s320/brot5.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="color: #330033;"><u><b>INGREDIENTE:</b></u></span></div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">560g
apa</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">100
g <a href="https://leckereien.blogspot.com/2010/04/drojdie-naturala-maia-sauerteig.html" target="_blank"><b><span style="color: #073763;">drojdie naturala</span></b></a></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">20g
miere de albine</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">170g
faina de secara Tip1150</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">690g
faina alba de griu Tip 550</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">15g
sare</span></div>
</li>
</ul>
<div style="margin-bottom: 0cm;">
<span style="color: #330033;"><u><b>MOD
PREPARARE:</b></u></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;">Interesant la acesta reteta este
faptul ca, drojdia naturala nu am improspatat-o.</span><span style="font-family: "Comic Sans MS", cursive;">Ultima improspatare a fost ianinte
cu saptamini de a prepara reteta. </span><span style="font-family: "Comic Sans MS", cursive;">Iar dupa cum se observa, piinea
iesit foarte buna ...</span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;">Deci apa calduta se amesteca cu
mierea, drojdia naturala , faina si sarea.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;">Acum ori se framinta, ori se
malaxeaza pina cind aluatul devine elastic si moale precum lobul
urechii sau chiar o idee mai moale. Daca este ceva mai moale, nu face nimic, deoarece in
procesul de prelucrare este nevoie de faina si aluatul devine
prefect.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;">Aluatul obtinut se pune intr-un
recipient bine infainat, se introduce intr-o punga de nailon si se
lasa peste noapte la temp. camerei.La mine au fost 20°C.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;">A dupa zii, cind se observa ca
volumul s-a dublat, aluatul se scoate pe masa de lucru infainata si
cu ajutorul degetelor se intinde, trage, impacheteaza si se aseaza
dinou in recipientul in care a dospit, se acopera pentru ca. 30 min.,
dupa care la fel se intinde si impacheteza pe masa infainat.Acesta
procedura se repeta in totalitate de 4 ori. A patra oara i-se da
forma dorita si se aseaza in cosul de dospit bine infainat, care la
rindul lui se acopera si se lasa sa dospeasca pina cind volumul
aproape s-a dublat.Sau se poate pune direct intr-o tava de
copt.Fiecare cum doreste...</span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;"><span style="color: #330033;"><i><u><b>IMPORTANT</b></u></i></span><i><b>-
este faptul ca, timpul de dospire dureaza in functie de calitatea
fainii, a drojdiei naturale si a temperaturii la care este expus
aluatul!</b></i> </span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;">De aceea nu dau timpi de dospire ci aluatul in sine
va hotari punctul in care se poate introduce in cuptor.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;">Inainte de a fii introdus la
copt, aluatul se rastoarna pe tava <span style="font-size: x-small;"><i>(asta
in cazul in care dospeste in cosul de dospire) </i></span> pe care se
coace, se cresteaza adinc si se introduce in cuptorul preincins la
250°C. Cind cuptorul se incinge, se pune pe podeaua cuptorului o
craticioara veche de metal si cind piineea s-a introdus la copt, se
arunca imediat in acesta craticioara un paharel de apa, de marimea
celui de tuica. </span><span style="font-family: "Comic Sans MS", cursive;">Dupa 10 min. temp. cuptorului se
reduce la 220°C si se mai lasa sa coaca inca 40 - 50 de min. </span><span style="font-family: "Comic Sans MS", cursive;">Cind incepe sa prinda culoare,
usa cuptorului se deschide si inchide scurt, pentru ca umediatea sa se
reduca putin.Iar pentru ca un cuptor difera de altul, este bine sa
se controleze daca piinea se coace corect. Dupa ca.
35-40 min. este bine sa se controleze daca piinea este copata, ciocanind cu
degetul pe dosul piini, iar aceasta trebuie sa sune a gol.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "Comic Sans MS", cursive;"><br /></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;"><i><span style="color: #330033;"><u><b>TIP:</b></u></span>
In aluat se pot pune mirodenii dupa preferinta, ca de ex. seminte de
chimen, fenicul, anason, coreandru, eventual inainte putin prajite.Nu trebuie, dar aroma lor va fii mai intensiva.</i></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Comic Sans MS, cursive;"><i><br /></i></span></div>
<div align="CENTER" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: #990000;"><span style="font-family: MV Boli;"><span style="font-size: medium;">Pentru cine
incearca sa probeze, doresc spor la preparat </span></span>
</span></div>
<div align="CENTER" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: MV Boli;"><span style="color: #990000; font-size: medium;">si savoare
deplina!!!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk8uhWUQWdTh2qWJqPH1OL6vmULAgt-nsYAH7StD3_R9gNpi89SzZ02bfCCrTuKWu-kDPOGAifGcZsfM-_7o54Tb-5jexhmKbH6KTM_f0dkqhxTHFiLCb51MLXpZjp0sWEjXLZSv0gEA/s1600/brot3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1506" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk8uhWUQWdTh2qWJqPH1OL6vmULAgt-nsYAH7StD3_R9gNpi89SzZ02bfCCrTuKWu-kDPOGAifGcZsfM-_7o54Tb-5jexhmKbH6KTM_f0dkqhxTHFiLCb51MLXpZjp0sWEjXLZSv0gEA/s320/brot3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvO-70dk99SPT0JmRHM3K8l6v0QxM9fkcfAntEe7TzOjotxn0Ojy3mjIMY8KmOPrfxmgQlh54jmAF-suJ30FNPJs59_tH6yiBHKg-9BR93ykLDUQJBa4lfoy3GPPlXMTE_jpOU_c_gxs/s1600/brot5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvO-70dk99SPT0JmRHM3K8l6v0QxM9fkcfAntEe7TzOjotxn0Ojy3mjIMY8KmOPrfxmgQlh54jmAF-suJ30FNPJs59_tH6yiBHKg-9BR93ykLDUQJBa4lfoy3GPPlXMTE_jpOU_c_gxs/s320/brot5.jpg" width="320" /></a></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-13687910310970072282019-03-05T08:05:00.006+01:002023-10-17T19:15:26.453+02:00CHISELITA DIN ZMEURA SI VISINE<br />
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #330033;"><u>
<i><b>CHISELITA DIN ZMEURA SI VISINE</b></i></u></span></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #330033;"><u><span style="font-size: large;"><i><b><br /></b></i></span></u></span></div>
<div align="CENTER" style="margin-bottom: 0cm;">
Un desert minuat care se poate servii nu numai pentru si linga deseruri ci chiar si ca atare, este mhhhhhhh..... 👍😊</div>
<div align="CENTER" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWypK9hNlkrrEsibSQJPPeSx5gLVOVpuD6127Gs5rI3txZCMO3UcVydwqwmJuFjM2_nFDY1VW20zwWjfYtMYWx0pdS5QhO0ffRBngwQnKOMvmsup9Ly7TY46ZnibxiBT1C0EXDJXP03Q/s1600/chiselita.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1287" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWypK9hNlkrrEsibSQJPPeSx5gLVOVpuD6127Gs5rI3txZCMO3UcVydwqwmJuFjM2_nFDY1VW20zwWjfYtMYWx0pdS5QhO0ffRBngwQnKOMvmsup9Ly7TY46ZnibxiBT1C0EXDJXP03Q/s400/chiselita.jpg" width="400" /></a></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<br /></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #330033;"><span style="font-size: medium;"><u><b>INGREDIENTE:</b></u></span></span></div>
<ul>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: medium;">500g
zmeura congelata</span></div>
</li>
<li><span style="font-size: medium;">ca.100-150g apa /suc/sirop din fructe</span></li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: medium;">1borcan
compot visine cca. 600g </span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: medium;">5-6ls
zahar</span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: medium;">coaja de
la 1 lamiie</span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: medium;">sucul de
la ½ lamiie</span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: medium;">2 pac praf
budinca de vanilie</span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: medium;">1 virf
cutit scortisoara</span></div>
</li>
</ul>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #330033;"><span style="font-size: medium;"><u><b>MOD
PREPARARE:</b></u></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: 13pt;">Zmeura
congelata se pune intr-o strecuratoare la descongelat si scurs, peste
ea se poate turna si compotul, la fel pentru a se scurge.</span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: 13pt;">Sucul
obtinut de la scurs + lichidul preferat, se pun intr-un recipient potrivit gramajului
chiselitei si in el se amesteca zaharul, budinca, scortisoara si
zeama de lamiie.Toate acestea se pun pe foc mediu si se amesteca
mereu pina cind masa se omogenizeaza si devine translucida.</span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-size: 13pt;">Totul
se trage deoparte si se toara 1/3 din cant de fructe si se amesteca
usor in continuare pina cind totul incepe sa de-a usor citeva
clocote.In final se adaoga restul de fructe si coaja de lamiie, se
amesteca usor si se poate portiona si servii dupa dorinta.</span></div>
</div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<table border="1" bordercolor="#660033" cellpadding="4" cellspacing="3" style="width: 436px;">
<colgroup><col width="420"></col>
</colgroup><tbody>
<tr>
<td valign="TOP" width="420"><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #330033;"><span style="font-size: medium;"><i><u><b>INFO
BOX:</b></u></i></span></span></div>
<ol>
<li><div align="LEFT" style="margin-bottom: 0cm;">
Se pot folosi si
alte fructe.</div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
Fructele pot fii si
proaspete.In acest caz din aceste fructe se prepara un compot in
prealabi si in el se amesteca praful de budinca/amidonul in
prealabil amestecat cu ca. 50g lichid rece.</div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
Indulcirea
chiselitei se poate face idividual cu ce si cit de dulce se
doreste.</div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
In loc de praf de
budinca de vanilie, care la fel se poate individualiza dupa gustul personal,
se poate folosi, amidon alimentar.</div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
Se pot folosi chiar
si alte arome.</div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
Pentru pers. care nu
doresc sa consume amidon, se poate folosi de ex. gelatina. Eu
personal folosesc jumatate din cant de amidon si completez cu
agar-agar.</div>
</li>
<li><div align="LEFT">
Se poate face in cant. mai mari si fierbinte se
toarna in borcanelele in prealabil sterilizate <i>(rapid la
microunde) </i><span style="font-style: normal;">se</span><i>
</i>insirofeaza rapid si se pun la racit pe capac.</div>
</li>
<li>Daca se doreste ca, chiselita sa fie mai lichida se mai poate adaoga ceva lichid dupa dorinta.</li>
</ol>
</td>
</tr>
</tbody></table>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<br /><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-18503762749038271782019-03-04T20:30:00.000+01:002019-07-17T21:46:47.667+02:00Galuste cu brinza de vaci a la Ute<div align="CENTER" style="font-style: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #cc6699;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: medium;"><u><b>Galuste
cu brinza de vaci a la Ute</b></u></span></span></span><br />
<span style="color: #cc6699;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: medium;"><u><b><br /></b></u></span></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3du-Maz-DtzaktDcr9i9bT9aEG5sCWjsYsLnCBM3VcbTd2L1EpEYp4uWZAdarBHtEUqsC3ZaBaVweNvp-Yvua7oNUivwFd-M9NzcMfxXdlI4Pq-c7Wa52RFHH7QQX6kspeQlSjxmWSk/s1600/galuste+din+brinza+de+vaci.jpg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1211" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3du-Maz-DtzaktDcr9i9bT9aEG5sCWjsYsLnCBM3VcbTd2L1EpEYp4uWZAdarBHtEUqsC3ZaBaVweNvp-Yvua7oNUivwFd-M9NzcMfxXdlI4Pq-c7Wa52RFHH7QQX6kspeQlSjxmWSk/s400/galuste+din+brinza+de+vaci.jpg1.jpg" width="400" /></a></div>
<span style="color: #cc6699;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: medium;"><u><b><br /></b></u></span></span></span></div>
<div align="CENTER" style="font-style: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #cc6699;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: large;"><u><b><br /></b></u></span></span></span></div>
<div align="LEFT" style="font-style: normal; line-height: 100%; margin-bottom: 0cm; text-decoration: none;">
<h4>
<span style="font-weight: normal;"><span style="color: black;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Aceste
galuste sint o minunatie!!! </span></span></span></span><span style="color: black; font-weight: normal;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Sint
moi, pufoase si chiar si a doa zi, daca ramin, sint inca moi....</span></span></span><span style="color: black; font-weight: normal;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Eu
am primit reteta de la o D-na la care le-am servit si am fost foarte
mirata de pufosenia lor, iar la rugamintea mea, mi-a trimis si reteta
care nu o pun la naftalina ci o impartasesc, cu cine doreste sa o
prepare....</span></span></span><span style="color: black; font-weight: normal;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Pe
acesta cale, doresc acestei D-ne minunate sa-i multumesc!</span></span></span></h4>
</div>
<div align="CENTER" style="font-style: normal; font-weight: normal; line-height: 100%; margin-bottom: 0cm; text-decoration: none;">
<br /></div>
<div align="CENTER" style="font-weight: normal; line-height: 100%; margin-bottom: 0cm; text-decoration: none;">
<span style="color: #660033;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;"><i>Liebe
Frau Ute, </i></span></span></span>
</div>
<div align="CENTER" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;"><i><span style="text-decoration: none;"><span style="font-weight: normal;">auf
diesem Weg, möchte mich herzlich bei Ihnen bedanken, </span></span></i></span></span></span>
</div>
<div align="CENTER" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;"><i><span style="text-decoration: none;"><span style="font-weight: normal;">für
diese wunderbare Rezept!!!</span></span></i></span></span></span></div>
<div align="CENTER" style="line-height: 100%; margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAi1QJOy2C_AlHy5l6PvQMz9jiJNvgcBibDxJixaFl7eE8xkPjYDLual9QoQT_wgmlL_P7xq_MkWRtcvp36yuFxB9u-XaH0oLILspPCDqU3SWNjvJ2RdXUunpwNipdE3cEV1K6wB9k9Dc/s1600/cvety-dlya-rodnyx-i-lyubimyx-www-ural-org.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAi1QJOy2C_AlHy5l6PvQMz9jiJNvgcBibDxJixaFl7eE8xkPjYDLual9QoQT_wgmlL_P7xq_MkWRtcvp36yuFxB9u-XaH0oLILspPCDqU3SWNjvJ2RdXUunpwNipdE3cEV1K6wB9k9Dc/s200/cvety-dlya-rodnyx-i-lyubimyx-www-ural-org.jpg" width="200" /></a></div>
</div>
<div align="CENTER" style="line-height: 100%; margin-bottom: 0cm;">
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-size: medium;"><u><b><span style="font-family: "comic sans ms" , cursive;"><i>INGREDIENTE:</i></span></b></u></span></span></div>
<ul>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">50g
g unt</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">50g
zahar pudra</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">2
oua gr. M</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">coaja
de la o lamiie</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">1
priza sare</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">500g
brinza proaspata de vaci</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">6ls
pesmet</span></span></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: small;"><span style="color: black;"><span style="font-family: "comic sans ms" , cursive;">2ls
gris de griu fin</span></span></span></div>
</li>
</ul>
<span style="color: #660033;"><span style="font-size: medium;"><u><b><span style="font-family: "comic sans ms" , cursive;"><i><br /></i></span></b></u></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-size: small;"><span style="color: #4c1130; font-family: "comic sans ms" , cursive;"><b>--------------------------------</b></span></span></div>
<ul>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">unt</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">pesmet</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">scortosoara</span></span></span></div>
