{"id":260,"date":"2024-07-11T11:45:43","date_gmt":"2024-07-11T11:45:43","guid":{"rendered":"https:\/\/secretelebunicii.ro\/?p=260"},"modified":"2024-07-11T11:45:43","modified_gmt":"2024-07-11T11:45:43","slug":"aluat-fraged-cu-iaurt","status":"publish","type":"post","link":"http:\/\/secretelebunicii.ro\/?p=260","title":{"rendered":"Aluat fraged cu iaurt"},"content":{"rendered":"<h2>Aluat fraged pe baz\u0103 de iaurt<\/h2>\n<p>Acest aluat fraged, f\u0103r\u0103 ou\u0103, pe baz\u0103 de iaurt, poate fi folosit pentru diverse preparate: pizza, pl\u0103cinte, brio\u0219e. Pentru preparate dulci, pute\u021bi ad\u0103uga vanilie, un pic mai mult zah\u0103r \u0219i margarin\u0103 sau unt topit. Dac\u0103 \u00een 30 de minute aluatul nu a crescut, nu v\u0103 face\u021bi griji; va cre\u0219te \u00een timpul coacerii.<\/p>\n<h4>Ingrediente necesare<\/h4>\n<ul>\n<li>1 pahar de iaurt (250 ml)<\/li>\n<li>Jum\u0103tate de pahar de ulei vegetal<\/li>\n<li>1 pachet drojdie uscat\u0103 (11 g)<\/li>\n<li>1 linguri\u021b\u0103 de sare<\/li>\n<li>1 lingur\u0103 de zah\u0103r<\/li>\n<li>3 c\u0103ni de f\u0103in\u0103 de gr\u00e2u<\/li>\n<\/ul>\n<h4>Mod de preparare<\/h4>\n<ol>\n<li><strong>Prepararea aluatului:<\/strong>\n<ul>\n<li>Amesteca\u021bi iaurtul cu uleiul \u0219i l\u0103sa\u021bi compozi\u021bia c\u00e2teva minute la cald.<\/li>\n<li>Ad\u0103uga\u021bi zah\u0103rul \u0219i drojdia \u00een amestecul de iaurt \u0219i ulei.<\/li>\n<li>Cerne\u021bi f\u0103ina care a fost \u021binut\u0103 la cald. Dac\u0103 f\u0103ina este prea rece, aluatul nu va cre\u0219te corespunz\u0103tor.<\/li>\n<li>Face\u021bi o ad\u00e2ncitur\u0103 \u00een centrul f\u0103inii \u0219i ad\u0103uga\u021bi sarea \u0219i amestecul de iaurt.<\/li>\n<li>Fr\u0103m\u00e2nta\u021bi aluatul p\u00e2n\u0103 devine omogen. Acoperi\u021bi-l \u0219i l\u0103sa\u021bi-l la temperatura camerei timp de 30 de minute.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Preg\u0103tirea pateurilor:<\/strong>\n<ul>\n<li>\u00centinde\u021bi aluatul \u0219i t\u0103ia\u021bi-l \u00een form\u0103 de p\u0103tr\u0103\u021bele.<\/li>\n<li>Ad\u0103uga\u021bi umplutura dorit\u0103 (ca\u0219caval, ciuperci, telemea sau altceva, \u00een func\u021bie de preferin\u021be).<\/li>\n<li>\u00cenchide\u021bi pateurile prin presarea marginilor cu m\u00e2inile. Dac\u0103 marginile nu se lipesc bine, unge\u021bi-le cu pu\u021bin\u0103 ap\u0103.<\/li>\n<li>A\u0219eza\u021bi pateurile \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt, p\u0103str\u00e2nd o distan\u021b\u0103 de 1-2 cm \u00eentre ele.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Coacerea:<\/strong>\n<ul>\n<li>Pre\u00eenc\u0103lzi\u021bi cuptorul la 200\u00b0C.<\/li>\n<li>Coace\u021bi pateurile p\u00e2n\u0103 devin maron-aurii, aproximativ 20 de minute.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<h4>Poft\u0103 bun\u0103!<\/h4>\n","protected":false},"excerpt":{"rendered":"<p>Aluat fraged pe baz\u0103 de iaurt Acest aluat fraged, f\u0103r\u0103 ou\u0103, pe baz\u0103 de iaurt, poate fi folosit pentru diverse preparate: pizza, pl\u0103cinte, brio\u0219e. Pentru preparate dulci, pute\u021bi ad\u0103uga vanilie, un pic mai mult zah\u0103r \u0219i margarin\u0103 sau unt topit. Dac\u0103 \u00een 30 de minute aluatul nu a crescut, nu v\u0103 face\u021bi griji; va cre\u0219te [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diverse"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=260"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":262,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions\/262"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/261"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}