{"id":405,"date":"2024-07-17T11:37:07","date_gmt":"2024-07-17T11:37:07","guid":{"rendered":"https:\/\/secretelebunicii.ro\/?p=405"},"modified":"2024-07-17T11:37:07","modified_gmt":"2024-07-17T11:37:07","slug":"reteta-de-langos-cum-sa-prepari-un-langos-perfect-dupa-reteta-traditional-ungureasca","status":"publish","type":"post","link":"http:\/\/secretelebunicii.ro\/?p=405","title":{"rendered":"Re\u021bet\u0103 de lango\u0219! Cum s\u0103 prepari un lango\u0219 perfect dup\u0103 re\u021beta tradi\u021bional ungureasc\u0103"},"content":{"rendered":"<p>Lango\u0219-ul este un fel de m\u00e2ncare tradi\u021bional unguresc, cunoscut \u0219i apreciat \u00een alte \u021b\u0103ri din Europa Central\u0103 \u0219i de Est. Este o bucat\u0103 de aluat pr\u0103jit\u0103, de obicei, rotund\u0103 sau oval\u0103, asem\u0103n\u0103toare unei cl\u0103tite pufoase. Lango\u0219-ul se ob\u021bine dintr-un aluat fermentat, care este pr\u0103jit \u00een ulei p\u00e2n\u0103 devine auriu \u0219i crocant \u00een exterior, dar moale \u0219i pufos \u00een interior.<\/p>\n<p><strong>Servire \u0219i Topping-uri:<\/strong><\/p>\n<p>Lango\u0219-ul poate fi servit \u00een mai multe moduri, fie simplu, pres\u0103rat cu sare sau zah\u0103r, fie cu diverse topping-uri sau umpluturi. Printre op\u021biunile populare de topping-uri se num\u0103r\u0103:<\/p>\n<ul>\n<li><strong>Sm\u00e2nt\u00e2n\u0103<\/strong><\/li>\n<li><strong>Br\u00e2nz\u0103 ras\u0103<\/strong><\/li>\n<li><strong>Usturoi zdrobit<\/strong><\/li>\n<li><strong>Ierburi proaspete<\/strong><\/li>\n<li><strong>Ciocolat\u0103<\/strong> (\u00een variantele mai dulci)<\/li>\n<\/ul>\n<p>Este un preparat apreciat la evenimente festive, t\u00e2rguri, dar \u0219i \u00een varianta casnic\u0103, preparat\u0103 \u00een buc\u0103t\u0103rie. Lango\u0219-ul este un fel de m\u00e2ncare versatil, care satisface gusturile at\u00e2t ale celor care prefer\u0103 variantele s\u0103rate, c\u00e2t \u0219i ale celor care apreciaz\u0103 variantele mai dulci.<\/p>\n<hr \/>\n<h3><strong>Re\u021bet\u0103 Lango\u0219<\/strong><\/h3>\n<h4>Ingrediente:<\/h4>\n<p><strong>Pentru aluat:<\/strong><\/p>\n<ul>\n<li>500g f\u0103in\u0103<\/li>\n<li>300ml lapte c\u0103ldu\u021b<\/li>\n<li>7g drojdie uscat\u0103 sau 20g drojdie proasp\u0103t\u0103<\/li>\n<li>1 linguri\u021b\u0103 zah\u0103r<\/li>\n<li>1\/2 linguri\u021b\u0103 sare<\/li>\n<\/ul>\n<p><strong>Pentru coacere:<\/strong><\/p>\n<ul>\n<li>Ulei pentru pr\u0103jit<\/li>\n<li>Sare (pentru pres\u0103rat deasupra)<\/li>\n<\/ul>\n<p><strong>Op\u021bional:<\/strong><\/p>\n<ul>\n<li>Sm\u00e2nt\u00e2n\u0103<\/li>\n<li>Usturoi zdrobit<\/li>\n<li>Br\u00e2nz\u0103 ras\u0103<\/li>\n<li>Ierburi proaspete (p\u0103trunjel, m\u0103rar, etc.)<\/li>\n<\/ul>\n<hr \/>\n<h4>Instruc\u021biuni:<\/h4>\n<ol>\n<li><strong>Preg\u0103tirea drojdiei:<\/strong>\n<ul>\n<li>Dizolv\u0103 drojdia \u00een laptele c\u0103ldu\u021b \u0219i adaug\u0103 zah\u0103rul. Las\u0103 amestecul s\u0103 stea timp de aproximativ 5-10 minute sau p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 se formeze spum\u0103.