</li>
<li><div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">zahar
tos</span></span></span></div>
</li>
</ul>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-size: medium;"><i><u><b><span style="font-family: "comic sans ms" , cursive;">MOD
PREPPARARE: </span></b></u></i></span></span>
</div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"> <span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Untul
se inmoaie putin, se mixeaza cu zaharul pudra, sarea ,coaja de lamiie
si ouale puse pe rind, pina ce totul devine o masa spumoasa omogena
si in continare se adaoga, brinza de vaci, eventual bine scursa si in
final pesmetul si grisul.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Aceasta
masa de aluat se acopera bine sa nu se usuce si se lasa cel putin 1
ora la odihnit sau si mai bine peste noapte.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"> <span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Intr-e
timp se prepara pesmetul prin care se trec galustele in felul
urmator: Intr-o tigaie se pune la topit ca. 50g unt, se adaoga
pesmetul si se amesteca mereu pina cind a pesemtul a prins gradul de
culoare dorit, e trage totul deoparte, se adaoga scortisoara si 1-2
ls zahar tos.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"> <span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">In
continuare se pune un recipient cu apa la fieert, cind fierbe se
adaoga ceva sare iar din masa de aluat care a stat la odihnit, se
formeaza galuste dupa marimea dorita in causul palmei cu minele usor
imnuate in ulei.</span></span></span></div>
<table border="1" bordercolor="#660033" cellpadding="4" cellspacing="0" style="width: 450px;">
<colgroup><col width="440"></col>
</colgroup><tbody>
<tr>
<td valign="TOP" width="440"><div align="JUSTIFY">
<span style="color: #333333;"><span style="font-size: 11pt;"><i><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Daca
aluatul este prea moale pentru a forma usor galustele se mai poate
adoga ceva pesmet.</span></span><span style="font-family: "comic sans ms" , cursive;">Din
pacate nu am cintarit pesmetul si nici grisul si nu fiecare
lingura de supa este la fel de mare resp. mica. De accea scriu ca,
daca este necesar sa se mai adaoge putin pesmet.</span></i></span></span></div>
</td>
</tr>
</tbody></table>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"> <span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Galustele
formate se adaoga in oala in care apa fierbe usor, se pune capacul si
se lasa la fiert ca. 15 min.Aceasta masura de timp este aproximativa,
deoarece depinde de marimea galustelr.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">De
accea dupa ca 12 min. este bine sa se faca o incercare, in acest fel
se poate constata individual timul de fierbere. </span></span></span>
</div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"> <span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Galustele
fierte se scor cu o stercuratoare si se pund direct in pesmetul
prajit, se ruleaza pe toate partile si se aseaza pe un platou in
prealabil pregatit, eventual tinut la cald.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Galustele
astefel preparate se servesccel mai bine cu chiselita din fructe.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Eu
am facut o chiselita din zmeura congelata si un borcan de compot de
visine.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "comic sans ms" , cursive;">Reteta
in postarea urmatoare.</span></span></span></div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<table border="1" bordercolor="#660033" cellpadding="4" cellspacing="0" style="width: 452px;">
<colgroup><col width="442"></col>
</colgroup><tbody>
<tr>
<td width="442"><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-size: small;"><u><b><span style="font-family: "comic sans ms" , cursive;">SUPLIMENTAR:</span></b></u></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #333333;"><span style="font-size: small;"><i><span style="font-family: "comic sans ms" , cursive;">Daca
se intimpa sa ramina si pe a doua zii si se doreste sa se consume
calde, recomand incalzirea pe baie de abur.</span></i></span></span></div>
<div align="LEFT">
<span style="color: #333333;"><span style="font-size: small;"><i><span style="font-family: "comic sans ms" , cursive;">In
microunde se intaresc, chair daca se acopera!</span></i></span></span></div>
</td>
</tr>
</tbody></table>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<br />
<div align="CENTER" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-family: "gabriola" , fantasy;"><span style="font-size: 16pt;"><b>Pe
aceasta cale, celor ca doresc sa incerce, doresc spor la preparat si
savoare deplina!!!</b></span></span></span></div>
</div>
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<div align="LEFT" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
</div>
<div align="CENTER" style="font-style: normal; line-height: 100%; margin-bottom: 0cm; text-decoration: none;">
<span style="color: #660033;"><span style="font-family: "gabriola" , fantasy;"><span style="font-size: medium;"><b><br /></b></span></span></span>
<br />
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<span style="color: #660033;"><span style="font-family: "gabriola" , fantasy;"><span style="font-size: medium;"><b><br /></b></span></span></span></div>
<div style="text-align: center;">
<span style="color: #660033;"><span style="font-family: "gabriola" , fantasy;"><span style="font-size: medium;"><b>Pe
aceasta cale, celor ca doresc sa incerce, doresc spor la preparat si
savoare deplina!!!</b></span></span></span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-85309146964486763112019-01-25T08:17:00.003+01:002023-10-17T19:14:42.282+02:00Cornuri pufoase preparate cu metoda Tangzhong (Water-Roux franz.)<div align="CENTER" style="margin-bottom: 0cm;">
<div align="CENTER" style="margin-bottom: 0cm;">
<span><span><span style="color: #660000; font-family: Kaushan Script; font-size: large;"><u style="font-weight: normal;">Cornuri
pufoase preparate cu metoda Tangzhong(Water-Roux franz.)</u></span></span></span><br />
<span style="color: black;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: #cc6699; font-size: small;"><u style="font-weight: normal;"><br /></u></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j7BW0GMfpsLTbeptc1ZVt2p_DKc_zWPKx9blNfcZDGZWqZj7eiZORN55KYMw5WQE1HdPURPulbxbPud6R0wREepE-ex8tegPk7LMTvdyeg7vkijHwuhh3tqMHRR5D1Q-MBQTYlTo0BM/s1600/cornuri+moi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j7BW0GMfpsLTbeptc1ZVt2p_DKc_zWPKx9blNfcZDGZWqZj7eiZORN55KYMw5WQE1HdPURPulbxbPud6R0wREepE-ex8tegPk7LMTvdyeg7vkijHwuhh3tqMHRR5D1Q-MBQTYlTo0BM/s400/cornuri+moi.jpg" width="400" /></a></div>
<div style="margin-bottom: 0cm;">
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<div style="margin-bottom: 0cm; text-align: left;">
<i><br />
</i></div>
<div style="margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: verdana;"><span style="color: black;"><span><span style="color: #0a0a0a;">Acesta
metoda este un fundament ideal si pentru preparatele picante sau
preparate dulci! </span></span></span><span style="color: #0a0a0a;"><i><b>Tangzhong(Water-Roux
franz.)</b> este un amestec de faina si apa sau/si lapte</i></span><i> </i><span style="color: #0a0a0a;"><i>din,
o parte faina si cinci parti lichide, de ex. 50g faina si 250g
apa/lapte.</i></span><span style="color: black;"><span><span style="color: #0a0a0a;"><i>Acest
amestec se incinge la ca. 65-70°C amestecind mereu pina ce totul
devine precum o budinca</i></span><i> </i><span style="color: #0a0a0a;"><i>si
se lasa cel putin 6 ore sau peste noapte sa odihneasca si se amesteca
cu aluatul initial. </i></span></span></span><span style="color: #0a0a0a;"><i>Aceasta
budinca de faina fiarta face ca aluatul sa absoarbe multa
umeditate</i></span><i> c</i><span style="color: #0a0a0a;"><i>are duce la
un aluat elastic si la un produs finit cu un miez elastic, moale </i></span><span style="color: #0a0a0a;">si la o prospetime cu durata mai lunga.</span><br />
<span style="color: black;"><span><span>Izvorul
de inspiratie l-am gasit aici:</span></span></span><span><a href="https://www.youtube.com/watch?v=tc3coiL36Cg"><span style="color: #741b47;"><span><span><b>탕종
우유식빵 만들기</b></span></span></span></a></span><a href="https://www.youtube.com/watch?v=tc3coiL36Cg"><span style="color: #741b47;"><span><span><b>.
Tangzhong milk bread</b></span></span></span></a><span style="color: #741b47;"><span><span><b>,?</b></span></span></span><span><span style="color: #741b47;"><span><span style="font-size: small;"><b>ᅡᅠ</b></span></span></span></span><span style="color: black;"><span><span>bineinteles
cu putine modificari la cerintele personale</span></span></span><span style="color: #741b47;"><span><span> <b>😊</b></span></span></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span><span style="color: #660000; font-family: verdana;"><u><b>INGREDIENTE:</b></u></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;"><b>Tangzhong:</b></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
60g faina alba de griu</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
300g apa</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;"><b>~~~~~~~~~~~~~~~</b></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
870g faina alba de griu</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
10g zahar/miere de albine</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
20g sare</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
10g drojdie proaspata</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
25g <a href="https://leckereien.blogspot.com/2010/04/drojdie-naturala-maia-sauerteig.html" target="_blank">drojdie naturala</a></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
15g lapte praf</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
190 lapte</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
200g apa</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
50g albus de ou</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">-
75g unt</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #cc6699;"><span style="font-family: verdana;"><u><b>MOD
PREPARARE:</b></u></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: verdana;"><span style="color: #0a0a0a;"><span>Pentru
Tangzhong, se amesteca faina cu laptele si apa, se pun la fiert
amestecind mereu pina cind totul se leaga si </span></span><span style="color: #0a0a0a;">devine
precum o budinca si se observa ca incepe sa se lipeasca de fundul
recipentului. </span><span style="color: #0a0a0a;">Se
trage deoprate , se pune intr-un alt recipent, se acopera si se lasa
min. 6 ore la odihnit sau de pref. peste noapte.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: verdana;"><span><b><a href="https://leckereien.blogspot.com/2010/04/drojdie-naturala-maia-sauerteig.html" target="_blank"><span style="color: #741b47;">Drojdia naturala</span> </a></b><span style="color: #0a0a0a;">se improspateaza si la fel se foloseste a doua zii. </span></span><span style="color: #0a0a0a;">Urmatorul
pas, este prepararea aluatului propriuzis.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: verdana;"><span style="color: #0a0a0a;"><span>Lichidele,
laptele praf,zaharul/mierea si drojdia se pun intr-un recipient in
care se framinta sau malaxeaza aluatul, </span></span><span style="color: #0a0a0a;">urmate
de faina,Tangzhong, albusul de ou si sarea.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">Toate
acestea se framinta pina incep sa se lege si se lasa 10 min sa
odihneasca.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: verdana;"><span style="color: #0a0a0a;"><span>In
continuare se adaoga untul care are temp. camerei si se malaxeaza
pina cind aluatul devine foarte elastic </span></span><span style="color: #0a0a0a;">si
se dezlipeste de pe peretii recipientului.</span><br />
<span style="color: #0a0a0a;">Daca este elastic si totusi
vi-se pare prea moale,</span><span> </span><span style="color: #0a0a0a;">nu
va speriati, dupa prima si a doua dospire isi schimba consistenta.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana;"><span style="color: #0a0a0a;">Aluatul
astfel obtinut, se pune pe masa de lucru usor infainata se intinde cu
degetele si se impacheteza,</span> <span style="color: #0a0a0a;">punindu-se
la dospit intr-un recipient incapator si in prealabil infainat.</span></span></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: verdana;"><span style="color: #0a0a0a;"><span>Dupa
ca. 30 min. se scoate pe masa de lucru infainata, se intinde cu
degetele si se impacheteza dinou, </span></span><span style="color: #0a0a0a;">iar
dupa inca 30 min. se repeta acceasi procedura.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: verdana;"><span style="color: #0a0a0a;"><span>Dupa
a treia dospire , aluatul trebuie sa-si mareasca volumul cel putin
dublu pina chiar triplu. </span></span><span style="color: #0a0a0a;">Asta
dureaza in functie de temperatura camerei de lucru.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana;"><span style="color: #0a0a0a;">Aluatul
dospit se pune pe masa de lucru usor infainata si daca se fac cornuri
(vezi foto),</span> <span style="color: #0a0a0a;">aluatul
se imparte in portii cu un gr. de 80-90g.</span></span></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: #0a0a0a;"><span style="font-family: verdana;">Aceste
portii de aluat se slefuiesc sub causul palmei sub forme de bile si
se acopera cu o folie de nailon ca. 10 min.</span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana;"><span style="color: #0a0a0a;">Dupa
aceea fiecare bila in parte se intinde sub forma de triunghi/trapez
si se ruleaza sub forma de corn,</span> <span style="color: #0a0a0a;">care
se aseaza pe tava de copt cu incheietura deasupra si se acopera
lasindu-se la dospit. Cind se observa ca, cornurile si-au marit
volumul acestea se intorc cu incheietura dedesupt, se acopera
dinou si se lasa la dospit pina cind volumul se dubleaza.</span></span></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: verdana;"><span style="color: #0a0a0a;"><span>Cuptorul
se incinge la 230°C, cornurile se ung cu lapte caldut de 2 ori si se
introduc la copt. </span></span><span style="color: #0a0a0a;"><span>Dupa
ca. 10 min. temp. se reduce la 220°C si se lasa la copt pina prinde
gradul de culoare al cocerii dorit, aprox.</span></span><span style="color: #0a0a0a;">(15-20min).</span></span></div>
</div>
<table border="4" bordercolor="#cc6699" cellpadding="4" cellspacing="0" style="width: 100%px;">
<colgroup><col width="256*"></col>
</colgroup><tbody>
<tr>
<td valign="TOP" width="100%"><div style="margin-bottom: 0cm;">
<span style="color: #336600;"><span style="font-family: "comic sans ms" , cursive;"><i><u><b>OBSERVATIE:</b></u></i></span></span><br />
<span style="color: #0a0a0a;"><span style="font-family: "comic sans ms" , cursive;"><i><b>Cornurile
se coc cu aburi! </b></i></span></span></div><div style="margin-bottom: 0cm;"><i style="color: #0a0a0a; font-family: "comic sans ms", cursive;"><b>Pentru
aceasta:</b></i><ol><li><span style="color: #0a0a0a;"><span style="font-family: "comic sans ms" , cursive;"><i>ori se incinge odata cu cuptorul intr-un recipient plin cu
pietri de vulcan sau bolovani de riu </i></span></span><i style="color: #0a0a0a; font-family: "comic sans ms", cursive;">si
in momentul cind se introduc cornurile in cuptor se arunca peste acestia,ca. 40-50g apa,</i></li>
<li><div style="margin-bottom: 0.5cm;">
<span style="font-family: "comic sans ms" , cursive;"><span style="color: #0a0a0a;"><i>ori
se pune o cratita mai veche in cuptor sa se incinga si in acesta se
pun cele 40-50g apa.</i></span></span></div>
</li>
</ol>
</div>
</td>
</tr>
</tbody></table>
<div style="margin-bottom: 0cm;">
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-31480244967945206822018-12-31T10:10:00.000+01:002018-12-31T10:10:06.713+01:00Fursecuri cu martipan á la Mann backt<br />
