{"id":546,"date":"2024-07-25T10:32:41","date_gmt":"2024-07-25T10:32:41","guid":{"rendered":"https:\/\/secretelebunicii.ro\/?p=546"},"modified":"2024-07-25T10:32:41","modified_gmt":"2024-07-25T10:32:41","slug":"reteta-traditionala-de-foi-fragede-cu-amoniac","status":"publish","type":"post","link":"http:\/\/secretelebunicii.ro\/?p=546","title":{"rendered":"Re\u021bet\u0103 Tradi\u021bional\u0103 de Foi Fragede cu Amoniac"},"content":{"rendered":"<h3>Re\u021bet\u0103 Tradi\u021bional\u0103 de Foi Fragede cu Amoniac<\/h3>\n<p>Aceste foi fragede coapte pe dosul t\u0103vii sunt ideale pentru pr\u0103jituri, fiind economice \u0219i u\u0219or de preparat. Dup\u0103 umplere, devin incredibil de fragede \u0219i se topesc pur \u0219i simplu \u00een gur\u0103. Iat\u0103 cum s\u0103 le prepara\u021bi:<\/p>\n<h4>Ingrediente:<\/h4>\n<ul>\n<li>650 g f\u0103in\u0103<\/li>\n<li>2 ou\u0103<\/li>\n<li>150 g zah\u0103r<\/li>\n<li>150 ml lapte<\/li>\n<li>150 ml ulei<\/li>\n<li>2 linguri\u021be de amoniac (bicarbonat de amoniu)<\/li>\n<li>2 linguri de o\u021bet<\/li>\n<li>Un praf de sare<\/li>\n<li>1 linguri\u021b\u0103 de zah\u0103r vanilat<\/li>\n<\/ul>\n<h4>Mod de preparare:<\/h4>\n<h5>Prepararea Aluatului:<\/h5>\n<ol>\n<li><strong>Bate\u021bi Ou\u0103le cu Zah\u0103rul:<\/strong>\n<ul>\n<li>\u00centr-un bol mare, bate\u021bi ou\u0103le cu zah\u0103rul, un praf de sare \u0219i zah\u0103rul vanilat p\u00e2n\u0103 c\u00e2nd ob\u021bine\u021bi o compozi\u021bie omogen\u0103.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Ad\u0103uga\u021bi Laptele:<\/strong>\n<ul>\n<li>Turna\u021bi laptele \u00een amestec \u0219i continua\u021bi s\u0103 mixa\u021bi cu un tel sau o furculi\u021b\u0103 p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103 complet.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Incorpora\u021bi Uleiul:<\/strong>\n<ul>\n<li>Ad\u0103uga\u021bi uleiul \u0219i amoniacul stins cu dou\u0103 linguri de o\u021bet. Amesteca\u021bi bine.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Ad\u0103uga\u021bi F\u0103ina:<\/strong>\n<ul>\n<li>\u00cencorpora\u021bi treptat f\u0103ina \u0219i fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat potrivit de tare.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<h5>Formarea \u0219i Coacerea Foilor:<\/h5>\n<ol start=\"5\">\n<li><strong>\u00cemp\u0103r\u021bi\u021bi Aluatul:<\/strong>\n<ul>\n<li>\u00cemp\u0103r\u021bi\u021bi aluatul \u00een 6 buc\u0103\u021bi egale, fiecare c\u00e2nt\u0103rind aproximativ 200-220 g.<\/li>\n<\/ul>\n<\/li>\n<li><strong>\u00centinde\u021bi Foile:<\/strong>\n<ul>\n<li>\u00centinde\u021bi fiecare bucat\u0103 de aluat \u00eentr-o foaie sub\u021bire. A\u0219eza\u021bi foile pe dosul t\u0103vii (dimensiuni de 30&#215;33 cm), tapetat\u0103 anterior cu f\u0103in\u0103 sau h\u00e2rtie de copt.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Pre\u00eenc\u0103lzi\u021bi Cuptorul:<\/strong>\n<ul>\n<li>Pre\u00eenc\u0103lzi\u021bi cuptorul la 180 de grade Celsius.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Coace\u021bi Foile:<\/strong>\n<ul>\n<li>Coace\u021bi fiecare foaie timp de 13-15 minute, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 se rumeneasc\u0103 u\u0219or.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<h5>R\u0103cirea \u0219i Umplerea Foilor:<\/h5>\n<ol start=\"9\">\n<li><strong>R\u0103ci\u021bi Foile:<\/strong>\n<ul>\n<li>Scoate\u021bi foile coapte \u0219i a\u0219eza\u021bi-le pe un gr\u0103tar s\u0103 se r\u0103ceasc\u0103 complet.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Umple\u021bi Foile:<\/strong>\n<ul>\n<li>Dup\u0103 ce foile s-au r\u0103cit, umple\u021bi-le cu crema preferat\u0103. Poate fi crem\u0103 de vanilie, ciocolat\u0103, budinc\u0103 sau orice alt\u0103 crem\u0103 la alegere.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<h3>Sugerate Umpluturi:<\/h3>\n<ul>\n<li><strong>Crem\u0103 de Vanilie:<\/strong>\n<ul>\n<li>Ideal\u0103 pentru o pr\u0103jitur\u0103 clasic\u0103 \u0219i aromat\u0103.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Crem\u0103 de Ciocolat\u0103:<\/strong>\n<ul>\n<li>Pentru un desert bogat \u0219i decadent.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Budinc\u0103 de Fructe:<\/strong>\n<ul>\n<li>Perfect\u0103 pentru o pr\u0103jitur\u0103 r\u0103coritoare \u0219i u\u0219oar\u0103.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h4>Alte Re\u021bete Delicioase de Foi:<\/h4>\n<ul>\n<li><strong>Foi cu Miere:<\/strong>\n<ul>\n<li>Pentru pr\u0103jituri cu un gust dulce \u0219i intens.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Foi cu Cacao:<\/strong>\n<ul>\n<li>Pentru pr\u0103jituri cu o not\u0103 de ciocolat\u0103.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3>Pr\u0103jitur\u0103 Lamaita<\/h3>\n<ul>\n<li><strong>Foi cu Crema de Lamaie:<\/strong>\n<ul>\n<li>O pr\u0103jitur\u0103 fraged\u0103 \u0219i aromat\u0103, perfect\u0103 pentru orice ocazie.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3>Poft\u0103 bun\u0103!<\/h3>\n<p>Aceste foi fragede sunt versatile \u0219i pot fi p\u0103strate la rece p\u00e2n\u0103 la dou\u0103 s\u0103pt\u0103m\u00e2ni, permi\u021b\u00e2ndu-v\u0103 s\u0103 le umple\u021bi cu orice crem\u0103 dori\u021bi, pentru a crea deserturi delicioase \u0219i de neuitat. Savura\u021bi-le cu pl\u0103cere!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Re\u021bet\u0103 Tradi\u021bional\u0103 de Foi Fragede cu Amoniac Aceste foi fragede coapte pe dosul t\u0103vii sunt ideale pentru pr\u0103jituri, fiind economice \u0219i u\u0219or de preparat. Dup\u0103 umplere, devin incredibil de fragede \u0219i se topesc pur \u0219i simplu \u00een gur\u0103. Iat\u0103 cum s\u0103 le prepara\u021bi: Ingrediente: 650 g f\u0103in\u0103 2 ou\u0103 150 g zah\u0103r 150 ml lapte [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":547,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserturi"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/546","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=546"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/546\/revisions"}],"predecessor-version":[{"id":548,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/546\/revisions\/548"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/547"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=546"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}