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Prepararea aluatului:<\/strong>\n<ul>\n<li>\u00centr-un castron mare, amestec\u0103 f\u0103ina \u0219i sarea. Adaug\u0103 treptat amestecul de drojdie \u00een mijlocul f\u0103inii \u0219i \u00eencepe s\u0103 amesteci. Adaug\u0103 treptat laptele \u0219i continu\u0103 s\u0103 amesteci p\u00e2n\u0103 ob\u021bii un aluat omogen \u0219i elastic.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Dospirea aluatului:<\/strong>\n<ul>\n<li>Acoper\u0103 castronul cu un \u0219erve\u021bel curat \u0219i las\u0103 aluatul s\u0103 dospeasc\u0103 \u00eentr-un loc cald timp de aproximativ o or\u0103 sau p\u00e2n\u0103 c\u00e2nd acesta \u00ee\u0219i dubleaz\u0103 volumul.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Formarea pl\u0103cintei:<\/strong>\n<ul>\n<li>Dup\u0103 ce aluatul a dospit, \u00eemparte-l \u00een por\u021biuni mai mici. Ia o por\u021biune \u0219i \u00eentinde-o cu m\u00e2inile sau folosind un sucitor, p\u00e2n\u0103 ob\u021bii o foaie sub\u021bire.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Pr\u0103jirea lango\u0219-ului:<\/strong>\n<ul>\n<li>\u00centr-o tigaie ad\u00e2nc\u0103, \u00eencinge uleiul la temperatura potrivit\u0103 pentru pr\u0103jit (aproximativ 180\u00b0C). Pr\u0103je\u0219te fiecare gogonel pe ambele p\u0103r\u021bi p\u00e2n\u0103 devin aurii \u0219i cresc \u00een dimensiune. Scoate-le \u0219i las\u0103-le s\u0103 se scurg\u0103 de excesul de ulei pe \u0219erve\u021bele absorbante.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Servirea:<\/strong>\n<ul>\n<li>Presar\u0103 gogonelele cu sare imediat dup\u0103 pr\u0103jire. Op\u021bional, po\u021bi ad\u0103uga sm\u00e2nt\u00e2n\u0103, usturoi zdrobit, br\u00e2nz\u0103 ras\u0103 sau ierburi proaspete deasupra \u00eenainte de a le servi.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p>Lango\u0219-ul este delicios atunci c\u00e2nd este consumat proasp\u0103t \u0219i cald. Po\u021bi s\u0103-l savurezi simplu sau cu diverse topping-uri dup\u0103 preferin\u021b\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lango\u0219-ul este un fel de m\u00e2ncare tradi\u021bional unguresc, cunoscut \u0219i apreciat \u00een alte \u021b\u0103ri din Europa Central\u0103 \u0219i de Est. Este o bucat\u0103 de aluat pr\u0103jit\u0103, de obicei, rotund\u0103 sau oval\u0103, asem\u0103n\u0103toare unei cl\u0103tite pufoase. Lango\u0219-ul se ob\u021bine dintr-un aluat fermentat, care este pr\u0103jit \u00een ulei p\u00e2n\u0103 devine auriu \u0219i crocant \u00een exterior, dar moale [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aperitive-si-gustari","category-fel-principal"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/405","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=405"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/405\/revisions"}],"predecessor-version":[{"id":407,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/405\/revisions\/407"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/406"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}