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-family: Comic Sans MS, cursive;"><span style="font-size: medium;"><i><u><b>Fursecuri cu martipan á la Mann backt </b></u></i></span></span></span>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2v3f3NRhNeG5z6BpfcukhB2Wa7_DnITuZHat0x7vfvh7aKD7CT9TAbXwuYvVpmQx4QI9jDqIywWEe6AavBmjdqG4ZngcCY3EXhs3c7TkurqrVVxwGJ-5qZQn3VhhhJK79PlQkGx6wgo/s1600/fursecuri+cu+marzipan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2v3f3NRhNeG5z6BpfcukhB2Wa7_DnITuZHat0x7vfvh7aKD7CT9TAbXwuYvVpmQx4QI9jDqIywWEe6AavBmjdqG4ZngcCY3EXhs3c7TkurqrVVxwGJ-5qZQn3VhhhJK79PlQkGx6wgo/s400/fursecuri+cu+marzipan.jpg" width="400" /></a></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Acesta minunata reteta am gasit-o la fel pe acesta minunata pagina, </span><a href="http://www.mannbackt.de/2017/12/14/marzipan-kekse-6202/" style="font-family: "Comic Sans MS", cursive;">MANN BACKT</a></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">unde un bucatr foarte priceput imparte cu noi retetele gustoaselor bucate care l-e prepara</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Pe acesta cale;</span></div>
<div style="margin-bottom: 0cm; text-align: center;">
<span style="color: #4c1130; font-family: Comic Sans MS, cursive;"><i>Vielen lieben Dank, für die wunderbare und leckere Rezept!!!</i></span><i style="color: #4c1130; font-family: "Comic Sans MS", cursive;">🌹👍</i></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;"><b><u>INGREDIENTE:</u></b></span></div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">150
g martipan pt. patiserie</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">150
g migdale macinate</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">150
g unt</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">1 priza sare</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">100
g zahar pudra</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">2 galbenusuri (Gr. L) </span>
</div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">150
g faina</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">30
g kakao pt. patiserie</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">*optional* 1 ls rom</span></div>
</li>
</ul>
<div>
<span style="font-family: Comic Sans MS, cursive;"><b><u>INGREDIENTE UMPLUTURA :</u></b></span></div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">200
g martipan pt.patiserie, </span>
</div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">*optional* 1 strop de culoare alimentara organica verde</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">50
g nutella</span></div>
</li>
</ul>
<div>
<span style="font-family: Comic Sans MS, cursive;"><b><u>INGREDIENTE DECO:</u></b></span></div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">glazura de ciocolata (eu folosesc ciocolata <a href="http://www.weinkiste-meier.eu/Lindt-Spruengli-LINDOR-Feinherb-Schokolade">Lindt-Spruengli-LINDOR-Feinherb-Schokolade</a>)</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">fistic sau migdale taiate/zdrobite</span></div>
</li>
</ul>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;"><b>MOD PREPARARE:</b></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS", cursive;"> Martipanul taiat sau rupt bucatele cit mai marunte se pune intr-un recipient impreuna cu migdalele macinate, zaharul , untul, priza de sare si galbenusurile de ou.Totul se mixeaza pina cind devine o masa omogena si in final se adaoga faina amestecata in prealabil cu cacaoa si daca se doreste 1ls r</span><span style="font-family: "Comic Sans MS", cursive;">om .</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Malaxarea trebuie sa fie cit mai scurta, doar atit cit ingredientele sa fie bine cuprinse.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Aluatul obtinut se pune intr-o folie/punga de nailon si se pune la frigider cel putin 1 ora</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: #444444; font-family: Comic Sans MS, cursive;"><b> Eu in general atuaturile cu unt l-e prepar seara </b></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: #444444; font-family: Comic Sans MS, cursive;"><b> si doar a doua zii continui reteta de preparat.</b></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Aluatul obtinut se pune pe masa de lucru infainata se intinde cu o gr. de ca.3mm , se decupeaza forme dorite si acestea se aseaza pe tava de copt.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;"> <span style="color: #444444;"><b><i>Eu intind aluatul intr-e 2 foi de nailon si forma de decupare </i></b></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444; font-family: Comic Sans MS, cursive;"><b><i> o infainez mereu sa nu se lipeasca aluatul de ea.</i></b></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444; font-family: Comic Sans MS, cursive;"><b><i> In acest fel nu este nevoie de infainare, dar important este </i></b></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444; font-family: Comic Sans MS, cursive;"><b><i> ca aluatul sa aiva o temeperatura scazuta.</i></b></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444; font-family: Comic Sans MS, cursive;"><b><i> Daca se prepara in cant. mai mari este bine ca acesta sa se </i></b></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444; font-family: Comic Sans MS, cursive;"><b><i> portioneze </i></b></span><b style="color: #444444; font-family: "Comic Sans MS", cursive;"><i>si portie dupa portie scoasa de la frigider sa se prelucreze.</i></b></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS", cursive;">Den Cind aluatul aproape se finalizeaza de decupat se incinge cuptorul la 200°C si tava dupa tava se coace ca. 8-10 min..Atentie sa nu se coaca prea mult deparece cacaoa devine amara.Dupa copt totul se lasa la racit si se prepara umplutura.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS", cursive;">Martipanul daca se coloreaza acesta se taie in bucatele foarte mici se pune 1 strop de culoare si cu mina care este protejata de o manusa de singura folosinta se amesteca totul pina cind masa de martipan a devenit verde.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS", cursive;">Acum aceasta masa de martipan ori se intinde pe masa de lucru pudrata cu zahar pudra cu aceeasi gr.de ca. 3 mm, ori se intinde cum am facut eu in 2 folii de nailon si doar forma cu care au fost decupate cojile sa fie pudrata cu zahar inainte de fiecare decupare.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Pentru asamblare avem nevoie de marmelada sau nutella.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Marmelada incalzita putin sau nutella si se pune intr-un cornet/punga micuta de plastic , i-se taie un coltisor mic si se dreseaza pe fiecare coaja de forsec cite putin.Peste marmela sau nutella se aseaza o felie decupata de martipan, peste martipan se dreseaza dinou marmelada sau nutella si e aseaza a dpua coaja de fursec.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Cind asamblarea s-a incheiat se prepara glazura de ciocolata.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Cind incep procesul de asamblare, pun ciocolata intr-un recipent potrivit cantitatii, mai mult adinc decit larg si ácesta-l pun pe un vas cu apa fierbinte.Din cind in cind amestec si eventual schim sau incalzesc apa si asa fac mereu pina cind sint gata cu asamblarea, este si ciocolata gata topita .</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Comic Sans MS, cursive;">Fursecurile asamblate l-e scufund cu o parte in glazura si l-e aseaz pe o tableta/tava in prealabil captusita cu folie alimentara si presar cu fistic sau migdale taiate/zdrobite.Fursecurile astefel pregatite s epun intr-un loc rece si de indicat a doua zii se depoziteaza in doze de metal so la fel se tin la rece.</span></div>
<div style="margin-bottom: 0cm; text-align: center;">
<i style="color: #660033; font-family: "Segoe Print"; font-size: large;">Spor
la preparat si savoare deplina!!!</i></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-6140260284492018332018-12-15T19:13:00.000+01:002019-05-08T08:52:17.845+02:00RULOURI DIN CARNE TOCATA UMPLUTE <h3 style="text-align: center;">
<b><u><i>RULOURI DIN CARNE TOCATA UMPLUTE</i></u></b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-4yyhDs9eP5pGJi45-estw7N1UyFKOSzK28OBUVgt4s5z8jiTBmDZkPtMb7faakqL6OhGkXToj1w2yO99ZWPEZTbPbYFv60MXCZxt5F1CxyOy3viFUfE1BTJeEDryv0o1XYTmq_H-jU/s1600/rulouri+de+carne+tocata+umplute+la+cuptor.jpg2jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1112" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-4yyhDs9eP5pGJi45-estw7N1UyFKOSzK28OBUVgt4s5z8jiTBmDZkPtMb7faakqL6OhGkXToj1w2yO99ZWPEZTbPbYFv60MXCZxt5F1CxyOy3viFUfE1BTJeEDryv0o1XYTmq_H-jU/s640/rulouri+de+carne+tocata+umplute+la+cuptor.jpg2jpg.jpg" width="443" /></a></div>
<h4 style="text-align: center;">
<i><span style="font-family: "courier new" , "courier" , monospace;">(din pacate poza facuta mai sus am facut-o doar cu resturile ramase de la masa de prinz si rulourile nu au mai fost fierbinti in asa fel incit ca, cascavalul sa fie fluit/topit...☹ si pozele nici ele nu sint de calitate, dar papica, ea a fost "excelenta"👍😊!!!)</span></i></h4>
<h4 style="text-align: center;">
<i>Aceasta reteta este o derivare de la reteta de Plescavita care mi-a trimis-o surioara mea draga Sidy - <a href="http://sidyskitchen.blogspot.com/">In Bucatarie La Sidy</a> si careia ii multumesc foarte mult!!!</i></h4>
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Pentru ca timpul a trecut si din pacate reteta de la Sidy nu o mai gasesc😏😞🤭,(sper sa mi-o retrimita inca odata )scriu cum am facut eu, si ne-a placut foarte mult;<br />
<b><u>INGREDIENTE:</u></b><br />
- 300g ceafa de porc<br />
- 300g piept de curcan<br />
(carnea poate varia dupa dorinta personala)<br />
- 1 albus de ou de gr. M sau L<br />
- 1 ceapa mare tocata marunt si putin calita<br />
- 4 catei de usturoi presati<br />
- sare, piper, chilli<br />
- 5g (ca.1/2lc) bicarbonat de sodiu<br />
-<i> *verdeturi(patrunjel,maioran,telina,marar) dupa dorinta personala</i><br />
- felii de cascaval si sunca dupa necesitate<br />
- ceva ulei cu gust neutral<br />
<b><u>MOD PREPARARE:</u></b><br />
Carnea trecuta prin masina de tocat cu gauri marunte se amesteca cu ceapa tocata, putin calita si racita, cu usturoiul trecut prin presa, condimente dupa gust si verdeturi la fel dupa dorinta si in final albusul de ou si bicarbonatul.<br />
Toate acestea se amesteca in asa fel incit ingredietele sa fie bine legate.<br />
Acum din acesta masa de carne condimentata se i-au portii de marime dorita (eu le-am facut c-am de marimea mititeilor), se aseaza pe o folie alimentara de nailon, se preseaza si in mijloc se aseaza 1 felie de sunca si cascaval rulate, iar cu ajutorul foliei, se ruleaza carnea tocata in asa fel incit sa cuprinda sunca si cascavalul.<br />
Folia de la capetele ruloului se innoada si se procedeaza la fel mai departe pina cind toata masa de carne s-a transformat in rulouri si fiecare rulou este bine strins in folia alimentara.<br />
Totul se pune la frigider pentru citeva ore s-au chiar peste noapte.<br />
In final accste rulouri se scot din falia de nailon si se ung cu ceva ulei si ori se prajesc pe gratarul bine incins, ori intr-o tigaie aderenta, ori cum am facut eu in cuptor la 200°C pina cind se observa ca au primit gradul de coacere dorit, ca. 20-25min.<br />
Se sevesc imediat cu cartofi prajiti, piure de cartofi sau alte garnituri si salate dupa dorinta personala.<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-33607711482313553252018-12-15T10:57:00.000+01:002020-06-07T13:27:56.616+02:00PIINE DIN GRIU CU FAINA INTEGRALA<div style="text-align: center;">
<u><b>PIINE DIN GRIU CU FAINA INTEGRALA</b></u></div>
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<u><b><br /></b></u></div>
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<br />
Aceasta reteta minunata, care este foarte minimal modificata de mine, am gasit-o pe aceasta pagina si care-i D-ne ii multumesc foarte mult.<br />
<div style="text-align: center;">
<a href="https://www.youtube.com/watch?v=BHuQLDi6bEY&t=0s&list=PLBlXq0B4UP8vTeOYH1x9bdaQuoO_CwJiy&index=17" target="_blank">Vollkorn- Toastbrot selber backen Rezept | Toastbrotform mit Deckel</a></div>
<div style="text-align: center;">
<span style="color: #e06666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Vielen Dank liebe Bea für diese leckere und eifache Rezept!!!</i></span></div>
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<b>INGREDIENTE:</b><br />
- 200g faina de griu integrala<br />
- 300g faina alba de griu Type 550<br />
- 25 g unt/Untura<br />
- 40 g drojdie naturala improspatata<br />
- 1lc zahar<br />
- 10 g malz (daca se doreste)<br />
- 12 g sare<br />
- 5g drojdie proaspata<br />
- 280g apa calduta<br />
<b>MOD PREPARARE:</b><br />
Drojdia se diszolva in ceva apa impreuna cu zaharul si ceva faina si se lasa deoparte pina incepe sa fermenteze vizibil(1-20min).<br />
Intr-e timp se pune in recipientul in care se malaxeaza aluatul restul ingredientelor (in KitchenAid pun intotdeauna la inceput ingredientele lichide) in afara de grasime, drojdia care a inceput sa fermenteze si totul se malaxeazapina cind incep ingredientele sa se lege si in acest moment se adaoga si grasimea.Totul se malaxeaza pina cind aluatul se dezlipeste de peretii recipientului si se pune la dospit.<br />
<br />
<ul>
<li><i>Acum in acesta faza, ori se pune aluatul la frigider si se lasa sa fermenteze incet peste noapte, este inca de recomandat , deoarece aluatul primeste o aroma minunata si in general o fermentatie lenta duce la un produs finit de calitate.Aluatul scos a doua zii s elasa ca 1 ora sa la temp camerei, se scoate pe masa de luctru si fara sa se mai framinte se intinde cu degetele in asa fel incit sa primeasca o marime care dupa rulare sa incapa in forma de copt.</i></li>
<li><i>Ori se lasa la dospit intr-un loc caldut pina cind se observa ca volumul s-a dublat, se intinde la fel cu degetele usor , se ruleaza si se aseaza in forma de copt in prealabil unsa cu unt</i></li>
</ul>
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Dupa ce aluatul a ajuns in forma, se acopera si se lasa pina cind volumul a umplut forma, se aseaza capacul care si el a foat in prealabil uns si se introduce la copt in cuptorul preincins cu *functiunea de coacere sus si jos* la 200°C pentru ca 20 min.dupa care se reduce temp. la 180°C pentru ca 30 min.<br />
<br />
Pentru ca, structura si gustul piini mi-a placut foarte mult si sincera sa fie cu forma mea de Piine Toast nu sint prea multumita, deoarece aluminu nu coace asa de bine ca tabla, m-am hotarit sa prepar dinu acest aluat si sa-l coc ca pe o piine normala.<br />
Ei a functionat foarte bine, rezultatu-l se poate vedea in foto.<br />
<br />
<div style="text-align: center;">
<i><span style="color: #a64d79; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pentru cine se aventureaza sa preparare aceasta reteta, doresc spor la preparat si rezultate pe masura dorinteleor!!!</span></i></div>
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<div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-64348649977291462332018-08-25T20:00:00.005+02:002020-05-07T21:02:20.190+02:00PIINISOARE PENTRU SANDWICH in SUBWAY Stile<div style="text-align: center;">
<b style="color: #993366; font-family: "Comic Sans MS", sans-serif; font-size: 16pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><u>PIINISOARE
PENTRU SANDWICH in SUBWAY Stile</u></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZAMI7eNmxn9DegJ_GyHPdgUzkCJUoRjTnRRlOa1uEo0ItaGu1hj9mMkhhG0DWvdhWsDw4jqG01KiDrFVODfzjTlCrXgl_tYN-aA5TeXM-8cuUGU8QGKpz2uCvnyArFuE_pTkBklR92c/s1600/piinisoare+subway4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZAMI7eNmxn9DegJ_GyHPdgUzkCJUoRjTnRRlOa1uEo0ItaGu1hj9mMkhhG0DWvdhWsDw4jqG01KiDrFVODfzjTlCrXgl_tYN-aA5TeXM-8cuUGU8QGKpz2uCvnyArFuE_pTkBklR92c/s400/piinisoare+subway4.jpg" width="400" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Aceasta
reteta am gasit-o aici: <a href="https://kuechenlatein.com/sandwichbrot-subway-style/" name="Sandwichbrot Subway-Style">Sandwichbrot
Subway-Style</a>, </span>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">refacuta
in forme de Chifle si cu ceva schimbari minore am gasit-o si aici.
<a href="https://chili-und-ciabatta.de/2014/03/hamburger-broetchen/" name="Hamburger Brötchen">Hamburger
Brötchen</a> </span></span>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">si
in acest video este tot acest subiect <a href="https://www.youtube.com/watch?v=MWWnX2IVGBU&t=524s&index=9&list=PLqk7lMoeI8khvg-wqFTj3zIROnVbVWFIM" name="Subway Brot nachgemacht">Subway
Brot nachgemacht</a>...</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">iar
eu am facut un amestec c-am din toate 😃...</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Aceste
piinici sint moi si pufoase chiar si a doua zi!</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Acum
ca seamana cu cele americane de la Subway... habar nu am , eu nu am
papat niciodata, dar stiu ca au iesit bune si cu siguranta l-e voi
mai prepara!</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;"><i> Vorba lunga saracia omului 😉, aici este si reteta preparata de mine:</i></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="color: #e06666; font-size: x-small;"><u><b>INGREDIENTE
MAIA:</b></u></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
150g faina alba de griu pt. panificatie </span></span>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
1g drojdie proaspata (c-am cit un bob de linte)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
10g melasa de care doriti s-au aveti( sfecla de zahar/orz/de dude/de
struguri)sau chiar miere de albine</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
100 g apa</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
50-70g <a href="https://leckereien.blogspot.com/2010/04/drojdie-naturala-maia-sauerteig.html">drojdie
naturala</a></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="color: #e06666; font-size: x-small;"><u><b>MOD
PREPARARE:</b></u></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Drojdia
naturala daca nu este improspatata de cel mult 3-4 zile se
improspateaza cu cel putin 4 ore inainte de a prepara maiaua de mai
sus si dupa aceea se amesteca cu ingredientele mai sus tiparite.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Acest
amestec se lasa la temp. camarei ca. 4 ore pina se observa ca incepe
fermentarea dupa care se pune la rece in pivnita sau frigider.</span></span></div>
<div style="margin-bottom: 0cm;">
<u style="color: #e06666; font-family: "comic sans ms", sans-serif;"><b>INGREDIENTE water/milk roux:</b></u></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">- 100g apa/lapte</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">- 20g faina alba de griu </span></div>
<div style="margin-bottom: 0cm;">
<u style="color: #e06666; font-family: "comic sans ms", sans-serif;"><b>MOD PREPARARE:</b></u></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Apa sau laptele rece se amesteca cu faina si se pune la foc amestecind mereu pina cind totul se lega si incepe sa se prinda de fundul oalei.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;">Se trage deoparte se pune intr-un recipient uns cu ulei, se acopera si se pune la fel la rece.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="color: #e06666; font-size: x-small;"><u><b>INGREDIENTE
ALUAT PRINCIPAL:</b></u></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
maiaua de mai sus</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">- water/milk roux </span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
1150 g faina alba de griu pentru panificatie (*se poate folosi
1200g)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
*50g faina de griu sau secara integrala *optional (imbunatateste aroma piinii)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
12g drojdie proaspata</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
40g zahar/miere de albine</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
20g ulei</span></span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">- 60g unt/untura</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
250g lapte</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
120g apa</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
2 oua gr.M</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">-
40g sare de mare sau Himalaya</span></span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;"><u style="color: #e06666;"><b>~~~pentru uns deasupra~~~</b></u></span></span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">- 50g apa + 10g amidon alimentar</span></span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">sau</span></span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">- 1/2 albus de ou +apa</span></span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;"><u style="color: #e06666;"><b>MOD PREPARARE:</b></u></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Ingredientele
lichide se pun in recipientul pentru malaxare urmate de cele uscate
in afara de grasime si sare.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Totul
se malaxeaza pina cind ingredientele s-au umezit (2-3min) si se face
o pauza de malaxare de 15 min.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">In
continuare se adaoga grasimea si sarea si se malaxeaza pina cind se
observa ca aluatul se desprinde de peretii recipientului ,decvine
elastic si consistenta este atit de moale precum lobul
urechii.</span></span><br />
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Eventual se mai adaoga 1ls faina sau apa...</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Aluatul
obtinut se lasa la dospit pina cind se observa ca volumul aproape s-a
dublat.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Aluatul
se toarna pe masa de lucru , si prin presare usoara cu virful
degetelor se intinde si impacheteaza de 2 ori la interval de ca. 30
min.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Dupa
a doua tura de 30 min, aluatul se imparte in buc. de ca 100g (la
mine) cine doreste poate sa formeze cornuri mai lungi, mai scurte sau chifle mai
mari sau mai mici...deci aici ramine la atitudinea personala.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Eu
am impartit aluatul in buc. cu cant. de 90-100g , fiecare bucata am
schlefuit-o usor sub forma de bilute si am lasat ca. 10 min.acoperte
la odihnit.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">In
continuare am luat fiecare biluta pe rind si cu degetele am intins
aluatul sub forma de trapez pina la forma de patrat si am rulat in
asa fel incit sa obtinem un corn bine strins, s-au se schlefuieste
dinou sub forma de chifle, in asa fel incit suprafata sa fie foarte
neteda.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Cornurile
sau chiflele se pun la dospit cu incheietura deasupra, se infaineaza
usor si se acopera cu o folie de plastic.Se lasa la dospit pina cind
se observa ca, volumul a crescut vizibil(ca.20- 30min).</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Cornurile
se intorc cu incheietura dedesupt si se prepara urmatorul lichid.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">50g
apa si 10g amidon alimentar si cornurile se ung deaupra, sau jumatate de albus de ou si apa.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Dupa
aceea daca se doreste, cu un cutit se cresteaza sau infige cutitul in corn/chifla dupa dorinta, se pot presara
cu seminte la dorinta, sau cu oregano si parmezan, sau cu
cascaval...fiecare dupa cum doreste si poate.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;">Astfel
pregatite se lasa sa mai dospeasca ca. 10-15 min. si se introduc la
copt in cuptorul preincins la 220°C.</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<table border="3" bordercolor="#996699" cellpadding="4" cellspacing="0" style="width: 100%px;"><colgroup><col width="256*"></col></colgroup><tbody>
<tr><td valign="TOP" width="100%"><div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #a64d79; font-family: "comic sans ms" , sans-serif;"><i><b><u>ATENTIE:</u></b></i></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif; font-size: xx-small;"><i>Aceste
piinici “submarine“ se coc la inceput in baie de aburi!</i></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif; font-size: xx-small;"><i>De
aceea este bine, sa se puna intr-o oala/tava citi-va bolovani(sint
necostisitori si mai usor de procurat😄, sau se gasesc de
cumparat pietrii de vulcan, s.a.... ) sa se incinga odata cu cuptorul si
dupa ce s-a introdus tava cu cornurile/chiflele sa se toarna ca
100g apa peste aceste pietre si imediat sa se inchida usa
cuptorului.</i></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif; font-size: xx-small;"><i>Dupa
10 min. temp se reduce la 200°C si dupa inca ca 5 min. se lasa
aburul sa iasa din cuptor, deschizind scurt usa cuptorului.</i></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif; font-size: xx-small;"><i>In
continuare se mai lasa la copt, pina se atinge gradul de coacere
dorit.</i></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , sans-serif; font-size: xx-small;"><i>*din
cant.de mai sus am preparat si o franzela, de aceea nu pot sa spun
cite cornuri mi-ar fii putut iesi, dar cine doreste poate micsora
cant. dupa dorinta personala.</i></span></div>
</td>
</tr>
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<i><span style="font-size: xx-small;"><br /></span></i></div>
<span style="font-family: "comic sans ms" , sans-serif; text-align: justify;"><i><span style="font-size: xx-small;">Am servit cu pateu preparat cu ton din conserva, amestecat cu ceva unt, maioneza, creme fraiche, 1 ardei iute "mediu" galben si rosu,putin marar,sare, piper, satraveti proaspeti din gradina si rondele de ceapa(nu sint in poza, pentru jumatatea mea draga😍).</span></i></span><br />
<span style="color: #ff3333;"><span style="font-family: "mv boli";"><span style="font-size: 16pt;">Cine
se aventureaza,doresc spor la preparat si savoare deplina!</span></span></span></div>
<div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-68534962500451404522018-08-07T09:12:00.001+02:002022-11-09T13:01:23.332+01:00BAOZI – GALUSTE ASIATICE UMPLUTE CU CARNE TOCATA<br />
<div align="CENTER" style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: #990000;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: medium;"><span style="font-style: normal;"><u><b>BAOZI
– GALUSTE ASIATISE UMPLUTE CU CARNE TOCATA</b></u></span></span></span></span></strong></div>
<div align="CENTER" style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: #990000;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: medium;"><span style="font-style: normal;"><u><b><br /></b></u></span></span></span></span></strong></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHpYF8FkBuxW-Wsh2saU39KDvRPdB881XEkrAKvcd3WAMO8MdgU_nhyphenhyphenWaC7SFe88OzLtbLm4bJ_aX0PkYbKJsN4dRhlVYe-rmCJcjRwSQ1ZLtI6Smn5qrrGaKdMhUYCncC6rXBjZ2sJ4/s1600/baozi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="904" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHpYF8FkBuxW-Wsh2saU39KDvRPdB881XEkrAKvcd3WAMO8MdgU_nhyphenhyphenWaC7SFe88OzLtbLm4bJ_aX0PkYbKJsN4dRhlVYe-rmCJcjRwSQ1ZLtI6Smn5qrrGaKdMhUYCncC6rXBjZ2sJ4/s400/baozi2.jpg" width="400" /></a></div>
<div align="CENTER" style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br /></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="font-family: "comic sans ms" , sans-serif;"><u><b><span style="color: black; font-size: 13pt; font-style: normal;">INGREDIENTE-aluat</span><span style="color: #444444; font-size: xx-small;"><i>(eu am preparat o portie si jumatate-18 buc.</i></span><span style="color: black; font-size: 13pt; font-style: normal;">:</span></b></u></span></strong></div>
<ul>
<li><div style="border: none; font-style: normal; font-weight: normal; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><strong><span style="font-weight: normal;">500g
faina alba de griu</span></strong></span></span></span></div>
</li>
<li><div style="border: none; font-style: normal; font-weight: normal; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><strong><span style="font-weight: normal;">3g
drojdie proaspata</span></strong></span></span></span></div>
</li>
<li><div style="border: none; font-style: normal; font-weight: normal; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><strong><span style="font-weight: normal;">270
apa</span></strong></span></span></span></div>
</li>
<li><div style="border: none; font-style: normal; font-weight: normal; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><strong><span style="font-weight: normal;">12g
sare</span></strong></span></span></span></div>
</li>
<li><div style="border: none; font-style: normal; font-weight: normal; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><strong><span style="font-weight: normal;">5g
zahar</span></strong></span></span></span></div>
</li>
</ul>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><u><b>MOD
PREPARARE - aluat:</b></u></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Intr-un
recipient potrivit cantitatilor se dizolva drojdia in apa calduta cu
zaharul si se lasa citeva minute pina se observa ca drojdia incepe sa
fermenteze si dupa aceea se adaoga faina si sarea.Totul se amesteca
si malaxeaza bune pina cind aluatul nu se mai lipeste si surafata
este neteda.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Aluatul
se pune la dospit peste noapte intr-un loc nici prea cald nici prea
rece.camara s-au pivnita sint ideale.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Daca
se adaoga 15g drojdie, atunci nu este necesara dospirea peste
noapte, ajunge doar de la 30min. in sus, pina cind se observa ca
aluatul a primit un volum dublu.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Aluatul
dospit se toarna pe masa de lucru usor infainata, se degazeaza, se
formeaza din aluat un sul care se imparte in 12 buc. egale.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Bucatile
de aluat se schlefuiesc sub forma de bilute , se acopera cu o
folie/punga de plastic si se lasa la odihnit pina cind se prepara
urmatoarea umplutura:</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;"><br /></span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><u><b>INGREDIENTE-umplutura:</b></u></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="font-family: "comic sans ms" , sans-serif;"><span style="color: #444444; font-size: x-small;"><i><u><span style="font-weight: normal;">(eu
am preparat umplutura cu carne de strutz si am amstecat si ceva boabe
de mazare fiarta.</span></u></i></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: #444444;"><strong><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;"><i><u><span style="font-weight: normal;">Dar
din pacate a fost c-am uscata.deci </span></u></i></span></span></strong><strong><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;"><i><u><b>NEAPARAT</b></u></i></span></span></strong><strong><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: x-small;"><i><u><span style="font-weight: normal;">
carnea trebuie sa fie consistenta si in grasime.</span></u></i></span></span></strong></span></div>
<ul>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">350g
carne de porc tocata</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">2ls
sos de soia usor</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">1lc
ulei din susan</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">1ls
sos de stridii</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">1ls
vin de orez</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">15g
ghimbir</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">1-2
fire subtiri de ceapa verde sau una mica</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">3g
sare </span></span></span></span></span></strong>
</div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">piper
negru</span></span></span></span></span></strong></div>
</li>
<li><div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">2-3ls
apa</span></span></span></span></span></strong></div>
</li>
</ul>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; padding: 0cm;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: 13pt;"><u><b>MOD
PREPARARE - umplutura:</b></u></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; padding: 0cm;">
</div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; padding: 0cm;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: 13pt;"><span style="font-weight: normal;">Ceapa
si ghimbirul se taie cit mai marunt si se adaoga carnii de porc
tocate impreuna cu celelalte ingrediente.totul se amesteca bine pina
cind umplutura se leaga.</span></span></span></span></strong><br />
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: 13pt;"><span style="font-weight: normal;"><br /></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><u><b>MOD
PREPARARE – galuste:</b></u></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Bilutele
de aluat se i-au cite una in parte si cu tocul palmei se platineaza
si cu un sucitor se formeata din aluat discuri cu un diametru de
ca.10cm.tinind cont ca marginile sa fie ceva mai subtiri decit
mijlocul.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Se
lucreaza cu faina in asa fel incit sa aluatul s nu se lipeasca de
masa de lucru.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Astfel
preparat si format aluatul , se imparte pe fiecare disc umplutura si
se formeaza galustele precum in acest </span><a href="https://www.youtube.com/watch?v=w7t-oFMt9zY">BAOZI
VIDEO</a>.</span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Galustele
astfel formate se aseaza intr-un aburitor din bambus , sau alt
recipient, important este ca. galustele sa fie strapunse bine de
temperatura produsa de baia de aburi.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Deci
galustele se pun intr-un asemena recipient in prealabil captusit cu
hirtie de copt perforata, taiata bucati(vezi video) sau uns cu ulei, pentru ca galustele sa nu se
lipeasca, se lasa dinou la dospit ca 20-30 min. pina se observa ca
volumul a crescut vizibila</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Intr-e
timp se pune intr-o oala potrivita aburitorului apa la fiert,aceasta
trebuie doar sa fiarba usor , iar cind galustele au dospit se aseaza
recipientul cu galuste peste oala cu aburi si se lasa ca. 12min. sub
presuiunea aburilor.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Dupa
acest timp, oala se trage de pe foc si totul se mai lasa ca. 5 min.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Acum
galustele sint gata pt. servire.</span></span></span></span></span></strong></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">Acestea
se servesc am vazut cu diferite sosuri preparate cu soia sau cu
legume preparate in Wok, cum am facut eu.</span></span></span></span></span></strong><strong><span style="color: black;"><span style="font-family: "comic sans ms" , sans-serif;"><span style="font-size: small;"><i><span style="font-weight: normal;">(ceapa verde,mazare
pastai si rondele din morcov scurt prajite in ulei de susan in wok si
ceva sos de soia)</span></i></span></span></span></strong></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWZqLc-LEyxghBso7AWDbyITpR5gSGOQmRCFxQIJswA8QMUbjKpWLlW6J7VTYVNTXn6TO4djLLyDuY5bVXdPQ6UISaQhobdRMiOp07qlRYhKUf0CR-c991wi6TUQfhKdcyBz5MH1hr_8/s1600/Baozi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1212" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWZqLc-LEyxghBso7AWDbyITpR5gSGOQmRCFxQIJswA8QMUbjKpWLlW6J7VTYVNTXn6TO4djLLyDuY5bVXdPQ6UISaQhobdRMiOp07qlRYhKUf0CR-c991wi6TUQfhKdcyBz5MH1hr_8/s400/Baozi.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwy0M1CHDDx7isyXlZ-xXewWyhhF46yXA8mUhPffNquVYEAMSEdKdU073buYX9GjSYqlhRoDY7xJzF7dJv2AnvUcO2lm2Nf_TINeN3fs9e-aa2rVNaMF5lPWBH4C8ubca3rdTBEaopkc/s1600/Baozi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1212" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwy0M1CHDDx7isyXlZ-xXewWyhhF46yXA8mUhPffNquVYEAMSEdKdU073buYX9GjSYqlhRoDY7xJzF7dJv2AnvUcO2lm2Nf_TINeN3fs9e-aa2rVNaMF5lPWBH4C8ubca3rdTBEaopkc/s400/Baozi1.jpg" width="400" /></a></div>
<div style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; text-align: center; widows: 2;">
<br /></div>
<div align="CENTER" style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: #ff3333;"><span style="font-family: "segoe print";"><span style="font-size: small;"><i><span style="font-weight: normal;">Celor
care se aventureaza la acesta reteta dorec sa urez,</span></i></span></span></span></strong></div>
<div align="CENTER" style="border: none; line-height: 100%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<strong><span style="color: #ff3333;"><span style="font-family: "segoe print";"><span style="font-size: small;"><i><span style="font-weight: normal;">SUCCES
LA PREPARARE SI SAVOARE DEPLINA!</span></i></span></span></span></strong></div>
<br /><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-86493749052920030912018-07-21T18:41:00.005+02:002023-09-03T00:37:56.911+02:00KOTLET DE PORC IN SOS DE PIPER VERDE<br />
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="font-family: "gabriola" , fantasy;"><span style="font-size: large;"><u><b>KOTLET
DE PORC IN SOS DE PIPER VERDE</b></u></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_3RPHDTFifySqJqy_jW29Mu0aDSKPzamNkNSGuw_-Jmetkdb_BR5odZEPkRkfScfbu0hqSffzZdg2KWMhhDQckhLp4aZUP-Gfzu9wieRXbuG-O7XQIUZtwkbySA7Iu_Py6zhe_YcIb8/s1600/kotlet+de+porc+in+sos+de+piper+verde.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1219" data-original-width="1600" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_3RPHDTFifySqJqy_jW29Mu0aDSKPzamNkNSGuw_-Jmetkdb_BR5odZEPkRkfScfbu0hqSffzZdg2KWMhhDQckhLp4aZUP-Gfzu9wieRXbuG-O7XQIUZtwkbySA7Iu_Py6zhe_YcIb8/s400/kotlet+de+porc+in+sos+de+piper+verde.jpg" width="400" /></a></div>
<h3 style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive; font-size: x-small;"><u><b>INGREDIENTE
– pt. 4 pers.:</b></u></span></h3>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive;">4
buc. cotlet de porc</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive;">2
cepe mijlocii</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive;">3-4lc<a href="https://www.emag.ro/supermarket/piper-verde-la-borcan-100g-maxim-s-80320/pd/D0LNM3BBM/" target="_blank"> boabe de piper verzi conservate</a></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive;">200g
Creme Fraiche</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive;">1lc
mustar</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive;">1ls
<a href="https://www.emag.ro/supermarket/sos-worcester-150ml-heinz-91350/pd/DT3K1BBBM/" target="_blank">sos Worcester</a></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive;">sare
si piper</span></div>
</li>
</ul>
<h3 style="margin-bottom: 0cm;">
<span style="font-family: "comic sans ms" , cursive; font-size: x-small;"><u><b>MOD
PREPARARE:</b></u></span></h3>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Ceapa se curata si
se taie foarte marunt.</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Cotletul de porc se
taie in buc, cu o gr, de 1-1,5cm si se trece pe ambele parti prin
faina.</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Intr-o tigaie
potrivita se incinge untura sau uleiul si se prajeste la tem.
ridicate pe ambele parti.Temperatura se reduce , se sareaza si
pipereaza si se mai prajeste ca. 2 min. pe ambele parti.</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Cotletul se scoate
pe o farfurie, se acopera cu un capac sau folie de aluminiu si se
tine la cald pina ce sosul este gata.</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Pentru prepararea
sosului, ceapa se prajeste in grasimea ramasa, eventual se mai poate
adouga ceva untura sau ulei, 1lc zahar, daca se doreste si se prajete
amestecind mereu pina ceapa devine brun-aurie.</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">In continuare se
adaoga boabele de piper, se amesteca de citeva ori, se adaoga
mustarul, in continuare cele 200g de Creme Fraiche, sosul Worcester,
se amesteca totul bine pina se infierbinta sosul , se trage de pe foc
si se aseaza in sos buc. de cotlet.</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Daca acestea au
lasat ceva suc acesta se toarna la fel in tigaie.</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Se condimenteaza cu
ceva sare si piper si presara daca se doreste cu frunze de
patarunjel/majoran sau telina taiate marunt.</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: small;">Ca garnitura se
poate servii, orez fiert / sote, cartofi, paste fainoase, salata...</span></span></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br /></div>
<table border="4" bordercolor="#ff9999" cellpadding="4" cellspacing="0" style="width: 100%px;">
<colgroup><col width="256*"></col>
</colgroup><tbody>
<tr>
<td valign="TOP" width="100%"><div align="JUSTIFY" style="background: rgb(255, 204, 255); margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: medium;"><i><b>TIP:</b></i></span></span></div>
<div align="JUSTIFY" style="background: rgb(255, 204, 255); font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: medium;"><i>Aceasta reteta
se poate prepara si cu ciuperci.</i></span></span></div>
<div align="JUSTIFY" style="background: rgb(255, 204, 255); font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: medium;"><i>In loc de
piper se poate adouga ciuperci de ex. Champignions injumtatite/in
sferturi sau feliate, care se prajesc rapid in tigaia incinsa dupa
prajirea cotletului.Acestea se scot intr-un castronel , se mai
adaoga ceva grasime si se prajeste ceapa.</i></span></span></div>
<div align="JUSTIFY" style="background: rgb(255, 204, 255);">
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: medium;"><i><span style="text-decoration: none;"><span style="font-weight: normal;">In
contunare se prepara ca mai sus, doar la final se adaoga in
sos ciupercile si cotletul de porc.</span></span></i></span></span></div>
</td>
</tr>
</tbody></table>
<div style="margin-bottom: 0cm;">
<br /></div>
<br /><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-39891036176719388822018-07-05T09:48:00.001+02:002020-10-06T15:14:07.289+02:00SPANAC GRATIN<br />
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="font-family: "sitka small";"><span style="font-size: large;"><span style="color: #38761d;"><i><u><b>SPANAC
GRATIN</b></u></i></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PJv7p2jf1wAOGDWOvriYx2wn_cT0tOzgeGxmgbP-_Y5wzdeFfbBVTmfRm31nWPdJy313afbvV59yQAYD8YPVwLkSWvHtYCNuJNdAIro58v1HZK0amFBVhJ6lDg78wc-sfRHCeZeyTac/s1600/spinatauflauf1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PJv7p2jf1wAOGDWOvriYx2wn_cT0tOzgeGxmgbP-_Y5wzdeFfbBVTmfRm31nWPdJy313afbvV59yQAYD8YPVwLkSWvHtYCNuJNdAIro58v1HZK0amFBVhJ6lDg78wc-sfRHCeZeyTac/s320/spinatauflauf1.jpg" width="320" /></a></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-family: "sitka small";"><span style="font-size: medium;">O
reteta simpla si gustoasa, gasita pe acest Blog minunat unde se
gateste „frantuzeste“!👍</span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<a href="https://www.franzoesischkochen.de/leckeres-spinat-rezept-kinder/comment-page-1/#comment-157123" name="Leckeres Spinat Rezept für Kinder"><span style="font-family: "sitka small";"><span style="font-size: medium;">Leckeres
Spinat Rezept für Kinder</span></span></a></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="font-family: "sitka small";"><span style="font-size: medium;">Citeva
adaousi minuscule cu un efect minunat am indraznit sa fac....in ori
ce caz, este o retetea „gustoasa“ care o recomad cu placere!!!</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq093LycmgObP2ojv2yZKP5xIiZQBbF_Djz6sYrOWU6UUQpSHrN1aS5uYefMGnK0ayPAzcfx78k1AtdJe7xIKQyz2lCmZCzrFqPTb2nPJ8mDzzcAUuReFVu-X0J4PiT8Bq0BVrBF3fag/s1600/blestjashki-cvetov17.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="258" data-original-width="506" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq093LycmgObP2ojv2yZKP5xIiZQBbF_Djz6sYrOWU6UUQpSHrN1aS5uYefMGnK0ayPAzcfx78k1AtdJe7xIKQyz2lCmZCzrFqPTb2nPJ8mDzzcAUuReFVu-X0J4PiT8Bq0BVrBF3fag/s200/blestjashki-cvetov17.gif" width="200" /></a></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #660033;">
<span style="font-family: "gabriola" , fantasy;"><span style="font-size: medium;"><span style="font-size: large;"><b>Liebe
</b></span><span style="font-size: large;"><span style="font-style: normal;"><b>Aurelie</b></span></span><span style="font-size: large;"><b>, vielen lieben Dank, für diese leckere Rezept!</b></span></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #990000;"><span style="font-family: "sitka small";"><span style="font-size: medium;"><b>INGREDIENTE:</b></span></span></span></div>
<ul>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">1pac. spanac crema congelat (400 / 600g)</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">250g
pasta făinoase de pref. Spirale</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">200g
smântână</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">300g
lapte</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">40g
unt</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">40g
faina</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">2
triunghiuri de brânza topita</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">2
caței usturoi /1lc rasa usturoi granulat</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">sare,
piper și nucșoară </span></span></span>
</div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #990000;"><span style="font-family: "sitka small";"><span style="font-size: medium;">~~~~~~~~~~~~~~~~~~~~
</span></span></span>
</div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">100/150g
cașcaval ras</span></span></span></div>
</li>
<li><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">ceva
unt pt.. uns forma</span></span></span></div>
</li>
</ul>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #990000;"><span style="font-family: "sitka small";"><span style="font-size: medium;">MOD
PREPARARE:</span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">Pastele
făinoase se pun la fiert în apa cu sare și se fierb până devin <b><i><u>„al
dente“</u></i></b>, se scurg, se clătesc cu apa rece și se lasă la scurs în
strecurătoare.</span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">Spanacul
congelat se pune într-o strecurătoare și se lasă complet la dezghețat
<i><u><b>(acesta procedura este bine sa se faca de seara, deoarece
dureaza citeva ore)</b></u></i> și strecurat.</span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">Apa
scursa după dezghețare se arunca, iar spanacul se amesteca cu sosul
Bechamel care se prepara astfel:</span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">Untul
se pune în tigaie și se lasă ușor la prăjit până ce apa s-a evaporat
și untul se caramelizează putin , dar<i><u> <b>ATENȚIE</b>❗</u></i> la foc
mic și sub supraveghere, merge repede si se poate arde.</span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">Când
se observa ca prinde culoare se adaogă faina dintr-o data, se trage
de pe foc și se amesteca cu o ruta în asa fel incit sa nu mai rămână
cocoloase. In continuare se adaogă pe rând smântâna și laptele,
amestecând mereu în asa fel incit totul devine precum o crema, se
adaogă sare, piper, nucșoara, usturoi și triunghiurile de brânza
care în prealabil s-au mărunțit sau cu o furculița s-au zdrobit.</span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;">Totul
se pune înapoi pe foc mic pana când se obesreva ca se încinge bine,
<i><b><u>dar NU fierbe.</u></b> </i><span style="font-style: normal;">Procedura
care necesita amestecare continua până când ingredientele se
omogenizează bine.</span></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;"><span style="font-style: normal;">Totul
se trage de pe foc, se adaogă spanacul , se amesteca bine și se
toarnă peste pastele făinoase.</span></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;"><span style="font-style: normal;">Totul
se amesteca bine până când pastele sunt cuprinse de sos și se toarnă
într-un recipient termorizant în prealabil uns cu unt și deasupra se
presară cașcavalul ras.</span></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;"><span style="font-style: normal;">Totul
se introduce la cuptor la 180°C pentru ca. 25-30min.</span></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "sitka small";"><span style="font-size: medium;"><span style="font-style: normal;">Până
când se observa ca, cașcavalul prinde culoarea gratinata dorita.</span></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
</div>
<ul>
<li><i>Se servește cu ochiuri și eventual cine dorește o bucățica de carnita fiarta sau prăjită.</i></li>
<li><i>In Gratin se poate adăuga și bucatele de șuncă sau Bacon în prealabil putin prăjite.</i></li>
</ul>
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #660033;"><span style="font-family: "gabriola" , fantasy;"><span style="font-size: large;"><b style="font-style: normal;">Cine </b><b>dorește</b><b style="font-style: normal;"> sa probeze, doresc </b><b>spor</b><b style="font-style: normal;"> la preparat </b><b>și</b><b style="font-style: normal;"> savoare deplina!!!</b></span></span></span></div>
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<span style="color: #660033;"><span style="font-family: "gabriola" , fantasy;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWZ_Q9dbGmUy7bUowY9ByvjE45Od7c4zjBl0teGX46FjgDnirAwEuZy0DSByM_WNouYI3VeMwLA4fsLdc6afmJIZIE1RDEnXZMd1OpLpQXX2zADr2KIifJZFJ_iAxqjOuYrlkCEXHij8/s1600/spinalauflauf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1131" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWZ_Q9dbGmUy7bUowY9ByvjE45Od7c4zjBl0teGX46FjgDnirAwEuZy0DSByM_WNouYI3VeMwLA4fsLdc6afmJIZIE1RDEnXZMd1OpLpQXX2zADr2KIifJZFJ_iAxqjOuYrlkCEXHij8/s320/spinalauflauf.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtOb0RuMsxN-LVv8lxuDB0MOLkgpeB-sRrwMaLCSlnBGQE-ptCawvoxkysFrVvFw7Eji9_9_OJd4JO1cZ5-w_XUPo0FMXjAvUByK1zrAT5FN_ZsxgYhrYrX17dAc5hgWHl4aANDBSBQA/s1600/spinatauflauf1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtOb0RuMsxN-LVv8lxuDB0MOLkgpeB-sRrwMaLCSlnBGQE-ptCawvoxkysFrVvFw7Eji9_9_OJd4JO1cZ5-w_XUPo0FMXjAvUByK1zrAT5FN_ZsxgYhrYrX17dAc5hgWHl4aANDBSBQA/s200/spinatauflauf1.jpg" width="200" /></a></b></span></span></span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-69181297923001362442018-07-04T09:15:00.001+02:002022-06-14T08:41:03.070+02:00SimiT👍~CERCURI CU SUSAN-Turcia<br />
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<span style="color: #660033;"><span style="font-size: large;"><span lang="en-US"><u><b>CERCURI
CU SUSAN - Turcia</b></u></span></span></span></div>
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<span style="color: #660033;"><span style="font-size: large;"><span lang="en-US"><u><b><br /></b></u></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UC_Xrxny_qiB_dZYUXNAj0bh48uzg71so0RYOvtAfl99ThqLfDkpeX1qxXHSL-01b9CHyc0MuLEfwh3YZ86AvNOqgxyGM589n5nk0ULHAvqvThe_Ak_XoHh52EwgQAtNyVgXIjCSnJs/s1600/cornuri+cu+susan4.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UC_Xrxny_qiB_dZYUXNAj0bh48uzg71so0RYOvtAfl99ThqLfDkpeX1qxXHSL-01b9CHyc0MuLEfwh3YZ86AvNOqgxyGM589n5nk0ULHAvqvThe_Ak_XoHh52EwgQAtNyVgXIjCSnJs/s320/cornuri+cu+susan4.jpg" width="320" /></span></a></div>
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<span style="font-family: verdana;">Aceste cecuri gustoase sint specific turcesti si se numara printe primele locuri de, Street Food, mai ales in Istanbul..... <br /> Reteta pregatita este un amestec din cele vazute/citite si putin adaptate la cerintele mele. <br /> Retetele “originale”- care sint alea???? <br /> Despre multe retete se afirma ca sint "originale"....eu a-s afirma mai exact ca, retetele sunt “specifice”...dar de fapt si la urma urmei NU asta este important ci produsul final...parerea mea!!!😊</span>
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<b><span style="color: #4c1130; font-family: verdana;"><u>INGREDIENTE
- apa/lapte roux</u><u>:</u></span></b></div>
<span style="font-family: verdana;">- 150g lapte (se poate folosi si apa)<br /> - 30g faina alba de griu
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<span style="color: black;"><span style="font-family: "comic sans ms" , serif;"><span style="font-size: x-small;"><span face=""verdana" , sans-serif" lang="en-US"><br /></span></span></span></span></div>
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<span style="color: #4c1130;"><span lang="en-US" style="font-family: verdana;"><u><b>MOD
PREPRARE:</b></u></span></span></div><span style="font-family: verdana;">
Laptele se amesteca cu faina si s epune la fiert amestecid mereu sa nu se prinda de fundul oalei pina cind totul devine precum o budinca si foremeaza un film pe fundul oalei si in acest moment se trage de pe foc si se lasa deoparte sa se raceasca.
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<span style="color: #4c1130;"><span lang="en-US" style="font-family: verdana;"><u><b>INGREDIENTE
- aluat principal:</b></u></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm; orphans: 2; widows: 2;"><div class="MsoNoSpacing"><span style="font-family: verdana;">- 1 kg faina <br /> - 550g apa calduta (poate ceva mai mult.Aluatul trebuie sa fie moale precum lobul urechii) <br /> - 10g drojdie proaspata <br /> - 2lc zahar <br /> - 3lc sare <br /> - 1 galbenus de ou <br />- 30g ulei <br /> -------------------</span></div></div>
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- melasa de struguri, dude sau sfecla de zahar <br /> - 1ls amidon alimentar
<br />
- suzan pe jumatate prajit (din pacate eu nu am avut si nici nu m-am mai complicat, am folosit semintele de suzan neprajite)</span>
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<span style="color: #4c1130; font-family: "times" , "times new roman" , serif;"><u><b>MOD
PREPARARE:</b></u></span><div style="margin-bottom: 0cm;"><div class="MsoNoSpacing"><span style="font-family: verdana;">In ceva apa se diszolva zaharul si drojdia, iar in restul de apa sarea si galbenusul de ou. Faina se amesteca si malaxeaza cu toate ingredintele doar uleiul se adoga la sfirsit. Eventual se adaoga apa dupa necesitate.Aluatul trebuie sa fie moale si elastic. Aluatul se lasa ca. 20-30 min. la temp. camerei acoperit dupa care se pune pe masa de luru usor infainata se intinde putin cu degetele se impacheteaza si se stringe bine in asa fel incit sa primeasca o suprafata neteta si sa fie preum un balon. <br /> Acoperit cu o folie sau punga de nailon se pune pina adoua zii la frigider. <br /> A doua zii se scoate pe masa de lucru se intinde si impacheteaza de 2 ori la interval de 30 min. <br />Se taie in bucati de ca. 120-130g si se formeza cercuri de ex. ca, aici: <span><span face=""trebuchet ms" , sans-serif"><span><b><a href="https://www.youtube.com/watch?v=RN1fKFEjvwA&t=216s" target="_blank"><span style="color: #073763;">VIDEO</span></a><span style="color: black; font-size: xx-small;"> </span></b></span></span></span>sau aici:<span><span><span style="color: #073763;"><a href="https://www.youtube.com/watch?v=HVKmJ0-DNhk" target="_blank"><b>VIDEO</b></a></span></span><span style="color: blue;">,</span> </span>sau alte forme dupa dorinta, se trec prin amestecul de melasa. <br /> Amestecul de melasa se prepara, amestecind c-am 300g apa cu 3-4 lc melasa (amestcul este in functie de gustul personal.Eu nu doresc sa fie prea dulci de aceea nu am folosit asa de multa precum in video). Pentru ca semintele de suzan sa adereze mai bine pe cercuri/cornuri, este bine ca apa sa se amestece cu amidonul dupa care se infierbinta usor dar nu clocoteste.Daca amestecul este prea dens, se mai poate adaouga ceva apa. Dupa aceea se adaoga melasa/siropul si se lasa sa se racesca.<br /> Dupa melasa urmeaza sa fie trecute prin semintelele de suzan si se aseaza pe tava de copt.Se acopera la fel cu o punga de nailon si se mai lasa ca 30 min. la dospit dupa care se coc la 200°C. pentru ca. 20 min. pina cind atinge gradul de culoare dorit. <br />Pentru o imagine de preparare mai buna, vizionati si Video-urile mai sus mentionate.</span></div></div>
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<span style="color: #660033;"><span style="font-family: "gabriola" , fantasy;"><span style="font-size: large;"><span face=""verdana" , sans-serif" lang="en-US">Pentru
cine se aventurează la aceasta rețeta, doresc spor la preparat și
savoare deplina!!!</span></span></span></span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-25973740017481087432018-07-03T09:46:00.006+02:002022-01-06T14:17:26.511+01:00PIINE CIABATTA - Italy<h2 style="text-align: center;">
<span style="color: #953735; font-size: large;"><u>Piine Ciabatta</u></span></h2>
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<br />
De curind am descoperit in You Tube acest canal:<br />
<a href="https://www.youtube.com/watch?v=D2ws4sTKrdI&t=2s">https://www.youtube.com/watch?v=D2ws4sTKrdI&t=2s</a><br />
si Mama Gina m-a fascinat ....dar din pacate engleza nu o stapinesc si asa a trebuit sa caut dupa reteta in limbile care l-e inteleg, de ex. germana....<br />
Aceasta minunata reteta am luat-o de pe aceasta pagina:<br />
<a href="https://www.privatkoch-hamburg.de/2017/01/03/ciabatte-rezept-wie-aus-italien/">https://www.privatkoch-hamburg.de/2017/01/03/ciabatte-rezept-wie-aus-italien/</a> si s-a dovedit a fii foarte faina.👍<br />
Eu am preparat 2 piini mai mari din cant. dubla de ingrediente, folosind doar 5g drojdie proaspata.<br />
<div style="text-align: center;">
<div style="text-align: left;">
De reteta de Ciabatta m-am tot ferit sa o fac,🤨 deoarece aluatul este foarte moale, dar dupa ce am vizionat Video-urile de mai sus, nu a mai fost nici o problema. Cel putin pentru mine a fost o mirare, ce simpla este de preparat si ce rezultat minunat...Deci nu o mai lungesc ci doar mai doresc sa multumesc Protagonistilor pentru reteta si toate informatiile/instructiunile date!</div>
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<div style="text-align: center;">
<i style="color: #cc4542; font-family: "comic sans ms", cursive; font-size: small; text-align: center;">Auf diesem Weg möchte mich herzlich bedanken für die Rezept, Videos und all die umbezhalbare Infos.!!</i></div>
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<span><span style="font-family: "times new roman" , serif;"><span style="color: #660000; font-size: medium;"><u><b>INGREDIENTE:</b></u></span></span></span></div>
<div style="margin-bottom: 0cm; margin-left: 0.11cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana; font-size: small;">- 600g apa calduta</span></span></span></div>
<div style="margin-bottom: 0cm; margin-left: 0.11cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana; font-size: small;">- 16g sare</span></span></span></div>
<div style="margin-bottom: 0cm; margin-left: 0.11cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana; font-size: small;">- 5g drojdie propaspata</span></span></span></div>
<div style="margin-bottom: 0cm; margin-left: 0.11cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana; font-size: small;">- 800g faina alba de griu</span></span></span></div>
<div style="margin-bottom: 0cm; margin-left: 0.11cm; text-align: left;">
<span><span><span style="color: #660000; font-family: verdana; font-size: small;"><i>~~~~~extra~~~~~</i></span></span></span></div>
<div style="margin-bottom: 0cm; margin-left: 0.11cm; text-align: left;">
<span style="color: black;"><span><span style="font-family: verdana; font-size: small;">ca. 10ls ulei de pref. masline</span></span></span></div>
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<span><span style="font-family: "times new roman" , serif;"><span style="color: #660000; font-size: medium;"><u><b>MOD PREPARARE:</b></u></span></span></span></div><span style="font-family: verdana;">
Seara se amesteca ingredientele de mai sus in ordinea scrisa in afara de ulei.<br />
Se amesteca/malaxeaza pina cind faina este bine cuprinsa de apa, iar castronul in care se toarna aluatul pt.a dospii se unge cu un film fin de ulei, aluat se toarna in acest castron si se acopera/introduce cu/intr-o punga de nailon.<br />
Acum se lasa ca. 2-3 ore la dospit in bucatarie dupa care se introduce peste noapte la frigider, ori daca nu este prea cald se lasa toata noaptea in camara sau cine are pivnita, este locul ideal de dospire, ori vara, ori iarna 👍😊...<br />
Daca se lasa la frigider, a doua zii aluatul se scoate dis de dimineata si se lasa ca. 2-3 ore la temp. camerei, dupa care pe masa bine infainata si NU se framinta ci se impacheteaza. Aceasta procedura am procesat-o de 4 ori la interval de ca. 30 min. si de fiacare data , aluatul impachetat l-am asezat in castronul uns cu u film de ulei.<br />
Spun/scriu circca, deoarece intr-e timp ne mai luam cu treburile si poate depasesc 30 min. sau poate trec doar 20 min.....<br />
In ori e caz, aluatul prin aceasta metoda de prelucrare devine elastic, poros si primeste o consistenta stabila.<br />
Dupa aceste "maltratari"😀 a aluatului, i-se da forma de Ciabatta=Cizma 😊, se aseaza pe tava de copt, captusita cu hirtie/folie de copt. se mai lasa ca. 30 pina la chiar 60min. la dospit, se incinge cuptorul la 240°C si piinea se poate coace.<br />
<i><span style="color: #444444;">*Pentru ca am vazut in Video la mama Gina am facut si eu, inainte de a intra in cuptor, eu am uns piinea cu ceva ulei deasupra.*</span></i><br />
Pentru ca piinea mea a fost ceva mai mare, la mine a durat coacerea ca.30min.<br />
Pentru a avea rezultate pe asteptari, va recomand sa vizionati modul de preparare din video-urile mai sus date sau altele...sint foarte informatoare...!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDUAYqApTg_0pyrUKHKoVh1EyRt1SJPM5xLoH2XvVIPBfctQgtvTly-GKg_tVBttWHwBrW1TNHE-ymu1BXsFx8iID7sVhfS4REvUOmEtQODUG-VGvX0gL3ZUQAleJazDs5PAz-6vaTdU/s1600/ciabatta+brot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDUAYqApTg_0pyrUKHKoVh1EyRt1SJPM5xLoH2XvVIPBfctQgtvTly-GKg_tVBttWHwBrW1TNHE-ymu1BXsFx8iID7sVhfS4REvUOmEtQODUG-VGvX0gL3ZUQAleJazDs5PAz-6vaTdU/s400/ciabatta+brot.jpg" width="400" /></a></div>
<div style="text-align: center;"><span style="color: #660000; font-family: Kaushan Script; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="color: #660000; font-family: Kaushan Script; font-size: large;">Pentru cine doreste sa se aventureze la acesta reteta, doresc</span></div><div style="text-align: center;"><span style="color: #660000; font-family: Kaushan Script; font-size: large;"> spor la preparat </span><span style="color: #660000; font-family: "Kaushan Script"; font-size: x-large;">si savoare deplina!</span></div><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-17929214690973507422018-05-08T09:44:00.004+02:002023-11-09T18:01:10.425+01:00BUDUNCA DE GRIES SI VANILIE<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: #953735; font-family: "news701 bt" , "serif"; font-size: 14pt;">BUDUNCA DE GRIES SI VANILIE<o:p></o:p></span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyfJx9nhr5PKDnBjNb9gapUlz0mXPkn1ZB5kytVjcPXj4PuaJTcRgdTxz_gijzLZGBDuMb3bC56w8PBudwDvyF4qnf7Rm_GgKu8XM3Az0pmF98QYMpvuYraRnvAfFKQt8wpgCo6B3Jak/s1600/budinca+de+gries+si+vanilie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyfJx9nhr5PKDnBjNb9gapUlz0mXPkn1ZB5kytVjcPXj4PuaJTcRgdTxz_gijzLZGBDuMb3bC56w8PBudwDvyF4qnf7Rm_GgKu8XM3Az0pmF98QYMpvuYraRnvAfFKQt8wpgCo6B3Jak/s400/budinca+de+gries+si+vanilie.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: #953735; font-family: "news701 bt" , "serif"; font-size: 12pt;">INGREDIENTE:<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">- 1400g lapte<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">- 1 priza sare<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">- 2 pac. praf, budinca de vanilie<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">- 145g gries<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">- 120g zahar<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">- aroma de vanilie<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">- 50g ciocolata alba<span style="mso-spacerun: yes;"> -</span><span style="color: #666666;"><i>*optional*</i></span><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="color: #953735; font-family: "news701 bt" , "serif"; font-size: 12pt;">MOD
PREPARARE:<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">Laptele se amesteca cu praful de
budinca de vanilie, aroma de vanilie priza de sare si zaharul.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">Se pun la fiert amestecindu-se
mereu si cind incep sa fiarba, temperatura se micsoareaza, se adaoga grisul in
ploaie amestecind mereu pina cind totul incepe sa de-a in clocot si dupa citeva
clocolte usoare, cind se observa ca. consistentza a devenit densa se trage de
pe foc si se adaoga , daca se doreste ciocolata.Se poate adooga chiar mai multa
ciocolata , in acest caz se reduce putin cant. de zahar.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 12pt;">Budinca astfel preparata se
toarna in formele de budinca si se poate servii calda sau rece , ca atare sau
cu soropuri, compoturi…<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #006600; font-size: 10pt;">TIPP:<o:p></o:p></span></i></b></div>
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</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 10pt; mso-ansi-language: EN-US;">Eu fac portie
dubla si o torn in borcane cu capac.<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 10pt; mso-ansi-language: EN-US;">Dupa
ce s-au racit, isirofez capacele si pun la frigider.<o:p></o:p></span></b></div>
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</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 10pt; mso-ansi-language: EN-US;">Ca. 1 saptamina
se poate savura acest desert simplu si gustos.<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 10pt; mso-ansi-language: EN-US;">Asta daca rezista atita timp 😀</span></b></div>
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<!--[if !supportLists]--><span lang="EN-US" style="font-family: "symbol"; font-size: 10pt;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 10pt; mso-ansi-language: EN-US;">Aroma budincii
poate varia dupa gustul personal, <o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: "symbol"; font-size: 10pt;"><span style="mso-list: Ignore;"><span style="font: 7pt "Times New Roman";"> </span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 10pt; mso-ansi-language: EN-US;">cu coaja de lamiine,
migdale, rom…<o:p></o:p></span></b></div>
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</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 10pt; mso-ansi-language: EN-US;">Se pote prepara si
cu budinca de ciocolata</span></b><span lang="EN-US" style="font-size: 12pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="color: #ff5357; font-family: "kaufmann bt"; font-size: 24pt; line-height: 115%;">Urez spor la preparare si
savoare deplina!<o:p></o:p></span></b></div>
<br /><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-45125138505684508552018-04-10T09:53:00.003+02:002019-04-18T09:14:04.537+02:00PRAJITURA SANTIAGO<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #d84044; font-family: "news701 bt" , serif; font-size: 22pt;"><u>PRAJITURA SANTIAGO</u></span></i></b></div>
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<span style="font-size: x-small;"><span style="font-family: "news701 bt" , serif; line-height: 115%;">Acesta
prajitura am degustat-o la o D-na foarta gospodina si de la care am mai primit
si preparat si alte retete.</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "news701 bt" , serif; line-height: 115%;">Iar pt. c</span><span lang="EN-US" style="font-family: "news701 bt" , serif; line-height: 115%;">a mi-a placut foarte mult, deoarece nu este
foarte dulce si are un gust usor de cafea, pe care acest gust i-l ador</span><span lang="EN-US" style="line-height: 115%;"><span style="font-family: "wingdings";">😊</span></span></span><span lang="EN-US" style="font-family: "news701 bt" , serif; line-height: 115%;"><span style="font-size: x-small;">…i-am cerut reteta...</span></span></div>
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<span lang="EN-US" style="line-height: 115%;"><span style="color: #e06666; font-family: "verdana" , sans-serif; font-size: x-small;"><i><b>Vielen Dank, Frau Reimer!</b></i></span><span style="font-family: "news701 bt" , serif; font-size: 18pt;"><o:p></o:p></span></span></div>
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Prajiturica am facut-o spontan de aceea fara timp de gindire cum o sa arate finalul...deci optic nu este foarte frumoasa, dar gustoasa 😁😊👍</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjDSGLH4QTI8B4YVP6xsKHxNz49_S7E2Hy13-LynORBY-W5yoiAtxQAWzmufnml89EbOCKMn_rlDMXEqh8aw3wpyPXMw12FIdRGtKMlE7B6EQuaLqmZH7lpFBs9XWi3InvQmbNi2_sxU/s1600/praji+santiago+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjDSGLH4QTI8B4YVP6xsKHxNz49_S7E2Hy13-LynORBY-W5yoiAtxQAWzmufnml89EbOCKMn_rlDMXEqh8aw3wpyPXMw12FIdRGtKMlE7B6EQuaLqmZH7lpFBs9XWi3InvQmbNi2_sxU/s400/praji+santiago+1.jpg" width="400" /></a></div>
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<b style="text-indent: 2.95pt;"><i><u><span style="color: #660000; font-family: "news701 bt" , serif;">INGREDIENTE-Blat:</span></u></i></b></div>
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<span style="color: black; font-family: "news701 bt" , "serif";">- 100g unt<o:p></o:p></span></div>
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<span style="color: black; font-family: "news701 bt" , "serif";">- 200g zahar<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 1pac. zahar vaniliat<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 3 eier<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 250g faina<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 2lc praf copt<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 125g cafea neagra<o:p></o:p></span></div>
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<div style="text-align: left;">
<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 100g cafea sau amestec de cafea cu lapte, pt. insiroparea
blatului</span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US" style="font-family: "news701 bt" , "serif";"><span style="color: #660000;">INGREDIENTE-Crema:</span><o:p></o:p></span></u></i></b></div>
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<div style="text-align: left;">
<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 400g smintina lichida pt. frisca<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 1 pac. intaritor frisca <o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">- 125g g zahar pudra<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #595959; font-family: "news701 bt" , "serif";">(in crema de frisca se poate adouga la dorinta,cacao.,ciocolata rasa, cafea instant, aroma rom/ migdale/vanilie…)</span></i></div>
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<b style="text-align: left; text-indent: 2.95pt;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif"; font-size: 18.0pt;"><span style="color: #660000;">MOD PREPARARE –Blat:</span></span></u></i></b></div>
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<div style="text-align: left;">
<span style="font-family: "news701 bt" , serif; text-indent: 2.95pt;">Ouale se separa si albusurile se bat spuma cu o
priza de sare si jumatate din cant. de zahar.</span></div>
</div>
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<div style="text-align: left;">
<span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif";">Untul se freaca cu restul de zahar si
galbenusuríle de ou adougate pe rind si totul se mixeaza pina cind compozitia
devine spumoasa, in continuare se adaoga cafeaua, faina si in final spuma din
albus de ou, care se amesteca cu o paleta de sus in jos in asa fel incit sa fie
incorporate in compozitie si totusi compoziatia sa ramina aerata.</span></div>
<div style="text-align: left;">
<span style="font-family: "news701 bt" , serif;">Compozitia se toarna in tava captusita cu hirtie
de copt si se coace la 180°C ca 25-30min.</span></div>
</div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #595959; font-family: "news701 bt" , "serif";">De
recomandat proba cu scobitoarea!<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #595959; font-family: "news701 bt" , "serif";">Cant.<span style="mso-spacerun: yes;"> </span>ingred. este pt. ca. 1 blat de tort.</span></i><br />
<span style="font-family: "news701 bt" , serif; text-align: left; text-indent: 2.95pt;">Dupa racire, blatul se taie dupa dorinta si se
insiropeza.</span><br />
<b style="text-align: left; text-indent: 2.95pt;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US" style="color: black; font-family: "news701 bt" , "serif"; font-size: 18.0pt;"><span style="color: #660000;">MOD PREPARARE-Crema:</span></span></u></i></b><br />
<span style="font-family: "news701 bt" , serif; text-align: left; text-indent: 2.95pt;">Frisca rece din frigider se mixeaza ca.30
secunde se adaoga intaritorul de frisca , se mai mixeaza pin ace frisca incepe
sa se intareasca si se adaoga </span><span style="font-family: "news701 bt" , serif; text-align: left; text-indent: 2.95pt;"> </span><span style="font-family: "news701 bt" , serif; text-align: left; text-indent: 2.95pt;">si zaharul
Se mixeaza in continure, pina frisca primeste o consistenta batoasa si NU mai
curge.</span><br />
<span style="font-family: "news701 bt" , serif; text-align: left; text-indent: 2.95pt;">Eventual la dorinta se poate adouga ceva din
ingredientele mai sus enumerate.</span><br />
<span style="font-family: "news701 bt" , serif; text-align: left; text-indent: 2.95pt;">Cu acesta crema se umple blatul care in
prealabil s-a taiat pe orizontal 1x sau de 2 x sau daca s-a copt in tava
normala de cuptor, atunci se imparte in doua sau trei parti egale.</span></div>
<div class="MsoNormal">
<div style="text-align: left;">
<span style="font-family: "news701 bt" , serif;">Astfel prajitura pregatita se pune
la frigider pt. </span><span style="font-family: "news701 bt" , serif;"> </span><span style="font-family: "news701 bt" , serif;">ca 2-3 ore dupa care
se poate portiona.</span></div>
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #d84044; font-family: "gabriola"; font-size: 28.0pt; line-height: 115%;">Spor la preparat si savoare deplina!</span></i></b><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #d84044; font-family: "gabriola"; font-size: 28.0pt; line-height: 115%;"><o:p></o:p></span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8f0SvpL078ZZW1WUwk34SkzKREMUZqTWTAhstHm9PcI01NCFe31a33zqcH55e11-EwW-Y-Du1Fpu2FeRRJzNfL1vkPOs46PJzFDEedOEOFLqy8S2i56wtnWCv1lWiWLMiPn4KN9xV4s/s1600/praji+santiago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8f0SvpL078ZZW1WUwk34SkzKREMUZqTWTAhstHm9PcI01NCFe31a33zqcH55e11-EwW-Y-Du1Fpu2FeRRJzNfL1vkPOs46PJzFDEedOEOFLqy8S2i56wtnWCv1lWiWLMiPn4KN9xV4s/s400/praji+santiago.jpg" width="400" /></a></div>
<div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-64461170039688966592018-04-09T09:23:00.005+02:002023-10-17T19:13:06.876+02:00BUDINCA DE OREZ CU VANILIE<br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #bc163a; font-family: "news701 bt" , "serif"; font-size: 18pt;">BUDINCA DE OREZ CU VANILIE<o:p></o:p></span></b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQcZm57BAPNg1dRmYXvs_NuE8QiWln6fQ_fk8QFlXmd5d3FOE8zFsJx6ibSPhqsi8Xmh1aF7YFpNFMmgxzOGhjCyP2_S3FtY4QjoN3tkJkQw2JNXabrH1PvWoqSS7Mg3-m3ym-6NajGU/s1600/budinca+de+orez+cu+vanilie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQcZm57BAPNg1dRmYXvs_NuE8QiWln6fQ_fk8QFlXmd5d3FOE8zFsJx6ibSPhqsi8Xmh1aF7YFpNFMmgxzOGhjCyP2_S3FtY4QjoN3tkJkQw2JNXabrH1PvWoqSS7Mg3-m3ym-6NajGU/s400/budinca+de+orez+cu+vanilie.jpg" width="400" /></a></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">Un super Desert sau asap intr-e
mese, sau fiecare cum vrea, aceasta budinca se poate savura dupa cind si cum doreste fiecare☺<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">INGREDIENTE:<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">- 1400g lapte<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">- 1/2 lc sare<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">- 1 priza de scortisoara<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">- 6ls zahar sau dupa gustul personal <o:p></o:p></span></div>
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<span style="font-family: "news701 bt" , "serif"; font-size: 18pt;">- 180g orez de ex. </span><span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">Basmati<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">- 1 pac praf budinca de vanilie<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">____________________________<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">- după dorință ; ca atare, cu ceva sirop,
compot, marmelada…<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">MOD PREPARARE:<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">1300g lapte se pune la fiert cu
sarea , zaharul si scortisoara.Cind începe sa de-a in clocot se reduce<span style="mso-spacerun: yes;"> </span>focul/energia la minim si se adaogă orezul.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">Acesta se lasă la fiert încet,
amestecând din cind in cind pina se inmoaie <span style="color: #20124d;">(<b><u><i>❗acest proces dureaza ceva timp)</i></u></b>.</span><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">In final cind orezul este fiet,
se amesteca in cele 100g de lapte rămas budinca de vanilie si se adaogă peste
orez. Se amesteca energic pentru a cuprinde orezul pe toate părțile, eventual
focul/energia se mărește puțin si se amesteca in continuare pina cind totul
primește o consistenta densa, deci devine<span style="mso-spacerun: yes;">
</span>“budinca”.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "news701 bt" , "serif"; font-size: 18pt;">Acum se poate servii, calda/rece, ca atare sau cu diferite fructe s-au siropuri.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #bc163a; font-family: "gabriola"; font-size: 22pt; line-height: 115%;">Spor la preparat si savoare
deplina celor care încearcă!!!<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #bc163a; font-family: "gabriola"; font-size: xx-small; line-height: 115%;">~~~~~~~~~🥄🍮🥄~~~~~~~~~</span></b><div class="separator" style="clear: both; text-align: center;"><span style="color: #660000;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #660000; font-family: Kaushan Script; font-size: medium;"><b>BUDINCA DE OREZ CU VANILIE</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Kaushan Script; font-size: medium;">varianta a II-a, cu orez cu boc rotund</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH-lNl0P5frXTJfSYQD_0SNO5-77Uwi32HjyAyE2KOpHUGWosSwVoUmtLBK_ontytkGvwLDGcEdz3B8Mvrpuq4mYgbo6js3flz4OTUHU8-qncGacUou3EyNdUOgAE0Otxqh2qRV9IL9A/s4095/New+Phototastic+Collage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4095" data-original-width="4095" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH-lNl0P5frXTJfSYQD_0SNO5-77Uwi32HjyAyE2KOpHUGWosSwVoUmtLBK_ontytkGvwLDGcEdz3B8Mvrpuq4mYgbo6js3flz4OTUHU8-qncGacUou3EyNdUOgAE0Otxqh2qRV9IL9A/s320/New+Phototastic+Collage.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Kaushan Script; font-size: medium;"><b>Ingrediente:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">- 1500ml lapte</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">- 250g orez cu bob rotund</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">- 8~10 ls zahar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">- 1 pac. budinca de vanilie</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">- coaja de la 1 lămâie</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">si /sau</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">- ceva scorțișoară /vanilie </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Kaushan Script"; font-size: large;"><b>Modul preparării:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica;">Cum este descris mai sus, la prima variantă!</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-79250062324478768022018-04-08T00:11:00.000+02:002018-04-08T00:11:24.620+02:00<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "News701 BT","serif"; font-size: 20.0pt;">CORNURI<span style="mso-spacerun: yes;">
</span>MOI SI PARFUMATE</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmz9NPBM0QB0GoqlPmedroCFKaJOkEVLJJUjSBFgcV85PXHQZsEMJBN6w39SsXi20OfFtC-zikTukuJoQdC5A_5u_EGmZjxGcRHsaNc0YMELezMxpDG23N4M_h8oZ093QcamGMcK1RuM/s1600/cornuri+parfumate1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmz9NPBM0QB0GoqlPmedroCFKaJOkEVLJJUjSBFgcV85PXHQZsEMJBN6w39SsXi20OfFtC-zikTukuJoQdC5A_5u_EGmZjxGcRHsaNc0YMELezMxpDG23N4M_h8oZ093QcamGMcK1RuM/s400/cornuri+parfumate1.jpg" width="400" /></a></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtZXilIRCslfXGEQc-8aJwBsdq3P5Jnyqk2fFdrT19GbyuoQB4AeGa8sQwS17_DHADKo3O1j-htSGw5JHGrxGW4kvp-GGm8XQd_bj0UL86d9rrdZMjnxv1d7eFaPhcjx3_zYiqrdwQCc/s1600/cornuri+parfumate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtZXilIRCslfXGEQc-8aJwBsdq3P5Jnyqk2fFdrT19GbyuoQB4AeGa8sQwS17_DHADKo3O1j-htSGw5JHGrxGW4kvp-GGm8XQd_bj0UL86d9rrdZMjnxv1d7eFaPhcjx3_zYiqrdwQCc/s400/cornuri+parfumate.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: #4a452a; font-family: "News701 BT","serif"; font-size: 18.0pt; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #4A452A; mso-style-textfill-fill-colortransforms: lumm=25000; mso-style-textfill-fill-themecolor: background2; mso-themecolor: background2; mso-themeshade: 64;">INGREDIENTE</span></u></b><span style="color: #4a452a; font-family: "News701 BT","serif"; font-size: 18.0pt; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #4A452A; mso-style-textfill-fill-colortransforms: lumm=25000; mso-style-textfill-fill-themecolor: background2; mso-themecolor: background2; mso-themeshade: 64;">:<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">- 750g faina alba de griu<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">- 375g apa calduta<o:p></o:p></span></div>
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<span style="font-family: "News701 BT","serif"; font-size: 18.0pt;">-
45g untura<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "News701 BT","serif"; font-size: 18.0pt;">-
15g ulei de masline<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "News701 BT","serif"; font-size: 18.0pt;">-
1ls drojdie naturala din secara<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "News701 BT","serif"; font-size: 18.0pt;">-
8g drojdie proaspata<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "News701 BT","serif"; font-size: 18.0pt;">-
1ls otet<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "News701 BT","serif"; font-size: 18.0pt;">-
1ls miere de albine<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "News701 BT","serif"; font-size: 18.0pt;">-
20g sare <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">MOD PREPARARE:<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Daca aluatul se prepara de cu
seara, se foloseste doar jumatate din cant de drojdie.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Daca se prepara in aceeasi zi,
atunci se procedeaza astfel.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">In apa calduta se dizolva
drojdia, mierea si sarea, in continuare se adaoga, otetul, drojdia naturala
daca se doreste, faina si se framinta doar atit cit ingredientele sa se
umezeasca.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Se lasa 5 min la odihnit, dupa
care se adaoga untura si uleiul si se framinta pina cind aluatul se desprinde
de pe peretii recipientului ca. 15-20min.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Se pune pe masa de lucru
infainate si se mai framinta cu mina 2-3min. si se pune la dospit intr-un loc
caldut pin ace volumul a crescut vizibil.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Dupa dospire aluatul se imparte
im bzc. De ca. 70-80g.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Buc. de aluat se impacheteaza/slefuieste
si se lasa ca 10 min. acoperite la odihnit.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Fiecare buc. de aluat se intinde
sub forma de triunghi isosecel, deci cu un virf mai alungit si se ruleaza de la
baza spre virf.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Cornurile astfel pregatite, se
pun la dospit acoperite cu un prosop de buc si o folie de nailonin acest fel nu
se usuca si cresterea este mai accentuate.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Dospirea poate dura intr-e 1 ora
si 3-4 ore.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Cind cornurile au crescut aproape
dublu, acestea se cresteaza pe mijloc , se stropesc cu apa calduta si se
introduc in cuptorul preincins la 240°C.Cind incepe sa primesaca usor culoare,
se deschide scurt usa cuptorului sa iese aburii, se reduce temp.la 230°C si se
coc pina primesc culoarea dorita.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Aceste cornuri au o coaja subtire,
crocanta si un miez foarte, foarte moale.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "News701 BT","serif"; font-size: 18.0pt; mso-ansi-language: EN-US;">Cornul ideal pentru sandwich-uri.<o:p></o:p></span></div>
<br /><div class="blogger-post-footer">http://leckereien.blogspot.com/feeds/posts/default?alt=rss
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-39000130086173893562018-04-07T23:19:00.000+02:002018-04-07T23:23:29.145+02:00<br />
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 18.0pt;">CHIFLE /CORNURI TURCESTI MOI SI PUFOASE<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 10.0pt;">Izvorul de inspiratie l-am gasit aici:<o:p></o:p></span></div>
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<a href="https://sallys-blog.de/tuerkische-sesambroetchen-mit-sucuk-kaesefuellung-peynirli-sucuklu-simit-pogaca.html"><span lang="EN-US" style="color: blue; font-family: "news701 bt" , "serif"; font-size: 10.0pt;">https://sallys-blog.de/tuerkische-sesambroetchen-mit-sucuk-kaesefuellung-peynirli-sucuklu-simit-pogaca.html</span></a><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 10.0pt;">Reteta am preparat-o dupa modul personal!<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 10.0pt;">Pe acesta cale un MULTUMESC CALDUROS d-nai Sally!!!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5vP5e7eQQHnYSeitNI0Dk76AH6IGL80OsIdtLsiEiJuRiFFpxi-NOzfl7HMYGo9uOKcbCHj8jPYtYd6bnzWA-PYPHTi847n5Tqz2gcshCsOE7LNl9tT43OgRTComkL21PRfNvgxYfXw/s1600/n.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="185" data-original-width="300" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5vP5e7eQQHnYSeitNI0Dk76AH6IGL80OsIdtLsiEiJuRiFFpxi-NOzfl7HMYGo9uOKcbCHj8jPYtYd6bnzWA-PYPHTi847n5Tqz2gcshCsOE7LNl9tT43OgRTComkL21PRfNvgxYfXw/s200/n.gif" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSTSuoBP3w0ZnyKdGA-OlYwJyiriSWUE5AWLnShhSdAXXvzRILxyWQgyap9SddOQyFyMeayz6mN9-ZuNO11r6CXnYtZ3G_rcTbMLLUM-pH91xzBu3OP0CGi5xVYZR-tyfUWhFxlSwYhw/s1600/cornuri+cu+susan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSTSuoBP3w0ZnyKdGA-OlYwJyiriSWUE5AWLnShhSdAXXvzRILxyWQgyap9SddOQyFyMeayz6mN9-ZuNO11r6CXnYtZ3G_rcTbMLLUM-pH91xzBu3OP0CGi5xVYZR-tyfUWhFxlSwYhw/s400/cornuri+cu+susan.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs76Q6GHF7N0rnqxLQtp4ejePs5lUPrAT13qZ0T5Nynkgns-uWP_buPgszp6P354cWaDLOclt88bhbYKs6ehqhx339H0GulVIDy-usa-7YJy0sea0SgDHj-N5afINOcoMdMjl3JIT-1T8/s1600/cornuri+umplute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs76Q6GHF7N0rnqxLQtp4ejePs5lUPrAT13qZ0T5Nynkgns-uWP_buPgszp6P354cWaDLOclt88bhbYKs6ehqhx339H0GulVIDy-usa-7YJy0sea0SgDHj-N5afINOcoMdMjl3JIT-1T8/s400/cornuri+umplute.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">INGREDIENTE:<o:p></o:p></span></u></b></div>
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<span style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 20g drojdie<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- lc zahar<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 3<span style="mso-spacerun: yes;">
</span>oua<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 200g Smintina
/ Creme Fraiche <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 200 g apa
calduta<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 200g lapte
caldut<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 30g sare <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 1,2 kg faina
alba de griu ± 1-2ls<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 1 pac. praf
copt sau 1ls otet<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 200g ulei</span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- seminte de
susan sau de care se doreste<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">- 2lc sirop de
struguri/ sirop de sfecla/orz…de care se doreste <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;"><br /></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">MOD PREPARARE:<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Ouale se mixeaza
cu sarea si zaharul, se adaoga smintina, laptele, uleiul faina si in final apa
in care s-a dizolvat drojdia.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Totul se
malaxeaza ca 2-3 min si se lasa sa odihneasca 10 min. dupa care se malaxeaza
pina s eobtine un aluat moale, elastic si care NU mai lipeste.Eventula se mai
poate adouga 1-2 ls faina.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Aluatul obtinut
se acopera cu o folie de nailon si se lasa sa dopseaca la caldura pina cind
volumul a crescut vizibil.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Aluatul se
scoate pe masa de lucru si se imparte in buc. de ca. 80-85g .Aceste buc sa
slefuiesc rotund si dupa ce toate buc. s-au slefuit se lasa acoperite ca. 5-10
min.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Acum aceste buc. de aluat se pot umple cu ce se
doreste,</span><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #943634; font-family: "news701 bt" , "serif"; font-size: 14.0pt;">(mie mi-a ramas ceva sos Bolognez in care am
amestecat cascaval ras pina cind a primit o consistenta batoata si am umplut o
parte din aluat </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #943634; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">)</span></i></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">se pot forma
cornuri sau alte forme dorite, acestea se pun iarasi la dospit ca. 1 ora sau
ceva mai mult, depinde de caldura din imprejur.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Intr-e timp se
pregateste un pahar cu apa calduta in care s-a diszolvat cele 2ls de sirop si
in alt recipient se pun semintele dorite. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Acum fiecare
chifla/corn…se trece prin sirop, prin seminte si se aseaza pe taba de copt.</span><span lang="EN-US" style="font-size: 16.0pt; mso-ansi-language: EN-US;"> </span><span lang="EN-US" style="color: #333333; font-family: "news701 bt" , "serif"; font-size: 16.0pt;">Totul se acopera si se mai lasa ca 30-45 min. la
dospit dupa<span style="mso-spacerun: yes;"> </span>care se introduc la copt in
cuptorul preincins la 200°C pt. ca 20-25min.</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-47862000226353693602017-09-26T08:06:00.001+02:002018-05-25T09:50:35.306+02:00Piine cu faina de griu, orez si teff<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPQxpH6-hk-wgj-e6fSVC9fjVgmr6xHFIyobGx0bD5Omtgo8QkhD9qkcvhZi9eJSUI_ify0e9NY0m6LeLB89fop03XQSxhT4hULqXLhXQWO9ddL4BjrXSmbjksAnDJSgUjVv2TOoLBLM/s1600/piine+cu+teff4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="1400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPQxpH6-hk-wgj-e6fSVC9fjVgmr6xHFIyobGx0bD5Omtgo8QkhD9qkcvhZi9eJSUI_ify0e9NY0m6LeLB89fop03XQSxhT4hULqXLhXQWO9ddL4BjrXSmbjksAnDJSgUjVv2TOoLBLM/s400/piine+cu+teff4.jpg" width="400" /></a></div>
Si aceasta piine s-a dóvedit a fii foarte faina.<br />
Cu o coaja crocanta si un miez moale si elastic. <br />
Din pacate eu nu am avut destula rabdare cu dospitul, dar daca cu 1 ora dospea mai mult cu siguranta porii erau mai mari.<br />
Dar si asa , sint super impacata cu rezultatul!😊(vezi foto)<br />
<b><span style="color: #f3100a; font-size: large;"><u>INGREDIENTE:</u></span></b><br />
- 1800g faina alba de griu de brutarie<br />
- 100g <a href="https://www.cora.ro/pirifan-faina-de-orez-500g-P-2482125" target="_blank"><span style="color: #ff8204; font-size: medium;"><b><u><i>FAINA DE OREZ</i></u></b></span></a><br />
- 100g faina de <a href="http://www.nosugarshop.ro/Faina-bio-de-teff-2346.html" target="_blank"><span style="color: #ff8204; font-size: medium;"><b><i><u>FAINA DE TEFF</u></i></b></span></a><br />
- 1260g apa<br />
- 2g drojdie proaspata (daca se doreste- scurteaza putin timpul de dospire)<br />
- 200g drojdie naturala<br />
- 50g sare<br />
<span style="color: #f3100a; font-size: large;"><b><u>MOD PPREPARARE:</u></b></span><br />
Drojdia naturala improspatata cu o zi inainte, se amesteca cu apa, , daca se doreste si cele 2 g drojdie proaspata, sortimentele de faina si in final sarea.<br />
Totul se malaxeaza in asa fel incit aluatul sa se desprinda de perstii vasului si sa fie elastic.<br />
Eventual se mai adaoga cit-va stropi de apa, daca aluatul este prea virtos.Se ai intimpla, atunci cind faina are o umiditate foarte scazuta.<br />
Astfel aluatul preparat se acopera si se lasa la temp. camerei 30 min.<br />
Ori se intinde si impacheteaza dorect in recipientul care dospeste, ori se scoate pe masa de lucru.<br />
Se acopera dinou si se las ala dospit inca 30 min. si la fel se mai intinde si impacheteaza odata.<br />
Acum se acopera si se lasa peste noapte in camara, pe terasa, deci intr-un loc racoros, dar nu frigiderul.<br />
<u><i>*Se poate pune si la frigider, dar trebuie tinut cont ca , dospeste muuult mai incet.</i></u><br />
A doua zii de dimineata se scoate pe masa de lucru si la fel se intinde si impacheteza de 2 ori la interval de 30min.<br />
Dupa ultimele 30 min. aluatul se imparte si modeleaza in forma dorita si se lasa la dospit pina ce volumul aproape ca se dubleaza.<br />
<i><u>*Alauatul atinge maturizarea dospirii atunci cind, se apasa cu degetul pe aluat si acesta isi revine foarte greu a forma initiala.</u></i><br />
Cuptorul se incnge la 250°C , aluatul se cresteaza cu un cutit/lama bine ascutit si trecut prin faina si se introduce in cuptor.<br />
Dupa ca, 10 min se reduce temperatura la 220°C si se coace pina prinde gadul de culoare dorit si daca se ciocaneste cu degetul pe dosul piini , acesta trebuie sa sune a gol.<br />
Eu am impartit alatul in 2 si fiecare piine am copt-o ca 40 min.<br />
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<span style="color: #fe1b1b; font-family: "ar blanca"; font-size: large;">Pentru cine probeaza, spor la preparat si savoare deplina!!!</span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-91700358348910783852017-09-24T10:03:00.001+02:002017-09-24T20:00:06.375+02:00PIINE DE GRIU CU QUINOA TRICOLORA by Laura S.<h5>
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<span style="font-family: "comic sans ms";"><b><u><span style="color: #fe1b1b; font-size: medium;">INGREDIENTE:</span></u></b><span style="font-family: "comic sans ms";"><span style="font-family: "comic sans ms";"> </span></span></span></h5>
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<span style="font-family: "comic sans ms";"><span style="font-family: "comic sans ms";"><span style="font-family: "comic sans ms";">- 100g faina de <a href="http://www.traiescsanatos.ro/articol/totul-despre-quinoa" target="_blank"><span style="color: #ed5810;"><b><i>Quinoa</i></b></span></a> / <a href="https://www.coopathome.ch/en/Food-Cupboard/Staples/Grains%2C-Corn-%26-Semolina/Couscous%2C-Quinoa-%26-Tabbouleh/Naturaplan-Organic-Fairtrade-Three-Colour-Quinoa/p/4352715" target="_blank"><span style="color: #d16349;"><b><i>Quinoa tricolora</i></b></span></a> (eu aceasta am folosit-o)</span><br />
<span style="font-family: "comic sans ms";">- 800g faina alba de griu<br />- 4g drojdie proaspata<br />- 525 g apa calduta</span><br />
<span style="font-family: "comic sans ms";">- 1lc miere de albine sau zahar<br />- 24g sare<br />- 40g ulei masline(merge de care doriti)<br /><b><u><span style="color: #fe1b1b; font-size: medium;">MOD PREPARARE:</span></u></b></span><br />
<span style="font-family: "comic sans ms";">In apa se dizolva drojdia si mierea/zaharul.</span><br />
<span style="font-family: "comic sans ms";">Se adaoha sortimentele de faina si sarea.</span><br />
<span style="font-family: "comic sans ms";">Totul de framinta/malaxeaza citeva minute, doar pina cind ingredientele se umezezc bine.</span><br />
<span style="font-family: "comic sans ms";">Se lasa ca.10 min. deoparte, dupa care se adaoga uleiul si se malaxeaza/framinta pina cind aluatul se dezlipeste de pe peretii vasului si devine foarte elastic.</span><br />
<span style="font-family: "comic sans ms";">Se ung miinile cu ulei si se aduna aluatul precum o minge si peretii recipientului la fel se ung cu ulei, se acopera cu o folie de nailon si se lasa 30 min. la dospit.</span><br />
<span style="font-family: "comic sans ms";">In recipient aluatul se prinde cu degetele de margini si se trage usor spre mijloc din 4 parti in acet fel se impacheteza si se intoarce cu incheietura in jos , se acoperea dinou si dupa 30 min. se repeta procedura.</span><br />
<span style="font-family: "comic sans ms";">Iar inca dupa 30 min. aluatul se scoate pe masa de lucru unsa cu ulei, se intinde la fel si impacheteaza, de data acesta ceva mai strins si se aseaza in oala sau in recipientul in care se doreste sa se coaca, uns bine cu unt.</span><br />
<span style="font-family: "comic sans ms";">Se acopera si se pune la dospit peste noapte, la frigider.</span><br />
<span style="font-family: "comic sans ms";">A doua zii se scoate alatul de la frigider, se cresteaza, se incinge cuptorul la 240°C si cind acesta a atins acesta temp., recipientul cu capac se introduce in cuptor.</span><br />
<span style="font-family: "comic sans ms";">Dupa ca. 20 min. i-se indeparteaza capacul , temperatura se reduce la 220°C si se lasa sa coaca ca.30 min.</span><br />
<span style="font-family: "comic sans ms";">Piinea se scoate din oala si se lasa sa mai coaca citeva min. pe tava fara oala si daca se ciocaneste pe fundul piini si aceasta suna a gol, inseamna ca piinea este coapta.</span><br />
<span style="font-family: "comic sans ms";">Se scoate si se lasa sa se racesca complet pe un gratar de bucatarie.</span><br />
<span style="font-family: "comic sans ms";">Piinea are o coaja si un miez moale si elastic.</span><br />
<span style="font-family: "comic sans ms";">Prospetimea ei este foarte persistenta.</span><br />
<span style="font-family: "comic sans ms";">Recoman cu mare placere aceasta reteta, care este foarte simpla, doar ca necesita ceva timp.</span><br />
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<span style="color: #ec4861; font-family: "mv boli"; font-size: large;">Pentru aventurierii in ale panificatiei, spor la preparat si savoare deplina!</span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2555927353473645820.post-50949844370591621812017-08-06T10:09:00.001+02:002017-08-06T10:15:48.661+02:00Marmelada din mosmoane cu flori de soc<div style="text-align: center;">
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Ce sint Mosmoanele?</div>
Raspunsul gasti aici: <a href="http://www.horticultorul.ro/pomi-fructiferi/mosmonul/"><b><i><u><span style="color: #d16349; font-size: medium;">Mosmonul</span></u></i></b></a> !<br />
Fructele culese cimd-va la sfirsitul lui Octombrie le-am congelat si cind socul a dat in floare, le-am descongelat si prin acesta metoda, le-am putul descosi foarte usoor , la fel si simburi s-au lasat sa sa se scoata usor.<br />
Da, e ceva treaba si fructul nu are un gust foarte pregnant, dar in amstec cu florile de soc, devine ceva delicios si <a href="http://www.afaceriardelene.ro/altepagini/mosmonul-efecte-terapeutice"><b><i><span style="color: #d16349; font-size: medium;">SANATOS.</span></i></b></a><br />
Fructul contine o cantitate ridicata de tanina si pectina, de aceea nu a fost nevoie de adaos de ingrediente de gelatinare.<br />
Eu am foslosit doar lamiie si zahar.<br />
<b><span style="color: #6d5f07; font-size: large;"><u>INGREDIENTE:</u></span></b><br />
- 1 kg de fruct (descojit si desimburit)<br />
- 1 kg zahar<br />
- zeama si coaja de la 1 lamiie (atentie, coaja se rade doar la suprafata, fara sa se rada si din partea alba, deoarece aceasta este amara)<br />
- petalele de la 5-6 flori de soc(doar petalelel fara crengute)<br />
- 300g apa ( asta in cazul in care nu-si lasa zeama)<br />
<b><span style="color: #6d5f07; font-size: large;"><u>MOD PREPARARE:</u></span></b><br />
Mosmoanele culese, bine spalate si zwintate se pun la congelator pina in momentul in care se doreste sa se prelucreze.<br />
Deci se descongeleaza, daca-si lasa zeama, aceasta se aduna si daca este necesar se adaoga ceva apa, pina se ajunge la 300g.<br />
Fructele se descojesc, li-se scot sinburi , pulpa fructului este precum cartoful fiert.<br />
Zeama si /sau apa se pun la fiert si se adaoga zaharul.<br />
Totul se fierbe amestecind mereu pina cind zaharul s-a topit si siropul clocoteste.<br />
Focul se diminueaza si in acest sirop se pune zeama de lamiie, coaja rasa de la lamiie, florile de soc si pulpa de fruct de mosmon.<br />
Totul se mesteca bine si mereu pina cind pasta incepe sa fiarba, chiar sa vedem ca da citeva clocote.<br />
Oala se trage deoparte si marmelada se pune in borcane bine spalate si sterílizate in cuptorul incins la 110°C.<br />
Imdiat de foecare borcan e umplut cu marmelada , acetuia i-se insirofeaza capacul si se pune sa se racesca pe capac.<br />
Dupa racire , se eticheteza si se poate consuma.<br />
Pentru ca marmelada sa primeasca aroma florilor de soc, este necesar de ceva timp.<br />
Deci savoarea marmeladei este de indicat la citeva zile dupa procesare.<br />
<i><b><u><span style="color: green; font-size: large;">TIP:</span></u></b><span style="font-size: medium;">Mosmoanele se pot amesteca si cu alte fructe.Deci se pot lasa la congelator pina in momentul in care fructul dorit in amestec are sezon.</span></i><br />
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